Quinoa and Black Beans
1 teaspoon olive oil
1 onion, chopped
1/2 red bell pepper, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/3 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion
and garlic, and saute until lightly browned. Mix quinoa into the saucepan
and cover with vegetable broth. Season with cumin, cayenne pepper, salt,
and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer
20 minutes. Stir frozen corn into the saucepan, and continue to simmer
about 5 minutes. Mix in the black beans and cilantro, heat.
Boiled White Beans or Flageolets
1 pound (2 cups) dried small white beans or dried flageolets
2 quarts rich meat broth (see recipe in soup section) or water or
6 to 8 large shallots or one medium onion, finely chopped
1 bay leaf
1 teaspoon thyme leaves
6 to 8 parsley sprigs
1 medium carrot, finely chopped (only for white beans)
Sort through the beans and discard any foreign material and broken
beans. Rinse and drain.
Put the liquid, beans, vegetables, spices in a kettle, bring to a boil,
then cover and simmer for about 2 hours (2½ hours for flageolets) until
the beans have a creamy texture when bitten. Stir occasionally.
Discard parsley. Serve or cover and refrigerate for up to 3 days.
Serves 6 to 8.