Ingredients
Serves 4
1 cup lima or navy beans or black-eyed peas
1 tsp (10 mL) vegetable oil
1/2 onion, diced
1/4 each large green and red pepper, chopped finely
1-1/2 cloves garlic, minced
1 jalapeno pepper, seeded and chopped, or 1 tsp (5 mL) jalapeno sauce
1 tbsp brown sugar
1/2 tbsp ground cumin
1/2 tsp salt
1/2 tsp each ground cardamom, coriander seeds and cinnamon
1 can (28 oz/796 mL each) chopped tomatoes
1/2 cup (250 mL) water
1/2 tbsp (15 mL) Dijon mustard
chopped fresh coriander leaves
Method
Rinse beans well and place in a large bowl. Cover with 8 cups (2 L) cold water and let stand overnight. Drain and rinse well. Alternatively, place rinsed beans in a large saucepan with 8 cups (2 L) water. Bring to a boil and reduce heat. Simmer for 5 minutes. Remove from heat and let stand for 1 hour. Drain and rinse well.
Preheat oven to 275F (140C). Set a Dutch oven or other ovenproof pan with a tight-fitting lid over medium heat. Add the oil and bacon and cook, stirring often, for 10 minutes or until bacon is crisp. Pour off all except 1 tbsp (15 mL) fat. Add the onion and cook for 5 minutes until softened. Meanwhile, quarter the peppers. Remove the seeds and white ribs and chop finely. Add peppers, garlic, jalapeno, brown sugar, cumin, salt, cardamom, coriander seeds and cinnamon.
Remove from heat and stir in tomatoes, all their juices, water, mustard and reserved beans. Cover tightly and place in preheated oven. Bake for 7 hours. Stir in coriander leaves.