Recipe of the week: Trailer beans
OK, so trailer beans might not sound particularly delicious, but I assure you they are. Why trailer beans? Well, I’m a miser with my propane and this method requires less fuel. Plus, the sight and smell of a pot of cooking beans warmed my trailer on a yet another cold and windy spring day.
And the dish is good for using up leftovers, whether they’re in a tiny Airstream fridge or a residential sized one. Make a big pot for leftovers. They’re even better the second day.
1 1/2 cups dried beans. Any beans will do, but I suggest breaking out of the same old pinto-black-garbanzo-kidney bean same ol’ and try something new. Our friends at Rancho Gordo offer a great line up of fresh heirloom beans that will change the way you think about beans.
1 yellow onion, diced.
1 rib of celery, diced.
1 big carrot, diced.
2 cloves garlic, minced.
Leafy greens (chard, spinach, kale), roughly chopped.
Salt, pepper, dried oregano, cumin, and cayenne pepper to taste.
1. Soaking beans is a matter of some controversy. I don’t bother. I toss my beans into a pot with enough cold water to cover and bring to a boil for three minutes. Then I put I lid on it and let it sit for one hour in the hot water. After that I simmer the beans until tender, adding more water as necessary. That’s it.
2. While the beans are cooking, saute the onion, carrot and celery in olive oil, adding a little salt and pepper early on and finishing with the oregano, cumin and cayenne. Set aside.
3. Once the beans are tender, but not too tender, add the saute mixture and simmer some more to marry the ingredients for about 20 minutes. Check seasonings and add more water as necessary. (I had some leftover cooked grassfed ground beef to the beans. Good stuff).
4. Saute greens in olive oil. Add some salt and pepper.
5. Serve beans in a bowl with with greens mixed in. Drizzle a little olive oil on top and serve.