Dry Beans in Winter

Beans
Makes 2 generous main course servings
or 4 side servings

No matter what this recipe is slow cook. If the beans you buy are older, they may take more time to soften up, so let them simmer longer. They are always better when, after cooking, you let them sit over night in their cooking liquid. The butt of the Parmesan is a wonderful flavor-adder.

1 bay leaf
1 3 inch x 2 inch heel (rind) of Parmesan cheese
2 2-inch pieces lemon rind, yellow part only
(use a vegetable peeler!)
2 stems fresh rosemary
1 clove garlic in its skin
1 cup medium dry beans, soaked in filtered water 8 to 24 hours
11/2 teaspoon fine sea salt
2 teaspoons Cabernet or other red wine vinegar
1 tablespoon extra virgin olive oil
2 tablespoons finely chopped flat leaf parsley


Drain and rinse beans. Bring 6 cups of filtered water to a boil, add the bay leaf, Parmesan heel, lemon, rosemary, garlic and beans. Bring to a boil, reduce to a simmer. Remove when the beans are tender, about 45 minutes. Stir in sea salt and vinegar. Let cool and store at room temperature over night, then refrigerate afterwards. Before serving or transforming it into another recipe, remove the rosemary stems, bay leaf, garlic and Parmesan heel. Stir in olive oil and parsley.


Transform this into:
A soup - remove half the beans and puree them, stir them back into the soup, add cooked, drained pasta, some chopped parsley, herbs and chopped cooked vegetables, drizzle with some high quality extra virgin olive oil.

A bean salad - drain the beans from the liquid, add 1/2 cup chopped parsley, 1/4 cup chopped cilantro and 3 tablespoons extra virgin olive oil. You may also add chopped red onions and some feta. This is a salad that can grow depending what you have in your fridge.