Is there a recipe to go with this lovely picture?
HI Cindy! Well, sort of. It’s based on a recipe/technique in Vegetable Heaven by Mollie Katzen. I use one pound of dry white beans, soaked overnight, drained and placed in stockpot with water, rosemary, thyme, bay leaves, whole peppercorns, an onion quartered and some peeled garlic cloves that I slit but don’t cut fully in half. Bring to a boil, skim foam. Allow to boil for a little while (maybe 15 – 20 minutes) then reduce heat and simmer, covered but with lid partially cracked until beans are mostly cooked through. When they are soft but still pretty al dente I add some chicken bouillon and cook for another half hour. They are lovely just like this; to complete the recipe as Katzen recommends mash coarsely with a potato masher, cook a little longer to reduce water/broth if necessary and then drizzle with extra virgin olive oil and balsamic glaze.
I hope you like them if you try it!
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