| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
bn |
Fresh thyme or 1 tablespoon dried |
|
lg |
Sprig of fresh rosemary or 1 1/2 teaspoons dried |
| 2 |
bn |
Fresh oregano or 1 tablespoon plus 1 1/2 teaspoons dried |
| 3 |
c |
Dried white beans; washed and picked over |
| 12 |
c |
Water |
| 1/4 |
c |
Olive oil or 4 tablespoons unsalted butter |
| 1 |
md |
Onion; diced |
| 6 |
|
Garlic cloves; minced |
| 2 |
c |
Canned tomatoes; chopped, with their liquid |
| 2 1/2 |
ts |
Salt |
| 1 |
ts |
Freshly ground black pepper |
| 2 |
qt |
Vegetable stock or water |
| 2 |
|
Limes; quartered, (up to 2-1/2) |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6173
If using fresh herbs, make an herb packet by placing a large square of
cheesecloth on a counter. Place the thyme, rosemary and half the oregano in
the center, gather the ends together and tie to enclose. Remove the leaves
from the remaining bunch of oregano, chop and reserve.
Combine the beans, fresh herb packet or the dried herbs and water in a
large saucepan or stockpot. Bring to a boil, reduce to a simmer and cook,
covered, until the beans are cooked through but still firm, 1 hour. Remove
from the heat. Lift out and discard the herb bundle.
In a large stockpot, heat the olive oil or butter over medium heat. Saute
the onions until golden, 15 to 20 minutes.
Stir in the garlic and cook just until the aroma is released, about 5
minutes. Add the tomatoes and their liquid, salt, pepper and half of the
reserved chopped oregano (if using fresh). Reduce the heat to mediumlow and
cook, stirring frequently, until the liquid is evaporated. Stir in the
beans and their cooking liquid and cook 5 minutes longer.
Pour in the vegetable stock or water. Bring to a boil, reduce to a simmer
and cook about 40 minutes, or until the beans are very tender.
Serve hot, garnished with the remaining chopped fresh oregano and lime
wedges.
Yield: 8-10 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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