INGREDIENTS

INSTRUCTIONS

In a large bowl let the beans soak in enough cold water to cover them
by 2 inches for 1 hour and drain them. In a large heavy saucepan
simmer the beans in enough cold water to cover them by 1 inch,
uncovered, adding more water as necessary to keep the beans barely
covered, for 1 to 2 hours, or until they are tender. Add the salt and
simmer the beans for 5 minutes.
While the beans are cooking, in a heavy skillet cook the onion, the
bell peppers, the garlic, and the cumin in the oil over moderately
low heat, stirring, until the vegetables are softened, add the tomato
paste, and cook the mixture, stirring, for 2 minutes. Stir the
vegetable mixture into the beans, add the vinegar and salt and pepper
to taste, and simmer the mixture, stirring occasionally, for 15
minutes, or until it is thickened to the desired consistency. The
beans may be prepared up to this point 2 days in advance, kept
covered and chilled, and reheated, adding additional water if
necessary. Transfer the beans to a serving bowl and sprinkle them
with the scallion and the coriander.
Serves 10 as part of a buffet.
Gourmet February 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”