Stewed BEANS spreadsheet

Someone once told me that hiking is just walking with terrain changes. It made it feel a lot less daunting. Similarly, stewing is just boiling but with other flavors cooked along with the beans. The only other real difference is using a specific amount of liquid instead of just a large pot of boiling water. Using a proportionate amount, in relationship to the volume of beans you’re cooking, ensures that the liquid is absorbed or served along with the beans, and you won’t drain away excess, sending all of that flavor down the pipes. Every ingredient chapter has a notes box with the ratio of liquid to ingredient to use when stewing.

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Step 1

GARLIC BREAD CRUMBS In a large frying pan, heat the oil until shimmering. Add the garlic and salt. Remove from the heat and let sit for 10 minutes. Add the bread crumbs and stir to coat. Return to medium-low heat and toast the bread crumbs until golden brown and fragrant, about 3 minutes. HARISSA In a frying pan, heat the olive oil over medium heat until shimmering hot but not smoking, about 1 minute. Remove from the heat and add the dried (not canned) chilies and spices to toast for about 30 seconds. If using canned chilies, combine with the spiced oil, bell pepper, vinegar, lemon zest and juice, garlic, and salt. Using a food processor or immersion blender, purée into a thick paste, adding a splash of water at a time if needed to keep it all moving. Store in the fridge. MOJO DE AJO Preheat the oven to 300°F [150°C]. Combine the olive oil, garlic cloves, and oregano in a small ovenproof pot. Bake for 45 minutes or until the garlic is soft and fragrant. Alternatively, stew on the stove over very low heat, checking on it regularly. Allow to cool. Remove the oregano sprigs, squeezing any oil clinging to the leaves back into the pot. Add the citrus zest and juice and a couple of pinches of salt. Stir to combine, lightly smashing the garlic cloves with the back of the spoon to make a thick, oily sauce. OLIVE RIG In a food processor, quickly pulse the olives and anchovies (if using) until evenly chunky. Add the remaining ingredients and stir together ROSEMARY LEMON CHILI MOJO In a small frying pan, warm the olive oil until it begins to shimmer, 1 minute. Remove from the heat and add the lemon zest and juice, garlic, chili flakes, and rosemary. Set aside to steep for 10 minutes. SAGE FRIED BROWN BUTTER Heat the butter over medium heat, fry leaves 1,5 mins. Lift the sage from the butter and drain on the paper towels. Sprinkle with salt. Scrape out the butter, including the brown bits on the bottom of the frying pan, and reserve in an airtight container. The butter will stor In a frying pan, heat the butter ove

Step 2

HEAT A GLUG OF NEUTRAL OIL OVER MEDIUM HEAT

Step 3

ADD 1 TBSP SPICE MIXTURE(see pages 39 to 42 for inspiration) and fry for 30 seconds

Step 4

ADD AROMATICS (ANY OR ALL)

Step 5

1 onion, thinly sliced

Step 6

5 garlic cloves

Step 7

3 carrots, diced

Step 8

2 celery stalks, thinly sliced

Step 9

ADD 8 OZ [225 G] BEANS (IDEALLY SOAKED OVERNIGHT)

Step 10

ADD ENOUGH LIQUID TO COVER BY 2 IN [5 CM]

Step 11

Water

Step 12

Chicken stock

Step 13

Vegetable stock

Step 14

BRING TO A BOIL, TURN DOWN TO A SIMMER, AND COOK FOR 25 MINUTES

Step 15

ADD 2 LB [900 G] STARCHY VEG

Step 16

Potato

Step 17

Sweet potato

Step 18

Carrot

Step 19

Parsnip

Step 20

Pumpkin

Step 21

Squash

Step 22

Celery root

Step 23

Cauliflower

Step 24

CONTINUE COOKING UNTIL VEG AND BEANS ARE TENDER

Step 25

ADD A BIG PINCH OF SALT, STIR, AND TASTE, ADJUSTING THE SEASONING AS DESIRED

Step 26

SERVE OVER 2 CUPS [400 G] COOKED GRAINS

Step 27

See part 3, beginning on page 197, for inspiration

Step 28

TOP WITH A FLAVORFUL RIG, SAUCE, OR RELISH

Step 29

YUM!