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.
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.
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