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Black Bean Lasagne Kinstlinger-Bruhn
Recipe from: Charlotte Kinstlinger-Bruhn,
Scarborough, New York and printed in Gourmet, January 1990
1-1/2 cups (9 ounces) dried black beans, picked over and rinsed
2-1/4 teaspoons salt
1 bay leaf
1/2 teaspoon pepper
5 tablespoons olive oil
1 small onion
4 garlic cloves
3/4 cup dry red wine
2 cups tomato purée
2 cups canned crushed tomatoes
1 teaspoon sugar
1 teaspoon dried oregano, crumbled
2 cups part-skim-milk ricotta
1 large egg, beaten lightly
1/4 cup chopped fresh coriander
1 cup freshly grated Parmesan
9 dried lasagna noodles
1 pound part-skim-milk mozzarella, sliced thin
Let the beans soak overnight in cold water to cover by 2 inches. Drain
the beans and in a saucepan combine them with 4 1/2 cups water, 1-1/2
teaspoons of the salt, the bay leaf, and the pepper. Bring the water to
a boil and simmer the beans for 1-1/4 hours, or until they are tender.
Drain the beans and in the food processor purée 1 cup of them with 2
tablespoons of the oil, reserving the remaining beans.
In a saucepan cook the onions and the garlic in the remaining 3
tablespoons oil over moderately low heat, stirring, until the onion is
softened. Add the wine and boil the mixture, stirring, until the liquid
is almost evaporated. Add the tomato purée, the crushed tomatoes, the
sugar, the oregano, the remaining 3/4 tablespoon salt, and the reserved
beans and simmer the sauce, stirring occasionally, for 1 hour. (Do not
let the sauce come to a boil.) The sauce may be made in advance and
frozen for 3 months.
In a bowl combine the ricotta, the egg, the coriander, and 1/2 cup of
the Parmesan. In a kettle of boiling salted water cook the noodles for 8
to 10 minutes, or until they are al dente, drain them in a
colander, and rinse them under cold water. In a lightly oiled baking
dish, 13 by 9 inches, arrange 3 of the noodles and over them spread half
the ricotta mixture and then one third of the tomato bean sauce. Arrange
one third of the mozzarella over the sauce and sprinkle it with one
third of the remaining Parmesan. Layer 3 of the remaining noodles over
the Parmesan, spread the puréed bean mixture and half the remaining
tomato bean sauce over the noodles, and top the sauce with half the
remaining mozzarella and half the remaining Parmesan. Arrange the 3
remaining noodles over the cheese, spoon the remaining ricotta mixture
and tomato bean sauce over them, and top the sauce with the remaining
mozzarella and Parmesan. Bake the lasagna in the middle of a preheated
375°F. oven for 30 to 35 minutes, or until it is bubbling.
Portuguese Bean Stew
Recipe from: Gourmet, December 2000
1 lb dried navy or Great Northern beans, picked over
1 lb sliced bacon
1 large onion, chopped
3 garlic cloves, minced
4 to 5 cups water
1 (6-oz) can tomato paste
1 lb Portuguese chouriço or Spanish chorizo (spicy pork sausage), cut
into 1/4-inch-thick slices
1/2 teaspoon dried hot red pepper flakes, or to taste
1 tablespoon paprika
Soak beans in cold water to cover by 2 inches 8 hours.
Cook bacon in a 4- to 6-quart heavy pot until crisp. Transfer to paper
towels to drain. Spoon off (and discard) all but about 3 tablespoons fat
in pot. Cook onion in reserved fat over moderate heat, stirring
frequently, until golden, 7 to 9 minutes. Add garlic and cook, stirring,
until it begins to turn golden.
Drain beans and add to onion mixture with remaining ingredients (except
bacon). Bring to a boil, then simmer, covered, stirring occasionally,
until beans are tender, about 1-1/2 hours. (Older beans will take longer
to cook and require more water during cooking.) Crumble bacon into beans
and season with salt and pepper before serving.
Twice-Boiled Vegetable Soup with White Beans
Recipe from: Bon Appétit, May 2000
In leaner times, this hearty soup provided a delicious way for
Tuscans to use their leftovers: Ribollita means "reboiled,"
and the soup was always eaten two days in a row. Plus, it was poured
into the bowl over a slice of stale bread, which we recommend that you
do, too. Begin making it two days ahead, and don't leave out the final
drizzle of olive oil.
2/3 cup dried Great Northern beans
10 tablespoons extra-virgin olive oil
2 tablespoons chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon tomato paste
1 large russet potato, peeled, sliced
2 large carrots, peeled, sliced
2 zucchini, sliced
1 red onion, sliced
1 bunch kale or Swiss chard, stems and ribs removed, leaves sliced
4 ounces savoy cabbage, thinly sliced
4 ounces green beans, chopped
1 celery stalk, thinly sliced
1 4-ounce slice pancetta or bacon
10 cups (or more) canned low-salt chicken broth
Place Great Northern beans in large saucepan. Add enough cold water to
cover beans by 3 inches; let soak overnight. Drain. Return to saucepan.
Add enough fresh cold water to cover beans by 3 inches. Simmer until
beans are tender, about 1 hour. Drain. Purée1 cup beans in processor.
Set aside puréed beans and whole beans. Heat 4 tablespoons oil in heavy
large pot over medium heat. Add chopped onion and parsley; sauté 3
minutes. Stir in tomato paste. Add remaining vegetables and pancetta;
sauté 3 minutes. Add 10 cups chicken broth, puréed beans and whole
beans. Cover; simmer until vegetables are tender, stirring occasionally,
about 1 1/2 hours. Season with salt and pepper. Cool slightly. Chill
uncovered until cold. Cover; chill overnight.
Bring soup to simmer. Remove pancetta. Ladle soup into bowls. Drizzle
remaining oil over soup and serve.
Soupe au Pistou
Recipe from: Susan Hermann Loomis
12 ounces green beans, trimmed and cut in 1/4-inch rounds
1 carrot, peeled and trimmed and diced
2 small potatoes, peeled and cut into 1/4-inch cubes
Sea salt
1 large zucchini, trimmed and cut into 1/4-inch cubes
1 cup Jacob's cattle beans cooked until tender
2 cups angel hair pasta
Freshly ground black pepper
3 cloves garlic, peeled and green germ removed
1/4 teaspoon fine sea salt
1-1/2 cups fresh basil leaves, gently packed
1/3 cup extra virgin olive oil
1 cup finely grated Parmesan cheese
Place the green beans, carrot and potatoes in a large saucepan. Add 8
cups water and 2 teaspoons sea salt, bring to a boil and cook, covered,
until the carrots are nearly tender through, a bout 12 minutes. Add the
zucchini, the fresh beans (if using), and cook until tender, about 15
minutes. Add the cooked dry beans (if using), and let cook until heated
through, 3 to 4 minutes, then add the angel hair pasta and cook until it
is al dente, 3 to 4 minutes. Remove the soup from the heat.
While the soup is cooking prepared the pistou. Crush the garlic cloves
with the salt in a mortar and pestle until they are a rough paste. Add
the basil leaves and crush them with the mortar and pestle until they
mix with the garlic into a rough paste. Slowly add the oil to the basil
and garlic until you have a thick, deep green sauce.To serve, divide the soup among six warmed shallow soup bowls. Serve the
soup with the pistou and the cheese alongside.
Minestrone with Fava Beans
Recipe from: Bugialli on Pasta
by Giuliano Bugialli, 2000.
1 pound dried fava beans
6 ounces very fatty prosciutto or pancetta in one piece
3 tablespoons olive oil
12 ounces swiss chard, large stems removed
15 large sprigs Italian parsley, leaves only
1 medium size red onion, peeled
3 quarts plus 1 cup cold water
5 large, ripe fresh tomatoes, peeled and seeded
Salt and freshly ground black pepper
1/2 pound dried short tubular pasta
Soak the fava beans in cold water overnight. Drain and peel them then
rinse them in cold water again and drain. Cut the prosciutto or pancetta
into small pieces and put in a large stockpot. Add the oil and place the
stockpot over low heat; sauté for 5 minutes. Coarsely chop the chard
and parsley together on a board. Thinly slice the onion. Add the chopped
ingredients and onion to the pot, mix well, and add the cold water,
tomatoes, and fava beans. When the soup reaches a boil, simmer,
uncovered, for 1 hour, mixing with a wooden spoon every so often.
Season soup with salt and pepper to taste, then add the pasta, stir
well, and cook for 9 to 12 minutes, depending on the brand, or until al
dente. Taste for salt and pepper, remove from stove, and let rest
for 10 minutes before serving.
Drunken Beans
Recipe from: La
Parilla: The Mexican Grill by Reed Hearon, 1996.
This dish is an excellent accompaniment to almost any Mexican meal.
The beans should be whole, perfectly tender, and swimming in a generous
amount of broth.
1/2 pound bacon, chopped
1 large while onion, chopped
1 tablespoon dried Mexican oregano*
1 garlic clove, chopped fine
2 cups dried pinto beans, picked over, soaked in cold water at least 4
hours and up to 12, and drained
1-1/2 quarts water plus additional if necessary
1/2 cup sliced pickled jalapeño chiles
1 12-ounce bottle dark Mexican beer such as Negra Modelo or Dos Equis
2 teaspoons salt plus 1/2 teaspoon if necessary
Preheat oven to 300°F. In a 6-to 7-quart ovenproof kettle cook bacon,
onion, oregano, and garlic over moderately high heat, stirring and
scraping up brown bits, until onion is browned lightly. Add beans,
water, jalapeño, and beer and bring to a boil. Bake mixture, covered,
in middle of oven until beans are soft, 1 1/2 to 2 hours. (Add
additional water if beans begin to dry out. Mixture should be soupy with
beans very soft but not falling apart.)
Stir in 2 teaspoons salt and bake beans 10 minutes more. Check
seasoning, adding remaining 1/2 teaspoon salt if necessary. (Beans may
be made 2 days ahead, cooled, uncovered, and chilled, covered.)
Warm Gigandes with Fennel, Olives, and Red
Peppers in Lemon-Mint Vinaigrette
Recipe from: Phipps Original Recipe
1-1/2 cups dried gigandes beans, sweet white runner
beans, or large lima beans, soaked and drained
Salt to taste
Half small bulb fennel, thinly sliced (about 1/2 cup)
1/2 small red pepper, thinly sliced (about 1/4 cup)
4-5 black Kalamata olives, pitted and sliced
1/4 cup lemon juice
1/4 cup extra virgin olive oil
Freshly ground black pepper to taste
2 tablespoons finely minced fresh mint
Add the beans to a 3-quart saucepan, along with water
to cover by 2-3 inches. Bring to a boil. Reduce heat and simmer until
the beans are tender. Add salt and let the beans stay in the water to
cool for about 10 minutes or so. Drain and put in a medium-sized bowl.
Add the fennel, red pepper, and the olives. Put the lemon juice in a
small bowl or cup and whisk in the olive oil gradually. Add black pepper
and additional salt to taste. Stir gently to mix. Serve at once or let
stand at room temperature. Stir again just before serving.
Black Bean Tart with Chili Crust
Recipe from: Gourmet, January 1996
For crust:
1-1/4 cups all-purpose flour
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt
1 stick (1/2 cup) chilled unsalted butter, cut into bits
2 tablespoons ice water
raw rice for weighting shell
For filling:
1/2 pound dried black beans, picked over
1 bay leaf
1 medium red onion, chopped
2 tablespoons sour cream
1 tablespoon vegetable oil
1 10-ounce package frozen corn, thawed
1 red bell pepper, chopped (about 1 cup)
1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped
1-1/2 cups coarsely grated Monterey Jack (about 6 ounces)
2 fresh jalapeño chiles, seeded and chopped fine (wear rubber gloves)
1/2 cup chopped scallions (about 2)
For lime sour cream:
1 cup sour cream
2 teaspoons fresh lime juice, or to taste
Preheat oven to 350°F.
Make crust:
In a bowl with a pastry blender or in a food processor blend or pulse
together flour, spices, and salt until combined well. Add butter and
blend or pulse until mixture resembles coarse meal. Add ice water and
blend or pulse until incorporated and mixture forms a dough. Press dough
evenly onto bottom and sides of a 10-inch tart pan with a removable
fluted rim and chill 15 minutes, or until firm. Line shell with foil and
fill with rice. Bake shell in middle of oven until edge is set, 8 to 10
minutes. Carefully remove foil and rice and bake crust 10 minutes more,
or until golden. Cool crust in pan on a rack. Crust may be made 1 day
ahead and kept at room temperature, covered loosely with plastic wrap.
Make filling:
In a bowl soak dried beans if using in water to cover by 2 inches
overnight and drain. In a large saucepan combine soaked beans, bay leaf,
onion, and water to cover by 2 inches and simmer, uncovered, 1 to 1 1/4
hours, or until tender, adding more water if necessary. Drain beans,
discarding bay leaf, and cool. In a food processor purée 1 cup cooked
or canned beans with sour cream until smooth and season with salt and
pepper.
In a skillet heat oil over moderately high heat until hot but not
smoking and sauté corn with salt and pepper to taste, stirring, about 2
minutes. Cool corn. In a large bowl stir together corn, whole beans,
bell pepper, coriander, Monterey Jack, jalapeños, and scallions and
season with salt and pepper.
Spread bean purée evenly onto crust and mound with remaining
filling, pressing gently. Bake tart in middle of oven about 20 minutes,
or until hot and cheese is melted. Let tart cool in pan on a rack 15
minutes. Remove rim of pan and serve tart warm or at room temperature
with lime sour cream.
Make lime sour cream:
In a bowl whisk sour cream and lime juice with salt and pepper to taste.
Sauce may be made 1 day ahead and chilled, covered. Makes about 1 cup.
All-Bean Chili
Recipe from: Vegetarian
Cooking for Everyone by Deborah Madison, 1997.
2 cups black, red kidney, or other beans, sorted and soaked
2 teaspoons epazote (optional)
4 teaspoons cumin seed
2 teaspoons dried oregano (preferably Mexican oregano)
3 onions, finely diced
3 tablespoons vegetable oil
4 garlic cloves, coarsely chopped
Salt
4 teaspoons sweet paprika
2 to 3 tablespoons ground red chile
2 cups peeled, seeded, and chopped tomato, juice reserved
1 to 2 teaspoons puréed chipotle chile
1/4 cup chopped cilantro
A dash of red wine or sherry vinegar
Garnish: Sour cream; 1 poblano or long green chile, roasted, peeled and
sliced; Cilantro sprigs
Drain the beans and put them in a soup pot. Add the epazote and fresh
water to cover by 4" and boil for 5 to 10 minutes. Remove any
surface scum. Lower the heat and simmer, partially covered. While
they're cooking, toast the cumin seeds in a dry skillet over medium
heat. When they turn fragrant, add the oregano, shaking the pan so that
the herbs don't burn, for about 5 seconds. Turn them onto a plate
to cool, then grind to a powder.
Sauté the onions in the oil in a skillet over medium heat for 7 to 8
minutes. Add the garlic, 1-1/2 teaspoons salt, the cumin mixture,
paprika, and ground chile. Lower the heat and cook until the onions are
soft, another 5 minutes. Add the tomatoes and their juice, 1 teaspoon
chipotle purée, and the cilantro. Simmer for 15 minutes, then add this
mixture to the beans.
Continue cooking until the beans are completely soft, about 30
minutes altogether, making sure the water level stays at least an inch
or two above them. Taste and season with more chipotle and salt, if
needed, and add a dash of vinegar to the flavors. Ladle the beans into
bowls and garnish with a spoonful of sour cream, the chile strips, and a
sprig of cilantro.
Hoppin' John
Recipe from: Hoppin'
John's Lowcountry Cooking by John Martin Taylor, 2000.
1 cup small dried beans such as cowpeas or black-eyed peas
5 to 6 cups water
1 dried hot pepper (optional)
1 smoked ham hock
1 medium onion, chopped (about 3/4 cup)
1 cup long-grain white rice
Wash and sort the peas. Place them in a saucepan, add the water, and
discard any peas that float. Gently boil the peas with the pepper, ham
hock, and onion, uncovered, until tender but not mushy - about 1 1/2
hours - or until 2 cups of liquid remain. Add the rice to the pot,
cover, and simmer over low heat for about 20 minutes, never lifting the
lid.
Remove from the heat and allow to steam, still covered, for another 10
minutes. Remove the cover, fluff with a fork, and serve immediately.
Appaloosa Beans Provençale with Yellow
Peppers and Parsley
Recipe from: The Versatile Grain and the Elegant
Bean by Sheryl and Mel London.
4 cups hot, drained, cooked appaloosa beans
1/4 cup olive oil
1 small red onion, finely diced (about 2/3 cup)
1 large clove garlic, finely minced
3 tablespoons olive paste (olivada available in jars in finer
supermarkets), or 2/3 cup pitted, sliced Kalamata olives
1 tablespoon non-pariel capers, rinsed and drained on paper towel
1 teaspoon herbes de provence (a dried herb mixture)
Salt and freshly-ground black pepper to taste
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 medium sweet yellow pepper, diced (about 1 cup)
1/4 cup finely minced fresh parsley
1/8 teaspoon hot red pepper flakes
Toss the hot beans with the olive oil, then stir in the red onion and
garlic. In a small bowl, mix the olive paste (or olives) with the
capers, herbes de provence, salt, pepper, hot pepper flakes, vinegar,
and lemon juice. Pour over the beans and stir gently to combine. Taste
to adjust seasoning as desired. Spoon mixture onto large serving
platter. Scatter the yellow peppers and parsley over the surface and
serve at room temperature.
Black Bean Soup with Cumin and Cilantro
Recipe from: Bon Appétit, February 2000
2 tablespoons olive oil
1-1/2 cups chopped onion
8 garlic cloves, chopped
1/4 cup chopped jalapeños with seeds
2 cups dried black beans (about 13 ounces)
1 tablespoon ground cumin
2 teaspoons ground coriander
8 cups (or more) vegetable stock or canned vegetable broth
1 cup coarsely chopped fresh cilantro
Lime wedges
Heat oil in heavy large pot over medium-high heat. Add onion, garlic and
jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock
and bring to boil. Reduce heat, cover and simmer until beans are tender,
stirring occasionally, about 2 hours 15 minutes. Working in batches, purée
soup with cilantro in blender. Return soup to pot. Season to taste with
salt and pepper. (Can be prepared 1 day ahead. Cool slightly.
Refrigerate uncovered until cold, then cover and refrigerate).
Bring soup to simmer, thinning with more stock if necessary. Ladle into
bowls. Serve, passing lime wedges separately.
White Beans with Sage and Olive Oil
Recipe from: Bon Appétit, May 2000
1 pound dried Great Northern beans
6 cups cold water
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped fresh sage
1 large garlic clove, minced
Additional olive oil
Place beans in large saucepan. Add enough cold water to cover by 3
inches and let soak overnight.
Drain beans and return to pan. Add 6 cups cold water, 1/4 cup oil,
chopped sage and garlic. Bring to boil. Reduce heat to medium-low. Cover
partially; simmer until beans are just tender, stirring occasionally,
about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead.
Cool. Cover and keep chilled. Re-warm before continuing). Using slotted
spoon, transfer beans to bowl. Top with more oil.
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