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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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Well, I think the title says it all! Cooking with Heart and Soul , a cookbook by legendary singer and actor Isaac Hayes (Shaft?). Soul food, an often forgotten about, yummy, wonderful food, just because we may live way east of the Mississippi. Or, at least I do. Some of the beans may be hard to locate, there again, another reason we may not tackle some recipes. Just use what you can readily find. Wow! Another thought: wouldn't this look fabulous layered in a tall bottle? If you forget to soak the beans overnight, or don't have time to, just cover the beans with water, add a chopped onion, bring it to a boil in a stock pot or a dutch oven, let boil 2-4 minutes. Take off the heat, let the beans just sit for an hour. Drain, add fresh water just to cover them, and proceed with the rest of the ingredients. Times will vary, depending on which method you choose. Time noted is for the overnight- soaking method. Note: adzuki beans can be found in Oriental markets. Hato mugi is actually a type of grain, and resembles barley, but isn't barley. Ingredients:
1 cup dried garbanzo beans |
1 cup dried black turtle bean |
1 cup dried adzuki beans |
1 cup dried navy beans |
1 cup dried large lima beans |
1 cup dried mung beans |
1 cup dried hato mugi beans |
1 cup dried red beans |
1 cup dried green beans |
1 cup dried yellow lentils |
1 cup dried great northern beans |
1 cup dried black-eyed peas |
1 cup dried pinto bean |
1 cup dried soybeans |
2 quarts water |
2 tablespoons pickling spices, with peppercorns (remove whole cloves) |
2 bay leaves |
1 sprig fresh oregano, chopped |
1 teaspoon chili powder |
1 pinch cayenne pepper |
1/2 cup onion, chopped |
1/2 cup red bell pepper, chopped |
1/2 cup green bell pepper, chopped |
1 tablespoon maple syrup (to taste) |
Directions:
1. Place beans in a large colander and pick through them and remove any discolored beans, any rocks, etc. Rinse well.
2. In a large pot, cover the beans with *spring water and soak overnight. Drain and rinse in several changes of water.
3. In a large pot, combine the soaked beans with the spring water and heat to boiling over high heat.
4. Add pickling spice, bay leaves, oregano, chili powder, and cayenne and reduce the heat to simmer, and cook until the beans are tender, 2-3 hours.
5. Add the onions and peppers and cook for 10 minutes.
6. Stir in the maple syrup.
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