With the weather changing it is time once again to cook up a pot of beans. We eat them year round, but for some reason, cooking beans seem more like a cooler weather task. These beans are meatless, yet very delicious and they go with just about everything! If you prefer, add a ham bone or a couple of smoked hocks. And by the way, they freeze great too.....
|Savory side dish of beans goes well with most meals.|
This is a basic process recipe and one you can't go wrong with or make a mistake with. Good quality food, cooked simply is always delicious. Today we cooked Cranberry Beans, using the whole package as purchased (1 lb 11 oz). Cranberry Beans are new to me, as are so many other types, but in time I am sure I will cook them all.
Sometimes beans are easier to digest with a bit of acid, for that you will find a suggestion to add a touch of red wine vinegar at the end of cooking time or at the table when serving.
Simple and Savory Beans
adapted from: many great cooks before me
1 pound of dried beans, soaked overnight and drained
1 medium onion, minced
4 cloves garlic
2 carrots, peeled and grated
1 large or 2 medium potatoes, washed and cut in half - do not peel
1 large or 2 medium tomatoes, washed and cut in half - do not peel
2-3 t salt
red wine vinegar, if desired
|Cranberry beans, ready to cook.|
Mash both the potato and tomato, return the mashed vegetables to the bean pot, stir gently to mix. Taste and adjust seasoning if desired.
If you prefer your bean dish to have more acid, stir in 2 T red wine vinegar, of offer vinegar at serving time, along with a bottle of hot sauce for those that like things a bit spicier!
Makes about 2 quarts
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