Hello, friends. Only fifteen days until I go to Chile. I've been practicing Spanish with my friend and roommate Julia (she's from Colombia). I'm not allowed to speak English in my apartment when she's home (most of the time), which has helped me a lot, but it can be very difficult with my limited vocabulary. Also I forget a lot of the words that Julia tells me when we're conversing, so I often need her to write them in my notebook. But I'm learning, and it gets easier every day. Now I'm also trying to remember how to speak Russian, because I'm going to babysit my coworker's daughter this week, and she only speaks Russian and Bosnian. She knows five or six words in English (she's only two and a half years old), but it will be easier and probably more comfortable for her if I'm able to speak in her native language. Apologies for all the grammar mistakes that I probably made here, but I thought it would be fun to do this post in Spanish. Enjoy!
adapted from Emeril Lagasse
1 pound dry navy beans, rinsed
1/2 teaspoon red pepper flakes, divided
1 teaspoon paprika
1 teaspoon Kosher salt
2 bay leaves
2 tablespoons olive oil
1 c chopped onion
1 c chopped celery
4-5 garlic cloves
1/2 teaspoon cumin
Dash ground clove
1 1/2 c ketchup*
1/3 c brown sugar
1/4 teaspoon black pepper
2 tablespoons Dijon mustard
Soak the rinsed beans overnight in plenty of water.
Drain and rinse the beans after soaking. In a large pot, boil the beans with 1/4 teaspoon pepper flakes, 1/2 teaspoon paprika, 1 teaspoon salt, bay leaves, and 8 c of water for 45 minutes to an hour, until soft. Reserve 1 1/2 c cooking liquid before draining the beans.
Preheat the oven to 300 degrees F.
Heat the oil in a large pot (I just used the same one I cooked the beans in, less cleanup) over medium heat. Add the onion, celery, and garlic, sautéing for 5 minutes or so until they've begun to soften. Add in 1/2 teaspoon paprika, 1/4 teaspoon pepper flakes, cumin, clove, salt, and pepper, and cook for 2-3 minutes until toasty and fragrant. Add in the reserved cooking liquid, ketchup, brown sugar, and mustard, simmering for 4 minutes. Adjust seasoning. Gently stir in the cooked beans and simmer everything together for 5 minutes.
Bake the beans in the oven, uncovered, for 2 hours. Since I'm not really doing the meat thing right now I ate mine with a grilled cheese, but a hot dog would've been tasty.
*A note on the ketchup: Look. You're using a cup and a half of the stuff -- like most of the sauce is ketchup. I super recommend a) making your own ketchup that won't have weird preservatives and flavorings and whatever or b) buying some that doesn't have all that not-tasty stuff in it (just read the label -- I look for NO corn syrup, nothing that says flavored -- if you're flavoring it with garlic and onion I want those things to be ingredients not flavorings --, and tomatoes as the first ingredient listed).