Red Vanilla Beans

Name: Red Vanilla Beans
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

13 ingredients

8 steps

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

Directions

1

Tie the orange zest, vanilla seeds and pods and cloves in a small square of cheesecloth.
2

Put the kidney beans in a large saucepan, bury the spice bag in the middle and add the chicken stock and salt.
3

Bring the liquid to a boil, then lower the heat and simmer gently until beans are cooked, about two hours.
4

Prepare the dressing by whisking together all the ingredients.
5

When the beans are tender, drain them, reserving the liquid for soup, if desired.
6

Discard the spice bag.
7

Mix the hot beans with the dressing and allow to cool to room temperature, stirring from time to time.
8

Chill the beans until about 10 minutes before wanted and serve at cool room temperature.