1/4 cup each of dried beans:
- Black Eyed Peas ( The bean not the band. )
- Chick Peas
- Kidney Beans
- Lima Beans
- Pinto Beans
- Red Beans
- Small White Beans
2 Cloves garlic
1 red bell pepper - seeded and chopped
1 yellow onion - chopped
1 carrot - chopped
1 tsp. dried red pepper flakes
1 celery stalk - chopped
4 cups chicken stock
1 can crushed tomatoes
2 T. Tomato paste
1 T. sugar
1 T. dried basil
1 T. dried oregano
1/2 cup fresh parsley or cilantro -chopped
2 T. balsamic vinegar
1/2 T dried thyme.
2 bay leaves
Sea Salt and Pepper
- Sort through beans and discard discolored ones.
- Put beans in a bowl and add cold water to cover.
- soak in refrigerator over night.
- If using canned beans - simmer 15 minutes.
- Heat large heavy pan over medium heat.
- When pan is hot add garlic, pepper, onion, celery and red pepper flakes with olive oil.
- Saute until onion is translucent.
- drain beans and stir into pot along with the rest of ingredients except parsley / cilantro.
- Bring to boil.
- Reduce heat to low and cover partially.
- Simmer until beans are tender.
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