Haricot Beans with Mediterranean Seasonings

The versatility of beans. In salads, in chili, in casseroles, in a thousand different ways. Yes, and I’ll happily eat all of them. But to me at home, a pot of beans – just seasoned beans, is a thing of beauty all by itself.  Tiny black turtle beans that spill a juice like blue ink when they’re cooking. Big, floury white butter beans. Meaty, dark-red kidney beans. All the spotted and striped beans there are – they’re all good. Nutritious enough to play a major role in vegetarian diets, filling and tasty for everyone. Gotta love them beans.

I put up a pot of  haricots -  navy beans, seasoning them with sunshine herbs and a juicy red tomato. A summery recipe. I made plenty. But what with the Little One and her ravenous friends and two out-of-town guests, they’re disappearing fast. That makes me smile.

Haricot Beans With Mediterranean Seasonings

printable version here

Serves 6 generously

Ingredients:

500 grams dried haricot beans

water to cover and then some more, for soaking

1 tablespoon olive oil

1 garlic clove, unpeeled

1 bay leaf

1 onion, chopped

3 cloves garlic, coarsely chopped

1 large tomato

2 more tablespoons olive oil

1/4 – 1/2 teaspoon cayenne flakes, to taste

4 large sage leaves

1 sprig of rosemary about 3″ long

salt

freshly-ground black pepper

a small handful of chives, finely chopped

Method:

1. Soak the beans in plenty of water, overnight or at least 5 hours.

2. Drain them and put them in a pot with a splash of olive oil, the bay leaf, and an unpeeled garlic clove.

3. Bring to a boil, lower the flame, and simmer, covered – for 1 1/2 hours. The beans should be tender before you add the seasonings.

4. In a separate pan, sauté the onions in olive oil till soft. Add the tomato and garlic. Stir to mix the vegetables up.

5. Add the sage, rosemary, cayenne, black pepper, and salt to taste. Stir everything up and cook 5 minutes over a low flame.

6. Pour the vegetable/herb mixture into the bean pot. Stir, noting if the beans have enough liquid. If it looks like they’re getting dry, add water, a little at a time. Cook the beans and seasoning 1/2 hour, stirring once in a while.

The beans are now ready. Sprinkle some chopped chives into the pan before serving.

They get even better over the next couple of days.

And here’s what I had for breakfast today: beans and an egg.