Making a bean pot has become a routine for Sundays. I enjoy all sorts of beans: butter beans, red kidney, adzuki, mung, etc. but the small white haricot bean is my favourite. Pre-soaking beans starts for me on Saturday afternoon so that they are simply rinsed and put up on Sunday morning early. Tips to get them perfectly cooked includes adding more than enough water and not adding any salt since it toughens them and to wait until the cooked bean dissolves into a smooth, creamy paste when gently squeezed between tongue and the roof of the mouth before cooling them. Theyre ready by 10:30am and cooked, cooled and put into containers in the freezer for use in the week. My favourite white bean dish is extraordinarily simple and the first one I make with cooked white beans: Simply add a few tablespoons of olive oil to the bottom of a pot with freshly crushed garlic and cooked for two minutes, then adding fresh thyme, salt, coarse black pepper and lemon juice and stir frying the beans until fragrant. Serve hot with bruchetta or any other fresh bread and a fresh green salad.
Posted on: Sun, 19 Oct 2014 07:25:57 +0000
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