Friday, November 25, 2011

White beans and tomatoe (it should have an e...)

"no, not with spinach. no not in that soup. no... Just cook it with some tomatos! No, not with cauliflower soup and beet"

Fine, nice french lady who was trying to help me. I'll cook them with tomatoes.

In an effort to add something to the blog that is neither baking nor sugary, I hereby offer you a few of the dinners we have been eating. Local, in season, and delicious :)

Added bonus, I think they're much easier than my usual baking recipes!!

1-2 cups white beans, soaked in ample water at least over night.
1 onion, chopped
1 can whole tomatos, tomatoes cut up and juice reserved
(or if you have fresh ones, boil them just long enough to break the skins and peel them off)
2 bay leaves
1 tbsp marjoram
salt and cracked pepper
olive oil
The water from cooking your beans, or broth if you're using canned beans.

Open the can of beans. Or cook the soaked beans. This, I'll admit, I have not yet conquered. But it seems lots of water, a tight lid, and a long medium heat are the key - but bay leaves and salt make the difference! Your water should taste like salt water. Make sure to check them often to make sure there is still enough water. Don't drain these into the drain!! When you boil beans, think of it as cooking water as much as beans! The water should be delicious, which will make your final dish a deeply flavored affair.

Maybe an hour? Or there is always canned beans...

Directions: Sautée the onions in the oil - or butter!! Once they start to turn clear, but before they brown, add the spices and stir well. Throw in some garlic if you'd like! Add the tomatoes and the bay leaf. Simmer a few minutes and add the tomato juice and beans and cooking liquid/broth aaaand anything else you think will flavor it. Like olive oil!!!!

Sautee until the acidity from the tomatoes mellows out.

Gets better over the next day or two - good hot or cold or luke warm! over rice and with a fried egg on top is my favorite.

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