Beans Poriyal (Beans Stir Fry) | Ventuno Home Cooking



Home-Cooked Beans

Aug 8, 2008
red beans and rice
James Baigrie

Save the cooking water from these beans and use it to enrich vegetarian soups and stews. These Home-Cooked Beans are pictured in our speedy Red Beans and Rice recipe.

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Cal/Serv:
Yields:
Prep Time: 0 hours 10
Cook Time: 0 hours 50
Total Time:
Ingredients
bag dried red kidney beans
water
small onion
clove garlic
sprig parsley
bay leaf
Directions
  1. In colander, rinse beans well with cold water; discard any stones or shriveled beans. In 5-quart saucepot, place beans and enough water to cover by 2 inches. Cover pot; let beans soak overnight.
  2. Drain beans and return to saucepot. Add onion, garlic, parsley, bay leaf, and 6 cups water; heat to boiling on high. Reduce heat to medium-low; partially cover and simmer 45 to 60 minutes or until beans are tender, stirring occasionally. (Reserve 1 1/2 cups bean cooking liquid if making Red Beans and Rice.) Drain beans. Discard parsley and bay leaf. If not using beans right away, cover and refrigerate up to 5 days.





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Date: 06.12.2018, 17:26 / Views: 43335