| 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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