Lima Beans with Arugula

Rocket Beans
Rocket is another name for arugula. I love to use it as an herb, but don't buy it in the herb section of the supermarket; buy it in the lettuce section. This is an incredibly fast, incredibly simple, but satisfying rustic bean side dish.

4 slices bacon, sliced crosswise into 1/2-inch pieces
1 tablespoon olive oil
1 (15 ounce) jar butter beans, drained and rinsed
1 pinch salt and freshly ground black pepper to taste
3 cloves garlic, minced
2 cups arugula, coarsely chopped
1/2 lemon, juiced

Cook bacon in olive oil in a large skillet over medium heat until crisp, about 8 minutes. Pour butter beans into bacon and drippings; toss lightly. Season with salt and black pepper; cook 3 more minutes to blend flavors.

Stir garlic into beans and cook just until fragrant, about 30 seconds. Toss arugula into mixture and cook until wilted; remove from heat. Stir in lemon juice.

WHITE BEANS AND SPINACH PURÈE

White Beans with Spinach Puree

White Beans and Spinach Purèe1 

(1-pound)package Great Northern Beans

1 box frozen chopped spinach, thawed
4 cloves garlic, finely chopped
1 cup bread crumbs
1 bay leaf
½ teaspoon dried oregano
½ teaspoon dried thyme
Salt and white pepper, to taste

Rinse and sort beans.
Cook beans with bay leaf in 4 cups water until tender (1 1/2 hours). Partially drain, leaving beans in about 3/4 cup of their liquid. Remove bay leaf.
Combine bread crumbs and garlic in a bowl.
Heat spinach and add salt, white pepper, oregano and thyme to taste. Purée spinach mixture in a blender or food processor.
Combine beans, bread crumbs and spinach puree.

MILLECOSEDDE

Millecosedde
Makes 8 to 10 servings

1/4 pound dried cranberry (Roman) or red kidney beans

1/2 pound dried cannellini or Great Northern beans

1/4 cup olive oil

1 medium onion, peeled and diced

2 medium carrots, peeled and diced

1 medium rib celery, diced

1/4 pound mushrooms, white or cremini, cut in 1/4 inch dice

1/2 small head Savoy cabbage, or regular green cabbage, cored, shredded

1 (28-ounce) can Italian tomatoes, drained, juices reserved, chopped

1 tablespoon dried Italian seasoning

8 cups boiling water

1/4 pound lentils, rinsed and drained

1 (15- to 19-ounce) can chickpeas (garbanzo beans), drained, rinsed

1/2 pound tubetti, ditalini, or macaroni

1-1/2 teaspoons salt

1/4 teaspoon pepper

Romano or Parmesan cheese to grate on top

The night before place the dried beans in a bowl with water to cover by a few inches.  Let soak overnight, then drain and rinse the beans when ready to make the soup.

In a large, heavy pot saute onion, carrot and celery in the olive oil until softened, but not browned. Add mushrooms and continue cook until the liquid they give off evaporates and they begin to brown. Add the cabbage and sauté until the cabbage begins to wilt, about five minutes more. Add the chopped tomatoes and the Italian seasoning and continue to sauté for about five minutes.

Add boiling water to the pot, along with reserved juices from the canned tomatoes. Add beans. Bring to a boil, then reduce to a simmer, partially cover the pot, and simmer for 45 minutes.

Add lentils and continue to simmer, partially covered, until beans are tender, about one hour. Add extra water if the soup becomes too thick.

Add chickpeas and pasta. Season with salt and pepper. Continue to simmer until the pasta is cooked. Taste and correct seasoning.

Serve with the grated cheese.

WHITE BEAN and TUNA SALAD

WHITE BEAN AND TUNA SALAD

Makes 3 servings

2 tablespoons lemon juice

1 tablespoon olive oil

1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon dried oregano

1 (20-ounce) can cannellini beans, drained and rinsed

1 (6-1/2-ounce) can solid white tuna in spring water, drained, flaked

4 green onions, thinly sliced

2 tablespoons chopped fresh parsley

Lettuce leaves

Stir together first 5 ingredients. Add beans and next two ingredients and toss gently to coat. Sprinkle with parsley, and serve over lettuce.

HEMINGWAY'S BLACK BEAN SOUP

ERNEST HEMINGWAY'S BLACK BEANS - CUBAN STYLE

Makes: 8 servings

1 pound black beans

1/2 cup olive oil

1 large onion, chopped

2 garlic cloves, chopped

1 medium green pepper, seeded, chopped

2 tablespoons tomato sauce

Pinch of freshly ground black pepper

1 teaspoon ground cumin

1 large bay leaf

1 tablespoon sugar

1 teaspoon each: salt, vinegar, olive oil

1 pimiento (red pepper), sliced

1. Sort beans, discarding any rocks or other debris. Soak beans overnight in 10 cups water. Cook beans in a large pot in the same water over low heat 1 1/2 to 2 hours, until tender.

Get oil hot in a skillet over medium-high heat; cook together onion, garlic, green pepper, tomato sauce, black pepper, cumin and bay leaf until onion is soft. Add to cooked beans; cook over low heat, 20 minutes. Add sugar, salt, vinegar, oil and pimiento. Cook slowly 25 minutes, until mixture reaches thickness you like.

Read more here: http://www.sunherald.com/2015/07/01/6302587/searching-for-ernest-hemingways.html?sp=/99/160/175/#storylink=cpy

RANCH BEANS

Ranch Beans

2 (16 ounce) cans pork and beans
1 (16 ounce) can butter beans 
1 (16 ounce) can kidney beans , drained 
½ lb bacon 
1 lb . ground beef 
1 onion , diced 
2 tablespoons molasses 
3 teaspoons dry mustard 
½ cup brown sugar 
1 tablespoon sugar 
1 cup ketchup 


Brown bacon and dice; brown ground beef and onion. 
Mix beans in crock pot. 
Add remaining ingredients (meat, molasses, mustard, sugars and ketchup).
 
Cook 5 to 6 hours in crock pot on medium-high or can be baked in oven, covered, at 350 for 1 hour.

SUSAN SPICER'S BLACK BEAN CAKES

Susan Spicer's Black Bean Cakes

16 medium to large headless shrimp, peeled and deveined

4 tablespoons olive oil

1/2 teaspoon chopped garlic

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Coriander Sauce

2 tablespoons shallots, finely chopped

1 teaspoon orange zest (no white)

2 tablespoons orange juice

1 teaspoon ground coriander

2 ounces white wine

2 tablespoons sherry wine vinegar

6 ounces butter, softened

1 tablespoon cilantro, chopped

Salt and pepper, to taste

Black Bean Cake:

1/2 pound black beans, soaked at least 2 hours, or overnight, and drained

1 small onion, chopped

1 small green bell pepper or poblano, chopped

1 jalapeño, chopped

1 teaspoon garlic, minced

1 tablespoon honey

1 tablespoon cider vinegar

1 teaspoon chili powder

1 teaspoon ground cumin

Salt

1. Cook black beans in water until tender. Sauté onion, peppers, and garlic over medium heat 2 to 3 minutes and add to beans in pot, along with all other ingredients. Season with salt and stir frequently until beans have absorbed water and start to break down. Drain cooked beans, reserving liquid. Purée in a food processor and spread bean paste onto baking sheet. Dry in low oven until beans are dry enough to form into cakes without sticking to hands. When cool, form beans into cakes, dust with flour, and sauté in oil until crisp on both sides. Keep warm while cooking shrimp. Serve with a dollop of sour cream and cilantro sprig.

2. Toss shrimp with olive oil, garlic, salt, pepper, and spices. Skewer 4 to a portion and set aside.

3. In a small saucepot or saucepan, place chopped shallots, orange zest, ground coriander, orange juice, wine, and vinegar. Simmer over medium heat until liquid is reduced to 2 to 3 tablespoons. While still hot, whisk in softened butter by the tablespoonful until sauce is emulsified (thick and creamy). Stir in chopped cilantro and season with salt and pepper to taste. Keep warm, but not hot. Broil or grill shrimp 2 to 3 minutes on each side until just cooked through. Serve with warm Coriander Sauce and Black Bean Cake.

GARDEN BUTTERBEANS

Garden Butter Beans

1 tablespoon vegetable oil

1 cup chopped yellow onions

1 tablespoon chopped celery

1/4 cup seeded and chopped green bell peppers

1/4 cup seeded and chopped red bell peppers

1/4 cup seeded and chopped fresh tomatoes

1 pound baby limas, fresh or frozen

1 garlic clove, peeled

1 1/2 cups water

1 teaspoon salt

2 teaspoons sugar

1/4 teaspoon TABASCO® brand Original Red Sauce

1/4 teaspoon freshly ground pepper

1 large egg yolk

1 teaspoon all-purpose flour

Heat the oil in a medium-size saucepan over medium heat. Add the onions and celery, and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the bell peppers and cook, stirring occasionally, for about 5 minutes. Add the tomatoes, limas, and garlic, cover, and cook for 30 minutes, stirring occasionally.

Add the water, cover, and simmer, stirring occasionally, for 30 minutes.

Add the salt, sugar, TABASCO® Sauce, and black pepper, and stir to mix. Cover and simmer for 10 minutes,

Take the egg yolk and, with the tips of your fingers, grab the white nodule that is located around it, slip the pocket off, and let the yolk fall into a small bowl. 

Beat the yolk, then add the flour and beat again to blend. Add 1 tablespoon of the liquid from the bean pot and whisk to blend. Slowly add the mixture to the pot and stir. Cook for 1 minute, then remove from the heat and serve.

Makes 4 to 6 servings.

SPIRITED BLACK EYED PEAS

SPIRITED BLACK EYED PEAS

1 pound dried black eyed peas, rinsed
1 can beer
1/2 pound cubed salt pork
1 small can Snap-E-Tom
Fresh ground black pepper
salt
1 large chopped onion
1 teaspoon dry mustard

Soak peas overnight in beer. Do not drain. Add salt pork, Snap-E-Tom, black pepper, salt, chopped onion, Worcestershire and dry mustard. Cook over low heat, covered for 11/2 hours. Keep adding beer as needed. Add dash or two of Tabasco to taste. Never add water. Serves 6.

NEW ORLEANS CASSOULET

Andouille and White Bean Cassoulet

1 (1-pound) navy beans soaked overnight

5 bay leaves, in all

Creole seasoning

3 tablespoons olive oil

1 pound Andouille sausage, cut into 1/4-inch pieces (another smoked sausage or bacon may be substituted)

1 medium onion, diced

4 ribs celery, diced

4 garlic cloves, minced

1 teaspoon dried oregano

1 28-ounce can whole peeled Roma tomatoes

2 bay leaves

3 teaspoons Worcestershire sauce

2 teaspoons fresh thyme

1 bunch green onions, chopped

3 cups low sodium chicken broth

3 cups Panko breadcrumbs

1 1/2 cups shredded Parmesan

1 tablespoon fresh oregano or thyme leaves (no stems)

3 tablespoons olive oil

Salt and pepper

4 pounds medium Gulf shrimp, peeled and deveined

Hot French bread

Yield:8

Add the navy beans, three bay leaves, and Creole seasoning to taste to a large saucepot. Add enough water to cover the beans by 3 inches. Bring to a boil and cook, adding additional water as necessary, until beans are soft, about 1 hour. Drain and set aside.

Heat the olive oil in a Dutch oven, preferably cast iron, over medium-high heat. Add the Andouille and cook until brown, about 10 minutes. Add the onion, celery, garlic, oregano, and Creole seasoning to taste; cook until the vegetables are tender and translucent, about 7 minutes.

Crush the tomatoes with your hands over the contents of the Dutch oven before adding them to the pot. Add the 2 remaining bay leaves, Worcestershire, reserved navy beans, thyme, and green onions. Add the chicken broth, and bring to a boil. Reduce the heat to medium-low and simmer until the beans have absorbed the broth, 15 to 20 minutes.

Meanwhile set a low broiler. Combine the Panko, Parmesan, oregano or thyme leaves, olive oil, and salt and pepper to taste. Set aside.

Add the shrimp to the Dutch oven, and cook until they are thoroughly pink, 8 to 10 minutes. Top the contents of the Dutch oven with the Panko mixture. Place under the broiler and cook until the Panko is lightly golden, 2 to 3 minutes.

Alternatively, the cassoulets may be broiled and served in individual ramekins.

BUTTER BEANS & SEVEN DAY PICKLED PORK

Butter Beans and Seven Day Pickled Pork

1 pound Large Lima (Butter) Beans
2 tablespoons vegetable oil
1 pound pickled pork or smoked ham hocks
1 large onion, chopped
4 cloves garlic, chopped
2 quarts water
2 bay leaves
Salt, pepper and/or hot sauce, to taste
Hot cooked rice
Hot buttered French bread

Sort beans, removing debris and broken pieces; place in a large bowl and rinse beans under running cold water until water runs clean. Cover beans with one inch of cold water; let stand at least 8 hours or until needed (do not soak longer than 24 hours). Completely drain beans before cooking.

Heat oil in a large pot over medium-high heat. If using pickled pork add to pot; sauté 5 minutes or until browned. Add onions, and garlic; sauté 15 minutes. Add 2 quarts water, bay leaves and smoked ham hocks, if using; bring to a boil. Add soaked beans; stir well. Return to a low boil; cover with lid, reduce heat to low and simmer 2 to 2 1/2 hours or until lima beans are soft and creamy in texture, stirring occasionally.Taste; adjust seasoning with salt, pepper and/or hot sauce. Serve hot over hot cooked rice with hot buttered French bread. Makes 8 servings.

Seven Day Pickled Pork

1 (6 ½-pound) pork shoulder roast
½ cup brown sugar
½ cup kosher salt
1 teaspoon cayenne red pepper
3 cups apple cider vinegar
5 cups water
2 large onions, sliced
1 head garlic, separated, peeled & crushed
4 tablespoons mustard seed
4 bay leaves

Trim pork roast of excess skin and fat. Cut roast in half along the bone; remove bone and reserve it for other uses. Cut pork into 2-inch pieces; score a 1/4-inch slice into the surface of each piece. In a large bowl, whisk together brown sugar, salt and red pepper. Dip each piece into the brown sugar mixture; rub seasoning well into meat and shake off any excess. Divide pork chunks into 2 large zip-top freezer bags; let stand at room temperature 2 hours.

Combine remaining brown sugar mixture, apple cider vinegar, water, onion, garlic, mustard seed, bay leaves and peppercorns in a large saucepot (not aluminum) over medium-high heat; bring to a boil. Simmer 5 minutes. Remove from heat and let cool to the touch.

Divide cooled brine evenly into each zip-top bag, squeeze to remove air and seal. Refrigerate at least one week, turning each bag once daily.

Remove pork from brine; freeze or use within two weeks.

NAVY BEAN SALAD

NAVY BEAN SALAD

1/2 pound cooked and cooled Navy beans  2/3 cup finely julienned carrots 1/2 cup finely sliced red onion 1 cup canned or fresh corn kernels1/4 cup rice wine vinegar (or white balsamic vinegar) 2 tablespoons olive oil2 tablespoons chopped fresh parsley (or cilantro)1/2 teaspoon kosher or sea salt1/4 teaspoon freshly ground black pepperMix navy beans, carrots, red onion and corn in a bowl.
Add vinegar, olive oil, parsley, salt and pepper.