Savory Beans And Greens Cooked In The Fireplace Recipes

SAVORY BEANS AND GREENS COOKED IN THE FIREPLACE

Steps:

• Make a gentle oak fire in the fireplace, or preheat the oven to 400 degrees. Allow the fire to burn so that coals develop. If no hanging cauldron is available, use a fireplace grill or a brick structure that allows the pot to stand well above the fire. There should be very little flame when it comes time to cook the beans, and the pot should be at least 8 inches above the coals.
• In a large skillet on the stove, warm the olive oil over medium heat. Saute the onion (and pancetta) until the onion is golden, about 15 minutes. Remove from the heat. Stir in the chopped garlic. Remove half of this mixture from the skillet and place in a round- bottomed cauldron or a flat-bottomed casserole.
• Place the skillet with the remaining onion mixture over medium heat. Add half of the greens and cook, turning them constantly with a pair of tongs until wilted, about 4 minutes. About 1 minute before the greens are done, stir in 1/2 teaspoon salt, pepper to taste and 1 tablespoon of the vinegar. When the greens are wilted, remove from the pan and set aside. Place the remaining greens in the same skillet and cook, stirring and seasoning as above. Let cool and chop all the greens coarsely. Add the tomatoes and set aside.
• Drain the beans. Add them to the cauldron or casserole. Add chicken broth to cover the beans by 3/4 of an inch. Add the thyme and bay leaf. Lightly season with 1 teaspoon salt and pepper. Seal aluminum foil around three-quarters of the rim of the pot and leave it loose over the other quarter, letting it overhang the edge by 3 to 4 inches, forming a tunnel that traps the smoke rising from the fire. Place over the fire or in the oven.
• Cook for 45 minutes, making sure the broth simmers gently and that the liquid does not completely evaporate. During this time, add chicken broth if necessary to keep the mixture quite moist. Lift the foil up and stir in the greens. Continue cooking until the beans are soft and creamy, about 1 to 1 1/2 hours. Remove from the heat, stir in the parsley and season to taste with salt, pepper and balsamic vinegar. Remove the bay leaf. This dish is best when cooked at least 30 minutes before serving and can be made the day before.

SAVORY GREEN BEANS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
• Cook pancetta in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.

BEANS AND GREENS STEW WITH DOENJANG

Steps:

• Heat a large pot or Dutch oven over medium and add 2 tablespoons oil, the onion and scallions. Season with salt and pepper, and cook, stirring occasionally, until lightly caramelized, about 10 minutes.
• Reduce the heat to medium-low, add the remaining tablespoon oil and the doenjang, and stir until heated through and fragrant, about 30 seconds. Move the onion mixture to one side of the pot, add the honey and red-pepper flakes to the empty side, and let the honey bubble and caramelize, about 1 minute.
• Add the beans and stir to coat. Add the soy sauce and 2 cups water, raise the heat to high, and bring to a gentle boil, using the wooden spoon to crush some of the beans against the side of the pot to thicken the broth.
• Stir in the chard, cover the pot and reduce heat to medium-low, simmering until the greens have cooked down and darkened in color, about 10 minutes.
• Off the heat, stir in the grated garlic. Taste and add more salt, pepper and doenjang as desired. Serve in large bowls over or alongside rice.