Date: Thu, 1 Apr 1999 11:10:58 -0800
From: "Richard M. Swanson" (sharpy@sedona.net)
Made this last week and we really enjoyed it. It takes a little more time
if you just follow the recipe - but I made the beans ahead of time in the
pressure cooker - and then just started from step 2, which made it easy. (I
also used already prepared garlic and ginger)
Patty in AZ
Anasazi Beans with Ginger and Cauliflower
Adapted from: "New Vegetarian Classics: Entrees" by Mary F. Taylor
1 1/4 cups dry anasazi beans
Vegetable cooking spray
1 bay leaf
1 2-inch piece kombu, rinsed (optional)
6 1/2 cups water
1 cup diced onion
1 Tbs. minced garlic
1 1/2 tsp. minced ginger-root
1 dried red pepper (optional)
2 tsp. ground cumin
1 tsp. salt (optional)
1 tsp blackstrap molasses
3/4 lb. butternut squash
1 small head cauliflower
1/2 cup fresh or frozen peas
2 tsp. cumin seeds, toasted (I can't find these so I omitted them)
1. Pick over the beans . Rinse well. In a 2-quart saucepan, combine the
beans, bay leaf, kombu, and 5 cups water. Bring to a boil, stirring
occasionally. Skim off foam. Reduce heat and simmer covered, stirring
occasionally, until beans are tender, about 2 1/2 hours. remove from heat
and set aside. The beans can be prepared up to 5 days in advance if
refrigerated in an airtight container. They can be frozen for up to 2
months.
2. Transfer the beans to a 4-quart saucepan. Add the remaining 1 1/2 cups
water, onion, garlic, ginger, dried red pepper, cumin, salt, and molasses.
Stir to combine, then cook at a simmer, stirring occasionally as you
prepare the vegetables, about 15 minutes.
3. Peel and seed the squash, then cut it into small, 1/2-inch dice. Add the
squash to the beans and cook until it is very tender, about 20 minutes.
Meanwhile, trim the cauliflower into small florets and place it in a
steamer rack, set in a 2-quart saucepan over rapidly boiling water. Cover
and cook until tender, about 10 minutes. Drain immediately.
4. When the squash is tender, stir in the peas and continue to cook for 5
minutes. Remove the beans from the heat, then stir in the toasted cumin
seeds. Taste and adjust the seasoning. Serve the beans surrounded with the
steamed cauliflower, or mix the cauliflower into the beans if they are to
be used as a filling. The dish can be prepared up to 3 days in advance if
refrigerated in an airtight contained. Warm before serving.
Cook's Note: by using cooked or canned anasazi, kidney or pinto beans, you
can reduce cooking time to 30 minutes.
Excellent served over Braised Greens, garnished with croutons or used as a
filling for tortillas or crepes. Anasazi beans need no presoaking, but if
you use a different type of bean, allow appropriate soaking time.
kwvegan vegan