Red Beans With Parsley And Pomegranate Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Small red beans, abt 1 lb
2 tbsp: Pomegranate syrup,
Picked over, rinsed
1/3 cup: Red wine vinegar,
Soaked overnight in,
1 1/2 cup: Flat-leaf parsley leaves,
6 cup: Water,
Loosely packed,
2 tsp: Coriander seeds,
Coarsely chopped,
3 tbsp: Extra-virgin olive oil,
Salt,
6: Garlic clove, (s), minced
Directions:
1. In a large saucepan, cover the beans with 8 cups cold water and
bring to a boil over high heat. Reduce the heat to moderately high
and cook until very tender, 1 1/2-2 hours. Drain and set aside.
Can be refrigerated for up to 3 days or frozen for up to 1 month.
2. In a small dry skillet, toast the coriander seeds over moderately
high heat, stirring often, until darkened and fragrant, about 1 1/2
min. Transfer to a spice mill and grind to a powder.
3. Heat the oil in a large heavy skillet. Add the garlic and stir-fry
over moderately high heat until just beginning to color. Stir in the
ground coriander and then the drained beans. Cook over moderate heat,
stirring gently, until warmed through.
4. Meanwhile, whisk the pomegranate syrup with the vinegar. Stir the
mixture into the beans and remove from the heat. Fold in the parsley
until evenly distributed and season the beans with salt. Serve warm
or at room temperature.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95
Source from luhu.jp
bring to a boil over high heat. Reduce the heat to moderately high
and cook until very tender, 1 1/2-2 hours. Drain and set aside.
Can be refrigerated for up to 3 days or frozen for up to 1 month.
2. In a small dry skillet, toast the coriander seeds over moderately
high heat, stirring often, until darkened and fragrant, about 1 1/2
min. Transfer to a spice mill and grind to a powder.
3. Heat the oil in a large heavy skillet. Add the garlic and stir-fry
over moderately high heat until just beginning to color. Stir in the
ground coriander and then the drained beans. Cook over moderate heat,
stirring gently, until warmed through.
4. Meanwhile, whisk the pomegranate syrup with the vinegar. Stir the
mixture into the beans and remove from the heat. Fold in the parsley
until evenly distributed and season the beans with salt. Serve warm
or at room temperature.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95
Source from luhu.jp
Tags
Vegetables