Smokey Calypso Tomato Skillet With Fried Shallots

Name: Smoky Calypso Tomato Skillet With Fried Shallots
Ingredients: 1/2 pound Calypso beans; 1 4-inch strip of kombu (optional but recommended); 1 Caribbean bay leaf; 1 sprig fresh sage; 2 sprigs of thyme; 1 shallot, cut in half; 2 cloves garlic, smashed; 1 tablespoon salt; Olive oil; 1/3 cup pancetta, cubed; 1 shallot, sliced thin; 2 shallots, diced; 2 cloves garlic, minced fine; 2 teaspoons smoked paprika; 1/2 teaspoon piment d'Ville; 1 tablespoon chopped fresh sage; 1 tablespoon fresh thyme leaves; 4 Roma tomatoes, diced (or one can of diced tomatoes, drained); Olive oil; Pecorino Romano, for shaving; Fresh parsley, chopped

June 07, 2025 2 min read

Calypso beans, also called Orca beans bring both visual appeal and exceptional flavor to any dish. Named for the musical tradition of the Caribbean because their black and white markings resemble a carnival mask, Calypso beans dance across your palate with a potato like texture and earthy, slightly sweet flavor that makes them perfect for hearty skillet dishes. This smoky tomato creation celebrates the bean's natural richness while adding layers of complexity through rendered pancetta, aromatic herbs, and a flourish of crispy fried shallots.

The secret to perfectly cooked Calypso beans lies in an ancient Japanese ingredient: kombu seaweed. This oceanic treasure acts as nature's own flavor enhancer, with its natural glutamates working like culinary magic to soften the beans' outer skin while deepening their taste. The amino acids in kombu also makes the beans more digestible so tha they are easier on your stomach. When you add that crucial strip of kombu to your cooking pot, you're not just following technique—you're embracing a time-honored method that transforms good beans into extraordinary ones.

The Bean Cooking Strategy

Here's a kitchen wisdom tip that will change your bean game forever: cook the entire pound at once. While this recipe calls for just half a pound of dried beans, preparing a full batch gives you culinary gold for the week ahead. Store the extra beans in their cooking liquid in the refrigerator for up to five days, or freeze them in portions for future meals. This approach means you'll always have perfectly cooked heirloom beans ready to transform into quick weeknight dinners, hearty salads, or satisfying soups.

Critical cooking note: Always cook your beans completely before adding them to tomato-based sauces. The acid in tomatoes prevents beans from softening, leaving you with disappointingly firm legumes no matter how long you simmer. By cooking the beans fully first, then gently folding them into the smoky tomato mixture, you ensure every bite delivers that perfect creamy texture Calypso beans are known for.

Chef's Notes

The combination of rendered pancetta fat and olive oil creates a luxurious base for this rustic dish, while the piment d'Espelette adds a gentle heat that complements rather than overwhelms the sweet earthiness of the Calypso beans. The crispy fried shallots provide textural contrast and a sweet, caramelized note that ties all the flavors together beautifully.

Serves 4-6 as a hearty main dish

Smoky Calypso Tomato Skillet With Fried Shallots

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Ingredients

For The Beans

1/2 pound Calypso beans
1 4-inch strip of kombu (optional but recommended)
1 Caribbean bay leaf
1 sprig fresh sage
2 sprigs of thyme
1 shallot, cut in half
2 cloves garlic, smashed
1 tablespoon salt
Olive oil

For the Skillet

1/3 cup pancetta, cubed
1 shallot, sliced thin
2 shallots, diced
2 cloves garlic, minced fine
2 teaspoons smoked paprika
1/2 teaspoon piment d'Ville
1 tablespoon chopped fresh sage
1 tablespoon fresh thyme leaves
4 Roma tomatoes, diced (or one can of diced tomatoes, drained)
Olive oil
Pecorino Romano, for shaving
Fresh parsley, chopped

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Directions

Cook The Beans

Rinse and pick through the Calypso beans, discarding any stones or damaged beans. Place in a pressure cooker or large pot with enough water to cover by 2 inches (these beans swell considerably and need more water than most varieties). Add the kombu, bay leaf, sage, thyme, halved shallot, smashed garlic, salt, and a generous drizzle of olive oil.
If using a pressure cooker, cook on high for 32 minutes, then allow pressure to release naturally. If cooking on the stovetop, bring to a boil for 10 minutes, then cover and reduce to a simmer for 90 minutes to 2 hours until beans are completely tender and creamy inside.
Once cooked, discard the kombu and aromatics. Reserve the beans in their cooking liquid until ready to use.

Prepare the Skillet

In a large skillet, cook the cubed pancetta over medium heat until the fat renders and the pancetta becomes crispy. Remove pancetta with a slotted spoon and set aside. Discard all but 1 tablespoon of the rendered fat from the pan.
Add 2 tablespoons of olive oil to the skillet and bring to medium-high heat. Add the thinly sliced shallot and fry until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and set aside on paper towels.
Reduce heat to medium-low and add the diced shallots to the same pan. Sauté for 2-3 minutes until softened and fragrant. Add the minced garlic, smoked paprika, piment d'Ville, sage, and thyme. Sauté for one minute until the spices bloom and become aromatic.
Add the diced tomatoes and sauté until they begin to break down and soften, about 5-7 minutes. Gently fold in the cooked Calypso beans along with 1 cup of their cooking liquid. Simmer for 5 minutes to allow the flavors to meld, adding more cooking liquid if the mixture seems too thick.
Taste and adjust seasoning with salt and pepper as needed. Stir in the chopped parsley and reserved crispy pancetta. Top with the fried shallots and generous shavings of Pecorino Romano.
Serve immediately with crusty bread for sopping up the rich, smoky sauce.

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Smokey Calypso Tomato Skillet With Fried Shallots