Falling halfway between dried and fresh, they might take a little more cooking, but they’re worth it. Good as a vegetable side, as part of a quick casserole, or in ribollita or minestrone soup. They’re a fantastic bean - the only downside being that they lose their graffiti markings when they’re cooked.
Pod the beans and place them in a pan of cold water with the remaining ingredients
Bring to the boil and simmer until soft and yielding, somewhere around 30 minutes, skimming off any foam that forms on the surface. Now salt the water well and rest for 10 minutes to let the beans take on some of the seasoning.
Drain, saving the cooking water (for a soup, etc.), and remove all the other ingredients, keeping the bacon if used. Shred the bacon and add it back in with the beans.
Dress with olive oil, plenty of lemon juice and some more salt if needed. If you want a wetter mix, add a dash of the cooking liquid and mash a few of the beans with a fork.
0 servings