Overnight Braised Beans
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 260.2
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 391.0 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 15.7 g
- Protein: 15.5 g
View full nutritional breakdown of Overnight Braised Beans calories by ingredient
Introduction
This recipe showed me how narrow my bean tastebuds were. It took me beyond chili powder and cumin to a whole new place! Best of all, the recipe is very easy! No soaking the beans! Adapted from Lynne Rossetto Kasper at http://www.splendidtable.org/recipes/overnight-braised-beans This recipe showed me how narrow my bean tastebuds were. It took me beyond chili powder and cumin to a whole new place! Best of all, the recipe is very easy! No soaking the beans! Adapted from Lynne Rossetto Kasper at http://www.splendidtable.org/recipes/overn
ight-braised-beans
Number of Servings: 6
Ingredients
-
2 cups dried pinto beans (about a 1-pound bag), rinsed and picked over for stones
1 large onion, chopped
6 cloves garlic, finely chopped
1 tsp dry oregano
1 3-inch cinnamon stick, cracked
5 whole cloves
12 whole allspice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Tips
LRK suggests in her original recipe that these beans can be turned into a spicy bean soup (http://www.splendidtable.org/recipes/quick-and-spicy-bean-soup), but I've never tried this recipe that way.
These beans freeze well. I freeze them in 1-cup servings so they are easy to pop out of the freezer for lunch.
Directions
Tie cloves and allspice in a piece of cheesecloth for easy removal later.
Toss all ingredients into a large slow cooker (mine is oval; I don't remember the capacity). Add water to cover ingredients by a couple of inches. Cook on high four about four hours, then cook for another 4 hours on low. (YMMV depending on the power of your slow-cooker)
When they are done, the beans will very soft. Remove cinnamon stick and the bag of cloves/allspice. Adjust salt and pepper to taste. Serve drained, over cooked rice or other grain. Drizzle with olive oil and fresh lemon if desired.
Serving Size: Makes about 6 1-cup servings
Toss all ingredients into a large slow cooker (mine is oval; I don't remember the capacity). Add water to cover ingredients by a couple of inches. Cook on high four about four hours, then cook for another 4 hours on low. (YMMV depending on the power of your slow-cooker)
When they are done, the beans will very soft. Remove cinnamon stick and the bag of cloves/allspice. Adjust salt and pepper to taste. Serve drained, over cooked rice or other grain. Drizzle with olive oil and fresh lemon if desired.
Serving Size: Makes about 6 1-cup servings