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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Katharine Kagel of Cafe Pasqual's in Santa Fe created this recipe. Ingredients:
2 cups (14 oz.) dried beans such as red appaloosa, flor de mayo, or scarlet runner |
2 cups finely chopped red onions, plus 1/2 cup thinly sliced red onion |
2 tablespoons minced garlic |
about 1 teaspoon salt |
1 cup minced parsley |
1/4 cup olive oil |
1/4 cup lemon juice |
2 tablespoons fresh-ground pepper |
1 tablespoon long, fine shreds orange peel |
1 tablespoon long, fine shreds lemon peel |
1 teaspoon long, fine shreds lime peel |
3 oranges (1 1/2 lb. total), peel and membrane removed, cut into round slices |
Directions:
1. Sort beans for debris, then rinse. Bring beans and 2 quarts water to a boil over high heat in a 5- to 6-quart pan. Cover, boil for 2 minutes, and remove from heat. Beans are ready to cook after soaking for 2 hours, but are more digestible after 4 hours. Drain and rinse beans.
2. In a 6- to 8-quart pan, bring 2 quarts water, beans, 1 1/2 cups chopped onions, and garlic to a boil over high heat. Reduce heat and simmer, covered, for 40 minutes. Add 1 teaspoon salt and simmer until beans are just tender to bite, 30 to 40 minutes longer.
3. Drain beans and let cool in a bowl. Gently mix in remaining 1/2 cup chopped onion, parsley, oil, lemon juice, and pepper. Garnish with onion slices, and orange, lemon, and lime peels. Spoon over orange slices. Add salt to taste.
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