Tom Phipps Brothy Beans
Tom Phipps Beach Pebbles have a great story you'll be telling at the dinner table as you ladle spoonfuls of these delectable brothy beans. This one pot dish is simple to prepare and an invitation to slow down. Pull out a good book, watch a movie or start a game of cards because there's nothing to do but add some water to the pot every now and again. Your patience will be rewarded with silky beans enrobed in umami rich broth that you'll want to lick off the plate.
The Legendary Tom Phipps Beach Pebbles
Fifth Crow Farms is keeping this unique local variety, and the legacy of Tom Phipps alive. Tom started farming in 1969, growing
artichokes in the cool foggy climate of California’s central coast. It was a desire to farm without pesticides that converted Tom into a bean-thusiast. He grew over 60 varieties of beans organically in Pescadero, California. People traveled far and wide to purchase his beans from the famed Phipps Country Store. He was so well known for his heirloom beans that the New York Times wrote an article about he and his wife, Valerie in 1997. The Phipps supplied restaurants like Chez Panisse with their amazing beans. One of his most popular was a variety that he cultivated himself. He called them Pebble Beans because they resembled beach pebbles. After Tom passed away his neighbors at Fifth Crow Farms wanted to keep the memory of Tom and and his beloved Pebble Beans to live on.Tips For Brothy Bean Perfection
Overnight Soak I don't often recommend soaking beans, particularly small ones like these but I found that Tom Phipps Beach Pebbles are a somewhat firm bean that benefits from the extra soaking time, producing a much more creamy bean.
Don't Skip the Kombu. With natural glutamates to enhance flavor and an enzyme that helps make beans more digestible its your bean bff!
Salt The Water. The best bean texture comes from salting the water when you soak and when cooking. This two step salting breaks down the outer skin on the beans allowing them to plump up without breaking apart.
Finish With Acid. Never put tomatoes, citrus or vinegar on your beans until they are fully cooked. Acid makes beans firm up. BUT always finish your brothy beans with a squeeze of lemon or a dash of vinegar to brighten all of the flavors.
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