| 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 |
t |
Salt |
| 1/2 |
t |
Fennel seed, crushed |
| 1/4 |
t |
Red pepper, ground |
| 2 |
c |
Rice, cooked |
| 2 1/2 |
|
urs or till beans are tender, adding more water if |
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 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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