Lenten beans Take your time to cook these white beans and they will have a soft, buttery texture with the fragrance of the herbs and spices you will add. Ingredients 12 ounces (350 g) small white beans, picke dover and rinsed 1 small white onion, coarsely chopped 1/2 small head garlic, halved horizontally, unpeeled salt to taste 2 allspice, crushed 1 teaspoon dried Oaxacan oregano leaves or 1/2 teaspoon Mexican oregano 2 tablespoons vegetable oil 1/2 medium white onion thinly sliced 3 garlic cloves peeled and thinly sliced 6 ounces (165 g) tomatoes, thinly sliced 3 large sprigs flat-leaved parsley, roughly chopped salt to taste Instructions Put the beans into a large pot with the onion, garlic, and salt to taste. Cover well with water and cook, covered, over medium flame until they are tender but not too sof, about 2 1/2 hours, depending on the age of the beans. They should be very brothy. Grind together the spices and oregano. Heat the oil in a casserole and fry the onion and garlic, with the spices, until translucent. Add the tomatoes and continue cooking until the mixture has reduced and seasoned. about 5 minutes. Add 1 cup (250 ml) of the beans and mash well to thicken the mixture a little. Add the beans with their broth and the parsley and cook, uncovered, over low heat until all the flavors have blended, about 25 minutes. Adjust the salt.
Posted on: Sun, 09 Mar 2014 06:11:28 +0000
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