Olive Oil Braised Beans

In the Basque region of France they don't soak their beans, they slowly braise them with just water, salt and olive oil. Time and heat to transform even the dense beans from dry to creamy masterpieces. I've started experimenting with this method for different varieties of beans and the results are spectacular. It brings out all of the natural flavor of these heirloom varieties and delivers unsurpassed texture, all it takes is a little patience. You can add a few peppers, a cedar branch or a bay leaf to the pot for a little added je ne sais quoi or stick to the basics for the purest essence of the bean.

The biggest variable in this process is the cooking time. Some beans are more dense and will take 3 or more hours to cook from dry, but some will take just an hour or two on the stove. I started with the spectacular Cranberry Beans from Doudlah Farms which are creamy and give off a scrumptious bean broth you'll want to slurp up. They were so fresh that in less than an hour they were creamy perfection sitting in a bath of mouthwatering broth.

The Bean: Organic Cranberry Soup Beans

This technique deserves an exceptional bean, and our Organic Cranberry Soup Beans from Doudlah Farms are exactly that.

Doudlah Farms is a sixth-generation family operation in Southern Wisconsin where Mark and his son Jason work the land and Lucy heads up marketing and operations. They farm certified regenerative organic and biodynamic, committed to the belief that healthy soil grows food that is genuinely better for you. Beyond the farm they are active in their community and passionate about getting clean, nutritious food into schools. Our kind of people.

These are not your average cranberry beans. Grown in living, healthy soil built over generations of regenerative farming, they deliver a buttery, nutty flavor and a broth that is full-bodied, luxurious, and deeply savory. That broth is the whole point of this recipe. It thickens as the beans cool, turning into something so good you will want to eat it with a spoon straight from the pot.

A note on the current harvest: this batch had a tough run through the cleaner, so you may find more splits and broken pieces than usual. Keep them. Those splits are what make the broth extraordinary, melting into a thick, silky, intensely flavored liquid that is the soul of this dish. Sift through a colander first to remove any loose seed coat bits, do a quick sort, and cook the rest as directed.

One important note: skip the soak on these beans. They are so fresh and tender that soaking causes them to fall apart. Cook them dry, low and slow, and they will reward you with something magnificent.

This recipe works beautifully with any heirloom bean in your pantry. Cooking times will vary by variety, anywhere from one hour for very fresh beans to three hours or more for denser varieties. Start checking early and trust your instincts.

*A Note On Our Recipes:

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.

OLIVE OIL BRAISED BEANS

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Servings

4

Prep Time

15 minutes

Cook Time

2 hours

A technique from the Basque region of France transforms any bean into a creamy masterpiece.

Author:

Lisa Riznikove

Ingredients

• 1 pound Cranberry Beans or any heirloom bean
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• 6 Cups Water
• 1 Tablespoon Salt

• 1/4 cup Seka Hills Arbequina Olive Oil

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• 2-4 Dry Yahualica chili peppers (optional)

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Directions

1. Rinse one pound of cranberry beans or any other heirloom bean and put in a thick bottom pot or dutch oven. Traditionally they are cooked in a clay pot.  Add 6 cups of water, salt and a generous pour of good olive oil. I like to add a few chili peppers like the Yahualica Chili Peppers.

2. Bring to a boil then simmer for 3 hours until silky and soft. NEVER stir the beans ever or they will break. You can gently shake the pot to check the water level from time to time but no stirring at all. Keep a kettle nearby with warm water in it and add from time to time as needed to keep the beans submerged.
3. After they are done cooking allow to cool for 20 minutes so that the broth can thicken in to a delicious stew.

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.