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    Biba Baked Beans


    Source of Recipe


    Biba Restaurant, Boston

    List of Ingredients





    1 Cup dried kidney beans
    1/2 Cup dried cannellini beans
    1/2 Cup dried Great Northern beans
    2 Sprigs fresh thyme
    4 T olive oil.
    1 Large onion -- chopped
    1 carrot -- chopped
    1 jalapeno pepper, seeded and chopped
    2 cloves garlic -- minced
    1 T cumin seeds -- toasted
    1/2 c crushed canned tomatoes
    4 ripe plum tomatoes
    1/4 c maple syrup
    1/4 c light brown sugar
    1 bay leaf
    grated rind of 1 orange
    1/2 T crushed peppercorn
    1/4 c chopped fresh cilantro
    2 c water, or vegetable stock
    1/4 c cider vinegar
    salt, to taste

    Recipe



    Place beans in a bowl. Cover with cold water by 2 inches, add thyme and let soak overnight, at least 4 hours. Heat a heavy 2- to 3-quart casserole. Add oil. Saute 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�F. Drain beans, and add to the casserole, together with tomatoes, syrup, brown sugar, bay leaf, orange rind, peppercorns, cilantro, and water or stock.

    Cover, and bring to a slow simmer. Place casserole in oven, and cook for 1 hour. Add vinegar and salt. 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 Tbl. vinegar. Garnish with additional cilantro. To toast cumin seed, heat a small saucepan, add the cumin and heat, shaking the pan, until the seeds begin to pop and smell toasty.

 

 

 


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