Natural Gourmet by Annemarie Colbin

Author:Annemarie Colbin [Colbin, Annemarie]
Language: eng
Format: epub
Tags: Cooking, Health & Healing, General, Specific Ingredients, Natural Foods
ISBN: 9780307833150
Google: 81AkwgJ5Hd8C
Amazon: B00BE2577E
Publisher: Random House LLC
Published: 2013-03-06T05:00:00+00:00

1. Heat ¼ cup of the water or stock. Place the saffron in a small bowl, add the hot liquid and soak for 5 minutes.

2. Drain the beans and place them in a 3- to 4-quart pot with the remaining 6 cups water or stock. Bring to a boil, skimming foam from the surface if necessary, and add the bay leaf and soaked saffron. Reduce heat, cover, and cook for 30 to 40 minutes, or until the beans are tender but not mushy. Add the salt and cook for 5 minutes more.

3. Meanwhile, prepare the vegetables: Peel, seed, and chop the tomatoes coarsely; set aside. Peel the onions and garlic and chop coarsely.

4. In a large skillet, heat the oil. Add the onions and garlic and sauté gently for 5 minutes. Add the tomatoes and sauté for 5 minutes more.

5. Meanwhile, drain the beans, reserving the cooking liquid. Add the beans to the skillet with just enough bean-cooking liquid to keep them from sticking to the bottom of the pan. Continue to cook until the vegetables are soft, about 10 minutes.

6. Taste and adjust the seasoning. Cook for 5 minutes longer to blend flavors. More liquid may be added to make a soupier dish. Serve immediately, garnished with chopped parsley, and pass the pepper mill.

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