Biba's Asparagus, Prosciutto and Parmigiano Salad
INGREDIENTS:
1 c Dried kidney beans (see note
-#1)
1/2 c Dried cannelini beans
1/2 c Dried great northern beans
Cold water
2 Sprigs fresh thyme (see note
-#2)
4 tb Olive oil
1 lg Onion; chopped
1 Carrot; chopped
1 Jalapeno pepper; seeded and
-chopped (see note #3)
2 Cloves garlic; minced
1 tb Cumin seeds; toasted (see
-note #4)
1/2 c Crushed canned tomatoes
4 Ripe plum tomatoes
1/4 c Maple syrup
1/4 c Light brown sugar
1 Bay leaf
1 Orange; grated rind of
1/2 tb Crushed peppercorn
1/4 c Chopped fresh cilantro
2 c Cold water; or vegetable
-stock
1/4 c Cider vinegar
Salt; to taste
Adjust seasoning: salt and
-pepper; and up to 2 more
-tbs vinegar
Additional cilantro for
-garnish
1 c Dried kidney beans (see note
-#1)
1/2 c Dried cannelini beans
1/2 c Dried great northern beans
Cold water
2 Sprigs fresh thyme (see note
-#2)
4 tb Olive oil
1 lg Onion; chopped
1 Carrot; chopped
1 Jalapeno pepper; seeded and
-chopped (see note #3)
2 Cloves garlic; minced
1 tb Cumin seeds; toasted (see
-note #4)
1/2 c Crushed canned tomatoes
4 Ripe plum tomatoes
1/4 c Maple syrup
1/4 c Light brown sugar
1 Bay leaf
1 Orange; grated rind of
1/2 tb Crushed peppercorn
1/4 c Chopped fresh cilantro
2 c Cold water; or vegetable
-stock
1/4 c Cider vinegar
Salt; to taste
Adjust seasoning: salt and
-pepper; and up to 2 more
-tbs vinegar
Additional cilantro for
-garnish
The following recipe is adapted from the New York Times magazine section from a while back (from Biba Restaurant, Boston).
In this strictly vegetarian version (sanctioned by the NYT), it is one of the few bean recipes that I make over and over.
Place dried beans in a bowl. Cover with cold water by 2 inches, add fresh thyme and let soak overnight, at least 4 hours.
Heat a heavy 2-
to 3-quart casserole. Add olive oil and Sautee onion and carrot for about 10 minutes, until onions are translucent and carrot soft. Add jalapeno pepper, garlic, and cumin seeds, and cook a few minutes longer.
Preheat oven to 300 degrees. (See note #5.) Drain beans, and add to the casserole, together with canned tomatoes, plum tomatoes, maple syrup, brown sugar, bay leaf, orange rind, peppercorns, chopped fresh cilantro, and cold water, or vegetable stock. Cover, and bring to a slow simmer. Place casserole in oven, and cook for 1 hour.
Add cider vinegar and salt, to taste. Cook 1 hour longer, until liquid has been absorbed, but the beans are still moist. Adjust seasoning -
salt and pepper, and up to 2 more T vinegar. Garnish with additional cilantro. NOTES: (1) I generally use white kidney beans. Using all white beans gives
a pleasing uniform color to the dish. Just about any combination
of dried beans can be used. (2) Or, 1 heaping tablespoon of dried thyme.
Just be sure to rinse it off completely. (3) Or, to suit your tolerance. I find that the peppers provide
more of an undercurrent of heat than an outright fire, and so, too
much is probably not a good idea in this dish. The hot pepper should
act as a foil to the other sweet and sour components, not as an
overpowering taste in itself. (4) To toast cumin seed, heat a small saucepan, add the cumin and heat,
shaking the pan, until the seeds begin to dance (pop) and smell
toasty. (5) I've made this recipe also in a crock pot and slow cooker with
the same results. It takes considerably more time to cook, so
adjust the times accordingly. Make sure the beans cook long enough
to become tender.
IRWIN.H.WALKENFELD@ATT.COM
In this strictly vegetarian version (sanctioned by the NYT), it is one of the few bean recipes that I make over and over.
Place dried beans in a bowl. Cover with cold water by 2 inches, add fresh thyme and let soak overnight, at least 4 hours.
Heat a heavy 2-
to 3-quart casserole. Add olive oil and Sautee onion and carrot for about 10 minutes, until onions are translucent and carrot soft. Add jalapeno pepper, garlic, and cumin seeds, and cook a few minutes longer.
Preheat oven to 300 degrees. (See note #5.) Drain beans, and add to the casserole, together with canned tomatoes, plum tomatoes, maple syrup, brown sugar, bay leaf, orange rind, peppercorns, chopped fresh cilantro, and cold water, or vegetable stock. Cover, and bring to a slow simmer. Place casserole in oven, and cook for 1 hour.
Add cider vinegar and salt, to taste. Cook 1 hour longer, until liquid has been absorbed, but the beans are still moist. Adjust seasoning -
salt and pepper, and up to 2 more T vinegar. Garnish with additional cilantro. NOTES: (1) I generally use white kidney beans. Using all white beans gives
a pleasing uniform color to the dish. Just about any combination
of dried beans can be used. (2) Or, 1 heaping tablespoon of dried thyme.
Just be sure to rinse it off completely. (3) Or, to suit your tolerance. I find that the peppers provide
more of an undercurrent of heat than an outright fire, and so, too
much is probably not a good idea in this dish. The hot pepper should
act as a foil to the other sweet and sour components, not as an
overpowering taste in itself. (4) To toast cumin seed, heat a small saucepan, add the cumin and heat,
shaking the pan, until the seeds begin to dance (pop) and smell
toasty. (5) I've made this recipe also in a crock pot and slow cooker with
the same results. It takes considerably more time to cook, so
adjust the times accordingly. Make sure the beans cook long enough
to become tender.
IRWIN.H.WALKENFELD@ATT.COM