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Section from a while back.
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In this strictly vegetarian version (sanctioned by the NYT), it is one of the few bean recipes which I make over and over.
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Place beans in a bowl.
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Cover with cool water by 2 inches, add in thyme and let soak overnight, at least 4 hrs.
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Heat a heavy 2- to 3-qt casserole.
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Add in oil.
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Sautee onion and carrot for about 10 min, till onions are translucent/soft and carrot soft.
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Add in jalapeno pepper, garli,c and cumin seeds, and cook a few min longer.
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Preheat oven to 300 degrees.
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(5)
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Drain beans, and add in to the casserole, together with tomatoes, syrup, brown sugar, bay leaf, orange rind, peppercorns, cilantro, and water or possibly stock.
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Cover, and bring to a slow simmer.
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Place casserole in oven, and cook for 1 hour.
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Add in vinegar and salt.
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Cook 1 hour longer, till liquid has been absorbed, but the beans are still moist.
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Adjust seasoning - salt and pepper, and up to 2 more Tablespoons vinegar.
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Garnish with additional cilantro.
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NOTES:(1) I generally use white kidney beans.
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Using all white beans gives a pleasing uniform color to the dish.
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Just about any combination of dry beans can be used.
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2.
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Or possibly, 1 heaping Tbsp.
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of dry thyme.
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Just be sure to rinse it off completely.
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3.
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Or possibly, to suit your tolerance.
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I find which the peppers provide more of an undercurrent of heat than an outright fire, and so, too much is probably not a good idea in this dish.
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The warm pepper should act as a foil to the other sweet and sour components, not as an overpowering taste in itself.
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4.
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To toast cumin seed, heat a small saucepan, add in the cumin and heat, shaking the pan, till the seeds begin to dance (pop) and smell toasty.
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5.
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I've made this recipe also in a crock pot and slow cooker with the same results.
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It takes considerably more time to cook, so adjust the times accordingly.
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Make sure the beans cook long sufficient to become tender.
