Saturday, January 16, 2016

Are You STILL Cookin' Beans? and Metts

Monday 11 January
The cannellini beans from yesterday were finally tender, having simmered in the crockpot all last night.  We need to remember that these little suckers take 16 hours to reach edibility, and that's with an overnight pre-soak. 
Their sole flavoring had been chopped onion, garlic, and some sprigs of sage, in the Tuscan fashion, so we picked out the sticks and added salt and some chopped fresh sage leaves.
Then we sliced a couple of fresh Metts from Eckerlin's, and fried them in a pan with chopped onions.  Into that, we ladeled a good amount of beans, and simmered until all the flavors melded.

Very good - eventually.

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