by WinnieAb
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AntoniaJames's Testing Notes:
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Expand4 cups dried aduki beans (or pinto or another type of beans) Ask a question about this ingredient
4 slices preservative-free bacon, sliced into 1 inch pieces- optional; bacon lends a nice smoky saltiness but you can leave out for vegetarian beans Ask a question about this ingredient
1 teaspoon course sea salt or to taste Ask a question about this ingredient
1 teaspoon black pepper or to taste Ask a question about this ingredient
1 teaspoon garlic powder or to taste Ask a question about this ingredient
1 teaspoon chili powder or to taste Ask a question about this ingredient
If not using aduki beans, it's best to soak your beans overnight in a large pot covered with water. After they have soaked, drain them and rinse several times. If you are using the aduki beans, just go ahead and rinse them.
Ask a question about this stepPlace rinsed beans and bacon in a large pot on the stove. Pour water over the beans to cover by 2 inches. Bring to a boil and then reduce the heat to a simmer.
Ask a question about this stepSkim any foam that might rise to the top while cooking, and add additional water (or stock), if there does not seem to be enough liquid.
Ask a question about this stepCook until the beans are tender, about 1 1/2 hours (or as long as 3 hours for pinto and other beans).
Ask a question about this step5. Add the sea salt (don't add too much if you've used stock) and pepper, plus the seasonings I mentioned (or others that you like) to taste. You can serve these in whole wheat or corn tortillas with the toppings of your choice: think grated raw cheese, fresh salsa, guacamole, organic sour cream, etc. Or have some in a bowl with a side of cornbread. Fresh chopped tomato, cucumber, red pepper, and sliced avocado are also wonderful additions.
Ask a question about this stepMy favorite healthy way to eat these, though, is this: chop some collard greens very fine, add some olive oil and fresh lime juice, and mix with the beans, veggies, and salsa. Top with some green onions and minced cilantro.
Ask a question about this stepI just stirred some of these into my morning steel cut oats -- I'd frozen half of last weekend's pot of them -- with a few shavings of ricotta salata and a splash of red wine vinegar. Sensational! It's my new favorite breakfast. I have another pot on the stove, as I write this. ;o)
So looking forward to trying these! Will not be using chili powder, but instead some toasted cumin and one black cardamom pod. Really like all the serving suggestions . . . haven't made corn muffins for Mr T for a while, so I plan to make some to go with these. ;o)
Amanda is a co-founder of Food52.
I made this in my slow cooker this morning. (On high for about 2 1/2 hours). I had a few "tastes"- it is wonderful. I used chili powder, garlic powder, and a touch of cumin. I'm serving it with spelt berries, avocado and spicy pan-fried tofu this evening. Thank you!