Ingredients
1 lb dried cranberry beans
1 tbsp salt
water
3 cups broth vegetable, chicken or turkey
3 cups water
1 tsp cumin-coriander mix, toasted
¼ cup red chile sauce
salt, to taste
pepper, to taste
Preparation
In a large bowl, add 1 tablespoon of salt and enough water to cover the dried beans, plus at least an inch. Stir to dissolve the salt. Add the beans and let brine for 4 hours.
After 4 hours, drain and rinse the beans. If straight from the farm, check for small rocks and debris.
In a 6-quart bean pot, add the rinsed beans, broth and water, cumin-coriander, and red chile.
Over medium heat, bring to a boil. Reduce to a simmer and cover. Cook for 1 to 1½ hours, stirring frequently until beans are tender. If the beans start to stick or the water drops below the surface of the beans, add more liquid. There should be enough liquid for the beans to be suspended, and not sit on the bottom of the pot.
Add salt and pepper, if needed. Serve with toppings, cornbread or tortillas, or use as an ingredient for another recipe.
