Chicken and White Bean Estofado

Chicken and White Bean Estofada

This is another Rancho Gordo bean recipe.  Their beans are of a premium quality.  One taste and no-one will have to tell you more.  Check out their website, Rancho Gordo.com

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling 

1/2 of an onion, chopped
2 garlic cloves, finely chopped
2 bell peppers, best red and yellow, peeled with a vegetable peeler and chopped
1 cup shredded cooked chicken
1 cup cooked Rancho Gordo Royal Corona Beans with some broth
Salt and pepper to taste
Cooked rice, for serving (optional)
Directions:
Serves 2 to 4Warm the olive oil in a medium- to large-sized pan over medium heat. Add the onion and garlic and saute until the onions are translucent, 6 to 8 minutes. Add the peppers and continue cooking for 10 minutes, until the peppers are cooked through but still firm.

Add the chicken, beans, and bean broth; cook for another 10 minutes or so. Check for seasoning, adding salt and pepper to taste. Remove from heat. Drizzle a little olive oil over the top and serve with rice, if desired.

Butter Beans With Smoked Pork

Butter Beans With Smoked Pork

This butter beans recipe with smoked pork shank is a hearty, Southern-style classic. It’s an easy, one-pot dish perfect for cozy dinners, and 

the leftovers taste even better the next day!
Ingredients:
1 pound dried Butter Beans
1 smoked pork shank, or pork hock
6 cups chicken broth
1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon dried thyme, crumbled
½ teaspoon salt
2 bay leaves
¼ cup fresh lemon juice
Fresh thyme, for garnish

Directions:
Quick pre-soak: Fill a 6 quart Dutch oven or large pot half full with of cold water and bring to a boil over high heat. Add the beans and return to a boil. Immediately remove the pot from the heat, cover, and let rest for 30 to 40 minutes. Drain the beans in a colander and rinse with cold water.

Return the beans to the pot and add the chicken broth, to cover the beans by 1-inch. Add the smoked pork shank, onions, garlic, thyme, salt and the bay leaves.

Bring the pot to a boil then immediately reduce the heat to medium-low and simmer the beans for 50-60 minutes or until they are tender.
Remove the pot from the heat, transfer the pork shank to a carving board. When the meat is cool enough to handle, remove and discard the bone, skin and any gobs of fat.

Use a fork to break or shred the meat into smaller chunks and return to the pot of beans. Stir in the lemon juice and ladle the beans into serving bowls garnished with fresh thyme sprigs.

Notes
The quick soak cuts down the cooking time and helps the beans cook evenly. Gentle simmering is key. A hard boil will wreck your beans and turn them into mush.

Butter beans can go from perfectly tender to overdone quickly. Begin checking for doneness at the 50-minute mark. When tender to the al-dente stage, remove the pot from the heat.

If your beans have been sitting in the pantry for years, they may not soften. Check the expiration date. 

Acid can keep the beans from softening properly, so stir the lemon juice in last.

A pork shank, cut from below the shoulder, is meatier than a smoked pork hock, which has more bone, fat, and gristle. For this recipe, the pork shank is the best choice.

I found a very tasty shredded smoked pork packaged in the refrigerated section at Costco. It is wood smoked and not the pork flavored with Liquid Smoke.

Mixed Bean and Lentil Soup

 

Mixed Bean and Lentil Soup

Ingredients
3/4 cup or 100 g chickpeas
3/4 cup or 100 g cannellini beans
3/4 cup or 100 g lima or butter beans
3/4 cup or 100 g Borlotti beans
3/4 cup or 100 g kidney beans
3/4 cup or 100 g black-eyed beans
3/4 cup or 100 g laird (large green) lentils
3/4 cup or 100 g red split lentils

3/4 cup or 100 g coarse burghul
3/4 cup or 100 g short-grain rice
One onion, diced
2 tablespoon Olive oil

Directions

 

Wash the chickpeas and beans, cover them with water, and soak overnight.

The next day, drain and rinse these legumes, add 3 liters of water (or enough to cover the beans), and boil in a large saucepan. Reduce the heat and simmer the beans for 40 minutes.

Add the lentils, burghul, and rice to the legumes and simmer for 15 minutes.

Add oil to a hot pan and sauté the onion. When it has begun to color, add it to the soup mixture and simmer for 2 minutes.

Notes

Before soaking the legumes overnight, try adding 1 tsp bicarbonate of soda to soften them. Then, rinse them well. This will help them cook more quickly.

If the finished soup is too thick, add stock to adjust this soup to your preferred consistency.

Celery, Chicken, Chive & Bean Salad

Celery, Chicken, Chive & Bean Salad

For the longest time I didn’t think I liked bean salads, and then I tried one made with soft navy and edamame beans. Now I love them, and I think you’ll love this lemony, colourful version, too. The chicken breast is brined overnight, so begin a day ahead; otherwise it’s all very easy, super-satisfying stuff that can be eaten as a main. If you have chives growing in your yard, use the flowers as a tasty garnish.

Ingredients:

1½ cups (375 mL) buttermilk

½ white onion, thinly sliced

1 tsp (5 mL) celery salt

½ tsp (2 mL) coarsely ground black pepper

4 stalks celery, divided

2 boneless skinless chicken breasts, about 1 lb. (500g) total weight

⅓ cup (80 mL) olive oil

¼ cup (60 mL) lemon juice

1 tbsp (15 mL) lemon zest

1 clove garlic, finely chopped

1 tsp (5 mL) salt

1 can (398 mL) navy beans, drained and rinsed

2 cups (500 mL) shelled soy beans (edamame), cooked according to package directions

½ cup (125 mL) finely chopped chives, about 1 bunch

Chive flowers to garnish (optional)

Directions:

In a medium resealable bag, combine buttermilk, onion, celery salt and pepper. Thinly slice 1 stalk of celery and add to bag along with chicken breasts. Seal and massage contents briefly to dissolve salt and coat chicken thoroughly. Refrigerate overnight.

Preheat barbecue to medium and oil grill. Remove chicken from brine, pat dry and cook for 6 to 7 minutes per side, until juices run clear or internal temperature reaches 165°F (74°C). Remove to a board and let rest while preparing remaining ingredients.

In a large serving bowl, whisk together olive oil, lemon juice, lemon zest, garlic and salt. Cut remaining 3 stalks of celery in half lengthwise and thinly slice on the bias; add to bowl along with navy and soy beans. Sprinkle chives over. Slice chicken into bite-sized pieces, add to salad and gently toss to combine.

If using chive flowers, separate individual flowers from 4 or 5 ball-shaped heads and sprinkle over salad before serving.  Serves 4

Master Recipe For Pot Of Beans

                            

                                                 

                                Pot Of Beans .... Master Recipe
Beans are a great source of protein with a wide variety available.  My favorite source is Rancho Gordo from Napa CA.  Freshness of a dried bean is key as it preserves flavor and reduces cooking time.  Check out Rancho Gordo.com for a peek at the many varieties available and recipes.

Ingredients:
1 tablespoon EVOO
1/2 white onion chopped plus more for garnish
2 garlic cloves, smashed
1 pound uncooked beans, picked over
1 teaspoon dried Mexican Oregano Indio
Salt
4 limes, halved for serving
Fresh cilantro, minced for serving
Fresh Serrano chiles, minced, for serving

Directions:

In a stockpot over a medium heat, warm the olive oil.  Add the onion and garlic and sauté until soft and fragrant, about 5 to 7 minutes.  Add the beans, oregano, and enough water to cover by about 2 inches.

Increase the heat to high and boil for 10 to 15 minutes.  Decreas the heat so that the beans are barely simmering and cook, partially coveredd, until the beans are soft, from 1 to 3 hours.  Add more water

as needed keep the beans fully covered.

Just before the beans are done, season them with salt.  For 1 pound of beans I suggest 1 tablespoon salt.

Ladle the beans and some broth in a bowl.  Serve with limes, diced onion, cilantro, and minced chile.  Serves 6 to 8 .

Recipe of Steve Santos of Rancho Gordo Heirloom Beans.

White Bean Chili Soup. ~. Vegan

 

White Bean Spinach Soup

This is a recipe for a tasty but great soup high in nutrition.  Protein galore along with Vitamin K and the power points!  Great on these winter days!

Ingredients

• 1 tablespoon olive oil extra virgin
• 1 onion large, diced
• 1 celery rib sliced
• 3-4 garlic cloves minced
• 4 cups vegetable stock
• 1 yellow potato large, peeled and grated
• 1 bay leaf
• ½ teaspoon thyme dried
• 1 19-ounce can white beans drained and rinsed
• 10-12 ounces spinach chopped, tough stems removed
• 1 tablespoon Italian parsley fresh, minced
• 1 tablespoon lemon juice freshly squeezed
• 1-2 tablespoons grated Pecorino Romano or Parmigiano Reggiano cheese. optional
• salt and pepper to taste

Directions:

• Drizzle olive oil in a large stockpot set over medium heat.
• Add the chopped onions and celery, and saute for about 5 minutes or until onions are translucent.
• Add the garlic and cook for barely a minute, stirring frequently.
• Add the vegetable stock, grated potato, bay leaf, and thyme.
• Bring to a boil, then reduce heat to medium, cover and simmer for 15 minutes.
• Add the white kidney beans and simmer for another 5 minutes.
• Stir in the spinach and simmer for 1 more minute.
• Remove from heat and add lemon juice and parsley.
• Adjust salt and pepper seasonings.
• If using, garnish with cheese.
• Serve immediately and enjoy.

Loaded Smoked Cheddar and Chili Potato

Loaded Smoked Cheddar and Chili Potato

Turn potatoes into dinner with a simple chili and wickedly good cheese sauce. Smoked cheddar is my favourite burger cheese, but it might be even more delicious on baked potatoes. It’s easier to find than ever, available in blocks at many large grocery stores. 

Ingredients:

4 russet potatoes, about 5 lbs (2.2 kg) total weight

3 tbsp (45 mL) grape-seed, canola or sunflower oil, divided

Salt and freshly ground pepper

1 onion, chopped

2 cloves garlic, finely chopped

8 oz (250 g) ground beef

1 tbsp (15 mL) chili powder

2 tsp (10 mL) ground cumin

¼ cup (60 mL) tomato paste

1 cup (250 mL) beef broth or water

1 cup (250 mL) canned black or navy beans, drained

Hot sauce to taste

6 tbsp (90 mL) salted butter, divided

2 tbsp (30 mL) all-purpose flour

1¼ cups (310 mL) milk

6 oz (175 g) smoked cheddar, coarsely grated

Pinch cayenne

4 green onions, chopped

Directions:                                                                                     Preheat oven to 350°F (180°C). 

Place potatoes in a large bowl and drizzle with 2 tbsp (30 mL) oil; season liberally with salt and pepper. Place directly on centre rack and bake for 70 to 75 minutes or until tender. 

Meanwhile, heat remaining 1 tbsp (15 mL) oil in a medium saucepan over medium heat; cook onion until golden, 6 to 7 minutes. Add garlic; cook an additional minute. Crumble beef into pan and brown, breaking apart with a fork as you go. Sprinkle chili powder and cumin over, stir in tomato paste and broth. Add beans, bring to a gentle boil and cook for 6 to 8 minutes or until thickened; season with salt, pepper and hot sauce to taste. Set aside and keep warm. 

In a separate pot over medium heat, melt 2 tbsp (30 mL) butter; whisk in flour. Slowly pour milk over butter mixture, whisking as you go, until no lumps remain. Bring to a boil and cook until thickened, about 1 minute. Whisking constantly, add cheese in 3 handfuls, stirring between each until cheese is melted before adding more. Season sauce with salt and pepper to taste; stir in cayenne. 

Split top of potatoes and fluff flesh with a fork. Divide remaining 4 tbsp (60 mL) butter between them. Divide roughly half of the cheese sauce between the potatoes, then the chili; top with remaining cheese sauce. Sprinkle each with an equal amount of green onion.

Serves 4

Polenta With Cranberry Beans And Tomato Sauce

 

Polenta With Cranberry Beans And Tomato Sauce

Ingredients:

1/4 cup olive oil

1 large or 2 small red onions, finely chopped

2 cloves garlic, peeled and finely chopped

2 cups canned chopped tomatoes, with their juices

1 tablespoon red wine vinegar

2 tablespoons tomato paste

1 cup chicken or vegetable broth

10 fresh basil leaves, finely chopped

4 fresh sage leaves, finely chopped

4 to 5 cups cooked, drained Cranberry or Borlotti Lamon beans

Salt and freshly ground pepper

2 cups polenta

6 ounces pancetta, diced (optional)

Chopped fresh basil or parsley for garnish

Directions:

In a large pan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, about 3 minutes. Stir in the tomatoes and vinegar. Dissolve the tomato paste in the broth and add to the onions and tomatoes. Add the basil and sage. Season with salt and pepper and simmer until the sauce has thickened, 15 to 20 minutes.

Add the beans to the tomato sauce. Cook, stirring, to combine and heat through, about 15 minutes.

To prepare the polenta: In a heavy pot, combine the cornmeal with 1 tablespoon salt. Turn the heat to medium and gradually whisk in 9 cups cold water, stirring constantly, until the polenta begins to boil. Lower the heat and simmer, stirring frequently with a wooden spoon, until thick, about 45 minutes.

If using pancetta: Place the pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer the pancetta to a paper towel to drain.

To serve, spoon the polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta, if using. Garnish with fresh herbs. Makes 6 servings       Recipe of Rancho Gordo Beans

Brothy Beans

Brothy Beans

Predicteed our plant based diet is adopted more and more, this will be our protein source. Orca beans appear with the coloring of the orca whale, black and white with a unique texture and flavor!

Ingredients:

1 lb Orca beans

2-3 Parm rinds (large chunks)

1 leek, white and light green parts, thinly sliced

2 stalks celery, chopped

1 bulb fennel, chopped

4 tbsp olive oil

1-½ tsp salt + more to taste

1 tbsp lemon juice 

Optional toppings: crème fraîche, herb oil, fresh tarragon, lightly pickled veggies, chile flakes

Fresh sourdough bread, for serving

Directions:
Prepare the beans: Cook beans with spices, salt, and olive oil.

Adjust seasoning and serve: When done, add lemon juice, adjust salt level if needed.

Top with toppings of your choice and enjoy with fresh sourdough bread!

Spicy Brothy Beans

Spicy Brothy Beans

It took me years to figure out how to make a good pot of beans. Time 

is the secret ingredient. If your beans aren’t tender enough, just keep cooking them. If the liquid evaporates, add a splash of water or stock until the beans are covered and just keep cooking them some more. Taste a few; when they’re soft and taste almost creamy, they’re ready. Serve the beans with some crusty bread, pile them on a taco, spooned over rice, or eat them straight from the pot like I do.

The real joy of dried beans is much the same as homemade stock: you can make them to suit your tastes. I call for bacon here, but if you don’t have it (or want a vegetarian option), leave it out. Fennel stalks, dried chilies, and herbs like thyme and parsley are great flavor boosters.

When it comes to the beans themselves, I’m partial to cranberry beans, but this recipe works with nearly any type—pinto, great northern beans, black beans, even chickpeas. I like to soak my beans overnight, which speeds up the cooking time the next day, but you don’t have to; just know that they’ll take a bit longer once on the stove. – 

Alexis deBoschnek.

Featured bean: Cranberry.  Other beans to try: Bayo, Ojo de Cabra, Southwest Red, Speckled Bayo
Ingredients 

1 pound dried cranberry beans or dried beans of choice
4 ounces bacon, cut into ½-inch slices
1 yellow onion, cut into eighths
3 large garlic cloves, lightly smashed
1 medium jalapeño, halved
6 cups chicken stock
1 Parmesan rind
5 sprigs parsley
2 tablespoons olive oil
Kosher salt, to taste

Directions:
Pick through the beans, discarding any broken ones or other debris. Place the beans in a large bowl. Fill with cold water to cover the beans by at least 3 inches. Soak the beans at room temperature for 12 hours, or overnight. Drain the beans in a colander, shaking off any excess water.

Heat a large pot or Dutch oven over medium-high heat. Once the pot is hot, add the bacon and cook for about 8 minutes, or until crispy. Remove the bacon with a slotted spoon and transfer to a paper towel–lined plate, leaving the bacon fat in the pot.

Add the onion to the pot and cook for about 6 minutes, stirring occasionally, or until the onion is browned at the edges and beginning to soften. Add the garlic and jalapeño and cook until the garlic is golden and fragrant, about 1 minute.

Add the beans, stock, Parmesan rind, parsley, and olive oil to the pot, making sure the beans are covered by at least 2 inches of stock. If not, add water. Bring to a simmer, then reduce the heat to medium-low, and simmer until the beans begin to soften, about 2 hours. Season with salt and cook until the beans are tender and creamy, about 45 minutes more. Stir in the bacon and taste for seasoning, adding more salt as necessary. The beans can be kept in a sealed container in the refrigerator for up to 1 week, or frozen for up to 3 months.

Refried Pinto Beans

Refried Pinto Beans

Learn how to make refried beans! This easy recipe works with dried or canned beans. Creamy and flavorful, it's a delicious, healthy side dish.

Ingredients:

2 cups dry pinto beans*
8 cups water, plus more as needed
1 white onion, half cut into wedges, half diced
1 teaspoon ground cumin
¾ teaspoon sea salt, plus more to taste
½ teaspoon dried oregano
Freshly ground black pepper
2 tablespoons avocado oil
2 garlic cloves, chopped
2 tablespoons fresh lime juice, plus more to taste

Directions:
Place the beans in a colander and sort through them to remove and discard any stones or debris. Rinse well.Place a fine mesh strainer over a large bowl. Drain the beans into the strainer, reserving the cooking liquid in the bowl.
Heat the avocado oil in a large skillet over medium heat. Add the diced onion and garlic and cook, stirring occasionally, for 5 minutes, or until soft and translucent. Stir in the beans and reduce the heat to low. Add ½ cup of the bean cooking liquid and use a potato masher to mash the beans until they reach your desired consistency, adding more cooking liquid, ½ cup at a time, as needed (I typically use 1 to 1½ cups). For smoother refried beans, blend the beans with an immersion blender or transfer to a food processor and process until smooth. Add the lime juice. Taste and add more salt and lime juice as desired. (I typically add another 1 teaspoon salt and ½ tablespoon lime juice at this point.)

Serve as a side dish or try one of the serving suggestions in the blog post above. Store leftover refried beans in an airtight container in the refrigerator for up to 5 days. They also freeze well.

Notes

*Note: If you prefer to use canned beans, skip Steps 1-3. Replace the cooked dry beans with 3 (14-ounce) cans pinto beans, drained and rinsed. Add 1 teaspoon ground cumin, ¾ teaspoon sea salt, and ½ teaspoon dried oregano to the skillet with the beans in Step 4. Add water or vegetable broth instead of bean cooking liquid as you mash to your desired consistency. Before serving, season to taste with more salt as needed.

Christmas Lima Bean Salad ~ Rancho Gordo Beans

Christmas Bean Salad

A favorite in kitchens around the world, Christmas lima beans boast a rich, mellow chestnut flavor and a firm texture.

Be sure to soak the beans before cooking. To soak overnight, place the beans in a large pot and add water to cover by 2 inches. The next day, drain the beans and cook as directed below. For a quick soak, place the beans in a large pot and add water to cover by 2 inches. Bring to a boil over high heat, remove from the heat, cover the pot and let stand for 1 hour, then drain the beans and cook. To decrease the cooking time by about half, cook the soaked beans in a pressure cooker on high pressure.          6 Servings.

Ingredients:

2 cup dried Christmas lima beans, picked over, rinsed, soaked and drained

1/2 small yellow onion

1 carrot, cut in half crosswise*

1 celery stalk, cut in half crosswise

1 fresh thyme sprig

1 bay leaf

Kosher salt and freshly ground pepper, to taste

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

1/4 cup chopped mixed fresh herbs, such as parsley, chives, tarragon, chervil, marjoram and oregano

1/3 cup finely diced red onion

1/3 cup finely diced carrot*

1/3 cup finely diced celery

Fresh lemon juice, to taste

Directions:

Place the beans in a large pot and add water to cover by 2 inches. Add the yellow onion, carrot and celery pieces, thyme sprig and bay leaf. Bring to a simmer over medium-high heat, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are tender, 1 to 1 1/2 hours. Season with salt and pepper, then drain the beans. Remove and discard the yellow onion, carrot, celery, thyme sprig and bay leaf. Transfer the beans to a bowl.

Meanwhile, in a small bowl, whisk together the vinegar, olive oil and chopped herbs. Season the vinaigrette with salt and pepper.

Add the vinaigrette, diced red onion, carrot and celery to the beans and stir to combine. Refrigerate for 1 hour, stirring occasionally to evenly distribute the vinaigrette. Just before serving, adjust the seasonings with salt and pepper and stir in lemon juice. Serve chilled or at room temperature.  Serves 4 to 6

* I will add frozen peas instead of the carrots to the salad.  I thought the firmness of the carrots was to crunchy with other ingredients.

 

Cooking Pinto Beans (Frijoles de la Ella)

Cooking Pinto Beans  (Frijoles de la Ella)

Next time you’re thinking of cooking pinto beans, or Frijoles de la Olla, try out this easy recipe. It is the perfect side dish to your Mexican food favorites.

Ingredients:

1 lb pinto beans
Water
1 clove garlic
1/2 onion (small)
2 tablespoons salt

Directions:

Sort the beans, removing all the rocks and other debris.
Rinse the beans thoroughly.
Overnight Soaking Method: Cover the beans with water, at least a few inches above the beans. Overnight is best, or 6 hours.

OR Quick Soaking Method: Add pinto beans to a stock pot and cover with water 4 inches above the beans. Bring to a boil for 1 minute. Turn off heat. Let sit for 1 hour. Drain.

In a large stock pot, add enough water to cover 4 inches above the beans, and add onion and garlic. Bring to a boil.

Cover and reduce heat to low. You should barely see the water moving when boiling. Cook for 1 hour.

Add salt. Then add 1 cup of water. Return to a gentle boil.
Check if tender. If needed, cook until tender. Enjoy!

Notes
Sort the bean carefully. Rocks and debris like to hide in packages of dried beans.

Slow Cooker Method:  Transfer the soaked beans to the slow cooker, salt.  Set the slow cooker:  4 hours on high or 8 hours on low.

Insta-Pot Method: No need to soak beans for long hours. Sort and clean. Place in Insta-Pot cover with water by 1 inch. Pressure cook for 45 minutes. Season with salt and serve.

French Flageolet Beans

French Flageolet Beans

Our daughter Barbara, whom I respect as one of the best cooks I know, is very creative with a heart healthy vegan diet and tasty approach to nutrition.  She introduced me to organic beans a couple of years ago.  My first thought was that dried beans at the the grocery store had a difference in cost and was the difference necessary.  Oh yes!  One comparative taste and you will be on her bandwagon!  I have yet to prepare a recipe using the Rancho Gordo Beans without exceeded expectations.   I am off to the store for my bacon and fennel.  P.S. I am not vegan.  If you are vegan omit the bacon from recipe for maybe mushrooms.  This recipe serves 6 to 8.

Ingredients
1 pound dried flageolet beans
2 tablespoons good olive oil
4 ounces bacon, diced
2 cups medium-diced yellow onion (2 onions)
2 cups medium-diced fennel, trimmed and cored
2 carrots, scrubbed and medium-diced
4 teaspoons minced garlic (4 cloves)
2 cups canned beef or vegetable broth
2 bay leaves
1 large sprig fresh rosemary
Kosher salt and freshly ground black pepper

Directions:
The night before cooking, place the beans in a large bowl and cover them with water by 1 inch. Cover the bowl with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 300 degrees. Drain the beans, rinse well, and drain again. In a large ovenproof pot such as Le Creuset, heat the olive oil over medium to medium-low heat, add the bacon, and cook for 4 to 5 minutes, until the bacon starts to brown. 

Add the onion, fennel, and carrots and cook for 7 minutes, stirring occasionally, until the vegetables begin to soften but aren't browned. Add the garlic and saute for 1 to 2 more minutes.

Add the flageolets to the pot and stir in the broth, bay leaves, and rosemary. (Don't be tempted to add salt! The beans will become tough.) Add 2 cups of water, which should just cover the beans, and bring to a simmer on top of the stove. Cover the pot tightly and bake in the oven for 45 minutes. 

Remove the lid, stir in 1 tablespoon salt and 1 teaspoon pepper, and return the pot to the oven without the lid. Raise the temperature to 350 degrees and bake for 30 to 45 more minutes. The beans will be very tender and there will be just a little liquid in the bottom of the pan. (If the beans are dry, add a little more water.) Discard the bay leaves and rosemary. Taste for seasonings and serve hot.

Red Beans And Rice ~ New Orleans Classic

Red Beans And Rice

This is a pressure cooker spin on the New Orleans classicl  Pressure cookers have a special way with dried beans, cooking even unsoaked beans quickly and evenly, so that the beans become creamy but retain their shape. Here, you want the beans to be very soft, so that the stew is thick, not brothy. “Monday red beans” are traditionally flavored with a leftover pork bone, so you can use one instead of a ham hock, if you like. If you have a favorite Cajun or Creole seasoning blend, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika, and taste before adding any salt, since seasoning blends vary in salinity.
Ingredients:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
½ to 1 teaspoon ground cayenne, to taste
½ teaspoon ground sage (optional)
1 pound dried red kidney beans (no need to soak)
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Directions: 

Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.

Add the beans, sausage, ham hock, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Taste the beans to make sure they are tender, and add salt and cayenne to taste. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy; you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken, if you like, but it will also continue to thicken as it sits. Discard the bay leaves and thyme sprigs, and pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

Herb Marinated White Beans

Herb Marinated White Beans

This recipe is created with creamy white beans. It’s low maintenance and big on flavor, which makes it perfect for summer dinner parties or even Sunday meal prep. Here, white beans are tossed in a vinaigrette with shallots, lemon, vinegar, fresh marjoram, and extra virgin olive oil. Serve immediately or pop into the fridge– as the beans sit the dressing marinates them and lends incredible flavor. Enjoy on their own as a salad, fold into greens, like arugula, with roasted salmon or chicken, spoon over crusty toasted bread, and more. I recommend using Ayocote or Cannolini beans, which hold their shape well in salads and can stand up to a punchy vinaigrette.

Ingredients
1 lb dried whitebeans, such as Cannellini
1-½ tsp Diamond Crystal kosher salt (halve the amount if using Morton kosher salt)
½ large yellow onion, root intact
4 garlic cloves, smashed and peeled
2 bay leaves
¼ cup extra virgin olive oil
Sprigs of fresh herbs, such as marjoram or oregano
Vinaigrette
1 large shallot, finely chopped
Zest and juice of 1 lemon
2 tbsp vinegar, preferably red wine or champagne
Kosher salt and freshly cracked black pepper 
½ cup extra virgin olive oil

Directions:

Cook and cool the beans + make the vinaigrette: While beans cool, prepare the vinaigrette in same bowl you’ll use for serving. To large bowl, add shallot, lemon zest and juice, vinegar, and few generous pinches kosher salt. Stir and let sit for about 5 minutes. Fold in the herbs, and slowly whisk in the olive oil to combine. Season with freshly cracked black pepper to taste.

Assemble + serve: Gently fold beans into vinaigrette, and season to taste with additional kosher salt if needed to bring out flavors. Serve immediately, or pop in fridge and enjoy at a later time (the beans will take on the flavor of the vinaigrette as they sit). Enjoy on their own, folded into an arugula salad alongside roasted salmon or chicken, or on crusty toasted bread.