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Mexican - Baked White Beans White baked beans to go with mexican foods, especially chicken dishes. To brine beans: Soak 2 lb (4c) navy beans in 3 qt bowl filled with water and 2 T salt stirred in very well, overnight (8-14 hours). In the morning rinse them well.
In my 5 qt casserole style allclad pan Saute 1 or 2 or 3 large onions in fat. Along with 1t salt. When they are golden and rich tasting add: garlic cumin coriander ancho chili powder salt brown sugar Saute a few minutes to heighten flavors Add drained brined beans and just barely cover with water. Bring to a simmer. Then bake with the lid on at 170* to 200* about 10 hours or at 250* about 6 hours. At the end of the cooking time you can remove the lid and let some of the liquid cook off in the oven. Use convection 300*-400* depending on how fast you need it to happen. I like the beans with just a little syrup - like liquid left on them. That way they don't spread all over your plate when you eat them and all the flavor is in each bean!
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