Our cookbook of the week is Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein, with 125 Recipes by Joe Yonan. Over the next three days, we’ll feature more recipes from the book and an interview with the author.
Joe Yonan partners Great Northern beans with Mediterranean greens in this satisfying meal. Slightly larger than navy beans but smaller than cannellini beans, Great Northerns hold their shape well — making them ideal for soups and stews (and just this sort of soupy treatment) — and have a gentle, nutty flavour.
“Who doesn’t love something that’s spooned over toast?” says Yonan. “I love the brothiness of it. And the garlicky quality of the broth and the chili oil plays off of the bitter taste of the broccoli rabe. Then rounding out the whole thing you’ve got these super plump, creamy beans. It’s a beautiful thing.”
GARLICKY GREAT NORTHERN BEANS AND BROCCOLI RABE OVER TOAST
2 cups dried Great Northern beans (may substitute navy, cannellini, or other white beans), soaked overnight and drained
Water
1 onion, studded with 12 whole cloves
2 large carrots
1 (3 by 5-inch/8 by 13-cm) strip kombu (dried seaweed)
3 bay leaves
3 tbsp extra-virgin olive oil
1 large bunch of broccoli rabe, cut into 1-inch (2.5-cm) pieces
6 garlic cloves, finely chopped
1 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper
6 thick slices rustic sourdough bread, lightly toasted
1 tbsp chili oil (optional)
1/4 cup vegan or traditional Parmesan, grated or shaved
Step 1
Combine the beans in a large pot with enough water to cover by 2 inches (5 cm). Add the onion, carrots, kombu, and bay leaves, turn the heat to medium-high and bring the beans to a boil. Let then boil for 5 minutes, then reduce the heat so the beans are at a bare simmer, cover and cook until the beans are very tender, about 1 hour. (Alternatively, you can cook the beans, water and aromatic vegetables in a stovetop or electric pressure cooker: Bring to high pressure and cook for 17 minutes if using a stovetop model or 20 minutes for electric. Let the pressure release naturally, then open.)
Step 2
Discard the onion, carrots, kombu, and bay leaves and strain the beans, reserving all of the cooking liquid.
Step 3
In a deep skillet, heat the olive oil over medium heat until it shimmers. Stir in the broccoli rabe and sauté until very tender, about 8 minutes. Stir in the garlic and cook until it starts to soften, about 2 minutes. Stir in the drained beans, 1 1/2 cups (375 mL) of the reserved cooking liquid and the salt. Cook just until the beans are hot and the flavours have melded, 2 to 3 minutes. Stir in the pepper, taste and add more salt if needed.
Step 4
Divide the toast among shallow serving bowls. Drizzle with the chili oil, if desired, and spoon the bean mixture and broth on top. Finish with the Parm and serve hot.
Makes: 6 servings
Reprinted with permission from Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein, with 125 Recipes by Joe Yonan, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.
Copyright Postmedia Network Inc., 2020
