Ingredients
- 1 cup dried kidney beans
- ½ cup dried cannellini beans
- ½ cup dried Great Northern or navy beans
- 2 sprigs fresh thyme
- 1 tablespoon cumin seeds
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 carrot, chopped
- ½ pound smoked slab bacon, in 1/2-by-1-inch nuggets
- 1 jalapeno pepper, seeded and chopped
- 2 cloves garlic, chopped
- ½ cup crushed canned tomatoes
- 4 ripe plum tomatoes, diced
- ¼ cup maple syrup
- ¼ cup light brown sugar
- 1 bay leaf
- Grated rind of 1 orange
- ½ tablespoon crushed black peppercorns
- ⅓ cup chopped fresh cilantro leaves
- ¼ cup cider vinegar, or more, to taste
- Salt to taste
- Nutritional Information
Nutritional analysis per serving (6 servings)
513 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 68 grams carbohydrates; 15 grams dietary fiber; 25 grams sugars; 21 grams protein; 24 milligrams cholesterol; 302 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Place all beans in a bowl, cover with water to a depth of 2 inches, add thyme and soak at least 4 hours.
- Heat a heavy 3-quart casserole. Add cumin seeds, and cook, stirring, until they dance around and smell toasty. Remove them.
- Add the oil, onion, carrot and bacon to casserole, and saute over medium heat 10 minutes, until the bacon is golden. Stir in the jalapeno, garlic and toasted cumin seeds.
- Preheat oven to 250 degrees.
- Drain beans, and add them along with the canned and fresh tomatoes, maple syrup, brown sugar, bay leaf, orange rind and crushed peppercorns. Stir in all but 1 tablespoon of the cilantro, and add 3 cups of water. Cover, and bring to a slow simmer. Place in the oven, and cook 2 hours.
- Add vinegar and salt to taste. Return to the oven 2 1/2 hours longer, until the liquid has been absorbed but the beans are still moist. Adjust seasonings, adding more vinegar and salt if needed. Sprinkle with remaining cilantro, and serve.
9 hours
Dining and Cooking