Biba Baked Beans

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Biba Baked Beans

 

1 cup dried kidney beans

1/2 cup dried cannelini beans

1/2 cup dried Great Northern beans

 

2 sprigs fresh thyme

4 T olive oil

1 large onion, chopped

1 carrot, chopped

 

1 jalapeno pepper, seeded and chopped

2 cloves garlic, minced

1 T cumin seeds, toasted

 

1/2 cup crushed canned tomatoes

4 ripe plum tomatoes

1/4 cup maple syrup

1/4 cup light brown sugar

1 bay leaf

grated rind of 1 orange

1/2 T crushed peppercorn

1/4 cup chopped fresh cilantro

2 cups water or vegetable stock

1/4 cup cider vinegar

salt

 

Place beans in a bowl. Cover with cold water by 2 inches, add thyme.

and let soak overnight, at least 4 hours.

 

Heat a heavy 2- to 3-quart casserole. Add olive oil. Sautee onion

and carrot for about 10 minutes, until onions are translucent and

carrot soft. Add pepper, garlic and cumin seeds and cook a few

minutes longer.

 

Preheat oven to 300 degrees. Drain beans, and add to the casserole,

together with tomatoes, maple syrup, brown sugar, bay, orange rind,

peppercorn, cilantro and water. Cover, and bring to a slow simmer.

Place casserole in oven, and cook for 1 hour.

 

Add cider vinegar and salt. 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.

 

 

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