Stewed Cannellini Beans With Chiles And Thyme Recipes

STEWED CANNELLINI BEANS WITH CHILES AND THYME

Steps:

• Bring beans, onion, fennel, carrot, garlic, thyme sprigs, chiles de árbol, 1/3 cup oil, and 8 cups water to a simmer in a large pot over medium. Reduce heat to bring liquid to a gentle simmer and cook until beans are creamy all the way through, 50-65 minutes. Season generously with salt. Serve beans topped with pepper and a drizzle of oil.
• Beans can be cooked 3 days ahead. Let cool in cooking liquid; cover and chill.

CANNELLINI-BEAN AND GREENS STEW

Steps:

• Heat 3 tablespoons oil in a large straight-sided skillet over medium-high. Add bread; cook, flipping once and adding sage sprigs halfway through, until toasted, 10 minutes. Transfer to a plate; lightly rub one side with whole garlic clove. Season with salt.
• Discard oil; return skillet to medium-high heat. Add remaining 1 tablespoon oil, sliced garlic, carrots, and chopped sage; season with salt and pepper flakes. Cook, stirring, until garlic is golden. Add wine; cook until evaporated, 2 minutes. Stir in beans and broth. Bring to a boil, then reduce heat and simmer until carrots are tender and liquid has reduced slightly, 25 minutes. Transfer 1 cup beans to a bowl; mash and return to pot. Stir in greens just until wilted; season with salt. Serve over toast, with cheese and a drizzle of oil.

FAST WHITE-BEAN STEW

Steps:

• Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.
• While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
• Serve stew with toasts.

BEEF CHILI WITH STEWED PINTO BEANS

Steps:

• Cover beans with water, bring to boil and drain. Add fresh water to cover. Add onion and bouquet garni and simmer gently, covered, for 30 minutes.
• Using rubber gloves to protect your hands from juices, which can sting your eyes, remove stems and seeds from the chilies. Tear them into strips and place in large bowl. Add three cups boiling water and let the chilies soak for 30 minutes.
• Season beans with salt and pepper; simmer until cooked (about 30 minutes more), adding more water if necessary. Discard bouquet garni.
• Meanwhile, pat the meat cubes dry with paper towels. Heat oil in large, enameled cast-iron casserole. Brown cubes of meat a few at a time, turning them with tongs so that they brown on all sides. When all meat has been browned, return it to casserole.
• Pour chilies and soaking liquid into bowl of a food processor or blender along with garlic. Blend until smooth (as two batches if you prefer).
• Add chili-garlic liquid to meat along with remaining ingredients and three cups of water. Simmer for one hour, adding more water as necessary to keep chili from drying out. Taste and correct seasoning. (If chili isn't hot enough, add more paprika). Simmer for another 30 minutes.
• Serve the beans separately.