c i r k a

Sunday Beans

  • 6 oz. slab bacon or salt pork - diced
  • 1 medium onion - peeled and diced
  • 3 garlic cloves - peeled and diced
  • 1 red pepper - seeded and diced
  • 2 Tbsp ground cumin
  • 1 Tbsp coriander
  • 1 cup orange juice
  • 1/2 cup pineapple juice
  • 4-15 oz. red kidney beans - drained
  • kosher salt
  • ground pepper

  1. Heat large saucepan and add olive oil and bacon or pork. Cook, stirring occasionally, until the fat has begun to render out and the meat is beginning to crisp, about 5 min.
  2. Lower heat to medium and add the onion, garlic, and pepper. Cook, stirring occasionally, until the vegetables have softened, 5-7 min.
  3. Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1-2 min. Add the juices, bring to boil, reduce heat and simmer until reduced to 1/4 of volume. Taste and adjust seasoning.
  4. Stir in the beans. After 5 min stir again, taste, adjust seasoning. Can be served immediately or simmered for hours. Add juice or water if necessary.
  5. Serve with white rice.

Serves: 8      Total cook time: 25 min + simmer time
Source: NYT magazine 2009

recipe/sundaybeans.txt ยท Last modified: 2011/12/11 04:25 (external edit)