Heirloom Bean Stew
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Heirloom Bean Stew April, 2006 Serves 8 / At my farmers' market, I often buy heirloom beans with charming names such as Yellow Indian Woman, Peruano, and Scarlet Runner, but using a good old pinto or navy bean will bring satisfaction to the table. For a delightful comfort-food meal, serve these beans with slices of toasted rustic bread brushed with a fruity olive oil, along with wedges of a sharp artisan cheese. 1 pound dried beans 1 tablespoon dried marjoram 2 very large red onions, roughly chopped (about 3 cups) 1/2 cup chopped garlic 2 tomatoes, chopped (optional) Fruity extra-virgin olive oil Salt and pepper, to taste 1. Soak beans overnight in enough water to cover. Discard soaking water. Add fresh water to cover beans and bring to a boil. (If you have sensitive digestion, discard this water from the first boil and start once more.) As boiling commences, reduce heat to a nice simmer. Add marjoram, onions, and garlic. Cook until beans are soft and creamy, about 3-4 hours. Add more water as needed to achieve desired consistency. 2. Before serving, stir in chopped tomatoes, if using, and season generously with olive oil, salt, and pepper. PER SERVING (with 1 teaspoon olive oil): 287 cal, 16% fat cal, 5g fat, 1g sat fat, 0mg chol, 15g protein, 47g carb, 14g fiber, 12mg sodium |
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