Frank Stitts Butter Beans Recipes

BUTTER BEAN-AND-MINT PILAF

Steps:

• Fill a small saucepan two-thirds full with water, and bring to a boil over high heat. Add 1/2 teaspoon salt, 1 sprig of thyme, 2 bay leaves, and shell beans. Bring to a simmer, and then reduce heat slightly. Cook until beans are tender, about 25 minutes. Let cool in cooking liquid. Drain, reserving some of the cooking liquid.
• Bring stock to a simmer in a small saucepan over medium-high heat.
• Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add onion, carrot, and celery; cook, stirring, until slightly softened, 3 to 4 minutes. Add remaining 2 sprigs thyme, bay leaf, mint, and rice; stir to coat.
• Add simmering stock mixture to rice mixture and stir. Cover, reduce heat to low, and cook until rice is tender, 16 to 18 minutes. Transfer mixture to a large bowl; loosely cover to keep warm.
• Place the beans, remaining tablespoon butter, and 2 tablespoons cooking liquid inside a small saucepan set over medium-low heat. Cook until warmed through. Tear mint leaves and add to beans; season with salt and pepper. Fold bean mixture into rice mixture and serve immediately, drizzled with mint oil if desired.

FRANK STITT'S BUTTER BEANS

Steps:

• Combine the water, onion, herbs, and salt in a medium saucepan; bring to a boil.
• Decrease heat to a simmer and cook gently for 15 minutes.
• Add in beans; adjust the heat to maintain a simmer, and cook until the beans are just tender, 15-20 minutes.
• Taste for seasoning, and add salt if necessary.
• Remove the pan from heat and let the beans rest in their liquid for 10 minutes.
• Serve sprinkled with herbs and drizzled with olive oil; finish with cracked black pepper.

SPICY BEANS AND FRANKS FOR TWO

Steps:

• Melt butter in a large skillet over medium heat. Stir in onion and saute until tender, 3 to 4 minutes.
• Whisk tomato sauce, 1/2 cup beef broth, flour, cider vinegar, Worcestershire sauce, Sriracha, sugar, chili powder, and salt together in a small bowl. Add to the onions and cook, stirring constantly, until mixture starts to thicken, about 2 minutes.
• Stir in kidney beans and franks. Reduce heat to low, cover, and simmer until franks are heated through, 8 to 10 minutes, adding more beef broth if it becomes too thick.

FRANK STITT'S CHICKEN STOCK

Steps:

• Preheat oven to 400 degrees.
• Place chicken bones in a roasting pan, drizzle with the oil, and toss to coat. Transfer roasting pan to oven and roast, 15 to 20 minutes, until lightly colored.
• Add onions, carrots, celery, mushrooms, if desired, and garlic; roast, turning chicken and vegetables occasionally, until bones are golden brown, about 30 minutes more.
• Transfer bones and vegetables to a large stockpot and add 40 cups cold water. Pour off any excess fat from roasting pan. Add a splash of water to pan and scrape up browned bits from the bottom and into the stockpot. Bring to a simmer over medium-high heat.
• Skim fat that has risen to the surface and reduce heat to low. Place thyme, parsley, and bay leaf in a piece of cheesecloth; tie with kitchen twine to enclose. Add cheesecloth packet to stock, along with salt and peppercorns. Simmer gently for 2 to 3 hours, skimming occasionally and adding more water as necessary to keep bones covered.
• Prepare an ice-water bath; set aside. Strain stock through a colander into a large container. Let bones and vegetables drain thoroughly before discarding. Strain stock again through a fine-mesh or cheesecloth-lined strainer into a container set in the ice-water bath. Let cool, stirring occasionally.
• Cover stock and transfer to refrigerator. When stock has chilled, remove any fat from surface.