© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Darin Wilkins, source is Sunset magazine, January 1993
Servings: 6 to 7
In a 5 to 6 quart pan (with lid), combine:
2 large (about 1 pound, total) onions, chopped
2 cloves garlic, pressed or minced
1 tblsp salad oil.
Place over high heat. Stir often until onions are tinged with brown, about 8 minutes.
1 pound (about 2 ½ cups) dried black beans, sorted for debris and rinsed
1 tablespoon coriander seed
1 teaspoon whole allspice
1 teaspoon dried oregano leaves
¾ teaspoon crushed dried hot red chilies
6 cardamom pods, hulls removed (¼ teaspoon seed)
Bring to a boil over high heat. Reduce heat to simmer. Cover and simmer until beans are tender to bite, about 1 ½ to 2 hours.
While the beans simmer, prepare the fruit as follows:
Remove 2 teaspoons zest from:
2 ½ pounds (approximately) oranges, mandarins (tangerines), tangelos, or tangelolos. (Tangelolos, a cross between grapefruit and tangelos, are a fairly recent development and aren't widely available.)
Ream enough fruit to produce:
½ cup juice.
Remove the peel and white membrane from the remaining fruit. Thinly slice fruit crosswise. Remove any seeds.
After the beans become tender, raise heat to high, uncover, and boil until most of the liquid evaporates, about 10 - 15 minutes. (Reduce the heat and stir occasionally as mixture thickens.)
Remove beans from heat and stir in:
1 teaspoon zest
the ½ C juice.
Ladle beans into serving bowls.
Place the sliced fruit equally on top of the beans in each bowl.
Add to taste:
fresh cilantro (coriander) sprigs
Garnish with the remaining 1 teaspoon zest.