Carol Gelles chooses the 100 Best Vegetarian Recipes from her classic, award-winning cookbook (1000 Best Vegetarian Recipes), including Baba Ghanoush; Frijoles; and Szechuan Shredded Vegetables with Pressed Tofu.
Makes 2 1/2 cups
Serves 3 to 4
The Mexican method is to cook dried beans without presoaking them. These beans are unbelievably delicious. Use them on tostadas, in burritos, or alongside other Mexican entrees.
- 3 cups water
- 1 cup dry pinto, black, or kidney beans
- 1/2 cup chopped onion
- 1 tablespoon minced, seeded jalapeno, or to taste
- 3 cloves garlic, minced, divided
- 1 bay leaf
- 1/4 teaspoon salt, or to taste
- 1 tablespoon vegetable oil
- 1/2 cup peeled, seeded, and chopped tomatoes
- Chopped cilantro, garnish
1 In a 2-quart saucepan, combine the water, beans, onion, jalapeno, 1 teaspoon of the garlic, and the bay leaf. Bring to a boil over medium heat. Reduce heat and simmer, covered, until beans are tender, about 1-1/2 hours. Stir in the salt and discard the bay leaf; simmer 30 minutes longer.
2 In a small skillet. heat the oil over medium-high heat.
Add the tomatoes and remaining garlic. Cook, stirring, until tomatoes soften, about 3 minutes.
3 Place the tomatoes and 1/4 cup of the beans in a food processor fitted with a metal blade. Cover and blend until smooth. Return mixture to the bean pot and cook, uncovered, 10 minutes longer.
Add the tomatoes to the pot without pureeing them.
100 Best Vegetarian Recipes
- by Carol Gelles
- Wiley 2008
- $16.95; Cloth
- ISBN-10: 0470185503
- ISBN-13: 9780470185506
- Recipe reprinted by permission.
- Cookbook Profile Archive
This page created June 2008