Super Delicious “Off the Wall” Bean Recipes #6
Homestyle Baked Beans
#6 The Sunset Runner Bean has been grown in America as early as 1750, but originated in the mountains of Central America. It is a flowering heirloom bean with unique salmon-pink blossoms which can be used as an ornamental climber.
It produces flavorful beans with a distinct flavor that can be used in soups, salads and baked bean dishes.
2-3 cups SUNSET RUNNER BEANS
2 Tbs. extra virgin olive oil
1 medium onion, chopped
½ cup celery, chopped
2 cloves garlic, peeled and crushed
1 leek, cleaned and chopped
3 carrot, peeled and chopped
2 turnips, peeled and chopped
1 cup mushrooms, sliced (optional)
2 zucchini, sliced
3 medium potatoes, peeled and chopped
2 to 3 cans chicken or beef broth
1 Tbs. dried basil
2 Tbs. dried parsley or 3 Tbs. fresh parsley, chopped
Pinch of sage
2 cups chopped cabbage
½ cup dried pasta
salt and pepper to taste
1. Rinse and pick over beans. In a large pot, pour three cups boiling water over beans, cover, and let sit for one hour. Drain, add fresh water to cover by one inch and simmer until tender, not mushy. Start checking the tenderness at 45 minutes. Drain cooked beans when reach desired tenderness.
2. In a large pot, heat 2 Tbs. Olive Oil and add onion, celery, garlic, leek, carrots, turnips, mushrooms (if using), zucchini, and potatoes. Sauté all vegetables over low heat until wilted.
3. Add beans to the pot and 2 to 3 cans chicken or beef broth with enough water to cover the beans by an inch or so.
4. Add dried basil, parsley and a pinch of sage. Bring to a boil, turn down to simmer and cook for 2 hours or until beans are tender.
5. Once beans are tender you can add cabbage and a handful of dried pasta and cook until pasta is tender. Salt and pepper to taste.
Servings : 6-8