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Ingredientes
- 1 c. dry kidney beans (1)
- 1/2 c. cannellini beans dry
- 1/2 c. dry Great Northern beans
- 2 sprg fresh thyme (2)
- 4 Tbsp. extra virgin olive oil for sauteeing
- 1 lrg onion minced
- 1 x carrot minced
- 1 x jalapeno pepper seeded and minced (3)
- 2 x clove garlic chopped
- 1 tsp cumin seed toasted (4)
- 1/2 c. canned tomatoes crushed
- 4 whl plum tomatoes
- 1/4 c. maple syrup
- 1/4 c. light brown sugar
- 1 x bay leaf grated rind of 1 orange
- 1/2 Tbsp. grnd pepper
- 1/4 c. minced fresh cilantro
- 2 c. water or possibly vegetable stock
- 1/4 c. cider vinegar salt to taste additional cilantro.
Direcciones
- Section from a while back.
- In this strictly vegetarian version (sanctioned by the NYT), it is one of the few bean recipes which I make over and over.
- Place beans in a bowl. Cover with cool water by 2 inches, add in thyme and let soak overnight, at least 4 hrs.
- Heat a heavy 2- to 3-qt casserole. Add in oil.
- Sautee onion and carrot for about 10 min, till onions are translucent/soft and carrot soft.
- Add in jalapeno pepper, garli,c and cumin seeds, and cook a few min longer.
- Preheat oven to 300 degrees. (5)
- Drain beans, and add in to the casserole, together with tomatoes, syrup, brown sugar, bay leaf, orange rind, peppercorns, cilantro, and water or possibly stock.
- Cover, and bring to a slow simmer.
- Place casserole in oven, and cook for 1 hour.
- Add in vinegar and salt.
- Cook 1 hour longer, till liquid has been absorbed, but the beans are still moist.
- Adjust seasoning - salt and pepper, and up to 2 more Tablespoons vinegar.
- Garnish with additional cilantro.
- NOTES:(1) I generally use white kidney beans. Using all white beans gives a pleasing uniform color to the dish. Just about any combination of dry beans can be used.
- 2. Or possibly, 1 heaping Tbsp. of dry thyme.
- Just be sure to rinse it off completely.
- 3. Or possibly, to suit your tolerance. I find which the peppers provide more of an undercurrent of heat than an outright fire, and so, too much is probably not a good idea in this dish. The warm pepper should act as a foil to the other sweet and sour components, not as an overpowering taste in itself.
- 4. To toast cumin seed, heat a small saucepan, add in the cumin and heat, shaking the pan, till the seeds begin to dance (pop) and smell toasty.
- 5. I've made this recipe also in a crock pot and slow cooker with the same results. It takes considerably more time to cook, so adjust the times accordingly. Make sure the beans cook long sufficient to become tender.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1480g | |
| Calories 1688 | |
| Calories from Fat 522 | 31% |
| Total Fat 59.19g | 74% |
| Saturated Fat 8.66g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1400mg | 58% |
| Potassium 3320mg | 95% |
| Total Carbs 256.55g | 68% |
| Dietary Fiber 48.0g | 160% |
| Sugars 119.34g | 80% |
| Protein 45.83g | 73% |
