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Beans

Here are our recipes for Baked Beans . Borlotti (Cranberry Beans) Pasta Sauce . Fuhl (Fava Beans)


Baked Beans

freezes well;
based on a recipe from WINNERS - More Recipes From The Best Of Bridge

Ingredients

According to Sally and Martin Stone in The Brilliant Bean, most dried beans double in volume and weight after being soaked and cooked. Soybeans and chickpeas can triple.

"As a general rule, 1 cup (8oz) of dried beans increases to 2 to 2½ c (1 to 1¼ lb) of cooked beans. One cup of dried beans is usually enough to serve four as a side dish."

... (1 lb = 453.6 gm)

Preparation

  1. The day before you are going to make the beans, sort (to remove stones) and wash the beans well. Place them in a bowl large enough for the beans to triple. Add plenty of cold water - the beans will expand - add a little more water than you think is necessary. Cover the bowl and leave to soak overnight.
  2. The next day, remove any beans that are floating. Drain and rinse the beans. Discard the soaking water. Put the drained beans in a big pot and cover with fresh cold water. DO NOT ADD SALT. Bring to a boil. Immediately turn down to a low simmer. Simmer 1 to 2 hours partially covered. After an hour of cooking, check to see if beans are the consistancy (in terms of softness) you like. If not, simmer a little longer. When they are the right consistancy, add salt. This stops the beans from getting much softer.
  3. In a small bowl, mix cider vinegar, mustard (recipe for mustard), brown sugar, molasses, worcestershire sauce, chili sauce and spices. (The salt stops the beans from getting softer.)
  4. Place onion slices in the bottom of a large casserole. Pour spice mixture over top.
  5. Pour the beans and their liquid over the onion slices. Lay the bacon on top of the beans. Cover the casserole and bake at 250F for 4 hours.
  6. Carefully remove 1½ c of beans. Mash well and carefully stir them back into the beans. Cover and continue cooking for 2 more hours. Make sure that the beans are always covered with liquid.
  7. Garnish with finely chopped onion when serving.

We love to have these beans with broccoli and crusty bread and/or Molasses Fennel Bread and/or cider (or beer) cheese bread and barbecued ribs if we are being very extravagant.

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Beans and Pulses:
Borlotti (Cranberry Beans) Pasta Sauce . more bean recipes

Italian dishes:
Basil Pesto . Borlotti (Cranberry Beans) Pasta Sauce . Eggplant Pepper Antipasto (hot) . Eggplant Antipasto . Eggplant Lasagne . Focaccia . Fresh Pasta . Manicotti . Pan Bigio (bread) . Pane Francese (bread) . Pasta with Hot Chillies & Broccoli . Pasta with Hot Chillies & Tomatoes . Pasta with Nettles & Cream Sauce . Pizza . Spaghettini with mint pesto . Tomato Sauce . Torta Verde (Spinach Pie)

Borlotti (Cranberry Beans) Pasta Sauce

This pasta sauce made with fresh borlotti (aka cranberry, romano, saluggia, rosecoco, crab-eye) beans is based on a recipe in SAVEUR (May2004)

Ingredients

Preparation

  1. Heat oil in a large pan to medium hot. Add the chili and fry til dark brown.
  2. Add ham and beans and saute til the ham is beginning to caramelize. Then add onion and cook til lightly caramelized. Add garlic and tomatoes and continue to cook briefly garlic is very light gold.
  3. Add just enough water (about ¼ c) to keep it all from burning. Cover and let simmer 30 minutes.
  4. Add rosemary, sage, salt and pepper and leave on low heat, uncovered for about 10 minutes.

Toss this amazing sauce into cooked fresh egg noodles (linguine or tagliatelle). The magazine article suggested garnishing with grated monte veronese (toscanello is a reasonable substitute). When we first made the dish, we added cheese. But now we think that it's a bit like guilding the lily.

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Beans and Pulses:
Fuhl . more bean recipes

Fuhl (Fava Beans and Garlic)

fuhl (photo ejm Feb2006)

Ingredients

According to Sally and Martin Stone in The Brilliant Bean, most dried beans double in volume and weight after being soaked and cooked. Soybeans and chickpeas can triple.

"As a general rule, 1 cup (8oz) of dried beans increases to 2 to 2½ c (1 to 1¼ lb) of cooked beans. One cup of dried beans is usually enough to serve four as a side dish."

... (1 lb = 453.6 gm)

Preparation

  1. On the day before you are going to make Fuhl, sort (to remove stones) and wash the beans well. Place them in a bowl large enough for the beans to triple. Add plenty of cold water - the beans will expand - add a little more water than you think is necessary. Cover the bowl and leave to soak overnight.
  2. The next day, remove any beans that are floating. Drain and rinse the beans. Discard the soaking water. Put the drained beans in a big pot and cover with fresh cold water. DO NOT ADD SALT. Bring to a boil. Immediately turn down to a low simmer. Add some chopped onion and oregano. Cover, and simmer gently for one to two hours or until beans are tender. The outer husks will still be quite chewy when the insides are soft. They are done when the insides are soft.
  3. In a skillet, heat the olive oil. Sauté the garlic til it is just turning gold. Set aside.
  4. When the beans are tender, add salt. The salt stops the beans from getting much softer. Drain the beans but reserve the liquid. Rinse the beans in cold water and chop coarsely. Use a potato masher to mash them more, adding liquid as needed. Gently stir in fresh lemon juice, half the garlic and olive oil. Pour the remaining garlic and olive oil over top. Sprinkle with chopped mint. Let sit for an hour or so to meld the flavours.

Serve with flatbread (pita, tortillas or foccaccia).

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to blog from OUR kitchen: fuhl without favas (MLLA #19) (made with romano beans and tahini; includes revised recipe)
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Beans and Pulses:
Baked Beans . Black Bean Stew . Borlotti (Cranberry Beans) Pasta Sauce . Cassoulet . Chicken and Lentils . Chili con Carne . Chole . Dahl . Falafel . Fuhl . Fuhl revisited . Haricots Blancs . Hummus . Lablabi . Mexican Pie . Mexican Pot Beans . Mjdarra (lentils) . Mjdarra revisited . Puy Lentils . Refried Beans . Refried Beans Casserole . Vegetarian Burgers




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ejm (aka llizard) 2003
Toronto Ontario Canada

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