Spicy Baked Beans

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Spicy Baked Beans

 

1 cup dried kidney beans

1/2 cup dried cannellini beans

1/2 cup dried great northern or navy beans

2 sprigs fresh thyme

1 tablespoon cumin seeds

3 tablespoons olive oil

1 large onion, chopped

1 carrot, chopped

1 jalapeno pepper, seeded and chopped

2 cloves garlic, chopped

1/2 cup crushed canned tomatoes

4 ripe plum tomatoes, diced

1/4 cup maple syrup

1/4 cup light brown sugar

1 bay leaf

grated rind of 1 orange

1/2 teaspoon crushed black peppercorns

1/3 cup chopped fresh coriander leaves

1/4 cup cider vinegar, or more, to taste

salt to taste

 

Place all beans in a bowl, cover with water to a depth of 2 inches. Add thyme

and soak at least 4 hours.

Heat a heavy 3 quart casserole. Add cumin seeds, and cook, stirring, until they

dance around and smell toasty. Remove them. Add the oil, onion, carrot to

casserole, and saute over medium heat 10 minutes. Stir in the jalapeño, garlic

and toasted cumin seeds.

Preheat to 250 degrees. Drain beans, and add them along with the canned and

fresh tomatoes, maple syrup, brown sugar, bay leaf, orange rind and crushed

peppercorns.

Stir in all but 1 tablespoon of the coriander, and add 3 cups of water. Cover,

and bring to a slow simmer.

Place in the oven, and cook 2 hours. Add vinegar and salt to taste. Return to

the oven 21/2 hours longer, until the liquid has been absorbed, but the beans

are still moist.

Adjust seasonings, adding more vinegar and salt if needed. Sprinkle the

remaining coriander, and serve.

Makes 6 servings.