Brothy Heirloom Beans With Cream Recipes

BROTHY HEIRLOOM BEANS WITH CREAM

Steps:

• Bring beans, stock, and thyme sprigs to a gentle simmer in a medium pot over medium-high. Reduce heat to medium-low and simmer, partially covered, skimming any foam from surface, until beans are tender, 1-1 1/2 hours, depending on types. Discard thyme. Season with kosher salt and pepper, remove from heat, and let sit 30 minutes.
• Return to a simmer; stir in cream. Season with more kosher salt and pepper if needed. Serve topped with thyme leaves and sea salt and drizzled with oil.
• Beans can be cooked 3 days ahead. Let cool; cover and chill.

MIX-AND-MATCH BROTHY BEANS

Steps:

• For the brothy beans: Put the beans in a large bowl with cold water to cover by 2 inches. Soak in the refrigerator at least 8 hours and up to 12 hours.
• Drain and rinse the beans. Heat 2 tablespoons of the olive oil in a medium Dutch oven over medium heat. Add the smoked meat if using and cook, stirring occasionally, until crisped, 3 to 5 minutes. Add the onion and other chopped vegetables. Cook, stirring occasionally, until just softened, about 3 minutes.
• For the aromatics: Add the aromatics of your choice (use up to 3) and cook, stirring, until sizzling, about 1 minute.
• Add the beans and bay leaves along with cold water to cover by about 2 inches (8 to 9 cups). Submerge the woody herb sprigs in the water if using. Bring to a simmer, partially cover the pot with the lid and cook until the beans are very tender, 1 hour 15 minutes to 1 hour 30 minutes, depending on the type of bean.
• To serve, remove and discard the bay leaves and herb sprigs. Stir in the remaining 2 tablespoons olive oil. Season with 1 1/2 to 2 teaspoons according to your taste. Stir in the fresh herbs.
• Italian: Follow the recipe using cannellini beans, pancetta, celery, carrots, garlic, rosemary and parsley.
• Latin: Follow the recipe using black beans, ham, bell pepper, tomato, sofrito, jalapeno and cilantro.
• Cajun: Follow the recipe using black eyed peas, andouille, celery, bell pepper, tomato paste, thyme and chives.
• Tex-Mex: Follow the recipe using pinto beans, celery, carrot, garlic, adobo sauce and cilantro.

BROTHY BEANS

Steps:

• Place dry beans in a fine colander and pick out any stones you see.
• Rinse.
• Place in a large pot and add the water.
• Bring to a boil-boil for 4 minutes, cover and remove from heat.
• Let stand for 1 hour.
• Drain.
• Cover the beans with the remaining 6 cups water, add the lard and onion.
• Bring to a simmer over medium low heat.
• Partially cover and simmer until they are fully tender, about 90 minutes to 2 hours.
• Stir often to prevent sticking and scorching.
• Season with salt and serve.

CREAMY WHITE BEANS WITH HERB OIL

Steps:

• Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
• Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
• Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
• Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.