Biba baked beans
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Biba baked beans
  Beans    Vegetables  
Last updated 6/12/2012 1:08:37 AM. Recipe ID 35195. Report a problem with this recipe.
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      Title: Biba baked beans
 Categories: Vegetable
      Yield: 8 Servings
      1 c  Dried kidney beans (see note
    1/2 c  Dried cannelini beans
    1/2 c  Dried great northern beans
           Cold water
      2    Sprigs fresh thyme (see note
      4 tb Olive oil
      1 lg Onion; chopped
      1    Carrot; chopped
      1    Jalapeno pepper; seeded and
           -chopped (see note #3)
      2    Cloves garlic; minced
      1 tb Cumin seeds; toasted (see
           -note #4)
    1/2 c  Crushed canned tomatoes
      4    Ripe plum tomatoes
    1/4 c  Maple syrup
    1/4 c  Light brown sugar
      1    Bay leaf
      1    Orange; grated rind of
    1/2 tb Crushed peppercorn
    1/4 c  Chopped fresh cilantro
      2 c  Cold water; or vegetable
    1/4 c  Cider vinegar
           Salt; to taste
           Adjust seasoning: salt and
           -pepper; and up to 2 more
           -tbs vinegar
           Additional cilantro for
   The following recipe is adapted from the New York Times magazine
  section from a while back  (from Biba Restaurant, Boston).
   In this strictly vegetarian version (sanctioned by the NYT), it is
  one of the few bean recipes that I make over and over.
   Place dried beans in a bowl. Cover with cold water by 2 inches, add
  fresh thyme and let soak overnight, at least 4 hours.
   Heat a heavy 2- to 3-quart casserole.  Add olive oil and Sautee
  onion and carrot for about 10 minutes, until onions are translucent
  and carrot soft. Add jalapeno pepper, garlic, and cumin seeds, and
  cook a few minutes longer.
   Preheat oven to 300 degrees. (See note #5.) Drain beans, and add to
  the casserole, together with canned tomatoes, plum tomatoes, maple
  syrup, brown sugar, bay leaf, orange rind, peppercorns, chopped fresh
  cilantro, and cold water, or vegetable stock.  Cover, and bring to a
  slow simmer.  Place casserole in oven, and cook for 1 hour.
   Add cider vinegar and salt, to taste.  Cook 1 hour longer, until
  liquid has been absorbed, but the beans are still moist. Adjust
  seasoning - salt and pepper, and up to 2 more T 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 dried beans can be used. (2) Or, 1 heaping tablespoon of dried
    Just be sure to rinse it off completely. (3) Or, to suit your
  tolerance. I find that 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 hot 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 the cumin and heat,
    shaking the pan, until 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 enough
    to become tender.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 35195 (Apr 03, 2005)

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