Tomorrow, on CBC's Weekend Morning Show, with host Terry MacLeod, I'll be bringing in these two bean dishes. It is the year of beans and pulses, enjoy!
Both the Kidney and the White (canellini) beans are grown here in Manitoba and are available at Saturday's St. Norbert's Farmer's Market by J. Berard Gardens.
The Sausage for the Tuscan Beans is also available at the Market tomorrow at Wildfire Farms.
2 cups red kidney beans, washed thoroughly, soaked and cooked
1 medium yellow or red onion, roughly chopped (about 1 cup)
1 tbs + olive oil
2 medium-sized tomatoes diced (about 1 cup)
1-inch piece ginger, peeled and chopped or grated (2 tablespoon)
3 cloves garlic, chopped or minced (1 tablespoon)
2 – 4 green Thai, Serrano or cayenne chilies, thinly sliced
1 tablespoon whole cumin seed
1 teaspoon turmeric powder
1 teaspoon garam masala
1/4 tsp ground cloves
1 tsp red chili powder (cayenne)
1 tsp ground cinnamon
1 - 2 tbs tamarind paste
good pinch or two of salt
6-8 cups water (less if you want more of a chili effect)
1 bunch fresh, chopped cilantro (1/2 cup)
Sauté onions over medium heat in olive oil. Add chopped tomatoes, chilies, ginger and garlic. Add dry spices and cook until soft. Add beans and salt and tamarind and cook until the beans break down and become thick and somewhat creamy.
When finished, take an immersion blender and press it about four times to break up some of the beans. If using a blender, take out about a cup and process in the blender, then put this back in the pot. Be careful not to process all of the beans. Most of the beans should remain whole.
Stir in the cilantro.
Serve over a bed of rice with yogurt. Some enjoy a dab of butter on each serving.
Tuscan beans (Fagioli all'uccelletto)
This is perhaps Florence's most famous dish. Some include Italian sausage. I used the sausage from Wildfire Farms.
1 pound small white cannellini or great northern beans, soaked overnight
1 large sausage (optional)
2 sprigs of sage
6 tablespoons olive oil
salt & pepper to taste
2 cloves garlic
5 ripe tomatoes, peeled and chopped, or 1 14 oz can Italian plum tomatoes
DRAIN the beans and simmer in fresh water to cover, with 1 sprig of sage and 1 tablespoon olive oil, for about 1 1/2 hours, or until tender, adding salt when the beans begin to soften.
IN a separate pan (large enough to hold the beans) heat the remaining oil on low heat with the garlic and the rest of the sage so that the flavors infuse, but do not brown
ADD the tomatoes and simmer for 10 minutes, then add the drained beans, season with salt and pepper, and cook for another 15 minutes or so. There should be a good amount of sauce.