Rustic White Beans with Julie Hasson on Everyday Dish TV
Hi I’m Julie Hasson and you’re watching Everyday Dish TV. Today we’re going to make rustic white beans with garlic and rosemary, which is one of my favorite dishes it reminds of the food my grandmother used to make when I was young and she was from France and her food was always vibrant with flavor mostly garlic and fresh herbs. So this is something that I’ve done with this dish, but not only is this dish delicious it cooks in 14 minutes. Yes, start to finish 14 minutes.
I mean that’s quicker than ordering take out on a busy week night and it’s a healthy dish, it’s high in fiber, high in protein, it’s low fat, I mean you can’t go wrong. You rounded it out with the fresh leafy green salad and some roasted bread and you’ve got a feast.
So let me show you how to make this dish, again I was saying that we make it in a pressure cooker and this is my favorite pressure cooker, this is BRK pressure cooker. And I like it because it not only works really well but it’s a perfect size so you don’t have to make a huge amount and you can do the lid with one hand. So what we’re going to do is we have our water in here which is already hot and don’t worry you can get the recipe on everydaydish.tv. And we have our white beans which have soaked overnight, these are great northern beans, this is what they look like dry, just make sure to soak them overnight and give them a good rinse and drain them. And what that does is it takes out all the indigestible sugars, so it helps makes it digest a little easier when you eat the dish.
So we’re going to add those in to the hot water carefully, okay. And then what we’re going to do is we’re going add all over seasonings or most of the seasoning at this point. So we have nutritionally used flakes, we’re going to add those in, we have some onion powder or granulated onion, we have rosemary, fresh rosemary love the smell of that, we have a bay leaf and we have some sage, dried sage we’re putting that in and we have dried parsley. One of the great things about this dish is that it pretty much uses all the ingredients that you have in your pantry, so don’t have to run out to the store it’s really nice.
So we’re going to add – first we’re going to add half of our dried parsley now and we’re going to add the other half when the beans are done cooking. So at this point we’re going to put it back on the stove, we’re going to turn it on and as soon as it’s really hot we’re going to put the lid on. Now for this we’re cook it at high pressure so if you have a pressure cooker, cook it at high pressure make sure valve is in there welt. And we’re just going to – for this one we’re going to pop our fingers in there so it opens up, we’re going to put the lid on and we’re going to snap it into place. Now once the valve comes up we’re going to set our timer for 14 minutes and then we’re going to let the pressure come down naturally. I’ll be back.
You’ll notice that the little red thing is up now that means that it’s up to high pressure so we’re going to turn our heat down because we don’t want it to too, we want to keep it you know kind of moderate temperature. Now we’re going to set the timer for 14 minutes and once 14 minutes are up we’re going to shut the heat off and we’re going to take it off the heat.
Okay now that the timer has gone off, we’re going to turn off the heat and we’re going to let that pressure come down naturally, it should take about 10 minutes or so. You don’t want to try and hurry it along because it will break all of the skins on the beans and you have really ugly looking beans. So just let it come down naturally, the valve will go down and then we’ll continue with the recipe.
Okay, so the beans have come down from pressure so we’re going to bring them over here. And I might have been a little over enthusiastic about how much time it actually takes to make it, the actual cooking time for the beans if 14 minutes. But it does take a little longer because you have to wait for the pressure to come down and you’ve got a few more minutes, so under an hour you can make this, it’s still quicker than ordering take out in most cases and definitely a lot more delicious. The smell is so good.
So now at this point we’re going to add our other ingredients and the reason we want to add the salt and the tomatoes after is because the acid and the salt will prevent the beans from getting really tender which is what you want.
There are some people that say that’s not true but I really do notice the big difference so I always add the salty ingredients and the tomatoes after. So let’s start with the tomatoes, what I have is one 15 ounce can of organic diced tomatoes but I like to pull some a little further. You can definitely do this right in the can if you have a stick blender. So that’s what we’re going to do, were just going to quickly pulse them, you could also do this in a food processor if you want to. I don’t completely puree them I just break them up a little bit.
Okay, that’s looks good, okay, we’re just going to take it out. All right, now what we’re going to do we’re going to add this two our beans and then what we have – let me scoop this down here, we have some smoked paprika amazing spice you’ve got to get it if you don’t have it. Add the smokiness to it’s so good, so we’re adding that and traditionally beans would be cooked with some sort of a smoky meat. And so this adds a nice smoky depth to the flavor without adding any meat to it. Then we have two bouillon cubes look for a good vegan brand some of them are better than others, this one I really it’s by Rapunzel. If you can find mushroom, vegetarian mushroom cubes even better or mushroom bouillon and then just scramble them up and put them in there.
We have the rest of our parsley and I like to add the rest at the end because I think it gives a little bit of a fresher taste. Now our garlic. Some people add their garlic before that they cooked the beans but I like the fresher flavor of the garlic adding it afterwards. I just think that the garlic taste a little fresher that way. So what I have is I have my garlic and here is a quick tip, smash your garlic cloves, don’t chop them up because it release them, when you smash them it releases a lot more of the nutrients or anti-cancer compounds that are really good for us and you don’t get it when you just slice it or cut it. So what we’re going to do is we’re going to smash them. So I’ve already pre-smash. You can use a garlic press, you can use a nifty tool like this one, which is a garlic twist so you smash it down and you just do this back and forth a couple of times. It’s fun you can get the kids involved, kids really like doing this right here.
And then you have this lovely garlic which we’re just going to add in like I said you can smash it too with the garlic press. I really like that one from Zyliss because you don’t even have to peel the garlic cloves.
Okay, so we have our garlic in there and we add the rest of this. Then what we’re going to do, we’re going to add a little salt and pepper to it. It doesn’t need much salt because of bouillon cubes so we’ve got salt. Crush crack black pepper. Now what we’re going to do is we’re going to return to the stove and cook it only about 10 minutes because what this does is it just going to melt the flavors a little more. You could serve it right now, but it’s really good if you could give it about 10 minutes on just a low simmer, so we’re going to do that, here we go and we’re just going to let that simmer. I’ll be back in 10 minutes and show you what this beans look like.
All right, it’s been simmering for a few minutes about 10 and the nice thing about letting this do this is that some of the starch sort of thickens up from the beans so you get this nice thick kind of soupy liquid. And by the next day this has thickened up a lot and so it’s more stewed which is really good. So you can then put bread crumbs on it and you can bake it in the oven which is really good. So I’m just going to go ahead and I’m just going scoop some.
So for this recipe and many, many other fabulous recipes please visit everyday dish.tv and if you’re interested in the BRK pressure cooker go to the marketplace at the Everyday Dish website, which is everydaydish.tv.
Thank you so much for joining me, I ‘m so excited to sit down and eat my beans. I wish you could have some with me. I’ll see you next time on Julie Hasson, bye, bye.
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