SLOW-SIMMERED BEANS

Slow-Simmered Beans image

Yield 8 or more servings

Number Of Ingredients 6

1 pound red, kidney, pinto, adzuki, or other raw beans (or try a multi-bean mix)
1 tablespoon light olive oil
2 medium onions, chopped
2 garlic cloves, minced
2 bay leaves
Salt and freshly ground pepper to taste

Steps:

Follow Step 1 in Beans and Legumes, Conventional Soak-and-Cook Method (page 110).
Before cooking, drain the beans, and combine them in a soup pot with plenty of water (about 14 times their volume). Add the remaining ingredients (except salt and pepper) and bring to a simmer. Cover and simmer over low heat for 1 hour.
Check the beans and give them a good stir at this point. There should still be enough water for them to simmer in, at about the same level as the volume of beans. Add more water if necessary.
Continue to simmer until some of the beans have burst and have a creamy texture, 1 1/2 to 2 hours over low heat. The simmering liquid should be thick and soupy. Check occasionally and add small amounts of water as needed, just enough to keep the beans simmering. Season with salt and pepper and serve in shallow bowls.
These related varieties (red beans are a bit smaller and rounder than kidneys) are among the most widely used beans in North America, but they can be difficult to digest for those just starting to use beans-make sure they're well cooked.
Kidney and red beans lend themselves well to spicy seasonings-chili powder, cayenne pepper, and paprika-hence their wide use in chili, other Mexican dishes, and the New Orleans classic, red beans and rice.
Use them in marinated bean salads and pasta salads.
Calories: 101
Total Fat: 1g
Protein: 5g
Carbohydrate: 16g
Cholesterol: 0mg
Sodium: 2mg