Big Pot of Beans
Yield: about 1 1/2 quarts
Start with a visit to PCC's bulk department, where you'll find a terrific variety of beans. Cook up a savory batch using the basic recipe below, or try one of the fun variations.
Rinse beans and remove any rocks or residue. Combine with 8 cups water in a large pot. Let stand at least 6 hours, or overnight. Drain beans and rinse.
Place soaked beans and 5 cups water in a large pot. Simmer beans gently, stirring occasionally, until they're tender, about 1 1/2 hours. Season generously with salt and pepper.
Some variations on the basic recipe:
Power Beans: Cook a 4- to 5-inch piece dried kombu in with the beans. When the beans are done, cut the kombu into thin strips and stir it back into the beans.
Beans with Aromatic Vegetables: Add about 1 1/2 cups total chopped fresh vegetables, such as onions, carrots, celery or fennel in any combination.
Cuban Black Beans: Add 1 chopped onions, 1 teaspoon ground cumin, 2 tablespoons fresh oregano and 4 cloves chopped garlic to black beans in the original recipe. Sprinkle with lime juice after cooking.
Southern-style Beans: Use navy beans or black-eyed peas. Add 1 smoked turkey leg, 1 cup chopped onions and 1 small can chopped tomatoes. Shred the turkey meat after the beans are cooked and add it back to the pot.
Beans and Greens: Fold 4 cups chopped leafy greens into the beans in the last 10 minutes of cooking. Season with a little balsamic vinegar.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.