SERVES 6
ACTIVE TIME: 1 HOUR AND 15 MINUTES
TOTAL TIME: 10 HOURS AND 15 MINUTES (OVERNIGHT SOAK)
This is a classic bean recipe that makes a perfect side dish.
| 1 | cup dried white beans |
| 4–5 | garlic cloves, unpeeled |
| Aromatics tied in cheesecloth: | |
| 1 | sprig thyme |
| 2 | onion slices |
| 1 | carrot |
| 2 | small sprigs celery |
| 3 | sprigs parsley |
| 1 | bay leaf |
| 12 | peppercorns |
| ½ | teaspoon salt |
1. Pick over and rinse the beans. Cover with water and soak overnight.
2. Drain beans; place in a deep clay pot with the garlic, and cover with at least 3 inches of water.
3. Bring to a boil, carefully skimming foam.
4. Add the bag of aromatics, pushing it into beans.
5. Simmer, partially, covered for 30 minutes, then add salt and simmer 10 to 20 minutes more, until the beans are tender. (The time needed will vary, depending on the age of the beans. To test whether beans are almost done, remove 1 or 2 beans with a spoon and blow gently on them. If they are close to ready, the skin will burst.)
6. Simmer another 2 to 3 minutes, then remove from the heat, Allow beans to cool in the cooking liquid. Discard aromatics but not the garlic.
SERVES 4
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 6 HOURS AND 20 MINUTES (COOLING TIME)
These are delicious!
| 2 | cups chickpea flour |
| 2 | tablespoons minced parsley |
| 1 | garlic clove, minced |
| ½ | teaspoon freshly ground black pepper |
| Sea salt | |
| 2 |
cups water |
| Canola or grapeseed oil, for frying |
1. In a heavy medium saucepan, combine the chickpea flour with the parsley, garlic, pepper, and 1 teaspoon salt.
2. Whisk in the water in a thin stream until a smooth paste forms. Heat the mixture over moderately high heat, whisking constantly, until very thick, about 5 minutes.
3. Beat with a wooden spoon until smooth.
4. Scrape the dough into a 12- by 7½-inch baking dish and smooth the surface.
5. Let cool to room temperature. Press a piece of plastic wrap directly on the dough and refrigerate for at least 6 hours or overnight.
6. In a medium skillet, heat 2 inches of oil to 350°F.
7. Unmold the chickpea dough onto a cutting board.
8. Cut it in half lengthwise, then slice crosswise into ½-inch-wide sticks.
9. Fry the chickpea sticks in 2 batches until golden brown, 2 to 3 minutes.
10. Using a slotted spoon, transfer the fries to paper towels to drain. Sprinkle with salt and serve at once.
SERVES 4
TOTAL TIME: 1 HOUR AND 15 MINUTES
With this you don’t need anything else—maybe just a delicious piece of bread.
| 1½ | cups (12 ounces) French green lentils Sea salt |
| 1 | tablespoon extra-virgin olive oil |
| 1 | small red onion, finely chopped |
| 1 | garlic clove, minced |
| ¼ | cup dry red wine |
| 1 | packed cup baby spinach (2 ounces) |
| ½ | cup vegetable stock |
| 4 | cups lightly packed mâche or arugula (2 ounces) |
| ¼ | cup chopped flat-leaf parsley |
| ¼ | cup chopped cilantro |
| Freshly ground black pepper |
1. In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes.
2. Drain the lentils.
3. Heat the olive oil in a large, deep skillet.
4. Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
5. Add the garlic and cook until fragrant, about 1 minute.
6. Add the lentils and wine and simmer until the wine has been absorbed, about 5 minutes.
7. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes.
8. Add the mâche or arugula, parsley, and cilantro, and cook until barely wilted, about 2 minutes.
9. Season with salt and pepper and serve warm.