the news is i love you
...my favorite pot of beans
it briefly dipped below 70 degrees the other week and i woke up to morning fog outside my bedroom window. a stiff blanket of grey settled itself around the lamp posts, hovered above the streets and made everything cool and wet. although it didn’t rain, i could still smell the petrichor wafting throughout my apartment and seeped it’s way into my bed sheets. a clean and chilly yet warm scent that made me feel drowsy yet more awake than i have in days.
i’m impatiently waiting for summer to rest. i’m yearning for chilly weather, for the sharp cold that stings the tip of your nose some mornings, i’m waiting for the briskness, for the gentle chattering of teeth, thick sweaters, stews, soups, honey butter and bread, dim lights, early nights, visible puffs of breath in the morning air.
my favorite way to make brothy beans is incredibly simple but makes the best beans (in my opinion). sometimes i use dried beans, sometimes i use fresh one if cranberry beans are in season. my favorite dried beans to use are corona beans (of any brand) but any bean that you prefer will do.
i love making beans with alliums, chicken broth and water. the beauty of it is that it tastes so incredibly simple but so flavorful and not much is needed in terms of ingredients.
i prefer using shallots because i like the flavor of shallots more than i do red onion. i’m not sure why but it’s just something i’ve learned over the years. if a recipe calls for red onion, i will use shallot. there is also something so pleasing about it’s shape.
in a large pot, i bring a cup or two of dried beans (pre-soaked or not, i am one of those who sometimes soaks their beans and sometimes is too lazy or forgetful) with six or seven peeled shallots. i’ll add a head of garlic sliced lengthwise or eight to ten cloves of peeled garlic cloves.
pour in enough water to cover the beans, add several glugs of good olive oil and set on medium high to a boil.
once the water is boiling, lower it to a simmer with the lid on. check occasionally to see if the water is still covering the beans. if the beans are exposed, i will add enough chicken broth to cover the beans. cover with a lid and continue to simmer on a low boil until cooked. always check to make sure the beans are covered with enough chicken broth (or vegetable broth or water).
once the beans are fully cooked, i add another generous pour of olive oil and season with salt. to serve, i add a heavy squeeze of lemon juice (or champagne vinegar), chives and flaky salt and enjoy it with bread or a salad.
another way i really enjoy brothy beans is with a softly cooked egg and pesto. it’s so, so, so comforting especially on a colder chilly day. it makes for a perfect lunch or a late breakfast.
it’s absolutely my definition of a gentle food. i hope you make yourself a big pot of beans this fall and winter. there is something soothing about making and enjoying a pot of beans. i hope it’s something you find the time to enjoy.
Mary Oliver 💕
That Mary Oliver poem 🥹