Difference between revisions of "Pinquito Beans with Prunes"
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Latest revision as of 22:46, 13 March 2023
Pinquito Beans with Prunes
Based on printed recipe shipped with bean club delivery.
Ingredients
- 6 large garlic cloves
- 1 cup pinquito beans, soaked
- 2 bay leaves
- 1+oz olive oil
- 2 medium sweet onions (16 oz/450g)
- 8 oz onions chopped coarsely
- 1 stalk celery minced fine
- 1 dash each of anise, fennel, celery seed
- 1 cup not-too-dry red wine
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp mustard powder
- 1 large can pureed tomatoes (maybe)
- 40g prunes (abt 5), chopped
- 1 tsp salt
- ground pepper to preference
Procedure
- Cover soaked beans in pot with 1-2" extra water. Add smashed garlic cloves and bay leaves. Boil until soft (bring to boil, medium heat for 15 min then simmer for at least 1 hr).
- Saute onions and celery in olive oil with seeds until mostly caramelized, add mushrooms when almost done. At end, deglaze with red wine. Simmer to boil off alcohol.
- Add spices, tomatoes* and prunes to onions, mix well and simmer a bit then add beans and simmer a bit more
* Including ref to pureed tomatoes because they're in the original recipe but the first time I did this and it came time to pour them in I thought the batch looked perfectly fine without them.