VCE: Giant Black Beans With Roasted Peppers

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* Exported from MasterCook *

 

Giant Black Beans With Roasted Peppers

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 318

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 cup black runner or other black beans

1 tablespoon olive oil

1 large onion -- diced

2 tablespoons chopped basil

1/2 teaspoon anise seeds

1/2 teaspoon paprika

1/4 cup dry sherry

1/2 cup bean broth or water

1 large red pepper -- roasted and diced

Salt and freshly milled pepper

 

MAKES ABOUT 3 CUPS

 

Chickpeas and white beans are also well matched with peppers and anise, but

the giant black runners, an heirloom bean, look and taste spectacular in

this simple dish. Serve with chopped fresh parsley or basil and a wedge of

lemon.

 

Cook the beans as for Beans with Aromatics (see separate recipe), using a

sprig of epazote, if available, in place of parsley. Warm the oil in a

skillet over medium heat. Add the onion, basil, and anise seeds and cook,

stirring occasionally, until the onion is soft, about 10 minutes. Add the

beans and stir in the paprika, sherry, broth, and roasted pepper. Simmer

until the liquid is reduced to a sauce. Taste for salt and season with pepper.

 

 

 

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