2c dried beans
1-2 medium yellow onion, chopped
4-6 cloves garlic, crushed and chopped fine
2 bay leaves
Black pepper
Sea salt
This basic bean recipe is good for pinto, black, red kidney, white kidney (cannellini), great northern, navy, adzuki and small red beans. Add whatever seasonings you prefer. Cumin, oregano, smoked paprika and dried Cascabel or ancho chiles are some of my favorite flavorings. Salt to taste at the end of cooking to avoid toughening the skins.
Pick through and rinse the beans and then soak them overnight in cold water to cover by about four inches.
The next day, drain and rinse the beans and place them in a heavy-bottomed pot, cover with water by about two inches. Bring to a boil uncovered and skim off the foam. When the beans stop producing foam stir in the vegetables and seasonings. Cover, reduce to a simmer and cook until beans are tender, adding water as necessary. Depending on the type and age of the dried beans this will take between one and three hours; red kidney beans sometimes take longer.
Copyright 2008 Martine Torres-Apónte de Pèlegrin
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