It was honestly pretty annoying that the kid got a whole bowl to himself and the rest of us had to split it three ways. When stirred, the garlicky aioli dispersed into the broth and slid over the beans, like a last, fine layer of comfort over the whole bowl. Rich, long-cooked aromas in the broth, and little bits of crunchy crumbs to break up the texture. Supreme bean cookery: Silky insides intact skins. The second order of beans arrived, and then I had a legume experience that most vegetarians only dream about. Then he ate the entire bowl, which I tried not to notice but actually I was elbowing my husband in the arm and kicking my other child under the table and trying not to fall off my stool the entire time he was eating. Well, enjoy-we got a second order, so those are all yours.” Eat with a six-minute egg (place eggs in a small pot of boiling water, boil for six minutes, remove from the water, and cool in an ice bath or cold running water) with some shaved or crumbled salty cheese (parmesan, pecorino, queso fresco, feta), coarsely chopped or torn fresh herbs (parsley, dill, cilantro) and more olive oil (beans really love olive oil, and so do I).“Oh, that’s cool.
Serve the beans and their broth over thick-cut olive oil toast (crusty bread, fried in olive oil on the stovetop till crispy, 2–3 minutes per side). Wilt a handful of dark leafy greens (dandelion, kale, mustard, swiss chard, spinach, etc) in a glug of olive oil with some salt and pepper, ladle in some beans with their broth, swirl to incorporate. The bean cooking liquid plays an important role here, soaking into the olive oil toast, it very much eminds me of classic Thanksgiving stuffing. This is an excellent “I have nothing in my fridge what should I eat tonight” type situation that you will now start to go out of your way to make. If you’re dying to know more about BEANS, this book from Rancho Gordo and this book by one of the original vegetarian queens, Crescent Dragonwagon, are great references. I am not a bean expert, just a bean enthusiast, but just know I feel like the only way to truly ruin a pot of beans is if you buy old beans (they’ll never become tender). Depending on the bean and your preference for their final destination, the beans can be creamy and fall apart-y or tender and semi al-dente. If the beans need more liquid as they simmer, add more water. Turn the heat down to a bare simmer, leave the pot uncovered and cook until, as Steve Sando from Rancho Gordo puts it, “they’re done.” This can take anywhere from 50 to 120 minutes depending on the size and age of the bean. This step will do a huge favor to your broth, adding depth and complexity non-caramelized ingredients could only dream of.Ģ.
Cook until they’re caramelized and nicely browned, a few minutes or so.
Heat olive oil over medium heat in a large pot.
1/4 cup olive oil 2 small or 1 large onion, quartered through the root (I don’t peel) 1 or 2 heads garlic, halved crosswise (I don’t peel) 1 lemon, halved crosswise 1 small bunch or a few sprigs dried herbs like oregano, marjoram, thyme or rosemary a few dried chiles (or one fresh one, halved lengthwise) 1 pound dried beans (about 2 cups) 6 or so cups water Kosher saltġ. They are also *highly customizable*, which you know I love. The beauty of these beans is in their ridiculous simplicity and how truly wonderful they are in just about anything you can think of. There are a million fantastic ways to cook beans, this is simply one. Also, please note that this is more MY method, MY recipe, and not THE ONLY method or THE ONLY recipe. If you’d like to make a pot of beans and are looking for a recipe, know that this is more a method than a recipe.
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