Hey sports fans -- we're just as excited as you are for the Seahawks' first home game of the season. With a 1:25 p.m. kickoff, there's actually plenty of time to stop by the market and load up on game-watching vittles. As you put together your shopping list, consider a pot of beans, simmered, then seasoned with locally grown tomatoes and sweet and hot peppers. The beans do need about 4 hours of soaking time, so if the stars don't align, print this page for another game day. The beans get better the next day, so they make a terrific back-to-work lunch. Go Hawks!
Basic Pot of Stovetop Beans
- 1 pound (about 2 cups) dried beans
- 2 cloves garlic, peeled and left whole
- 1 teaspoon salt
Rinse the beans and remove any dirt, pebbles or debris. Place in a large bowl and cover with cold water until they are submerged by an inch or so. Soak for at least 4 hours, then drain. The soaked beans will have doubled in volume, to about 4 cups.
Place the beans in a large pot, add 8 cups of cold water, plus the garlic. Bring to a boil over medium-high heat and cook at a hard boil for 5 minutes. Skim off any foam that rises to the top.
Cover, lower the heat and cook at a gentle simmer for 25 minutes. Season with the salt. Cover, and cook for an additional 25 minutes. Check for doneness. Cook in 10-minute increments until the beans are tender to the bite. Cooking times may vary depending on the age of the beans.
From here, you can take the beans to the next level -- chili, stew or soup. If you're making in advance, cool the beans and refrigerate, reserving both the now very soft garlic cloves and a small amount of the cooking liquid. The cooked beans are now triple in volume from their dried state, about 6 cups.
Here's what we did earlier this week at our sister market in Madrona:
We cooked 1 medium-size onion in about 3 tablespoons of oil in a skillet, until soft, about 7 minutes. Then we added 2 sweet peppers, cut into small dice, and cooked for an additional 5 minutes. We added 1 clove garlic, minced, along with 1/2 jalapeno chile pepper, seeded and minced, cooking for 1 to 2 minutes.
We seasoned the mixture with 1 teaspoon salt, 1 teaspoon dried oregano and 1/4 teaspoon ground black pepper. Then we added about 2 cups tomato puree, brought it up to a boil, then cooked for about 10 minutes, to thicken slightly. We poured the mixture to meet the cooked beans, and cooked everything together for about 15 minutes. At the end, we added about 1/2 cup fresh chopped parsley. It was delicious!