BVR: White Beans

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* Exported from MasterCook *

 

White Beans

 

Recipe By : The Best Vegetarian Recipes, by Martha Rose Shulman, p. 181

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound white beans -- (2 heaped cups)

such as navy beans or cannellini beans

washed and picked over

(to make sure there are no stones

mixed in with the beans)

1 medium onion -- chopped

2 large garlic cloves -- minced, up to 4

1 large bay leaf

Salt -- to taste

(about 2 teaspoons or more)

 

MAKES ABOUT 3 CUPS, 4 TO 6 SERVINGS

 

1. Soak the beans in 6 cups of water for at least 6 hours or

overnight. Drain.

 

2. Combine the beans and 8 cups of water in a large, heavy bean pot,

casserole, or Dutch oven. Bring to a boil and skim off any foam that

rises. Add the onion, half the garlic, and the bay leaf. Make sure the

beans are covered by at least 1 inch of water and add more if not. Reduce

the heat to low, cover, and simmer for 1 hour

 

3. Add the salt and the remaining garlic. Continue to simmer for 30 to 60

minutes, until the beans are soft but not mushy, and the broth is

fragrant. Taste. Is there enough salt? Add if necessary.

 

Advance preparation: Beans will keep in the refrigerator for about 4

days. They get better overnight. They also freeze well, but do not drain

if freezing. They will keep for 3 to 4 months In the freezer.

 

BORLOTTI OR CRANBERRY BEANS: Use the same seasonings for these that you use

for white beans. Follow the cooking instructions for white beans, above.

 

BLACK-EYED PEAS: These cook quickly and require no soaking. Wash and pick

over for stones. Combine with 8 cups water and bring to a boil. Skim off

any foam that rises. Add the onion half the garlic, and a bay

leaf. Reduce the heat, cover, and simmer for 30 minutes. Add salt and the

remaining garlic. Simmer for another 15 to 30 minutes, until soft but not

mushy. Taste and adjust seasonings.

 

LENTILS: Like black-eyed peas, these require no soaking. Follow the

instructions for black-eyed peas, above.

 

CHICKPEAS: These need no aromatics, just salt. Soak 1 pound beans in 6

cups water. Drain. Combine the beans and 6 cups water in a large pot and

bring to a boil. Skim off any foam. Reduce the heat, cover, and simmer

for 1 hour. Add about 2 teaspoons salt and continue to simmer for another

30 to 60 minutes, until thoroughly tender.

 

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