At the Nourish house, where we have tried most of their varieties and are avid fans, we were especially excited to sample Flor de Junio because they are particularly hard to come by.
They did not disappoint.
After soaking 1 pound of beans overnight, I drained them and cooked them with:
- filtered water, to cover by 1 inch
- 1/4 cup minced shallots
- 3 T minced celery
- Aleppo pepper to taste
- 1 1/2 T of minced fresh Savory (or 1 1/2 teaspoons of dried Savory)
- 2 cloves of minced garlic
My favorite test for doneness is to take a couple of beans in a spoon and blow on them. When the skins split, the beans are sufficiently cooked to be salted, and to add any desired acidic ingredients such as tomato paste without hardening the proteins.
Once they reach that point, stir in:
- 1 T sun-dried tomato paste
- Salt to taste ( I used 2 level teaspoons of Herbamare seasoned salt)
The beans still tasted a little starchy at this point, but another 15 minutes of gentle simmering yielded an incredible creamy bean that still held its shape.
Once the beans were done, I stirred in 1/4 cup of Wild Mushroom Pesto (TexaFrance brand), and served beside pressure cooked short grain brown rice.
This bean variety reportedly has a short shelf life, and truly has to be enjoyed in season.
A simple bowl like this is one of my favorite ways to be nourished.