Rinse the rice. In a medium pot, bring 2 cups of water to
In a medium pot, bring 2 cups of water to a boil, then add rice. Return to a boil, stirring once, then reduce heat and simmer about 20 - 30 minutes, until water is absorbed.
Rinse the lentils.
Place them in a soup pot and cover with 2-3 cups of water or broth. Bring liquid to a boil, then reduce heat and simmer about 30 minutes or until lentils are soft.
In a skillet, melt butter over medium heat, add onion and tomato. When onion is transparent, add seasoning and garlic. (to prevent sticking, you may need to add water, a tablespoon at a time.) Cook 1-3 minutes, until vegetables are coated and mixture is a paste.
Soak beans in a large bowl of water to cover for several hours or overnight. Drain.
Place soaked beans into a pot with stock or broth and enough water to cover by 2 inches.
Add bay leaf and whole garlic cloves.
Heat to a boil, reduce heat to medium-low and simmer, covered, until beans are tender (about 45 minutes). (The beans should be softer than al dente but not cooked to the point where they begin to disintegrate.)
Don't drain beans until fennel and tomato sauce is cooked.
Meanwhile, cut stalks off fennel bulb. Chop the feathery leaves and reserve. Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly. There should be about 8 cups of fennel slices. Discard stalks or save for soup.
Heat 1/3 cup olive oil in a large heavy skillet; cook fennel over medium-low heat until wilted and translucent, about 10-12 minutes. Do this in batches if necessary.
Add tomato to fennel; cook 5 or 6 minutes.
Discard garlic and bay leaf from beans; drain beans. Add beans to the skillet, tossing gently to combine all the ingredients.
Add parsley and chopped fennel leaves. Season with salt and pepper.
Remove from heat, add lemon juice and remaining olive oil to taste.
In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning.
Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery.
While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.
You can find juniper berries in the spice section of specialty food markets.
Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight. (Or use the quick-soaking method.)
Bruise the seeds and berries in a mortar, and chop the onion into small squares.
Warm the oil in a wide-bottomed soup pot; add the onions, coriander seeds, juniper berries, chile and oregano. Cook together over medium heat for 3 or 4 minutes, stirring occasionally.
Drain the beans and add them to the pot along with the fresh water. Bring to a boil; then lower the heat and simmer for 40 minutes. Add salt to taste and continue cooking until the beans are as tender as you like them ~ probably another 30 minutes or so.
When done, check the seasoning.
Serve the beans in a bowl with the broth.
There are lots of tasty additions you can use -cilantro, mint, scallions, sour cream, cheese and so on. But try the beans plain first.