BASIC BEANS ANOTHER WAY
1 pound dried beans, picked over and rinsed
1 large onion, quartered and/or
2 garlic cloves, crushed and/or
2 bay leaves
1. Pick, rinse and soak the beans in enough water to cover plus an inch or two (a bowl with a wider top will need less surface water then on that is narrow but deep). Soak for 8 hours or overnight. If it’s warm and you don’t have AC, soak them in the fridge or you’ll get some fermentation going….. Theoretically they’re still edible, but there are texture and flavor issues…
2. Drain the beans place them in a 5 or 6 quart slow cooker. Add (or not) the onion/garlic bay leaves. Add enough water to cover – 6 – 8 cps.
3. Cover and cook on high 8 – 12 hours, depending on the type and age of bean.
Robin Robertson. Fresh from the Vegetarian Slow Cooker. Harvard Common Press: 2004. p. 95.
Butternut Squash Chili
1 Tablespoon olive oil
1 small onion (or equal amount of onion-ness), chopped
3 cloves of garlic, smooshed
3 stalks celery, chopped
2 Tablespoons chili powder
1 teaspoon cumin
4 cups cooked pinto beans (2 cans drained and rinsed)
1 28-ounce can diced tomatoes
2 cups broth or water
1 teaspoon salt
- In large pot, sauté onion until soft over medium heat. Add garlic and sauté 30 seconds more.
- Add the squash and celery, continue sautéing until celery is soft and some of the squash is a little brown.
- Add the chili powder and cumin and toss and heat another minute – it should smell divine.
- Add the beans, tomatoes, broth and salt. Give it a good stir.
- Raise the heat to high and bring it to a boil. Then lower the heat to keep it at a good simmer. You might (probably) have to do the partially covered thing with the lid. Simmer for 30 – 4o minutes.
Adapted from a recipe submitted by Anne Marie Rossi in edibleBoston, No. 31, Winter 2014. p. 31.