Giant Beans Baked With Roasted Red Peppers And Pastourma
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
57
Spice
40
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Water1 large
Red Onion (finely chopped)1 large
Garlic (clove, finely chopped)1
Salt3 tbsps
Balsamic Vinegar (to taste)Directions:
1
Soak the beans according to package directions or in ample water for 6 to 8 hours
2
Remove from soaking liquid, and place in a pot with ample fresh water (enough to come about 3 inches above the beans)
3
Bring to a boil over high heat, then reduce the flame to low and simmer the beans for approximately 1 hour, or until al dente
4
About 15 minutes before removing the beans from the heat, season with salt
5
Drain and reserve the boiling liquid
6
As the beans simmer, heat the 3 tablespoons olive oil in large skillet over medium heat, and sauté the onion and garlic until translucent, about 5 minutes
7
Remove the peppers from their oil and finely chop
8
Add them to the onions and garlic, and stir over medium heat for about 3 minutes to meld the flavors a little
9
Remove
10
Preheat the oven to 350°F
11
Place the beans and onion-pepper mixture in an ovenproof glass or ceramic baking dish
12
Add about 2/3 cup of the reserved bean cooking liquid, as well as 2 tablespoons olive oil and a little of the oil that the peppers were preserved in
13
There should be a fair amount of liquid in the dish
14
Season with the salt, pepper, and bay leaves
15
Cover the dish and bake for about 1 hour, or until the beans are very tender and their centers creamy
16
In the meanwhile, prepare the pastourma: Cut away the tsimeni, or sticky spice rub, and cut the pastourma across the width of each slice into thin 1/3-inch-wide strips
17
Twenty minutes before the beans are done, toss in the pastourma
18
Five minutes before the beans come out of the oven, pour in the vinegar
19
Season to taste with additional salt
20
Remove from the oven, pour in the remaining olive oil, and serve
21
You can let the beans cool to room temperature as well
22
They also taste great the following day
23
Soak the beans according to package directions or in ample water for 6 to 8 hours
24
Remove from soaking liquid, and place in a pot with ample fresh water (enough to come about 3 inches above the beans)
25
Bring to a boil over high heat, then reduce the flame to low and simmer the beans for approximately 1 hour, or until al dente
26
About 15 minutes before removing the beans from the heat, season with salt
27
Drain and reserve the boiling liquid
28
As the beans simmer, heat the 3 tablespoons olive oil in large skillet over medium heat, and sauté the onion and garlic until translucent, about 5 minutes
29
Remove the peppers from their oil and finely chop
30
Add them to the onions and garlic, and stir over medium heat for about 3 minutes to meld the flavors a little
31
Remove
32
Preheat the oven to 350°F
33
Place the beans and onion-pepper mixture in an ovenproof glass or ceramic baking dish
34
Add about 2/3 cup of the reserved bean cooking liquid, as well as 2 tablespoons olive oil and a little of the oil that the peppers were preserved in
35
There should be a fair amount of liquid in the dish
36
Season with the salt, pepper, and bay leaves
37
Cover the dish and bake for about 1 hour, or until the beans are very tender and their centers creamy
38
In the meanwhile, prepare the pastourma: Cut away the tsimeni, or sticky spice rub, and cut the pastourma across the width of each slice into thin 1/3-inch-wide strips
39
Twenty minutes before the beans are done, toss in the pastourma
40
Five minutes before the beans come out of the oven, pour in the vinegar
41
Season to taste with additional salt
42
Remove from the oven, pour in the remaining olive oil, and serve
43
You can let the beans cool to room temperature as well
44
They also taste great the following day