The Meat Lover's Meatless Cookbook - Kim O'Donnel [73]
SIMPLE POT OF DRIED BEANS
This method applies to several varieties of beans—black turtle, white cannellini, pinto, and red and white kidney—but doesn’t apply to chickpeas (which take longer to soak and cook) and lentils (which don’t require soaking and take less time to cook).
A note on dried beans: The more local the source, the better. They are undoubtedly fresher, have more flavor, and will cook quick more quickly. Unfortunately, there’s no telling how old the beans in those bags on supermarket shelves are. Check to see if your local supermarket or co-op sells beans in bulk, which tend to be fresher.
INGREDIENTS
1 pound (2 cups) dried beans
2 cloves garlic, peeled and
smashed
1 teaspoon salt
HERE’S WHAT YOU DO:
Place the beans in a soup pot and cover with water, plus a few inches. Soak for at least 4 hours or overnight at room temperature. (If your kitchen is very warm, you may want to place in the refrigerator to minimize chances of fermentation.) Drain.
Return the beans to the pot, add 4½ cups water to cover, plus the garlic. Bring to a boil and cook at a hard boil for 5 minutes. Skim off any scum that rises to the top.
Lower the heat to a simmer and cook, covered, for at least 1 hour, until the beans are tender to the bite. The cooking time will depend on the age of the beans—older beans take longer. Season the beans with the salt and remove the garlic cloves.
From here, you can take the beans to the next level, with various sauces and veg add-ons, as detailed throughout the book.
Makes 4 cups
SIMPLE MARINARA SAUCE
This should not be confused with raw tomato sauce, using in-season fresh tomatoes.
INGREDIENTS
2 cups tomato puree (from a jar,
or whole tomatoes from a
28-ounce can that you
puree yourself)
1 clove garlic, smashed
1 teaspoon dried oregano
1 teaspoon tomato paste
½ teaspoon salt
(Note: Before adding salt,
taste the puree, particularly if
it was already processed with
salt.)
Ground black pepper
¼ teaspoon red pepper flakes
(optional)
HERE’S WHAT YOU DO:
Pour the tomato puree into a medium-size saucepan and warm over medium heat. Add the garlic, oregano, and tomato paste. Stir to make sure the paste has been absorbed into the puree.
Bring to a lively simmer (this helps the sauce reduce a bit), then lower the heat and stir to make sure the sauce is not sticking. The sauce can be ready in 15 minutes or can simmer for longer, up to ½ hour. It will reduce by about one-fourth.
Taste for salt, and then add as you see fit, plus the black pepper and/or red pepper flakes to taste. Remove the garlic clove.
Makes about 1½ cups
CARAMELIZED ONIONS
INGREDIENTS
4 tablespoons (½ stick) butter
5 cups onion (about 3
medium-size onions),
sliced into half-moons
A handful of sprigs of fresh thyme
Salt and ground black pepper
HERE’S WHAT YOU DO:
In a 10- or 12-inch skillet, melt the butter over medium heat and add the onions. Add the thyme sprigs. Cook over medium-low heat, stirring every 5 minutes and adjusting the heat to ensure that the onions are cooking evenly and not burning. Gradually the onions will soften, shrink, and sweeten, becoming caramelized and jamlike in about 1 hour.
Season with salt and pepper to taste, remove the thyme sprigs, and allow to cool.
Makes 1 to 2 cups, depending on how long you allow the onions to cook
LEMON-GARLIC VINAIGRETTE
INGREDIENTS
Juice of 1 medium-size lemon
(about 3 tablespoons)
¼ teaspoon salt
1 clove garlic, smashed or
pulverized using a mortar and
pestle or mini-chopper
4 tablespoons olive oil
Optional add-ons: 1 tablespoon
of minced shallots, 1 teaspoon
Dijon mustard, fresh thyme
or oregano leaves (picked
from stems)
HERE’S WHAT YOU DO:
Pour the lemon