New Orleans Red Beans

From one of Gourmet Magazine's top five restaurants

1 C red beans, dry
1 bunch cilantro leaves with stems (Chinese parsley or coriander)
2 1 inch cinnamon sticks
2 small cloves garlic, finely chopped
1 teaspoon chili powder
½ t salt
pepper, black or red, to taste

Soak beans in water for at least 1 hour, preferably overnight, then drain. In a another pan, cover beans with 2 inches of water. Tie the cilantro stems and cinnamon sticks together with a string and add the the beans, cover with 2 inches of water and bring to a boil. Reduce the heat, and simmer for about 2 hours, adding more water to cover with inch at all times. When beans are soft, remove half and, using a fork, mash or blend with enough cooking water to make a smooth paste. Add the mashed beans, garlic, chili powder, and salt to the whole beans. Continue to cook until the mixture is thick and creamy, stirring occasionally, about 15 minutes.

4 servings, each 88 calories: 4% from fat (0.46 g), 73% from carbohydrates (16.6 g), 23% from protein (5.16 g). Sodium 290 mg, Fiber 3.9 g.

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