Slow-Cooked Purple Cape Beans - Southern Pea and Bean Recipes | Anson Mills - Artisan Mill Goods

Name: Slow-Cooked Purple Cape Beans - Southern Pea and Bean Recipes | Anson Mills - Artisan Mill Goods
Ingredients: 3 cups spring or filtered water; 7 ounces (1 cup) Anson Mills Purple Cape Beans, covered with water, soaked overnight in the refrigerator, and then drained; ½ yellow onion, peeled, cut through root end, and layers left intact; ½ carrot, peeled; 2 small inner celery ribs, leaves attached; 2 large garlic cloves, peeled and halved; 1 small Turkish bay leaf; ½ teaspoon red pepper flakes, or to taste; Fine sea salt; 3 tablespoons of a young, fruit-forward red wine (we used Gigondas)

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Slow-Cooked Purple Cape Beans introduction We introduce this recipe for Purple Cape Beans to accompany a chili we’ve developed.

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Ingredients

3 cups spring or filtered water
7 ounces (1 cup) Anson Mills Purple Cape Beans, covered with water, soaked overnight in the refrigerator, and then drained
½ yellow onion, peeled, cut through root end, and layers left intact
½ carrot, peeled
2 small inner celery ribs, leaves attached
2 large garlic cloves, peeled and halved
1 small Turkish bay leaf
½ teaspoon red pepper flakes, or to taste
Fine sea salt
3 tablespoons of a young, fruit-forward red wine (we used Gigondas)