Notes: Katharine Kagel of Cafe Pasqual's in Santa Fe created this recipe.
2 cups (14 oz.) dried beans such as Red Appaloosa, Flor de Mayo, or Scarlet Runner
2 cups finely chopped red onions, plus 1/2 cup thinly sliced red onion
2 tablespoons minced garlic
About 1 teaspoon salt
1 cup minced parsley
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons fresh-ground pepper
1 tablespoon long, fine shreds orange peel
1 tablespoon long, fine shreds lemon peel
1 teaspoon long, fine shreds lime peel
3 oranges (1 1/2 lb. total), peel and membrane removed, cut into round slices
How to Make It
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.
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.