Some of my most memorable meals have been the most simple! I can remember being in Guatemala on a work mission. One of the local mamas invited me into her home which felt as if it could blow down the hill at any time. To my great luck, she was making tortillas and tried desperately to teach me how. I will say I did improve, but did not master the skill . She also had a pot of beans bubbling on the burner which she let me try. So simple and creamy and delicious. She had put in a small chile and part of a chopped onion and some salt but they needed no more!
Some time later I remembered those beans and thought certainly it was the romance of being in another mama's kitchen and feeling like I got an opportunity not given to all that made them so delicious. I set out to re-create them and was pleasantly surprised. Bean are not hard to make well. They do take time but they also turn out well in the crock pot. The recipe I'm going to share is for one of those days where you are home and can check in on a pot. However, I have worked at least part time for the greater part of my life and know that those days are a luxury at best. So know that you can soak the beans as directed and then put all of the ingredients into a crock pot set on low for 6-8 hours.
I used cranberry beans ( my favorite) but you can use this method with any beans.
On average 1/4 c. of dried beans = 1 serving
You can use that serving size to prepare as many beans as you want.
First sort through the beans you are using to make sure no small stones or debris got in with the beans during harvest.
Next soak the beans using the hot soak method which according to the US Dried Bean Council helps to reduce flatulence. In a pot, cover the beans in water, enough to cover the beans by an inch. Bring to a boil then remove from the heat and let sit for 4-24 hours.
They will absorb water and expand. The more you soak them, the shorter the cooking time.
Drain the water form the beans. CALIFORNIANS...we are in a drought do not drain that water down the sink, pour it on a potted plant for heaven's sake!
Put the beans in a pot that has more than enough room for them to double. Pour fresh water over the beans to cover them by an inch or 2. DO NOT ADD SALT! Always salt your beans at the very end of cooking to keep them from getting tough.
Bring the beans and water to a boil then reduce to a good simmer. Let them simmer for a few hours. This will depend on your soaking time. The last pot I made soaked for 2 hours and simmered for 3-4.
While they simmer keep your eye on them to make sure there is enough water in the pot to keep them slightly covered. You can add chopped onion and garlic at the beginning which will give a nice mellow savory taste. I tend to put herbs in for about an hour then pull them out so their flavor doesn't overwhelm. The last pot I made I used 1 c. of dried beans and added 1/2 white onion and 2 cloves chopped garlic. Later I put in 4 sage leaves and 1 chipoltle chile and then removed them after an hour. Rosemary is always nice with beans as is oregano and thyme or a bay leaf
Continue to cook your beans until they soften and become nice and creamy. Add salt at then end to taste which will bring out all of the other delicious flavors you used.
You can store any extra beans in the refrigerator for 2 weeks but I bet they won't last that long
Enjoy!
xo MamaP
Some time later I remembered those beans and thought certainly it was the romance of being in another mama's kitchen and feeling like I got an opportunity not given to all that made them so delicious. I set out to re-create them and was pleasantly surprised. Bean are not hard to make well. They do take time but they also turn out well in the crock pot. The recipe I'm going to share is for one of those days where you are home and can check in on a pot. However, I have worked at least part time for the greater part of my life and know that those days are a luxury at best. So know that you can soak the beans as directed and then put all of the ingredients into a crock pot set on low for 6-8 hours.
I used cranberry beans ( my favorite) but you can use this method with any beans.
On average 1/4 c. of dried beans = 1 serving
You can use that serving size to prepare as many beans as you want.
First sort through the beans you are using to make sure no small stones or debris got in with the beans during harvest.
Next soak the beans using the hot soak method which according to the US Dried Bean Council helps to reduce flatulence. In a pot, cover the beans in water, enough to cover the beans by an inch. Bring to a boil then remove from the heat and let sit for 4-24 hours.
They will absorb water and expand. The more you soak them, the shorter the cooking time.
Drain the water form the beans. CALIFORNIANS...we are in a drought do not drain that water down the sink, pour it on a potted plant for heaven's sake!
Put the beans in a pot that has more than enough room for them to double. Pour fresh water over the beans to cover them by an inch or 2. DO NOT ADD SALT! Always salt your beans at the very end of cooking to keep them from getting tough.
Bring the beans and water to a boil then reduce to a good simmer. Let them simmer for a few hours. This will depend on your soaking time. The last pot I made soaked for 2 hours and simmered for 3-4.
While they simmer keep your eye on them to make sure there is enough water in the pot to keep them slightly covered. You can add chopped onion and garlic at the beginning which will give a nice mellow savory taste. I tend to put herbs in for about an hour then pull them out so their flavor doesn't overwhelm. The last pot I made I used 1 c. of dried beans and added 1/2 white onion and 2 cloves chopped garlic. Later I put in 4 sage leaves and 1 chipoltle chile and then removed them after an hour. Rosemary is always nice with beans as is oregano and thyme or a bay leaf
Continue to cook your beans until they soften and become nice and creamy. Add salt at then end to taste which will bring out all of the other delicious flavors you used.
You can store any extra beans in the refrigerator for 2 weeks but I bet they won't last that long
Enjoy!
xo MamaP
No comments:
Post a Comment