Ask the A2K cooks!

Try soaking them in a vinegar/water solution for 30 minutes... if that doesn't work, try a salt/water solution. That usually works.

I just read a recipe by John Thorne, a total food-cooking connisseur, and I remember that the cannelini took longer than other dried beans. I'll see if I can find it. (I usually do dried pintos, or cranberry beans, and those not in a while.)



OK, here it is, it's in his recipe for Tavche Gravche...

[serves 4 as a main course]
1 pound gigantes or cannelini beans, picked over, washed, and soaked overnight
1/4 c. olive oil
2 or 3 medium onions, chopped
1 to 2 teaspoons hot red powdered chile
1 sprig of mint or basil leaves, torn to bits
1 teasoon salt, black pepper to taste
1 large tomato, cut into thin slices
1/2 cup chopped pickled red peppers (or roasted red peppers)
2 tablespoons dried bread crumbs
minced parsley to garnish
(serve with a bowl of gherkins and bread for dunking)

-- Drain the beans, empty them into a saucepan, and cover them with fresh water. Boil hem rapidly for 10 to 15 minutes, skimming away any scum. Then reduce the heat to a simmer and cook he beans until they are soft but still intact. For gigantes, this will take about an hour or so, depending on their age; for cannellini beans, from two to three times lnger. Turn the beans into a casserole, about ten inches in diameter, reserving their cooking liquid.

-- Preheat oven to 325 F. Heat 1/2 tablespoon of the olive oil in a small skillet. Mix the bread crumbs into the hot oi, stirring them until they have absorbed it. Then, continuing to stir occasionally, saute the bread crums until golden over low heat. Turn into a small bowl.

-- While the bread crumbs toast, heat another tablespoon of the olive oil in a larger skillet. Add the chopped onions and garlic and saute until the onions are wilted and have begun to brown. Add the powdered chile, bits of torn herb, salt, black pepper, and the bean cooking liquid. Stir this up, cook for another minute, then pour it over the beans.

-- Top the casserole with the slices of tomato and scatter around the bits of pickled pepper. Drizzle over the remaining olive oil and sprinkle with the bread crumbs. Bake in the preheated oven for an hour, or a little longer if needed for the tomatoes to lightly brown. Bring the casserole to the table after sprinkling minced parsley over the top. Serve with gherkins and bread.




This John Thorne has a website worth looking into.. I've turned into a fan. He studies at length about the best way to cook this or that.

I'm attracted to this recipe myself as I've long considered baking beans in a savory manner, as opposed to the Boston sweet cooked beans..., just never tried it.

He has other delicious sounding variations on this, but I don't want to give away all his secrets (he charges for his newsletter).

There is a lot of information on A2K's food and beverage Portal.

BBB

http://search.able2know.com/Home___Garden/Food___Drink/index.html

Bonito flakes rock! They (if you aren't familiar with them) are shavings of dried fish. The broth they make is rich and a little salty. I love the stuff.

I think it'd be just fine in mediterranean foods. It's just salt and fish, I think.

I admit to liking that knorr's cr/p, the fish bouillion cubes. I try to avoid it for the salt.

Well, me, I use a tin of tiny herring steaks in louisiana hot sauce...

<watches people run down the street>

Cannellini beans