Year of the Bean

Needing to pass the time in a productive way, it’s time to cook some great New World Beans. I found these Anasazi Beans at Kalustyan’s, and they’re beautiful – red and white spotted, that cook to pink. A nice hearty bean for an anxious evening.

Ingredients

• 250g Anasazi Beans, soaked overnight
• 450g Campari tomatoes, halved, OR 450g fire-roasted canned tomatoes
• one large onion, sliced
• 1 tsp. New Mexico Red Chili Powder
• 1 tsp. Mexican Oregano
• olive oil
• salt
• fresh black pepper
• bay leaf

Procedure

1. Put beans and their soaking liquid in a large pot and add water and cover to 2″; add bay leaf; bring to hard boil for 10 minutes and then lower to simmer until softening; add salt, and then set aside with some remaining liquid
2. While the beans are cooking, heat oven to 450F/235C (skip this and step 4 if using canned tomatoes)
3. In a large Dutch oven, add olive oil and heat to medium; add onion and cook until softening, about 10 minutes, adding cracked pepper
4. Add halved tomatoes, chili powder and oregano to Dutch oven, stir to combine, and roast for 30 minutes
5. Remove from oven and combine with beans; cook to desired consistency and salt to taste