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Post by oxbowfarm on Jun 24, 2013 19:52:46 GMT -5
How are the badda beans used in Sicily?
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Post by steev on Jun 24, 2013 21:45:02 GMT -5
Seeds are so often limited; I have great hopes for your Rochambeau, this year (gophers haven't got 'em yet).
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Post by 12540dumont on Jun 25, 2013 12:02:50 GMT -5
Beans & Greens
200gr / 1.5 cups dried beans (cannelini or borlotti would work as well)
6 cups Swiss chard, Washed and chopped into pieces
1 medium size onion, chopped
4 cloves garlic, chopped
2 tablespoons olive oil
1 tablespoon plus 1 tsp salt
Soak the beans for a few hours, or overnight. Drain.
Bring a large pot of water to boil. Then add beans. Lower heat and cook until tender. How long you cook the beans will depend on the age and dryness of the beans. When they are tender, add salt about 1 T.
In the meantime, add olive oil to a pot and heat to medium heat and then add onion. Once onion has wilted, add the garlic and 1 tsp salt and stir for a few minutes. Add all the Swiss chard, stuffing it down into the pot. It should have enough moister to cook itself, but if it seems dry, add a ladle full of the bean cooking water. Cover and let cook until completely wilted.
Take the lid off the pot, turn the heat to high and let all the moisture boil away from the greens. Add the drained beans, and a ladle full of the bean water. Stir and let simmer for about 8 minutes to let the flavors blend. I like this on the dry side, letting the bean and vegetable water completely boil away. I actually let the beans start to brown a bit, with the starchy bean water forming a semi-caramelized crust.
Again, play around with the beans and greens. Swiss chard is great, but also spinach or kale. But do use dried beans, not canned, it will make a world of difference.
And Pasta with beans is very normal. These beans are very sweet tasting IMHO
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