Mixed Beans with Sofrito & Herbed Yogurt

This is a versatile recipe, and can be riffed on endlessly. The idea is to season the cooking liquid to add layers of flavor. Vitamins and micronutrients are fat soluble, so adding a dollop of dairy is not only delicious but also increases absorption of the healthful side of beans.

INGREDIENTS

Herbed Yogurt:

  • 1 cup chopped mixed tender herbs (parsley, chervil, dill, chives, fennel fronds)

  • 1 cup full-fat plain yogurt

  • ½ cup olive oil

  • ½ tsp salt

  • Whisk together all the ingredients. Adjust the seasoning as desired.

Mixed Beans with Sofrito

  • ½ cup olive oil

  • 4 sprigs of thyme

  • 1 lemon, peel cut into large strips with a vegetable peeler

  • 2 stalks green garlic, thinly sliced

  • 1 medium onion, diced

  • 1 lb Mixed Beans

  • Salt, to taste

INSTRUCTIONS

In a medium pot, heat the olive oil over medium heat. Add the thyme and lemon peel and fry for about 30 seconds. Add the green garlic and onion and sweat until soft, 5 to 6 minutes.

Add the beans and just cover with cold water. Bring to a boil, lower to a simmer, and cook until tender (start checking doneness after 30 minutes).

Remove from heat, season with salt, and let sit for 10 minutes.

Top with herbed yogurt and your favorite toppings. Some ideas include roasted vegetables and toasted sunflower seeds, shaved crunchy radishes and celery with a garlicky lemon vinaigrette, fried artichokes, etc.

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Italian Buckwheat & Almond Cake w/ Raspeberry Preserves