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Name: Biba Baked Beans
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 Sprigs fresh thyme (see note; 1/4 c Maple syrup; 1/4 c Light brown sugar; 2 c Cold water; or vegetable; Adjust seasoning: salt and; 1/2 c Crushed canned tomatoes; 1 Bay leaf; Additional cilantro for; 1 Jalapeno pepper; seeded and; 1 tb Cumin seeds; toasted (see; 4 Ripe plum tomatoes; 1/4 c Cider vinegar; Cold water; 1/2 tb Crushed peppercorn; 1 Orange; grated rind of; 1/4 c Fresh Cilantro chopped; 1 c Dried kidney beans (see note; Salt to taste; 1/2 c Dried great northern beans; 2 Garlic minced; 1/2 c Dried cannelini beans; 1 lg Onion chopped; 1 Carrot; chopped; 4 tb olive oil

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INGREDIENTS

2 Sprigs fresh thyme (see note
1/4 c Maple syrup
1/4 c Light brown sugar
2 c Cold water; or vegetable
Adjust seasoning: salt and
1/2 c Crushed canned tomatoes
1 Bay leaf
Additional cilantro for
1 Jalapeno pepper; seeded and
1 tb Cumin seeds; toasted (see
4 Ripe plum tomatoes
1/4 c Cider vinegar
Cold water
1/2 tb Crushed peppercorn
1 Orange; grated rind of
1/4 c Fresh Cilantro ; chopped
1 c Dried kidney beans (see note
Salt ; to taste
1/2 c Dried great northern beans
2 Garlic ; minced
1/2 c Dried cannelini beans
1 lg Onion ; chopped
1 Carrot; chopped
4 tb olive oil

Servings

INSTRUCTIONS

The following recipe is adapted from the New York Times magazine section from a while back (from Biba Restaurant, Boston). In this strictly vegetarian version (sanctioned by the NYT), it is one of the few bean recipes that I make over and over. Place dried beans in a bowl. Cover with cold water by 2 inches, add fresh thyme and let soak overnight, at least 4 hours. Heat a heavy 2- to 3-quart casserole. Add olive oil and Sautee onion and carrot for about 10 minutes, until onions are translucent and carrot soft. Add jalapeno pepper, garlic, and cumin seeds, and cook a few minutes longer. Preheat oven to 300 degrees. (See note #5.) Drain beans, and add to the casserole, together with canned tomatoes, plum tomatoes, maple syrup, brown sugar, bay leaf, orange rind, peppercorns, chopped fresh cilantro, and cold water, or vegetable stock. Cover, and bring to a slow simmer. Place casserole in oven, and cook for 1 hour. Add cider vinegar and salt, to taste. Cook 1 hour longer, until liquid has been absorbed, but the beans are still moist. Adjust seasoning - salt and pepper, and up to 2 more T vinegar. Garnish with additional cilantro. NOTES: (1) I generally use white kidney beans. Using all white beans gives a pleasing uniform color to the dish. Just about any combination of dried beans can be used. (2) Or, 1 heaping tablespoon of dried thyme. Just be sure to rinse it off completely. (3) Or, to suit your tolerance. I find that the peppers provide more of an undercurrent of heat than an outright fire, and so, too much is probably not a good idea in this dish. The hot pepper should act as a foil to the other sweet and sour components, not as an overpowering taste in itself. (4) To toast cumin seed, heat a small saucepan, add the cumin and heat, shaking the pan, until the seeds begin to dance (pop) and smell toasty. (5) Ive made this recipe also in a crock pot and slow cooker with the same results. It takes considerably more time to cook, so adjust the times accordingly. Make sure the beans cook long enough to become tender. IRWIN.H.WALKENFELD@ATT.COM REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Biba Baked Beans

2 Sprigs fresh thyme (see note
1/4 c Maple syrup
1/4 c Light brown sugar
2 c Cold water; or vegetable
 Adjust seasoning: salt and
1/2 c Crushed canned tomatoes
1 Bay leaf
 Additional cilantro for
1 Jalapeno pepper; seeded and
1 tb Cumin seeds; toasted (see
4 Ripe plum tomatoes
1/4 c Cider vinegar
 Cold water
1/2 tb Crushed peppercorn
1 Orange; grated rind of
1/4 c Fresh Cilantro chopped
1 c Dried kidney beans (see note
 Salt to taste
1/2 c Dried great northern beans
2 Garlic minced
1/2 c Dried cannelini beans
1 lg Onion chopped
1 Carrot; chopped
4 tb olive oil

The following recipe is adapted from the New York Times magazine section  from a while back  (from Biba Restaurant, Boston).     In this strictly vegetarian version (sanctioned by the NYT), it is one of  the few bean recipes that I make over and over.     Place dried beans in a bowl. Cover with cold water by 2 inches, add fresh  thyme and let soak overnight, at least 4 hours.     Heat a heavy 2- to 3-quart casserole.  Add olive oil and Sautee onion and  carrot for about 10 minutes, until onions are translucent and carrot soft.  Add jalapeno pepper, garlic, and cumin seeds, and cook a few minutes  longer.     Preheat oven to 300 degrees. (See note #5.) Drain beans, and add to the  casserole, together with canned tomatoes, plum tomatoes, maple syrup, brown  sugar, bay leaf, orange rind, peppercorns, chopped fresh cilantro, and cold  water, or vegetable stock.  Cover, and bring to a slow simmer.  Place  casserole in oven, and cook for 1 hour.     Add cider vinegar and salt, to taste.  Cook 1 hour longer, until liquid  has been absorbed, but the beans are still moist. Adjust seasoning - salt  and pepper, and up to 2 more T vinegar. Garnish with additional cilantro.  NOTES: (1) I generally use white kidney beans. Using all white beans gives      a pleasing uniform color to the dish.  Just about any combination      of dried beans can be used. (2) Or, 1 heaping tablespoon of dried thyme.      Just be sure to rinse it off completely. (3) Or, to suit your tolerance.  I find that the peppers provide      more of an undercurrent of heat than an outright fire, and so, too      much is probably not a good idea in this dish. The hot pepper should      act as a foil to the other sweet and sour components, not as an      overpowering taste in itself. (4) To toast cumin seed, heat a small  saucepan, add the cumin and heat,      shaking the pan, until the seeds begin to dance (pop) and smell      toasty. (5) Ive made this recipe also in a crock pot and slow cooker  with      the same results.  It takes considerably more time to cook, so      adjust the times accordingly.  Make sure the beans cook long enough      to become tender.    IRWIN.H.WALKENFELD@ATT.COM    REC.FOOD.RECIPES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (110g)
Recipe Makes: 8 Servings

Calories: 103
Calories from Fat: 18 (17%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 11.7mg		0 %
Potassium 428.5mg		11 %
Total Carbohydrate 18.3g		5 %
	Dietary Fiber 4.1g	17 %
	Sugars, other 14.1g
Protein 4g		6 %
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Calories per serving: 103

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