White Beans with Tarragon |
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Prep Time: 15 Minutes Cook Time: 825 Minutes |
Ready In: 840 Minutes Servings: 4 |
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The best way to enjoy this dish is with dried beans, freshly cooked to perfection and fresh tarragon, never dried. My favorite way to serve it is hot but it can be served as a salad at room temperature as well. From Rozanne Gold, a favorite cookbook author. Cook time includes time to soak beans. Ingredients:
1 lb dried great dry northern white beans |
1/2 teaspoon whole black peppercorn |
2 -4 1/2 tablespoons olive oil |
1 -1 1/2 teaspoon coarse salt |
1 pinch white pepper |
2 tablespoons coarsely chopped fresh tarragon leaves |
Directions:
1. Soak beans covered by 2 of water for at least twelve hours, adding water if needed; drain and rinse.
2. Put beans in a soup pot with water to cover; add peppercorns, loosely, inside a single-layer cheesecloth bag or inside a tea strainer; bring to a boil and boil for 2 minutes; skim foam from the top.
3. Lower heat and simmer beans, uncovered until beans are tender but not mushy, 2-2 1/4 hours; add water during cooking to keep beans covered.
4. Reserve 1/4 cup cooking liquid; drain beans and return to pot or serving bowl; add olive oil, reserved cooking liquid, coarse salt, white pepper and tarragon, mixing well.
5. Serve hot or room temperature; drizzle with more oil, if desired.
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