Beans with Preserved Lemon and Fresh Herbs
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings8
hours50
minutesI am a huge fan of Rancho Gorda Beans. There is a huge difference in flavor, taste and texture when you take the time to soak the beans overnight and then infuse them with what you want when you cook them the next day. I like to use garlic, peppercorns, bay leaves and salt. The beans once done will last for a week in the refrigerator in an air tight container.
Ingredients
1 lb Rancho Gordo beans, Christmas Lima Beans or any other larger bean
Kosher salt
3 cloves garlic, smashed
2 bay leaves
1/2 medium red onion, thinly sliced
1/4 cup extra virgin olive oil
1 whole preserved lemon, rinsed, half the pulp tossed, then chop remaining pulp and rind1 teaspoon sherry vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh black pepper
1 handful fresh parsley, chopped
Directions
- Soak the beans overnight, covered in water and a lid on the container.
- The next day, drain the liquid and discard. Preheat oven to 300. Cover the beans again with water and add the bayleaves and garlic. Place on the stove and bring to a hard boil.
- After the beans have been at a hard boil for 15 minutes, cover and place in the oven for 35 minutes.
- Remove the beans from the liquid. YOU CAN KEEP THE LIQUID AND USE AS STOCK IF YOU WANT. Place the beans in a serving bowl, add the red onion and parsley and toss with dressing. Season to taste.
