Total Time
30mins
Prep 15 mins
Cook 15 mins

This is from the book "Heirloom Beans". One of the aurthors, Vanessa Barrington, belongs to my food co-op and teaches classes on cooking with beans. If you don't have a good, local source for heirloom beans you can find and order wonderful ones from ranchogordo.com. This recipe is delish but was lighter on the seasonings than we like. I will double the seasonings next time but I have posted the recipe as written. I served this over brown rice with a spicy cilantro chutney and a side veg. Delish! Cook time below does not reflect the time it takes to cook beans.

Ingredients Nutrition

Directions

  1. In a soup pot over medium heat, gently warm the beans and their broth.
  2. In a small, heavy skillet over medium heat, warm the oil. Add the onion, garlic and ginger and saute until soft and fragrant, about 10 minutes.
  3. Raise heat to medium-high, add the cardamom, cumin, fennel, corriander, chile, and tomatoes, and cook , stirring, for 2-3 minutes.
  4. Add the spice mixture to the beans, season to taste with with salt and pepper.
  5. Served garnished with chopped cilantro (optional).
  6. Note:.To cook beans you have 2 options: you can throw them in a crockpot (I usually cook mine this way but with at least double the amount of beans), cover with water by about 2 inches and cook on low all day. Or, soak beans over night in water to cover, rinse, add new water and boil on the stove for about two hours or until soft. Never add salt or acids (such as tomatoes) while cooking beans- it makes them very hard to cook. That includes most stocks! Add the flavors and salt at the end.