This is dish with some substance that is still brightly flavored and not heavy. Depending on how much you reduce the cooking liquid, it can be soupy, a little saucy, or dry. Use it as a base to a protein, or a main course. Add some grains and a little yogurt or cheese and you have a complete protein. Using different herbs or spices will change the flavor profile, so have fun seasoning the dish.
INGREDIENTS:
1 recipe Basic Braised Shelling Beans (see recipe on site) ½ white or yellow onion, cut in fine dice 2 cups new potatoes*, waxy type, cut into ½ inch pieces 2 cups Chantenay carrots, cut into ½ inch pieces 1 heaping cup seeded and drained (save the liquid) tomatoes, cut into ¼ inch dice** 2 cloves garlic, minced 3-4 sprigs fresh marjoram leaves, chopped 2 sprigs thyme leaves, chopped ½ cup white or red wine (depending on what you are having the with, your choice) 1 cup bean cooking liquid 2-3 cups vegetable stock Salt and pepper to taste Olive oil as neededMETHOD:
Heat a 3 or 4 quart sauteuse (straight side pan) over medium heat. When hot, slick with oil and add the onions. Gently cook until clear. Push to the sides and add the carrots. Cook carrots until the color deepens a little, around 5-8 minutes.
Add the garlic, thyme, and half the marjoram. Sauté until fragrant. Add half the tomatoes and cook gently, lowering the heat if needed to keep from coloring the vegetables any further, until the tomatoes start to break down. Stir gently to help along. Season with a little salt and some pepper.
Add the wine and cook to reduce 90%.
Add the potatoes, stock, and bean cooking liquid. Bring to a simmer, adjusting heat as necessary to keep the potatoes at a gentle simmer so they do not break up. Cook 10 minutes. Taste a potato. It should be almost done-getting tender but still with a core of firmness. If still quite raw, simmer longer. When close to being done, add the drained beans to the pot and gently stir to mix in with the rest of the vegetables. Add the rest of the tomatoes and heat until the beans are hot all the way through and the potatoes and carrots are tender.
Grace with a little more salt and pepper if you like, and scatter with the rest of the marjoram. Drizzle with flavorful olive oil and the dish is ready to serve.
If you wish to serve the beans “dry”, as for a bed for, say, grilled fish, use a slotted spoon and transfer everything but the liquid to a bowl. You could use it then, or raise the heat and reduce the liquid in the pot to a few tablespoons and drizzle it over the beans. You could just cook the beans in the liquid until reduces to a thicker saucy consistency and serve it as a side, or just serve as is with the liquid in a bowl.
Chef’s Notes: *If you do not have new potatoes, anything will do as long as it is a good for boiling waxy type spud. Mealy (like Russets) types will just disintegrate into a nasty mess here. ** If you have little tomatoes, just halve them and then cut into smaller pieces. This dish can be seasoned so many ways. To the above, you could chili flakes. Substitute 4-5 sage leaves for the marjoram. Add half to the onion oil, then the rest later. Use Herbes de Provence with a little lavender, or use rosemary or basil instead of marjoram. Add cumin and coriander and use cilantro.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
