Jumping beans

Well, not really, but they are yummy beans. I have to begin by telling you that I’m not intimately acquainted with white or navy beans. We just don’t have these in Panama, at least *I* didn’t have them. We have the prepared cans of pork & beans, which I believe are made with these, but that’s it.

I had never really seen  them until I saw Martha Stewart cook them down and add mussels to it. I was so intrigued by the recipe that I had to try it and ended up loving the beans. I’ve made them since, but rarely, and always as a base for something seafood, such as this delicious Salt Cod & Clam Stew.

Considering how much I’ve enjoyed these little beans, I’ve been trying to add them more and more often to my repertoire. Hence this pot o’beans. I made them the same way I make all my beans, and WOW. Why did I wait so long?!

No need for a recipe here, let the beans move you.

White Beans a la Latina

White / Navy beans
Garlic
Bay leaves
Bacon, diced
Onions, finely chopped
Cilantro, finely chopped
Sea salt & black pepper

Rinse and soak the beans in hot water for about 30 minutes. Drain and rinse again before putting them into a medium size pan. Add 1-2 whole cloves of garlic, peel and all, and 1-2 bay leaves and 1-2 slices of bacon. Cover with water and bring it to a boil, then reduce the heat until the water comes to a hard simmer. Cook for about an hour, or until the beans are fork tender.

*Note: Do not add salt to your beans before they soften, season them after they are tender.

In a small skillet, cook the bacon to render the fat, it doesn’t have to be crisp. Add the onions and cilantro, cook them until the onions have soften and are translucent.

Once the beans have cooked, drain some of the liquid reserving just enough to see some just under the top of the beans. Depending on the amount of beans you cooked, this would be close to 1 cup of liquid. Discard the bay leaves and add the bacon & onion mixture. Bring it to a simmer, check the seasoning and adjust with salt & pepper. Simmer it for another 10 minutes or so before serving.

We served these alongside some lamb & rice.

I hope you enjoy it too!
Cookingly yours,
Anamaris

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5 thoughts on “Jumping beans

  1. jay-lo says:

    I grew up eating beans but never prepared like this. With that said I am going to share this recipe with my mom and see what we get!

  2. I loved these beans…My ex-mother-in-law made them for me every Sunday with a roast port and white rice. That was all I hankered for while expecting my babies.

  3. I may be repeating myself, but I just can’t help it and I know an incredible food blog when I see one. Once again, reading your post makes my stomach growl! Gosh, that and the carne this morning! MAN! thank you!

  4. I’m glad to see bean excitement. I love those things! I hope you guys will try them, I may have to make some this weekend.

    Dilbert, thanks so much for the super fine words. You make my cup runneth over! BTW, I have a giggle every time I see your blog’s name… and read it

  5. Nikks says:

    We had plenty of beans growing up! Try braised white beans next. Just slow cook them in olive oil, a little chicken stock, salt, pepper, and rosemary. these are my fav!

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