RANCHO GORDO DRUNKEN BEANS

With some fresh corn tortillas, these savory beans make a meal. A recipe from the fine folks at Rancho Gordo, growers of heirloom beans.

2 cups dried beans (about 6 cups cooked)

3/4 cup beer

1 thick slice bacon

1 cup chopped onion

2 cloves garlic, minced

3 whole serrano peppers, seeded and minced

1/2 pound mushrooms, sliced

salt and freshly ground black pepper

limes

To cook the beans, in a heavy saucepan or Dutch oven, sauté about 1/4 cup of minced onion with a minced clove of garlic. When the onions are soft and fragrant, add the beans and enough cold water to cover by two inches. Bring to a boil, reduce heat to medium low and simmer, uncovered, for 2 hours or until beans are tender.

Add the beer and continue to simmer until the sauce is thickened slightly.

Meanwhile, in a frying pan, cook the bacon until crisp. Remove the bacon and all but one tablespoon of fat from the pan, reserving the bacon. Sauté the chopped onion, minced garlic and serrano peppers in the pan until soft, then add the mushrooms and continue to cook until tender. Chop the reserved bacon and add to the pan.

Stir this mixture into the beans. Cook together for 10-15 minutes to combine the flavours. Season with salt and pepper to taste, and serve with lime wedges for drizzling. Serves 4-6.

RUNNER CANNELLINI BEAN SALAD

Steve Sando rarely soaks his beans but says the runner cannellini beans “seem to beg for a gentle rehydration” so he gives them “the spa treament” to start. Get out your best olive oil and take this pretty salad on a picnic, or pile on crostini toasts for appetizers.

2 cups dried runner cannellini beans (6 cups cooked)

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1/2 cup finely chopped red onion

1 clove garlic, minced

1 scant teaspoon minced fresh oregano leaves

1 small tomato, seeded and chopped

1/4 cup fruity extra virgin olive oil

1 tablespoon balsamic vinegar

salt to taste

Soak the beans in cold water for 4 hours until they swell and expand.

Meanwhile, in a deep saucepan, sauté a mirepoix of minced onion, celery and carrot in olive oil until soft. Stir in beans, with their soaking liquid, and enough water to cover by about 2 inches. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until beans and tender. Drain the beans and place in a bowl.

Fold in the chopped red and green pepper, minced garlic, oregano and fresh tomato. Add olive oil and vinegar. Gently toss and season with salt to taste. Serve on a bed of lettuce. Serves 4.