Yield: 6 servings
|500 grams||Dried red kidney; black or pinto|
|\N \N||; beans (1lb)|
|2 \N||Cloves garlic; skewered on a|
|\N \N||; cocktail stick|
|2 tablespoons||Cooking oil|
|½ \N||Medium-size onion; chopped finely|
|2 \N||Whole green chillies|
Examine the beans carefully for small stones, which are sometimes mixed in and are real tooth-breakers. Wash the beans in a strainer under the tap until the water is clear.
Soak in water overnight, allowing about 5 inches (12cm) of water above the level of the beans. (If you have forgotten to soak the beans overnight, you can put them in cold water, bring them to the boil and boil for 15 minutes and then soak them for just an hour.) When ready to cook, add the garlic and boil the beans at a rolling boil for up to 3 hours or until they feel very soft between the fingers. They need to be topped up with boiling water frequently.
Discard the garlic cloves, then add the salt and sugar and simmer gently for 10 minutes.
In the meantime, heat the cooking oil and saut the onion until golden. Add to the beans, with the oil. Add the chillies, simmer for another 15 minutes and then discard the chillies. If the liquid looks very watery, mash some beans against the side of the pot to thicken the mixture and simmer for a little longer.
Cool and refrigerate until required (for up to 3-4 days). To serve, preheat the oven to 180øC/ 350 øF/ Gas Mark 4; then place the beans in a casserole and cover.
Cook for about 30 minutes.
To freeze, cool and pack in airtight containers.
To serve, thaw at room temperature for about 2 hours and heat as above or re-fry.
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Converted by MM_Buster v2.0l.