Biba Baked Beans
- 1 cup dried kidney beans
- 1/2 cup dried cannellini beans
- 1/2 cup dried Great Northern beans
- 2 sprigs fresh thyme
- 1 tablespoon cumin seeds
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 carrot, chopped
- 1/2 pound thick-sliced smoked bacon, in 1-inch pieces
- 1 jalapeno pepper, seeded and chopped
- 2 cloves garlic, chopped
- 1/2 cup crushed canned tomatoes
- 4 ripe plum tomatoes, diced
- 1/4 cup maple syrup
- 1/4 cup light brown sugar
- 1 bay leaf
- Grated rind of one orange
- 1/2 tablespoon crushed black peppercorns
- 13 cup chopped fresh coriander leaves
- 1/4 cup cider vinegar (approximately)
- Salt and freshly ground pepper to taste
- Place beans in a bowl, cover with cold water to a depth of 2 inches, add thyme and allow to soak at least 4 hours or overnight.
- Heat a heavy 2- to 3-quart casserole.
- Add cumin seeds and stir until they begin to dance around and smell toasty.
- Remove seeds and set aside.
- Add oil.
- Saute the onion, carrot and bacon for 10 minutes, until the bacon is golden.
- Add jalapeno pepper, garlic and cumin seeds and cook a few minutes longer.
- Preheat oven to 300 degrees.
- Drain beans and add to the casserole along with canned and fresh tomatoes, maple syrup, brown sugar, bay leaf, orange rind and crushed peppercorns.
- Stir in all but 1 tablespoon of the coriander.
- Add 2 cups cold water.
- Cover and bring to slow simmer.
- Place beans in oven and cook for 1 hour.
- Add vinegar and season to taste with salt.
- Cook 1 hour longer, until liquid has been absorbed but the beans are still moist.
- Adjust seasonings.
- Add salt and pepper and up to 2 more tablespoons cider vinegar if desired.
- Garnish with reserved coriander.
kidney beans, beans, dried great northern beans, thyme, cumin seeds, olive oil, onion, carrot, bacon, pepper, garlic, tomatoes, tomatoes, maple syrup, light brown sugar, bay leaf, orange, black peppercorns, fresh coriander leaves, cider vinegar, salt
Taken from cooking.nytimes.com/recipes/4817 (may not work)