In my continuing quest to build meatless entrees in spite of being raised to consider meat-starch-veggie as your basic meal, I cooked up some protein in the form of the following dish from the Herbfarm Cookbook. On checking the book out from the library I did a little research that informed me that eating at the Herbfarm itself tends to cost $150-200 per person. Ouch. Won't be doing that anytime soon.
At any rate, the cookbook's free from the library, and the beans were dandy. Any requests for other postings from the book?
Oh yeah, and please witness that since reactivating my gastronome account i have been contributing! honest i have! seeeee meriko?
White Beans with Herbed Onion-Garlic Confit
4 qts. water
8 oz dried white beans (Great Northern, navy, flageolet, or cannellini)
Bouquet garni of 2 bay laurel leaves, fresh or dried, and 1 small bunch thyme
tied in a bundle
3 T olive oil
1 lg onion, finely chopped
6 cloves garlic, finely chopped
2 c. homemade or canned low-sodium chicken stock or vegetable stock
1 T coarsely chopped fresh rosemary
1 T coarsely chopped fresh winter savory, or 1 1/2 T chopped fresh summer
1 t. salt, less if using canned stock
Freshly ground black pepper
1. Bring two quarts water to boil in large (4-qt) saucepan. Add dried beans, turn off heat, and let them soak uncovered for 1 hour.
2. Drain soaked beans in colander, rinse under cold water, and return to saucepan. Add 2 qts cold water and bouquet garni. Gently boil beans uncovered until they are very soft but still hold their shape, 35 to 60 minutes depending on the type of bean.
3. While the beans are cooking, heat olive oil in small saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened but not browned, about 8 min. Pour in stock and add herbs. Boil until the level of liquid is below level of onion and garlic, about 30 minutes. The onion and garlic should be very soft, but not caramelized, and have a consistency like marmalade.
4. When beans are cooked, drain in colander and discard bouqet garni. Return to large saucepan. Stir in onion confit and salt (if using homemade stock). Cook, stirring often, over medium heat for 5 minutes to blend flavors. Taste and season with pepper and additional salt if needed.
My notes: I added some splorts of goat cheese when eating the beans. Nice addition. I also, as always, used veggie bouillon to make my stock, and found that I had no problem adding the salt anyway. But I love me my salt. My beans took around 50 minutes to cook, I think, and they were great northern.Posted by leek on August 02, 2005 | TrackBack