BVR: Tasty Pot Of Beans

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* Exported from MasterCook *

 

Tasty Pot Of Beans

 

Recipe By : The Best Vegetarian Recipes, by Martha Rose Shulman, p. 180

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound black beans or pinto beans -- (2 heaped cups)

washed and picked over

(to make sure there are no stones

mixed in with the beans)

1 medium onion -- chopped

4 large garlic cloves -- minced

1 sprig fresh epazote -- (optional)

2 tablespoons chopped cilantro

plus additional for garnish

Salt -- to taste

(about 2 teaspoons or more)

 

MAKES 6 SERVINGS

 

1. Place the beans in a large bowl and pour in 8 cups water. Soak for at

least 6 hours or overnight.

 

2. Transfer the beans with their soaking liquid to a large, heavy bean

pot, casserole, or Dutch oven. They should be covered by an inch of

water. Add another cup if they are not and bring to a boil. Reduce the

heat to medium and skim off any foam that rises. Continue to skim off any

foam another few minutes, until there isn't any more. Then add the onion

and half the garlic. If using epazote, add now. Reduce the heat to low,

cover, and simmer for 1 hour.

 

3. Add the salt, the remaining 2 garlic cloves, and cilantro. Continue to

simmer for another hour, until the beans are quite soft and the broth is

thick and fragrant. Taste the broth. Is there enough salt? Does it need

more garlic? Add, if necessary. Taste the beans and make sure they are

very soft.

 

4. Let the beans sit overnight in the refrigerator for the best

flavor. Heat through and serve, garnishing each bowl with additional

chopped cilantro.

 

Advance preparation: Beans will keep in the refrigerator for about 4

days. They get better overnight. They also freeze well and will keep,

frozen, for 3 to 4 months.

 

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