Wool Growers Basque Beans Food

WOOL GROWERS BASQUE BEANS

Steps:

• Sort and wash the beans,, then place them in a small, heavy-bottom pot. Add enough water to cover the beans by 2 inches,. Bring to a boil over high heat, then reduce the heat to a gentle simmer and cook, loosely covered, until the beans are tender, 1 l/2 to 2 hours. Stir the beans occasionally and check the water level, adding additonal water as needed to keep the beans moist as they cook. While the beans are cooking, cook the salt pork in a frying pan until the fat is rendered and the pork is cooked, 6 to 8 minutes, stirring constantly. Remove and reserve the salt pork,leaving the fat in the pan. Add the chopped onion and garlic to the pan and cook over gentle heat until the onion is translucent, stirring occasionally, 4 to 6 minutes. When the beans are tender, stir in the cooked salt pork, onions, garlic, parsley, tomato sauce, thyme, and red pepper flakes. Taste and add 1-1/2 teaspoons salt and 1/2 half teaspoon pepper or to taste.Bring the mixture back to a simmer and cook a few minutes to marry the flavors. This makes about 1-1/2 quarts beans, which will keep covered and refrigerated up to 1 week. The flavors will improve with time.

BASIC BASQUE BEANS

Steps:

• Wash and pick over beans to discard any stone or other debris. After preliminary preparation, add fresh cold water (hot water toughens them) to about 2 inches above beans.
• Add soup bones or ham hocks. Bring to a boil and skim off the foam that forms. After beans have simmered covered for about 45 minutes, and are beginning to soften, add the rest of the ingredients. (If onion or salt is added in the beginning, the beans may toughen).
• Continue cooking for about 45 minutes, or until beans are very tender. Adjust seasoning to taste.