Side Dishes | David's Recipe Site

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Pot of beans.

: Bowl of beans

: Humble dinner

The weather just started to really get its night chill on that actually lasted into the morning. While off to the mailbox as I pushed myself over the soon to be removed pebble topped square stones my mind was thinking – no it was not curious what bills I was to find, if any junk mailers still loved me, or if a new magazine had arrived. No I was just hit with the idea of beans. A large pot of easy to make, long time to simmer, easier on the pocket book, infinitely modifiable, tasty beans.

It was set. You can call it destiny, a calling, a need, or just a craving that hit me between my porch and the main box. Either way I knew after I got my mail it was off to the pantry to do some shopping to see what I could make this time. Oh in case your wondering, a Costco connection magazine, Time magazine, 3 pieces of total junk mail (it all is not), and a letter from my credit card agency. Can I gloat? Sure I can. I won! OK I was sort of a bad boy and was sticking to electronic billing. I was paying way more than the minimum balance on the card. I just was not looking at the statement much. Well one day while sick I read the whole thing and found month after month of charges they applied for “protection insurance”. Well I called them and disputed it and said I never signed up and I wanted proof that I had. (perhaps I did when I was sick?). They said no problem and that they keep all that stuff. Well today the letter came, which honestly I figured would be forgotten or dropped behind some cabinet for a year – nope real service yippee!. In essence it said Dear David, we could not find any records that you joined our credit insurance. We are sorry. We will be crediting back all of the charges and any interest they accounted for. Victory for me – Lesson always read your stuff and when you find an error speak up. Oops beans – ha ha Well yes I was still dead set on beans too.

Now the real issue with my bean recipe is that well there really is not one. It is changed more than the T-shirts I wear. It always is a changeable base recipe that has a large amounts of even more alterations you can do to it as it cooks or per your desires. I really think bean recipes fall into idea recipes like some soups do. They can change with the season and even with what you have on hand. Honestly as long as you have dry beans in your pantry there is no 100% reason to go shopping to pick up additional ingredients if you do not want to. Sure they can be doctored up or made more fancy and rich. Either way all is good when it comes to the idea of beans.

I will do my best to start with a base recipe. Will place side notes and also optional ingredients when they could be added – feel free to add or subtract any of them or make up some of your own. Just remember to share yours in my comments.

Bean base:

4 cups of dry beans (most any type, I did pinto myself. Just totally watch cooking times if you use lentils, split peas, and canned beans).
Water to cover beans by at least 2 inches, may have to refill. (can use broth, stock, bullion cubes, etc.)
1-2 Tsp kosher salt. (I would use at least some salt, can try soy, Worcestershire sauce, etc.)
3+ Tbsp freshly ground black pepper. (you can cut it back if you really want, I would not.)

That’s it. Well a big pot, lid, and adjustable flame and your set. lol.

Bean addition suggestions:

5-6 slices of raw bacon cut into about 1 inch chunks.
Smoked ham hock or ham shank. Does not matter if still frozen.
1/2 to a whole white or yellow onion diced. If using a half and concerned about rest, check serving suggestions.
1 Tsp. Seasoning salt. (brand does not matter, Misses dash or other salt free stuff also works.)
2-3 cloves of finely minced garlic.
* 1-2 carrots, skinned and diced small.
* Stalk of celery diced small.
* 6 ounces tomato sauce.
* 12 ounce can of stewed, diced, or whole tomatoes.
* 1 Tsp. Dry thyme.
* Pinch to as much as you want chili flakes.
* means VERY optional.

Preparation:

Place 4 cups of the dried beans into a colander and rinse them. Keep an eye out for any stones or other things that may hurt your teeth. When done place them in a large pot and cover them with water or liquid of your choice by 2 inches. (no soaking required). You can add the bacon chunks, ham hock, or ham shanks now if you have them. Give it all a stir. Bring this all to a boil. Once boiling lower the heat to a simmer and cover. Let simmer for at least 3 hours stirring every so often and checking liquid level, refilling it if needed with warm liquid.

After 3 hours of simmering you should have a fairly thick bean gravy and beans. If it is not thick enough you can smash some of the beans while you stir it. This is now when you add you salt, pepper, season salt, garlic and onion. You also could now add in the carrot, celery, chili flakes, thyme, tomato sauce, tomatoes, etc. Listed as optional with an *. now if you chose any of them. Stir it all up and cover leaving it on a simmer. – now would be a great time to think about garnishes, and even a potentially required side dish of cornbread (that is another entry).

Potential garnishes or stuff to serve with the beans, under the beans, whatever:

Finely diced white, or yellow onion – sliced green onion can be swapped.
Diced up fresh tomato – I only do in season (as of today I have the last 4 tomatoes taken from my dieing plants.)
Vinegar based hot sauce – Crystal, Franks, Cholula, Tabasco, Home made (different post), etc.
Cilantro leaves.
Pico de Gallo.
Sour cream, cream fraiche, Mexican crema, you get idea.
Pinch herbs de provence
Freshly made rice – I like long grain white rice with this.
Freshly made corn bread – hopefully not sweet corn bread. (another post soon).

OK let us finish the. After you added any additions at the 3 hour mark. You just need to let it simmer anywhere from an additional 30 minutes to two hours. I can not say how dry your beans are so times are approximate at very best. Feel free to taste test the beans starting around the three hour mark before you spice it. Keep stirring it every so often still during this final phase. When the beans are to your liking (soft enough), season to taste again. You may also wish to pull out any ham hock or ham shank now. Let it cool some and them pull off any meat it has and return to beans. I also would chop up any skin and fat you find on it and return to the beans. Give a final stir and serve.

Personal serving suggestion:

Place a scoop of fresh rice in bottom of deep bowl. Ladle on some beans and plenty of juices, so they soak into the rice and then some. Add a few dashes of hot sauce. Sprinkle on a small handful of diced onions, and tomatoes. Then place a hot buttered crusty piece of cornbread on the side of the bowl but partially submerged into the juice.

Then do not be a food dictator – let others decide how they like it and what they want in it. I hear even shredded cheese is wonderful added to it, at least that is what my neighbor said after she brought back the bowls we sent over. Her husband demanded it and she allowed him to do so. He sent back rave reviews.

Discuss this post: Comments?

31 Oct 2008
American, Budget Meals, Main Courses, Pork, Side Dishes, Soups and Stews
By David

Disclaimer:

Some measurements are approximate and should be adjusted to personal taste.

All oils unless noted are typically olive oil.
All salts unless noted are typically kosher salt.
Pepper or black pepper assumes fresh ground.
Spices and herbs are in dry measurements unless noted.
Butter unless noted is unsalted.
Eggs are of the large variety.

Spaghetti sauce and meatballs

Comments?

Spaghetti sauce with meatballs added.

Spaghetti sauce with meatballs and a side salad with French.

Red sauce, gravy, spaghetti sauce, marinara, the name alone could cause a cut throat debate. All I know is I love to eat a good sauce over pasta, seafood, and even baked potatoes. I have played with and altered many sauces over the years I have been cooking. Looking for that right balance of tomato, sweet and savory, not to thick and not runny or watery. Here is what all my experimentation has lead to and I am more than satisfied with the results of the sauce.
Lets face it you may want some protein with your meal as well. There are many options yet one of the best and often most messed up is the meatball. They are simple little things, like all simple things though they are the easiest to mess up or be let down by. You want them not to dense, flavorful, meaty, yet not full of filler. Then you need to go against the science of proteins and how they want to pull together. To loose and they fall apart, to compact and nobody will want to eat them.

Spaghetti sauce -

1/4 cup olive oil.
1/2 large white or yellow onion – finely diced.
Large stalk celery – finely diced.
4-5 large cloves of garlic – grated on a micro plane.
1/2 Tsp. kosher salt.
1/2 cup (6 ounces) tomato paste.
1 large can (28 ounces) tomato puree or crushed tomatoes.
Pinch of sugar.
1 Tbsp. dried basil.
1 Tsp. dried oregano.
2 Tsp. freshly ground black pepper. (divided)
1/2 cup of wine. (drinkable a must. Water or broth may be substituted.)
1/4 cup freshly grated parmesan cheese (grated on micro plane).
Salt and pepper to season to taste. *optional
1/4 to 1/2 cup Beef stock to thin. *optional

In a deep sauce pan or pot add the olive oil, onion, garlic, celery, 1/2 tsp. salt and half of the pepper. Simmer on medium low about 10 minutes until everything is very soft and clear looking. Add in tomato paste, continue simmering and stirring until well combined- about 10 minutes. Add wine, stir to combine and let simmer 5 more minutes. Add in tomato puree. Stir to combine while letting it simmer for an additional 5 minutes. Add the cheese, sugar, basil, oregano, plus remaining Tsp of pepper. Simmer for an additional 20 minutes uncovered. (here is where you may add meatballs.) Cover sauce and simmer for 1 hour longer. If sauce is to thick you may optionally thin with stock.
Serve over pasta, or whatever you want. Will store in refrigerator for up to a week, or freeze for up to three months. * I do not recommend freezing the sauce with the meatballs inside of it.

Meatballs -

1 lb ground chuck or any ground meat with at least 20% fat.
1 cup fresh bread crumbs.
3 Tbsp. freshly grated parmesan cheese (grated on micro plane).
1 Tsp. fresh ground black pepper.
1 large clove of garlic (ground on micro plane).
1/4 Tsp. red pepper flakes.
1 Tsp. dry Italian seasoning.
1/2 Tsp. kosher salt.
1/2 Tsp. garlic powder.
1 large egg – beaten.

In a medium sized bowl add the bread crumbs, cheese, pepper, Italian seasoning, garlic clove, garlic powder, salt, and red pepper. Mix to combine. Break the ground meat into the bowl in small pieces. Add the beaten egg over the meat. Using your hands mix well squeezing the mixture as little as possible- until everything is very well mixed. Use either a scoop or grab out small amounts of the mixture and roll gently in your hands to form roughly ping pong ball sized balls. Should make approximately 12-16 meatballs. Cover and refrigerate or cook immediately.

Cooking them-

Place about 2 Tsp of olive oil into a cold pan with ample room for all of the meatballs. Using hand or brush, spread the oil over the surface of the pan. Turn heat on to med-high. When pan is warm when hand is a few inches above it, add the meatballs with space around each. They should make a sizzle sound on impact. Leave alone and do not mess with them on that side for several minutes (3 or so). Using tongs try to flip the ones you put in first. If they are not sticking flip them, if they feel a little stuck let them cook a little longer and they should loosen. Brown like this on all sides. Your goal is to brown the exterior and not worry about cooking the interior if using for the sauce. When fully browned, remove with tongs and add to cooking sauce. You may also remove them at this step and allow them to cool and freeze them (they will need to cook more when you defrost.). If you wish to fully cook them to serve with something else. Drain all oil from the pan. Add about 1/4 cup broth or water to the pan and cover with a lid. Cook until internal temperature reaches 160 degree’s. (about 10 minutes covered)