White Beans A La Basque Recipes

BASQUE-STYLE BEANS RECIPE

Steps:

• Sort and wash the beans, then place them in a small, heavy-bottom pot or Dutch oven. Add enough water to cover the beans by 2 inches. Bring to a boil over high heat, then reduce the heat to a gentle simmer and cook, loosely covered, until the beans are tender, 1 1/2 to 2 hours. Stir the beans occasionally and check the water level, adding additional water as needed to keep the beans moist as they cook.
• While the beans are cooking, cook the salt pork in a frying pan until the fat is rendered and the pork is cooked, 6 to 8 minutes, stirring constantly. Remove and reserve the salt pork, leaving the fat in the pan. Add the chopped onion and garlic to the pan and cook over gentle heat until the onion is translucent, stirring occasionally, 4 to 6 minutes.
• When the beans are tender, stir in the cooked salt pork, onions, garlic, parsley, tomato sauce, thyme and red pepper flakes. Taste and add 1 1/2 teaspoons salt and one-half teaspoon pepper, or to taste. Bring the mixture back to a simmer and cook a few minutes to marry the flavors. This makes about 1 1/2 quarts beans, which will keep, covered and refrigerated, up to 1 week. The flavors will improve with time.

HALIBUT A LA VASCO CON ALBUIAS EN SALSA VERDE (BASQUE-STYLE HALIBUT WITH WHITE BEANS AND HERB SAUCE)

Steps:

• For the white beans: Put the white beans in a container with the 4 cups water and soak overnight. The next day, drain the water and put the white beans, salt, carrot, celery, thyme, bay leaf, onion and 6 cups water in a large pot and bring to a boil over high heat. Lower the heat to a simmer and skim any foam that forms on top. Simmer gently so as not to break the beans, until they are soft in the middle, about 2 hours. Take the pot off the heat and let the beans cool in the liquid. Drain, reserving the bean cooking liquid.
• For the fish stock: Put the olive oil, fennel, leek and onion in a 1-gallon stock pot and cook over medium heat to soften without browning, about 2 minutes. Add the wine and lemon juice. While that is going, wash the fish bones in cold water and then add to the pot with the bay leaf and 8 cups cold water. Bring the stock up to a rolling boil, then lower the heat and simmer, skimming off any foam that forms on top, for 30 minutes. Remove from the heat, cover, and let steep for 30 minutes. Strain the stock and cool in an ice bath. (Makes about 6 cups; leftover fish stock can be refrigerated for 3 days or frozen for 2 months.)
• For the white bean stew: Heat the oil in a large saucepan over low heat, add the garlic and let it brown slowly. Once it starts smelling of cooked garlic, whisk in the flour so it dissolves into the oil to make a roux. Whisk in the wine and 2 cups of the fish stock until smooth. Increase the heat to medium high, bring the stew to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally. If the sauce gets too thick, add up to 1 cup of the reserved bean cooking liquid. Add the white beans and simmer for another 10 minutes. Season with salt, pepper and 2 teaspoons Calabrian chile flakes-add more if you prefer spicy. Add a little lemon zest and juice. Keep the stew warm while you cook the clams and halibut. Just before serving add the parsley to keep it as green and fresh as possible.
• For clams: Put the clams in a pot and with wine to cover. Cover the pot and bring the wine to a boil over high heat, to gently open the clams. As soon as the clams start to open, use a slotted spoon to transfer them to a plate.
• For the fish: Heat the oil in a large skillet over medium heat. Season the halibut on both sides with salt and pepper. Sear the fish skin-side down until the first layer of fish starts to turn white, about 3 minutes. Flip, and cook until sides of the filets have turned white and the fish feels firm in the middle when you push down on the tops, another 2 minutes.
• To serve: Stir the parsley into the white bean stew. Divide the stew and clams among 4 bowls and top each with a piece of halibut, skin-side up. Sprinkle with some chopped parsley and serve.

TUSCAN WHITE BEANS

Steps:

• Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.

WHITE BEANS A LA BASQUE

Steps:

• Place white beans in large pot full of cold water. Bring to a boil; drain.
• Cover beans again with cold water and bring to a boil. Add the bacon and sausage and simmer very slowly over low heat for one hour.
• Heat the olive oil in a separate pan and add the onion. Cook 2-3 minutes and then add the garlic. Mix together and remove to a flameproof casserole. Add the white beans drained, the bacon, salt, pepper and 1/4 cup water. Cook very slowly until the beans are done, as long as two hours, depending on the beans.

BASIC BASQUE BEANS

Steps:

• Wash and pick over beans to discard any stone or other debris. After preliminary preparation, add fresh cold water (hot water toughens them) to about 2 inches above beans.
• Add soup bones or ham hocks. Bring to a boil and skim off the foam that forms. After beans have simmered covered for about 45 minutes, and are beginning to soften, add the rest of the ingredients. (If onion or salt is added in the beginning, the beans may toughen).
• Continue cooking for about 45 minutes, or until beans are very tender. Adjust seasoning to taste.

MIDDLE EASTERN WHITE BEANS

Steps:

• In a slow cooker combine the beans, tomato paste, pimento sauce, garlic, onions, cumin, lemon juice, olive oil, salt and pepper. Mix until the beans are coated. Pour in beef broth, and top off with enough water to completely cover the beans.
• Cover, and cook on High for 6 hours, or until the beans are tender and the liquid is thickened. It should not be soupy.