Brothy Heirloom Beans With Cream Food
BROTHY HEIRLOOM BEANS WITH CREAM
The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.
Provided by Chris Morocco
Yield Serves 8
Number Of Ingredients 7
Steps:
- Bring beans, stock, and thyme sprigs to a gentle simmer in a medium pot over medium-high. Reduce heat to medium-low and simmer, partially covered, skimming any foam from surface, until beans are tender, 1-1 1/2 hours, depending on types. Discard thyme. Season with kosher salt and pepper, remove from heat, and let sit 30 minutes.
- Return to a simmer; stir in cream. Season with more kosher salt and pepper if needed. Serve topped with thyme leaves and sea salt and drizzled with oil.
- Beans can be cooked 3 days ahead. Let cool; cover and chill.
BROTHY BEANS
When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.
Provided by Jeremy Fox
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- Place beans, onion, carrots, and celery in a large pot and add cold water to cover by several inches. Bring to a boil, then reduce heat and simmer very gently until beans are cooked almost all the way through, about 1 1/2 hours. Season with salt and continue to cook, adding more water if needed to keep beans submerged, until tender (outside skin should still be intact), 45-60 minutes. Discard onion, carrots, and celery.
- Transfer beans and broth to a serving dish or a large bowl; season very generously with salt (start with 2 Tbsp.) and pepper and drizzle with oil.
- Beans can be cooked and seasoned 2 days ahead. Let cool; cover and chill. Reheat gently before serving.
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