Ich liebe Bohnen. Und ich meine die getrocknete Variante. Grüne Bohnen sind auch lecker, aber nichts geht über einen Topf getrocknete, eingeweichte und gekochte Bohnen. Frisches, geröstetes Brot, etwas Olivenöl dazu, und ich bin im siebten Himmel. Oft koche ich mir eine Minestrone, und gebe zum Schluss noch ein paar Löffel gekochte Bohnen dazu. Muss aber nicht, Bohnen pur sind genug :) Ich kaufe meine Bohnen bei
Rancho Gordo, wo ich viele alte Sorten Bohnen bekomme. Bohnen sind wirklich
einfach zuzubereiten. Am besten die Nacht vorher einweichen, ein paar aromatics anschwitzen, Bohnen, Parmesanrinde und Prosiutto Endstück dazu, mit frischem Wasser aufgießen und kochen, bis sie weich sind. Das kann zwischen 1 bis zu 3 Stunden dauern. Low and slow ist am besten.
I really love breans, could eat them all day. And I'm talking dried beans. Green beans are good, too, but nothing beats dried beans :) I like them just plain, with lots of the bean liquor, a drizzle of olive oil and roasted bread. Often i add a couple spoonful to a minestrone. I always buy my beans at
Rancho Gordo. He has a lot of Heirloom varieties.
Cooking beans is very simple. Soak over night, sweat a few aromatics in olive oil, add beans, parmesan rind and prosciutto, and fresh water and cook, low and slow, until done. That can take anything from one to three hours.
Red Nightfall Bohnen, auch bekannt als Mayflower. Manche sagen, das diese Bohnen mit der Mayflower in die Neue Welt kamen - Red Nightfall, sometimes known as Mayflower beans. Supposedly these came over from Europe on the Mayflower
Ich habe immer eine kleine Auswahl an Bohnen zu Hause. Manche schmecken am besten solo, manche sind gut in Eintöpfen oder Chilis - Always have a small selection of beans at home. Some are best eaten plain, with some roasted bread or tortillas, some ar better in stews or chilis.
Mein geliebter Bohnen Kochtopf. Ein Tontopf aus
La Chambra, Kolumbien - My beloved bean cookpot from
La Chambra, Columbia.
========== REZKONV-Rezept - RezkonvSuite v1.4
Titel: einfache Bohnen
Kategorien: Aufbau, Huelsenfruechte
Menge: 1 Rezept
450 Gramm Bohnen, getrocknet, gereinigt
Mirepoix ( Zwiebel, Sellerie, Karotte )
1 Stück Parmesanrinde
1 Stück Pancetta
Olivenöl
============================ QUELLE ============================
Rancho Gordo, http://www.ranchogordo.com/html/
rg_cook_beans_primer.htm
-- Erfasst *RK* 26.02.2014 von
-- Ralph Knauth
Bohnen über Nacht in reichlich Wasser einweichen. Am nächsten Morgen
abgießen. Mirepoix in Olivenöl andünsten, eingeweichte Bohnen,
Parmesanrinde und Pancetta zugeben ( wer hat, kann auch einen
Schinkenknochen zugeben ), zufkochen. 5 Minuten kräftig kochen
lassen, dann Hitze zurückschalten, so das die Bohnen nur noch ganz
leise köcheln und zudecken. Kochen, bis sie weich sind ( das kann
zwischen 1 und 3 Stunden dauern ). Bohnen erst salzen, wenn sie
fertig gekocht sind. Das gleiche gilt für die Zugabe von
säurehaltigen Zutaten, wie Tomaten oder Zitrusprodukten.
Die Bohnen sind jetzt fertig. Sie schmecken super, einfach nur mit
ein bisschen Bohnen Kochwasser und Brot, oder wandern in einen
eintopf oder Chili.
=====
-========= REZKONV-Recipe - RezkonvSuite v1.4
Title: Simple cooked beans
Categories: Basics, Legumes
Yield: 1 Recipe
450 grams Beans, dried, picked over
Mirepoix ( onion, celery, carrot )
Olive oil
Parmesan rind
Pancetta / end piece of prosciutto
============================ SOURCE ============================
Rancho Gordo, http://www.ranchogordo.com/html/
rg_cook_beans_primer.htm
-- Edited *RK* 02/26/2014 by
-- Ralph Knauth
There is not one single method of cooking beans. At its most basic,
you want to simmer the pot until the beans are soft. Soaking can
speed up the process and vegetables or stock will make them more
flavorful. It's really that simple.
Normally on a bean cooking day (which frankly is everyday at Rancho
Gordo), I put the beans to soak in the morning, after rinsing in
lots of cool water and checking for small debris. I cover the beans
by about an inch or so.
If you haven't soaked, don't fret. Go ahead and cook them, knowing
it will take a bit longer.
Heirloom and Heritage varieties don't need a lot of fussing if they
are used fresh, which I'd define as within two years. You can use a
ham bone, chicken stock or as I prefer, simply a few savory
vegetables.
A classic mirepoix is a mix of onion, celery and carrot diced fine
and sautéed in some kind of fat, often olive oil. A crushed clove of
garlic doesn't hurt. If I'm cooking Mexican or Southwestern, I will
sauté just onion and garlic in mild bacon drippings or even freshly
rendered lard.
Add the beans and their soaking water to a large pot. You have been
told before to change the water and rinse the beans. The thinking
now is that vitamins and flavor can leech out of the beans into the
soaking water you are throwing down the sink. There is no scientific
evidence that changing the water cuts down on the gas.
The beans will have expanded, so make sure they are still covered by
at least an inch, maybe a bit more. Add the sautéed vegetables and
give a good stir. Raise your heat to medium high and bring to a hard
boil.
Keep the beans at a boil for about five minutes and then reduce them
to a gentle simmer, then cover. I like to see how low I can go and
still get the occasional simmering bubble. When the beans are almost
ready, the aroma will be heady. They won't smell so much like the
vegetables you've cooked but the beans themselves. At this point.
I'd go ahead and salt them. Go easy as it takes awhile for the beans
to absorb the salt. If you want to add tomatoes or acids like lime
or vinegar, wait until the beans are cooked through. If the bean
water starts to get low, always add hot water from a tea kettle. The
tap produces disgusting water for food.
So you're done! Once you've mastered this method, go ahead and try
some different techniques. Your bean friends will swear by this or
that method and you should take their advice, keeping in mind there
are few absolutes when it comes to cooking beans, only that is very
hard work to mess up a pot of beans.
Ralph. I always add some parmesan rind and pancetta and/or
prosciutto.
=====
