David Kobos’ Big Bowl of Beans!

Wednesday, June 10th, 2015

big bowl of beans

We make beans often at our house—we use them in soups, stews, and stir fries; we puree them for appetizers; but best of all, we prepare them as described below.  There’s always the temptation to use canned beans—and if you rinse them thoroughly they’re not too bad.  But once you’ve tried them this way, you’ll find it’s hard to go back to canned.

2 cups dried Great Northern Beans (or Black, Cranberry, Cannellini, Pinto, etc.).

Place the dried beans and two tablespoons of salt in a 4-quart casserole and add cold water until it is an inch over the top of the beans.  Soak over night.

When ready to cook, turn on your oven to 325 degrees.  Pour the soaked beans into a colander and rinse the pot and the beans thoroughly.

1 large onion cut into 4 pieces
2 bay leaves
8 fresh sage leaves (or a teaspoon of dried sage)

Put the above ingredients into the rinsed pot, and add the beans and water to cover by an inch.  (Add no salt!).  Bring to a gentle boil on top of the stove.  Cover the pot and place in the oven for 1 hour.  The beans should be perfectly done.  Black beans might take 15 or 20 minutes longer.

The bean broth is quite delicious so you might want to save it for other uses.  In any case drain the beans and discard the onion, bay, and sage leaves.  Place the beans in a large bowl.  Add the following ingredients and toss gently.  Serve warm or at room temperature.

½ cup chopped scallions
1/3 cup chopped parsley
1/3 cup extra virgin olive oil
Juice of one lemon

Salt and pepper to taste.

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