Silky Red Bean Sauce Recipes

RED BEAN STEW

Steps:

• Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
• Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
• Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
• Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.

AMERICAN-STYLE RED BEANS AND RICE

Steps:

• In a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper and 2 teaspoons adobo. Simmer on low heat.
• Meanwhile, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed. Stir in remaining 3 teaspoons adobo. Serve beans over the rice.

SILKY RED BEAN SAUCE

Steps:

• Place the soaked beans in a medium saucepan with 1 quart of cold water and the Bouquet Garni. Bring to a boil, then reduce the heat and simmer until the beans are tender but not mushy, about 1 hour. After the beans have simmered for 30 minutes, heat the olive oil in a large skillet over medium heat. Add the onion and poblano and cook, stirring, for about 5 minutes. Add the garlic and cook for 2 more minutes, then transfer the vegetables to the saucepan with beans and stir in the tomato puree, chipotle, and chile powder. (If using canned beans, rinse them and place in a medium saucepan with 1 cup of water and the sautéed ingredients, chipotle, chile powder, and tomato puree). If your beans start looking dry (they should be submerged and moist throughout the simmering), add a little more water. Cook for about 15 more minutes, and when the beans and vegetables are very soft, season to taste with salt and pepper. Drain them, reserving the liquid, and cool. Place the beans in a blender with the cilantro, lime juice, and a cup of the cooking liquid. Puree them, adding more liquid as necessary to make a smooth, viscous sauce (the consistency of pancake batter). You may need to do this in two batches. Pour the sauce into a pot and keep warm until ready to use. If necessary, you can add a little water.