Year of the Bean

Intro

Ingredients

• 300g Rancho Gordo Flagolet Beans
• 300g roasted cherry (or other) tomatoes
• 200g goat (or other) confit (optional)
• 60 mL / 1/4 c. dry white wine
• one medium onion, chopped small
• three cloves garlic, minced
• 2-3 tsp. fresh thyme, oregano, rosemary, or other herbs, chopped fine
• olive oil
• salt
• fresh black pepper

Procedure

1. Cook beans – cover with 2″ water, bring to a boil for 5 minutes, then cook until soft and add salt – and set aside (pre-soak to lessen cooking time, but these are fresh beans and won’t need long)
2. Heat oil on medium in heavy-bottomed pan or Dutch oven; add garlic and cook for a minute, until fragrant
3. Add onions, and cook until they begin to brown and stick to the pan, adding salt and pepper
4. Deglaze with wine, and cook for 1-2 minutes until a bit of liquid is cooked off
5. Add fresh herbs and stir, and then add roasted tomatoes; cook until they pop, using the ladle if needed, and until the sauce is nice and thick
6. (Optional) Add goat or other confit, and stir until combined
7. Add beans and enough liquid so that the consistency is a bit more liquid-y, and cook 10-20 minutes
8. Enjoy!