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Spring Rolls
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Yield: Makes about 6 cups
Ingredients:
1
pound dried Great Northern beans
2
tablespoons butter or margarine
2
cups chopped onion
2
cloves garlic, minced
1
can (14-1/2 ounces) peeled, diced tomatoes, undrained
1/2
cup red wine
2
tablespoons each chopped fresh parsley, basil and thyme
3/4
teaspoon salt
1/2
teaspoon black pepper
4
cups water
1
large carrot, peeled and cut into 2-inch pieces
1
large onion, peeled and halved
2
large sprigs each fresh parsley, basil, thyme and oregano
Preparation:
1.
Rinse beans thoroughly in colander under cold running water, picking out debris and any blemished beans. Place beans in large bowl; add water to cover by 3 inches. Cover; let stand at room temperature overnight.
2.
Meanwhile, melt butter in large saucepan over medium-high heat; add chopped onion and garlic. Cook 8 to 10 minutes until onion is softened, stirring frequently. Stir in tomatoes with juice, wine, chopped herbs, salt and pepper; bring to a boil. Reduce heat to low; simmer, uncovered, 20 minutes or until mixture reduces to 2-1/4 cups. Transfer mixture to small bowl; cover and refrigerate overnight.
3.
Drain beans, discarding soaking water. Combine beans, 4 cups water, carrot, halved onion and herb sprigs in large saucepan or Dutch oven. Bring to a boil over high heat. Reduce heat to low; partially cover and simmer 1 hour or until beans are tender but firm.
4.
Remove cooked beans to large bowl with slotted spoon, leaving cooking liquid in saucepan. Remove carrot, halved onion and herb sprigs; discard.
5.
Bring bean cooking liquid to a boil over high heat. Reduce heat to medium; cook until bean liquid is reduced to 1/2 cup. Add liquid to cooked beans. Stir refrigerated tomato mixture into beans until blended.
