Nuyorican Sunday Beans
Barbara Shulman
Sunday Beans
ingredients
- 2 tablespoons olive oil
- 4 ounces slab bacon, diced
- 1 medium yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 1 medium red pepper, seeded and diced
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 cup orange juice
- 1/2 cup pineapple juice
- 3 (15 1/2-ounce) cans red kidney beans, drained
- Kosher salt and freshly ground black pepper.
directions
- 1
1. Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes.
- 2
2. Lower the heat to medium and add the onion, garlic and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes.
- 3
3. Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to ¤ of its volume. Taste and adjust the seasonings.
- 4
4. Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.) Serve with white rice. Serves 8.
Source: NYTimes Magazine
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