by Anna Glassman-Kaufman
Beans are having a moment this spring. Rancho Gordo beans are truly something special, somewhat of a staff obsession - and their Royal Corona Beans are a personal fav. These beans have a thick skin and a creamy body. They’re giant and have an incredibly satisfying bite. My favorite preparation lately has been to pickle the beans, with a simple brine and whatever other vegetables I find in my fridge. If you don’t have the Royal Corona Beans, any other white or red bean will work well!
If you haven’t cooked dried beans before, don’t be intimidated! It’s TRULY easy, and makes a world of difference in flavor and texture when compared to canned beans.
1 cup dried beans
1 medium leek
1 medium carrot
A few sprigs fresh thyme, oregano, or rosemary
1 ¼ cups white vinegar
1 ¼ cups water
2 teaspoons salt
1 tablespoon sugar
To cook the beans, rinse them well in a sieve to clean. Then, cover the beans with about three inches of water in a small pot. Bring to a boil, then reduce heat to simmer and cook covered for about two hours, until beans are cooked through but hold together. Strain out the remaining water and rinse under clean cold water. Set aside.
Use a vegetable peeler to peel the carrot and slice into thin ribbons (a mandolin works here too). Slice the leek in half lengthwise, then wash well and slice in thin half-moons, starting about ½ inch from the roots, and up until the leek is bright green and becomes difficult to cut. Place the carrot and leek into glass or metal bowl and add your sprigs of fresh herbs and your beans.
In a small pot, bring the vinegar, water, sugar, and salt to a boil until the sugar and salt completely dissolve. Pour this brine over your beans, vegetables and herbs. Once cooled, place in the fridge for at least four hours before enjoying.
Enjoy on toast, as a part of your cheese/charcuterie board, or my favorite way, with a spoon right out of the bowl.