The other day, I was getting ready to cook some white beans, and wanted to take the dish in a different direction than what I usually do. So knowing that I have many friends on Twitter who are well-versed in the culinary arts of the Mediterranean, I tweeted for suggestions while the beans simmered and got many good ideas.
Caroline (aka @gastrolinguista) suggested a Fabada, a bean dish with chorizo and saffron, among other things. I wound up doing a kind of fabada, that evening, with some of my homemade chorizo and dry-cured bacon.
There was also this very simple one from Anthony Nicalo, of Farmstead Wines:
@RemyCharest sweat onion & garlic, add chopped tomato, lightly color, deglaze w wht wine; add beans, and simmer w po rk stock, rosemary, salt
And then, as I dug through the fridge to find my ingredients, I stumbled on a bagful of jerusalem artichokes (or sunchokes) picked from my garden, and a thought went through my head: how does that go with the white beans? So I asked Anthony:
@farmstead I’m getting ideas for a white bean/jerusalem artichoke combo. Soup, maybe? Too sweet? Ideas?
@RemyCharest cook beans tender, simmer chokes in milk /bay leaf tender; lightly saute shallot/garlic add beans/chokes , salt & evoo, puree
To get more info about the wines, click here:
For the Inama Soave Classico 2006
For the Anselmi Capitel Croce
For the Matassa El Sarrat
For the Ocone Vigna Pezza La Corte
For the Madam Preston
And as for the fabada-inspired bean recipe, here’s what it looked like on this kind of Twitter Cooking Live (inspired by Twitter Taste Live) I did as I prepared the dish:
White bean dish on the way. Sauteeing onions and garling, letting them color a bit.Throwing in a little home-cured chorizo and dry-cured bacon into the pan. Getting broth ready, and a little tomato sauce too.Poured in the broth, let it boil down and infuse with the chorizo, bacon and onion-garlic flavors, then in with the toma to sauce (home-made)Meanwhile, simmering some cream with Spanish saffron and a bay leaf, to be added at the end.Tossed the beans into the onion-garlic-bacon-chorizo-broth-tomato sauce mix. Heat ing up nicely.Sauteeing some mushrooms with parsley and chives and a bit of salted herbs (a Québec tradition)Added in the cream and let it simmer for a minute or two.Serving the bean dish, and throwing a bit of the mushroom and herb mix on as a garnish
We had the dish with a soave from Inama (which is one of my suggestions for the purée, as well). It was fantastic. The kids downed it as fast as their parents. Enthusiastic unanimity around the table. Which is always a cook’s greatest satisfaction.
Now, isn’t Twitter Cooking Live fun? We’ll have to do it again! What do you suggest, Anthony?