This great, all-purpose side dish was inspired by a dish that cooking teacher Tara Stevens had in Marrakech. There, the stewed beans were made with chile powder; Stevens uses a chopped green chile to add fresh flavor.
Slideshow: More Bean Recipes
1 pound dried cannellini beans, soaked overnight and drained
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
1 celery rib, finely chopped
3 garlic cloves, finely chopped
3 bay leaves
1 large poblano chile, seeded and finely chopped
1/2 cup dry vermouth or dry white wine
1/3 cup chopped mixed herbs, such as dill, tarragon and mint, for garnish
How to Make It
In a large saucepan, cover the beans with 2 inches of water and bring to a simmer. Cook over moderate heat, stirring occasionally, until the beans are tender, 30 to 40 minutes. Drain, reserving 1 cup of the cooking water.
Wipe out the saucepan and heat the 2 tablespoons of olive oil. Add the onion, celery, garlic, bay leaves and chile. Cook over moderate heat, stirring occasionally, until softened, 8 to 10 minutes. Discard the bay leaves and season with salt and pepper. Return the beans and the reserved cooking water to the saucepan. Stir in the vermouth and cook for 15 minutes, stirring occasionally, to meld the flavors. Season with salt and pepper. Spoon the beans into bowls and top with the chopped herbs. Drizzle with olive oil and serve warm.
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