Posted on Thu, Jun. 28, 2007
1. Drain the beans. In a large pot, heat the oil. Add the onion, scallions, the red, green and jalapeño peppers, and garlic. Cook until soft but not brown. Add the stock, cumin, oregano, paprika, bay leaves, salt and pepper.
2. Add the beans. Bring to a boil, reduce heat to a low simmer and cook for 2 hours, loosely covered. Taste; adjust seasoning. Cook until beans are tender, about 1 hour more, adding more stock if needed. If desired, serve over rice.
- Adapted from The Bean Bible
by Aliza Green (Running Press, 2000).
274 calories, 13 grams protein, 44 grams carbohydrates, 5 grams sugar, 6 grams fat, no cholesterol, 834 milligrams sodium, 16 grams dietary fiber.
Steamed Asian Buns
Makes up to 16 buns
For the dough:
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon confectioners' sugar
1 tablespoon vegetable oil
3/4 cup warm water
For the filling:
2 teaspoons sesame oil
1 pound shiitake mushrooms, chopped
1/2 large clove garlic, crushed
1 tablespoon sugar
Flourish
today's 
