Red Vanilla Beans

Name: Red Vanilla Beans
Total time: 2 h 30 min
Yield: Four to six servings
Ingredients: 1 4-inch-by- 1/2-inch strip of orange zest; 1 Tahitian vanilla bean, split, scraped and cut into 4 pieces; 3 cloves, lightly bruised; Cheesecloth; 1/2 pound red kidney beans; 3 1/2 cups chicken stock; 1/2 teaspoon salt (omit if stock is salty); 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

Recipe from the Casual Quilted Giraffe

Adapted by Leslie Land

Total Time: 2 hours 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; The New Allure of Tahitian Vanilla

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Ingredients

Yield:Four to six servings

The Beans

14-inch-by- ½-inch strip of orange zest
1Tahitian vanilla bean, split, scraped and cut into 4 pieces
3cloves, lightly bruised
Cheesecloth
½pound red kidney beans
3½cups chicken stock
½teaspoon salt (omit if stock is salty)

The Dressing

4tablespoons corn oil or other light vegetable oil (see note)
2tablespoons hazelnut oil
2tablespoons sherry vinegar
2tablespoons minced fresh parsley
2 or 3twists of the pepper mill
Pinch of salt

Ingredient Substitution Guide

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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.