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Pinto Beans with Bacon and Red Wine

04.26.2015 by J. Doe // Leave a Comment

My Father stayed with me for a month, maybe more, when The Departed left. He changed the locks and helped me sell my car and drove The Child to school and walked The Dog, slowly. He baked bread regularly, and made us dinner, and complained about the state of my kitchen.

You don’t have any staples around, he said. No beans, no rice, no bouillon.

He had a point: I was endlessly at the supermarket, and it seemed like every time I wanted to cook something resembling dinner, I had to go the store yet again.

There was another point, though, and it was something I picked up from Mr. Faraway: I did not know how to make meals that worked for several days, so for every meal, I had to cook something. There was no pot to nibble from, no leftovers to reheat.

It didn’t take long to fill the pantry with dried beans, but it has taken longer to find the standby recipes I needed. The Garlicky Lentil Soup certainly has the potential to be one of those recipes. Boulangerie Beans has been one of those recipes for a long time. And after sampling several pinto bean recipes, I finally came to the conclusion that Melissa Clark’s recipe for Pinto Beans with Bacon and Red Wine, published in the New York Times, is another fallback meal.

It meets all the requirements: It makes quite a bit, it includes ingredients generally found in a well-stocked pantry, and it involves two of my favorite things to cook with, Bacon and Wine. I swapped out dried rosemary for the fresh that was called for in the original recipe, because my rosemary plant seems to be struggling lately and I didn’t want to give it any more trouble. Fresh is always wonderful if you have it, but dried works well too. It is smoky and wine-y and very filling, especially when served with a nice crusty roll.

I love this dish for being a sort of classy “pork ‘n beans” – much nicer than that stuff that comes in cans, of course, but then again I always loved that stuff in cans when I was a kid (and well through my teens). This keeps well in the fridge so you can make some on a Sunday, and just warm some in a bowl when you’re feeling hungry.

 

beans with smoky bacon

Pinto Beans with Bacon and Red Wine
 
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Author: slightly adapted from Melissa Clark, The New York Times
Ingredients
  • ½ pound smoky bacon, diced
  • 1 large onion, peeled and diced
  • 2 celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 4 garlic cloves, minced
  • 1 tsp dried rosemary (or a couple sprigs fresh, if you have it)
  • 1 pound dried pinto beans, soaked overnight
  • 1 tbsp kosher salt, or to taste
  • 2 cups red wine
Instructions
  1. In a large pot over medium-high heat, brown the bacon and render the fat, 5-10 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.
  2. Add the beans, drained, to the pot, along with the salt and water to cover (I used about four cups). Bring to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour. Check the pot periodically and add water if needed.
  3. Meanwhile, in a small, uncovered pan, simmer the wine until it is reduced by more than half.
  4. Add the wine to the beans, and continue simmering, uncovered, another 10 to 20 minutes to thicken the broth and meld the flavors.
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Categories // The Joy of Cooking Tags // beans, comfort food

Ottolenghi’s Slow-Cooked Chickpeas on Toast

11.26.2014 by J. Doe // Leave a Comment

Last year, we spent Thanksgiving with Mr Faraway’s family, but though he and I have chatted from time to time, there is no such invitation this year. I’ve also not heard from the friend I hosted every Thanksgiving for ten years, but since she made other plans last year, I assume we’ve both moved on, too.

In fact, I’ve heard from no one.

There are probably options, but after The Child and I discuss the matter, the only thing that either of us can come up with that will be missed about Thanksgiving is this: my stuffing. I’ll miss it, but the idea of not only not hosting Thanksgiving, but skipping it entirely, is strangely liberating. This year, there will be no leftovers that linger for too long; this year, we will not suffer through the miserable sameness of the menu.

No matter what new side dish or pie you make each year, no matter where you eat or with whom, Thanksgiving is always the same.

Except this year. I make reservations at a local seafood restaurant, and though I feel slightly guilty that someone will work that day so that I don’t have to, I remind myself that many college students are waiters and appreciate the extra income that guilty, generous people like myself leave on such a day. I resolve to leave a big tip, and with that, am relieved of both my guilt and my obligation to eat turkey.

Not having to make room in my fridge for a turkey has some huge pluses, but mostly this one: I can keep cooking food from all the fun, new cookbooks that the library let me borrow, even though I’ve developed an unfortunate habit of keeping their cookbooks far too long.

The most recent book is Yotam Ottolenghi’s Plenty More. I wasn’t sure if I wanted to bother with a book about nothing more than vegetables, since I attempted Ottolenghi’s last cookbook when The Child was still a vegetarian, and without much success. It wasn’t a bad book, but I didn’t get excited about it, probably because I was tired of hunting out and cooking things that she could eat, but wouldn’t.

I was much more excited with the recipes in Plenty More, especially this recipe for slow-cooked chickpeas – partly for the chickpeas, but mostly because I’ve lately become obsessed with anything served open-faced on toast, preferably with a soft-boiled egg on top. I ate Smitten Kitchen’s Spinach and Smashed Egg Toast every night for a week, and only stopped making it because I ran out of fresh spinach and didn’t have time to go to the store. The supermarket lines are long and slow this week – what with all those people buying turkeys – so a recipe that can be cooked from the pantry is ideal.

This recipe requires a bit of planning ahead, since you need to soak the chickpeas overnight. Don’t try to substitute canned, because you need dried chickpeas to withstand the long, slow simmer that infuses them with flavor. I did substitute canned tomatoes for the fresh tomato Ottolenghi calls for; use fresh if you like, but canned will save you a trip to the store and after five hours of cooking, you’re not likely to notice any difference.

The long, slow simmer is perfect for a winter weekend, and rewards you at the end with a nicely spicy, savory bean stew that is thick enough to sit politely on a piece of toast while being held and eaten. I was so enthralled with the spicy-bean-on-toast combo that I forgot all about the poached egg that Ottolenghi suggests and the soft-boiled egg I was planning (follow the Smitten Kitchen directions in the link above). The beans don’t need anything else, and they rewarm perfectly for a nice lunch the next day.

And the next.

Unlike turkey, they probably won’t last much longer than that in your fridge, and also unlike turkey, there’s no stuffed feeling, even if you have a second helping.

 

Slow-Cooked Chickpeas on Toast

 

Ottolenghi's Slow-Cooked Chickpeas on Toast
 
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Author: Yotam Ottolenghi, Plenty More
Ingredients
  • 1 cup dried chickpeas, soaked overnight in water and 2 tsp of baking soda
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, crushed
  • 1½ tsp tomato paste
  • ¼ tsp cayenne pepper
  • ¼ tsp smoked paprika
  • 2 medium red peppers, diced (about 1¼ cups)
  • 1 can (15 oz) diced tomatoes
  • ½ tsp sugar
  • 4 slices of sourdough or rustic bread, sliced thick, brushed with olive oil, and grilled on both sides
Instructions
  1. Drain and rinse the chickpeas and place them in a large saucepan with plenty of water. Place over high heat, bring to a boil, skim the surface, and boil five minutes. Drain and set aside.
  2. Place the oil, onion, garlic, tomato paste, cayenne, paprika, red peppers, 1 tsp salt, and some black pepper into a food processor and blitz until a paste forms.
  3. Place the paste into a large saucepan and fry for five minutes, stirring occasionally, then add the tomatoes, sugar, chickpeas, and 1 cup water. Bring to a low simmer, cover the pan, and cook over very low heat for four hours. Stir every so often and add water if needed to maintain a sauce-like consistency.
  4. Remove the lid and cook for a final hour, allowing the sauce to thicken without the chickpeas becoming dry.
  5. Place a piece of grilled toast on a plate and top with the chickpeas. If you like, you can top this with a poached egg drizzled with a bit of olive oil and za'atar.
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Categories // The Joy of Cooking Tags // beans, vegetarian

Macrina Bakery’s Tomato and Fennel Soup with White Beans

10.11.2014 by J. Doe // 1 Comment

I talk to Mr. Faraway a few days later, on the phone, and spend a lot of the time crying, although the conversation isn’t really unpleasant; nothing happened that he didn’t expect, and he’s not one for saying unkind things, no matter the circumstances. A few days later, I receive a birthday gift in the mail, the one he’d bought to give me at the now-canceled dinner; it arrives complete with a typed note on formal letterhead, and finally, one of us gets mad, and it’s me.

Really? Letterhead? I text him. I didn’t know we were at that point.

He calls me a bit later, and protests, but it’s my personal letterhead, because you’re a friend.

Lawyer, I tell him. You’re such a lawyer.

We feel strangely normal again, and I feel less lonely after we chat for a while and hang up.

I try to be careful – stressful times are always when I gain weight, and I’m at the point where I desperately need to lose it, rather than gain more. It’s not that I care what the scale says, but the last pair of pants I own that fit are telling me it’s time to do something, so I resolve to manage my stress with dog-walking rather than eating, and to try to eat healthily.

Eating healthy and comfort food don’t have to be mutually exclusive, I decide, and check out several cookbooks from the library in an attempt to prove the point.

When I get home, I realize I’ve checked out three baking books.

One of the books is from Seattle’s Macrina Bakery, which I’ve never been to but whose breads I can buy at the local upscale supermarket; mercifully, the Macrina Bakery & Cafe Cookbook has a chapter of lunch items, one of which sounds perfect: Tuscan Tomato & Fennel Soup with White Beans. I don’t actually care much for tomato soup, or tomatoes in general, but somehow I managed to produce quite a few Roma tomatoes in my garden this year, and grilled cheese with a bowl of soup sounds like the perfect way to use them.

For some reason, I got the idea that this would be a very tomato-y soup, thick and red. There aren’t any pictures in the book to guide me, and the recipe calls for 10 Roma tomatoes, but I have a sneaking feeling that I didn’t use the correct amount of tomatoes – my garden tomatoes are smaller than the ones I typically see at the supermarket. The soup was a mellow broth full of vegetables and filling beans, savory and flavorful. I wouldn’t change a thing, except maybe to measure and write down the volume of tomatoes I actually used (my best guess: about half).

If the end result is delicious and satisfying, then it hardly matters if the recipe was exactly followed – I loved it and so did The Child, who helped herself to seconds and pronounced it The Best Soup You Ever Made.

Tomato Fennel Soup

 

Macrina Bakery's Tomato and Fennel Soup with White Beans
 
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Author: Leslie Mackie, Macrina Bakery & Cafe Cookbook
Ingredients
  • 1 cup dried white beans
  • 2 bay leaves
  • ¼ cup olive oil
  • 1 medium yellow onion, diced
  • 2 medium fennel bulbs, diced
  • 1 tbsp ground fennel seed
  • 2 tbsp chopped fresh thyme (or 2 tsp dried)
  • 10 Roma tomatoes
  • 6 to 8 cups vegetable stock
Instructions
  1. Soak beans in water overnight.
  2. Drain beans and place in a medium saucepan with two bay leaves. Cover with water and cook over medium heat until slightly tender, about 20 minutes. Reserve 1 cup of the cooking liquid. Drain beans and set aside.
  3. Boil water in a large pot. Core tomatoes and score bottoms with an x. Plunge tomatoes into the boiling water for about 30 seconds, then remove tomatoes and plunge into a bowl of ice water. Peel skins from tomatoes, then seed them and cut into pieces.
  4. Combine olive oil, onion, and fennel in a large pot. Cover pot and cook for about 15 minutes over medium heat to sweat the vegetables, stirring occasionally. When the onions are translucent, add garlic, fennel seed, and thyme. Cook one more minute, until garlic is fragrant.
  5. Add tomatoes and cook 20-30 minutes over medium heat, until tomatoes are falling apart. Add reserved bean liquid and 6 cups of the stock, bring to a boil, and simmer another 20 minutes over medium heat to bring the flavors together. Add more stock as needed.
  6. Add the beans, heat through, and season to taste with salt and pepper.
Notes
I used approximately half the amount of tomatoes called for, which resulted in a nice, brothy soup. I inadvertently used whole fennel seed rather than ground, which I don't recommend unless you like little chewy seeds in your soup. the original recipe calls for garnishing the soup with fresh fennel fronds and aioli, either of which would be nice, but aren't necessary.
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Categories // Matchless, Peerless, The Joy of Cooking Tags // beans, fennel, soup, tomato

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