Curried Yellow Indian Woman Heirloom Beans with Quetzal Farm’s Paprika Peppers

INGREDIENTS

• ½ pound (1/2 bag) of Rancho Gordo Yellow Indian Woman Heirloom Beans
• 2 Quetzal Farms dried paprika peppers
• 3 Tablespoons Olive Oil
• 2 cloves garlic, peeled and chopped
• 2 stalks of celery, rinsed and finely chopped
• 1 1/2 Tablespoons red or yellow curry powder (optional)
• Salt, Pepper to taste

PREPARATION

1. Soak dried paprika peppers in warm water for at least 20 minutes.
2. Remove from water and set aside.
3. Rinse and soak yellow beans in warm water for at least one hour.
4. Bring the water and beans to a boil and cook until the beans are tender, but not mushy. They may be al dente.
5. Stir beans and check water level from time to time to make sure that the beans do not burn.
6. While beans are simmering, heat the olive oil in large heavy skillet.
7. Add celery and cook over medium heat for 3 minutes.
8. Add the garlic and sauté for 1 minute until the garlic wilts.
9. Add Curry Powder and fry for about 3 minutes, moving celery and garlic around in pan so they don’t burn.
10. Add more oil or water (or red wine) if celery becomes dry.
11. Remove the stems from the soaked paprika peppers and mince them.
12. Add the minced peppers to the celery and garlic and sauté for 1 minute.
13. Drain the beans, reserving 1 cup of the cooking water. Add the cooked beans to the celery, garlic and peppers.
14. Mix together and thin mixture to taste with cooking water, salt and pepper. Put on lid and simmer on low for at least 15 minutes, stirring occasionally.