In the Garden: Jumping Juniper!
Juniper berries add a piney note to dishes—and to gin.
Easy
Recipe by Deborah Madison from The Savory Way (1990).
Ingredients
SERVINGS: 4 Serving(s)
- 2 cups dried Anasazi or pinto beans
- 10 coriander seeds
- 8 juniper berries
- 1 small onion, chopped
- 1 tablespoon sunflower or light olive oil
- 1 teaspoon ground red chili
- 1 teaspoon dried oregano
- 2½ quarts water
- To taste Salt
Instructions
Rinse and soak beans overnight. Bruise the seeds and berries in a mortar and rough-chop the onion. In a large pot warm the oil and add the onion, coriander, juniper, chili and oregano. Cook over medium heat for 3 or 4 minutes, stirring occasionally. Drain the beans and add them to the pot with 2½ quarts fresh water. Simmer for 40 minutes. Add salt to taste and simmer an additional 40 minutes, until beans are tender to your preference. Serve the beans with the broth.
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