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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Stitt likes to take advantage of seasonal fresh beans, but he also makes this dish using dried beans such as cannellini, borlotti, and even giant limas. He often serves a mixture, simmering each variety separately, as cooking times differ. Ingredients:
1 leek (green part only) |
2 turkish bay leaves or 1 california |
3 large fresh thyme sprigs |
3 large fresh savory sprigs |
3 large fresh parsley sprigs |
3 1/2 quart water (preferably spring) |
1 onion, quartered |
1 small (2-inch) dried hot chile such as árbol, cayenne,or thai |
2 pounds shelled fresh cranberry beans (3 1/2 pounds in shells); or 1 lb dried beans (such as borlotti, cannellini, or giant lima beans) soaked in water overnight |
1 tablespoon kosher salt plus additional to taste |
1/4 cup extra-virgin olive oil |
2 tablespoons chopped fresh mint |
2 tablespoons chopped fresh thyme or savory |
Directions:
1. Wash leek greens well in a bowl of cold water, then lift out and drain well. Tuck bay leaves and herb sprigs into leek greens and tie tightly in a bundle with string to make a bouquet garni.
2. Bring water, bouquet garni, onion, and chile to a boil in a 5-quart heavy pot and simmer, partially covered, 20 minutes. Add beans and simmer gently, stirring occasionally and adding 1 tablespoon kosher salt toward end of cooking, until tender, about 25 minutes for fresh beans or 50 minutes to 1 1/4 hours for soaked dried. Discard bouquet garni, and discard onion and chile if desired.
3. Just before serving, transfer beans with a slotted spoon to a dish and season with kosher salt. Drizzle with oil and sprinkle with mint and thyme.
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