December 3, 2015
Aunt Suzy says . . .
In our ongoing 2015 series of soups and stews, we wanted to revisit one we make regularly and love. We did this recipe a couple of years ago which was a riff on today’s Cook’s Illustrated stew. This recipe is found in THE Cookbook, as my brother John calls it – The Science of Good Cooking from Cook’s Illustrated. It’s chock full of just what it promises, cooking science! The 2013 version used Italian sausage as the meat flavoring and cabbage as the vegetable. Today’s version uses pancetta and kale. While I liked both of these spins on the stew, I think the perfect combo will be sausage and kale. We will report back!
Margaux says . . .
I love this stew, and was excited to make this variation! This stew is so hearty and delicious, I’ve made it with the sausage and cabbage several times. I agree with Aunt Suzy, though, that kale and sausage would be the perfect combo. I will definitely make it that way next time! I love serving this with a loaf of crusty sourdough and a green salad. Yum!
Brining the beans: Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Alternatively if you’re in a hurry, bring the beans in the brining water to a boil. Turn off the heat and let stand for 1 hour. For both methods, when done soaking, drain and rinse well.
Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season stew with salt and pepper to taste. Serve over toasted bread, if desired, and drizzle with olive oil. Alternatively serve with a nice crusty baguette.
July 22, 2014
We love green bean salads in the summer here at S&SK, so when I saw this recipe I knew I had to make it. Plus, it reminded me of the long forgotten 3-bean salad of my growing up. So long forgotten that I kept wracking my brain as to what the 3rd bean was. I knew it included canned green beans and canned kidney beans, but I couldn’t for the life of me remember the 3rd bean. So of course I googled it and saw that it was wax beans! So if you want this recipe to look like the classic but taste 21st century, you could make it with green and wax beans (at farmer’s markets up here right now) and kidney beans. 🙂 We served this with potato salad and grilled meats. Yum!
Margaux says . . .
We loved this recipe! I’m always looking for new ways to prepare green beans because it is a family favorite. The flavor in this salad is amazing, with the capers, herbs, shallot and lemon. I used canned cannellini beans. I served it with California burgers and corn on the cob…perfect summer weeknight meal.
BEAN SALAD adapted from Bon Appetit
2 cups cooked beans, fresh or dried (such as cannellini, borlotti or cranberry) or 1 14-oz. can cannellini or kidney beans, rinsed
1 pound green beans (or half green and half wax beans), ends trimmed, beans snapped in two
3/4 cup fresh parsley leaves, chopped
1/4 cup fresh chives, chopped
2 tablespoons capers, drained and chopped
zest of 1 lemon
¼ cup olive oil
juice of 1/2 or 1 whole lemon, depending on how large
1 small shallot, minced
1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes, to taste
Kosher salt and freshly ground black pepper
Cook the dried or fresh shell beans according to directions. Drain and set aside to cool. Alternatively, open the can, rinse and drain. Cook the green beans (and wax beans if using). Place in steamer, bring water to a boil and steam for 5-6 minutes. Alternatively, cover in water, bring to a boil and simmer for 5-6 minutes. Either way, drain, place back in the pan, cover with cold water and ice to cool down and stop the cooking. Once cool, drain and dry with paper towels.
Place both types of beans in a large bowl. Add the parsley, chives, capers and lemon zest. Whisk together the olive oil, lemon juice, the shallot, the red pepper and salt/black pepper to taste. Pour the dressing over the bean mixture and mix thoroughly, best done with your hands.