This menu-driven cookbook is filled with more than 300 recipes, stunning four-color photography, versatile entertaining ideas and great presentation tips. On location photography will highlight special menus aboard a yacht, by a waterfall, playing croquet, watching fireworks, overlooking a secret garden, on the polo fields, inside a tiled courtyard, under a beachside gazebo
Rinse and sort the beans. Combine with cold water to cover in a large bowl. Soak for 8 hours or longer. Drain the beans and combine with fresh water to cover in a large saucepan. Bring to a boil over medium-high heat and reduce the heat. Simmer for 1 1/2 hours, adding additional water if necessary to cover the beans.
Heat the annatto seeds in the olive oil in a small saucepan over medium heat for 5 to 7 minutes or just until the seeds color the oil. Strain oil, discarding the seeds.
Heat the strained oil in a medium skillet over medium-high heat. Add the onion, scallions, garlic, bell peppers and jalapeno and sauté for minutes. Stir in the tomato paste and vinegar. Add the oregano, cumin, cilantro, salt and pepper. Reduce the heat to medium and cook for minutes longer. Add to the beans and simmer for 30 minutes or until quite thick.
Note: The beans may be made in advance and stored in the refrigerator to improve the flavor. Reheat in a covered saucepan over low at to serve.
