Update my dinner status, I'm making this tonight.
Servings: 24 Servings
Total Time (median): tell us
Ingredients
Preparation
1 . If using dried beans, pick over for stones, rinse, and soak overnight in water to cover; or bring to a boil, remove from the heat, and soak for 1-2 hours. After the beans have soaked, drain and cook until tender in 2-3 gallons of water for 30-45 minutes. Drain. (6 to 7 qts cook and drained; or 2 #10 cans; or 9 to 10 lbs.) 2. While the beans cook, saute the onions and garlic in oil until the onions aretranslucent. 3. Stir in the ginger, thyme, and allspice and continue sauteing until the onions are very soft. Stir frequently to prevent sticking. 4. Pour the beans into an insert pan, adding the orange juice, onions, salt, pepper, and Tabasco. 5. Tightly Cover Pan with foil and bake at 350F for 30-45 minutes or until the beans are piping hot. Meal Planning *This restaurant favorite is quick and sophisticated. Spicy. *Serve beans on Golden Spanish Rice (p. 329) or Coconut Rice (p. 322), topped with Mango Salsa (5 lg. mangoes, 10-oz. cucumber, 4 cups tomatoes, 3 cloves garlic: 1/3 cup lime, tabasco, cilantro, and salt to taste.). *Per 9-oz serving 243 cals, 5.5 g fat, 700 mg sodium. *Need 4-in. deep insert pan. *Preparation Time: 45 minutes; Cooking Time: 3-1/2 hours with dried beans or 1 hour with cooked beans Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996) | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu Recipe by: Moosewood for a Crowd
