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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 2 |
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This is a basic recipe for pot beans, which, if you use fresh-dried, heirloom beans, can transcend boring mush to become one of the most delicious foods you can eat. Ingredients:
2 cups heirloom dried beans, such as rancho gordo's good mother stallard |
12 cloves of garlic |
1/2 onion |
1 tablespoon olive oil |
red pepper flakes, to taste |
1/2 teaspoon smoked chipotle pepper (optional) |
salt and pepper, to taste |
fresh grated parmesan cheese, to taste |
Directions:
1. Rinse and drain the dried beans thoroughly.
2. Cover the beans with water in a medium saucepan and leave to soak for a couple hours or overnight.
3. Sliver the garlic and chop the onion finely.
4. Heat a tablespoon of olive oil in a heavy frying pan and lightly cook the onion, garlic, and red pepper flakes over medium heat until the onion is translucent.
5. Add the chipotle pepper, if using.
6. Add the cooked onions and garlic to the beans in the saucepan and bring to a hard boil over high heat.
7. Boil for five minutes, then turn the heat to very, very low.
8. Barely simmer for 2-3 hours, until the beans are tender, checking from time to time to see if they are drying out.
9. Season at the end of cooking with salt and pepper.
10. When the beans are tender eat with fresh grated Parmesan cheese on top. These have a sweet, smoky flavor that let them stand well on their own as a simple dinner dish.
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