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.

Venezuelean Arepas - With Special Sauce. ~ Rancho Gordo

Venezuelean Arepas With Special Sauce 

 Loaded with herbs, sweet peppers, and mango, and just the right amount of heat and vinegar, you’ll want to make the full batch: it goes great with beans and rice, roasted potatoes, tortilla chips, fish, chicken, and just about anything else.  Which beans to use? We're keeping it classic with Negro beans  Servings: 6 arepas  Time: 1 hour.

Cookware: large skillet, high-powered blender or food processor, bean cooking vessel of your choice, medium mixing bowl.
Ingredients:
The beans (Rancho Gordo)1 lb beans (makes ~7 cups cooked),
flavored with 1 tbsp neutral oil
1-½ tsp salt
2 tbsp neutral oil1 onion, chopped
1 red bell pepper, finely chopped
Salt to taste
4 cloves garlic, minced
1-½ tsp cumin
½ cup cilantro (leaves and tender stems), chopped

Secret sauce
½ cup cilantro, leaves and tender stems
½ cup parsley, leaves and tender stems
½ cup white vinegar
1-½ cups coarsely chopped yellow bell peppers
½ jalapeño (flesh and seeds).
1 juicy mango (preferably Ataulfo), peeled and cut
4 cloves garlic
½ tsp pepper
2 tsp cumin
1 tsp mayo
1 tbsp dried oregano
Salt to taste
1 cup extra-virgin olive oil

Maduros
2 large very ripe plantains (should be black!), sliced diagonally into 1" pieces
Neutral oil (for frying)
Arepas
2 cups warm water
1 tsp sea salt
2 cups yellow or white arepa corn flour, such as areparina or masarepa (not cornmeal or masa harina)
1 tbsp neutral oil
The rest
Fresh cheese such as queso fresco
Avocado slices

Directions

Prepare the beans: Cook beans according to our guide in the cooking vessel of your choice. Once cooked, strain and set aside to cool. Meanwhile, make the sofrito: In a large skillet, heat oil over medium heat. Add onion, bell peppers, and a pinch of salt. Cook until vegetables are soft and fragrant. Stir in garlic and cumin, cook for 2 minutes. Stir in cilantro and remove from heat. Once beans are done cooking, stir them in the sofrito and bring to a simmer. Cook on low for 15 minutes or longer to meld the flavors. Season with salt to taste and set aside.

Make the sauce: Add all ingredients except olive oil in a high-powered blender or food processor. Add ½ tsp salt. Once pureed, with the motor running, gradually drizzle in olive oil until creamy and smooth. Add more salt to taste.

Prepare the maduros: In a large skillet, heat ~⅛ inch vegetable oil over medium-high. When the oil shimmers, working in batches fry plantains until golden brown, turning once, 2-3 minutes per side. The plantains should be caramelized and slightly crisp at the edges but still tender in the middle. Transfer to a paper towel-lined plate.

Make the arepas: Preheat the oven to 350 F. In a medium mixing bowl, mix together water and salt and add the areparina or masarepa a little at a time, mixing with your hands. Stop adding when you have a dough that doesn’t easily stick to your hands and is moldable, yet still moist. Cover with a towel for 5 minutes. Divide dough into pieces, rolling each into a ball and then pressing into a ½ -inch thick disk with your palms. If cracking becomes a problem, add a little more water to the dough. Heat oil in a large skillet over medium-high heat. Add arepas in batches, cooking for 2-3 minutes on each side until deep golden brown. Transfer to a baking sheet and bake for ~15 minutes or until slightly puffed. Let cool slightly.

Assemble: Cut the arepa ¾ of the way around, leaving a seam so you can stuff it like a pita. Stuff with the fillings and enjoy with plenty of sauce.

Arepa technique inspired by Minimalist Baker and Serious Eats. Fillings and sauce inspired by Caracas Arepas Bar.