Notes: Katharine Kagel of Cafe Pasqual's in Santa Fe created this recipe.

Katharine Kagel, Santa Fe, New Mexico
Recipe by Sunset March 1997

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Recipe Summary

Yield:
Makes 7 cups, 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort beans for debris, then rinse. Bring beans and 2 quarts water to a boil over high heat in a 5- to 6-quart pan. Cover, boil for 2 minutes, and remove from heat. Beans are ready to cook after soaking for 2 hours, but are more digestible after 4 hours. Drain and rinse beans.

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  • In a 6- to 8-quart pan, bring 2 quarts water, beans, 1 1/2 cups chopped onions, and garlic to a boil over high heat. Reduce heat and simmer, covered, for 40 minutes. Add 1 teaspoon salt and simmer until beans are just tender to bite, 30 to 40 minutes longer.

  • Drain beans and let cool in a bowl. Gently mix in remaining 1/2 cup chopped onion, parsley, oil, lemon juice, and pepper. Garnish with onion slices, and orange, lemon, and lime peels. Spoon over orange slices. Add salt to taste.

Source

Cafe Pasqual

Nutrition Facts

289 calories; calories from fat 24%; protein 13g; fat 7.6g; saturated fat 1g; carbohydrates 45g; fiber 8.2g; sodium 292mg; cholesterol 0mg.
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