Red beans with parsley and pomegranate
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Small red beans (abt 1 lb) |
| Picked over, rinsed | ||
| Soaked overnight in | ||
| 6 | cups | Water |
| 2 | teaspoons | Coriander seeds |
| 3 | tablespoons | Extra-virgin olive oil |
| 6 | Garlic clove(s), minced | |
| 2 | tablespoons | Pomegranate syrup |
| ⅓ | cup | Red wine vinegar |
| 1½ | cup | Flat-leaf parsley leaves |
| Loosely packed | ||
| Coarsely chopped | ||
| Salt | ||
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, 1½-2 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 ½ 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