Red Vanilla Beans
Published September 27, 1986
- Total Time
- 2 hours 30 minutes
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Ingredients
THE BEANS
1 4-inch-by- ½-inch strip of orange zest
1 Tahitian vanilla bean, split, scraped and cut into 4 pieces
3 cloves, lightly bruised
Cheesecloth
½ pound red kidney beans
3 ½ cups chicken stock
½ teaspoon salt (omit if stock is salty)
THE DRESSING
4 tablespoons corn oil or other light vegetable oil (see note)
2 tablespoons hazelnut oil
2 tablespoons sherry vinegar
2 tablespoons minced fresh parsley
2 or 3 twists of the pepper mill
Pinch of salt
Nutritional analysis per serving (4 to 6 servings)
31 grams carbs; 4 milligrams cholesterol; 314 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 16 grams fat; 7 grams fiber; 426 milligrams sodium; 13 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Tie the orange zest, vanilla seeds and pods and cloves in a small square of cheesecloth. Put the kidney beans in a large saucepan, bury the spice bag in the middle and add the chicken stock and salt.
- Step 2
Bring the liquid to a boil, then lower the heat and simmer gently until beans are cooked, about two hours.
- Step 3
Prepare the dressing by whisking together all the ingredients.
- Step 4
When the beans are tender, drain them, reserving the liquid for soup, if desired. Discard the spice bag. Mix the hot beans with the dressing and allow to cool to room temperature, stirring from time to time.
- Step 5
Chill the beans until about 10 minutes before wanted and serve at cool room temperature.
For a more intense vanilla flavor, vanilla oil (see recipe) may be substituted for all or part of the corn oil.
Private Notes