| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans/pasta | 1 | Servings | |
INGREDIENTS
| 1 1/8 | c | Red beans; dry |
| 2 | Garlic; minced | |
| 1/2 | c | Onion; chopped |
| 1 | Bay leaf | |
| 3/4 | ts | Salt |
| 1/2 | ts | Fennel seed; crushed |
| 1/4 | ts | Red pepper; ground |
| 2 | c | Rice; cooked |
INSTRUCTIONS
Rinse beans. In a large saucepan combine beans and 3 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or soak by placing beans and 3 cups water in a bowl. Cover and set in a cool place for 6 to 8 hours or overnight.) Drain beans in a colander and rinse. Return beans to the saucepan. Stir in onion, garlic, bay leaf, salt, fennel seed, red pepper, and 3 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 2 1/2 hours or till beans are tender, adding more water, if necessary, and stirring occasionally. Uncover and simmer, stiring occasionally, for 15 to 20 minutes more or till a thick gravy forms. Discard bay leaf. Serve over rice. Serves 4 Posted to MM-Recipes Digest V4 #058 by Katherine Monasco \ Internet: (kmonasco@qnet.com) on 23-Fy,, eb-97.
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