Dried beans are delightful things to cook in the Winter. They store incredibly well and therefore make an excellent pantry item, which then allows for last-minute dinner inspiration. I personally find beans-from-scratch a very soothing and warming dish to make for supper. In the Summer, once can make the beans ahead and store them in the fridge for tossing with salads.
Begin with some local Cannelini beans, and, while you're sipping your morning coffee, put the beans in a bowl and cover them with cold water to soak for the day.
Then head out to do all those things that one does with their day. At 90 minutes before dinner time, drain the beans, put them in a pot, add fresh water, spices (such as chile flake or cayenne), 2-3 peeled garlic cloves, and perhaps a little minced rosemary if you have it. Cover with a lid and turn on high. Stand by.
Once the beans and water have come to a boil, turn them to low, put the timer on for one hour, and walk away. One hour later, return to the beans and remove from the heat but leave the lid on. It's now 30 minutes before dinner, so make a salad of a local hothouse tomato, maybe saute some beet greens, and warm dinner plates in a low oven. Right before serving drain the beans, pulse 1/3 of the cannelini in a food processor and mix back with the whole beans.
Plate, and serve to the adoration of your dining companions.
No comments:
Post a Comment