With one purpose only-to bring family and friends together-Sheila Lukins presents Celebrate!, a full-color extravaganza of a book with 46 festive menus, 350 foolproof, with-a-twist recipes in the Silver Palate style, 200 color photographs, and throughout, the passion that's made her one of America's most creative cooks and best-loved food writers.
Beans are hearty, beans are healthy, beans are warming and rib-sticking. The trick is to cook the flavor in without cooking the texture out. Once they've been properly soaked, white kidney beans don't need more than 40 minutes of cooking time. Though beans work so well in winter, there is no reason not to include them in warm-weather menus as well. In spring, lightly toss them with dandelion greens in a simple vinaigrette. In summer, serve them as a cold salad with thinly sliced onions and crunchy celery.
Makes 4 servings
12 ounces dried white kidney beans
4 ounces slab bacon, rind discarded, cut into 1/4-inch pieces
4 tablespoons extra-virgin olive oil
1 onion, cut into 1/4-inch dice
2 carrots, peeled and cut into 1/4-inch dice
1 tablespoon finely minced garlic
3 sprigs fresh thyme
3 whole cloves
2 bay leaves
Coarse (kosher) salt and freshly ground black pepper, to taste
2 to 3 tablespoons chopped fresh flat-leaf parsley
Pick over the beans, discarding any debris. Place them in a bowl, add cold water to cover by 2 inches, and soak overnight.
Drain and rise the beans and place them in a large pot. Set them aside.
Place the bacon and 2 tablespoons of the olive oil in a skillet over low heat and cook to render the fat, 6 to 7 minutes. Add the onion, carrots, and garlic. Cook, stirring occasionally, until the vegetables are slightly softened, about 10 minutes.
Using a slotted spoon, transfer the bacon and vegetables to the pot with the beans. Add the thyme, cloves, bay leaves, and 8 cups water. Bring to a boil over high heat, skimming off any foam that rises to the top. Reduce the heat to medium-low and simmer, uncovered, stirring once or twice, until the beans are just tender (not mushy), 35 to 40 minutes.
Drain the beans in a colander and return them to the pot. Discard the thyme sprigs, cloves, and bay leaves. Stir in the remaining 2 tablespoons olive oil. Season with salt and pepper. Stir in the parsley and serve hot.
