Florida Butter Bean
Succotash
MAKES 4 SERVINGS2 tablespoons unsalted butter
3 green onions, white and pale parts and
some dark-green tops, thinly sliced
11 ⁄2 cups fresh corn kernels(^1) ⁄2 pound Florida butter or fresh
lima beans, cooked and drained
Salt
Freshly ground pepper
(^1) ⁄2 cup halved cherry tomatoes
2 tablespoons chopped fresh mint
(^1) ⁄4 pound goat cheese
1 In a large saucepan over medium heat, melt
the butter. Add the green onions and sauté for
2 to 3 minutes.
2 Add the corn to the pan and sauté for 2 to 3
minutes.
3 Add the beans and season to taste with salt
and pepper. Remove from heat and toss in
tomatoes and mint.
4 Serve immediately, crumbling goat cheese
over each portion.
Cellini Bean Soup
MAKES 4 SERVINGS
If you like, you can carefully pour the soup over
a poached egg in the middle of a warmed soup
bowl to serve.
(^1) ⁄2 pound dried cellini or cannellini
beans, soaked
Water
4 garlic cloves, peeled
1 bunch green chard
Salt
6 slices day-old hearty bread, cut
from a large loaf, crusts removed
(^1) ⁄3 cup plus 4 tablespoons extra-virgin olive oil
Freshly ground pepper
4 poached eggs (optional)
1 Put the beans and their soaking water in
a stockpot and add cold water, if needed, to
cover the beans by 1 inch. Put the garlic on a
piece of cheesecloth, gather the corners, and
tie the bundle securely. Add garlic to the pot
and bring to a simmer over medium-high heat.
2 Reduce the heat to low and slowly cook the
beans, uncovered, until tender, 1 to 1.5 hours.
Add water to pot as necessary to keep the
beans submerged. Gently stir the beans once
or twice.
3 Meanwhile, bring a large saucepan of water
to a boil. Remove chard leaves from stems,
reserving stems, and tear leaves into 1- to
2-inch pieces. Slice stems on the diagonal into
matchstick-size pieces. Generously salt the
water, add the chard leaves, and cook until
tender, 2 to 3 minutes. Remove leaves with a
slotted spoon and drain. Repeat with stems.
When chard is cool, squeeze gently to remove
water and set aside.
4 Tear bread into small pieces and toss in a
medium bowl with 2 tablespoons olive oil and
salt and pepper to taste. Toast bread in a single
layer on a baking sheet in a 35o° oven until
crisp and golden brown, 25 to 3o minutes. Let
bread cool in the pan.
5 When beans are tender, season with salt
and pepper. Remove cheesecloth from pot
and unwrap garlic. Process half the soup in a
blender. Add the garlic cloves and^1 ⁄3cup olive
oil to the blender. Purée until smooth.
6 Adjust the liquid remaining in the pot for
thinner or thicker soup. Add the puréed beans
to the pot and set over medium heat. Add the
chard and stems. Taste and adjust seasoning.
7 Serve in bowls. Sprinkle soup with the bread,
drizzle with the remaining olive oil, and season
with pepper.
All recipes adapted with permission from
Heirloom Beans, by Steve Sando and Vanessa
Barrington (Chronicle Books, 2008).
CELEBRATE NATURE’S BOUNTY
WITH SUCCOTASH.
50
february / march 2018
yogajournal.com.sg