Tag Archives: navy beans

NAVY + BURGUNDY

Entranced by their lean shape and velvety hue, I picked up $1 worth of burgundy beans at the farmer’s market last week. Intending to eat them with some kind of pasta, I realized that a quick blanch caused the beans to revert back to a rich forest green color. No matter! I also soaked 1/2 lb of navy beans overnight, and then simmered them steadily with white wine, chicken broth, olive oil, five cloves of garlic, two shallots, fresh bay, lemon rind, black pepper and quartered heirloom tomatoes for about one hour, or until tender. At the last moment, I made a quick pasta sauce in another pan - very simply garlic, butter, ribbons of rainbow swiss chard, and diced heirloom tomatoes - and tossed the fragrant mess together with a hearty tangle of whole wheat spaghetti. The pasta was finished with ribbons of locally grown basil and super generous amounts of shaved parmesan. As with most beans cooked from scratch, they were infinitely tastier the following day.

BEAN THERE, DONE THAT

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it’s friday! i’m in good spirits. i’ve been listening to kurt vile all week, and surprised myself by liking the new califone record. i went to a mindbending lecture about fruit on wednesday and have been getting back into hard caramels since thursday. i cooked a very spicy chicken curry on monday and had peach cobbler for dessert. and as usual: cooking a lot of legumes throughout, and savoring their results. on tuesday i cooked a gigantic pot of organic white navy beans, which i’ll talk about today.

[as an aside, i'd just like to say that all photos are the next day - the leftovers. they were much prettier the night before, although i think they still look pretty tasty here. i guess beans dont photograph that well.]

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this meal, like many of mine, was planned around a productive farmer’s market visit. while i was there (and had no idea what i was going to make, yet), i bought a handful of glowing, jewel-like red onions, a quart of fingerling potatoes, a bundle of rainbow chard, and a fragrant fan of flat leaf parsley. i stopped by the grocery on my walk back and picked up a few lemons and a bottle of dry white wine.

the potatoes were quartered and thrown in a very hot oven (400 degrees) with 1/4 cup of white wine, squirt of lemon juice, glug of olive oil, a handful of chopped parsley, and about 1 heaping tbsp of smoked paprika. the paprika: it makes ALL the difference. after about 25 minutes (and a couple of shakes of the pan in between), they were done. these roasted taters were so fresh, they had this bizarre potato-ey essence to them, like they sort of tasted like french fries? they were so freaking delicious.

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i had a huge pot of navy beans that had been soaking overnight in cold water. i drained the beans, added new water, and brought them to a rolling boil with 4 bay leaves, a halved lemon, 1/2 cup white wine, 1 diced red onion, cayenne pepper, red pepper flakes and black pepper. i salted as i went along, and in retrospect i think i salted a little too much. it’s hard to know with uncooked beans.

after about an hour, i had a pot o’ beans! slightly al dente, but we were starving! i added ribbons of swiss chard (saved their ruby red stems for roasting another night) and cooked them down.

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my mouth is watering thinking about this meal.

i turned off the heat, added a few more squirts of lemon juice,  and a big handful of diced tamari almonds. we served this over some leftover cold quinoa and it was a perfect complement. if only every meal were this comforting and healthy!

happy happy friday. xo