WHITE BEANS WITH TARRAGON
The best way to enjoy this dish is with dried beans, freshly cooked to perfection and fresh tarragon, never dried. My favorite way to serve it is hot but it can be served as a salad at room temperature as well. From Rozanne Gold, a favorite cookbook author. Cook time includes time to soak beans.
Provided by sugarpea
Categories Lunch/Snacks
Time 14h15m
Yield 5 1/2 cups cooked beans
Number Of Ingredients 6
Steps:
- Soak beans covered by 2" of water for at least twelve hours, adding water if needed; drain and rinse.
- Put beans in a soup pot with water to cover; add peppercorns, loosely, inside a single-layer cheesecloth bag or inside a tea strainer; bring to a boil and boil for 2 minutes; skim foam from the top.
- Lower heat and simmer beans, uncovered until beans are tender but not mushy, 2-2 1/4 hours; add water during cooking to keep beans covered.
- Reserve 1/4 cup cooking liquid; drain beans and return to pot or serving bowl; add olive oil, reserved cooking liquid, coarse salt, white pepper and tarragon, mixing well.
- Serve hot or room temperature; drizzle with more oil, if desired.
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Rad
[email protected]Yum!
Ara fat
[email protected]I made this recipe last night and it was a hit! The beans were creamy and flavorful, and the tarragon added a nice touch of freshness. I will definitely be making this recipe again.
Danijel Brkic
[email protected]This recipe was easy to follow and the beans turned out great! I used dried beans and they cooked in about an hour. The tarragon added a nice flavor to the beans.
Sevilla Midrand
[email protected]I'm not a big fan of beans, but this recipe was amazing! The beans were so creamy and flavorful, and the tarragon added a really nice touch. I will definitely be making this recipe again.
Agha Aamir
[email protected]This was a great recipe! I made it last night and my family loved it. The beans were creamy and flavorful, and the tarragon added a nice touch of freshness. I will definitely be making this recipe again.