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Aaron's Amazing Simple Beans

"This recipe is incredibly simple to make, and it's fat-free, yet these are the most delicious beans I've had. The secret ingredient is the salt-preserved lemon, a flavor like no other. Serve hot in small bowls as a side dish or snack. Good with eggs, tortillas, or other Mexican food. Leftovers keep well in the refrigerator."

Ingredients :

• 1 pound dried red kidney beans, rinsed
• 2 quarts water
• 1 Moroccan-style preserved lemon, or to taste
• 1 tablespoon white sugar
• 1 tablespoon freshly ground black pepper
• 1 small red chile pepper, halved lengthwise
• 1 bay leaf
• 1 teaspoon garlic powder
• 1 teaspoon anise seed

Instructions :

Prep : 10M	Cook : 6M	Ready in : 10H10M

• Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain.
• Combine beans, 1 quart water, preserved lemon, sugar, black pepper, red chile pepper, bay leaf, garlic powder, and anise seed in a stockpot; bring to a boil. Reduce heat to low, cover stockpot, and simmer for 1 hour.
• Remove lemon, bay leaf, and red chile pepper from bean mixture. Mash about 10% of the beans against the sides of the stockpot using the back of a spoon. Cover stockpot and simmer for 45 minutes more.
• Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more.

Notes :

• Use dry beans, not canned. Amazingly cheap, they have a much better texture and more flavor.
• The preserved lemon piece is notably better than fresh lemon. Keep them on hand: they are very very simple to make, and a wonderful seasoning for many dishes. If you must, substitute fresh whole lemon plus 1 teaspoon salt.
• The nutrition data for this recipe includes the full amount of the sodium from the preserved lemon. The actual amount consumed will vary.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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