White Beans with Tarragon
"The best way to enjoy this dish is with dried beans, freshly cooked to perfection and fresh tarragon, never dried. My favorite way to serve it is hot but it can be served as a salad at room temperature as well. From Rozanne Gold, a favorite cookbook author. Cook time includes time to soak beans."
- Ready In:
- 14hrs 15mins
- Ingredients:
- 6
- Yields:
-
5 1/2 cups cooked beans
ingredients
- 1 lb dried great dry northern white beans
- 1⁄2 teaspoon whole black peppercorn
- 2 - 4 1⁄2 tablespoons olive oil
- 1 - 1 1⁄2 teaspoon coarse salt
- 1 pinch white pepper
- 2 tablespoons coarsely chopped fresh tarragon leaves
directions
- Soak beans covered by 2" of water for at least twelve hours, adding water if needed; drain and rinse.
- Put beans in a soup pot with water to cover; add peppercorns, loosely, inside a single-layer cheesecloth bag or inside a tea strainer; bring to a boil and boil for 2 minutes; skim foam from the top.
- Lower heat and simmer beans, uncovered until beans are tender but not mushy, 2-2 1/4 hours; add water during cooking to keep beans covered.
- Reserve 1/4 cup cooking liquid; drain beans and return to pot or serving bowl; add olive oil, reserved cooking liquid, coarse salt, white pepper and tarragon, mixing well.
- Serve hot or room temperature; drizzle with more oil, if desired.
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Reviews
-
another great recipe from sugarpea! i never know which one to make next...but chose this one as i was pressed for time and had tarragon on hand for once! so delicious and just perfect for my dinner tonite. i ate it at room temp but im sure it would be just as great hot or cold! i followed the recipe exactly and also added a squeeze of lemon as the other reviewer. thank you for another great dinner!!! -
Delicious - but I'm a bean lover! I thought it just needed a 'little something' to brighten up the flavour and a squeeze of lemon was perfect. Thanks sugarpea. -
Well I had never tried fresh tarragon before, and unfortunately, I am not a fan. Too much like licorice. For those who like it though, I'm sure this would be a delicious dish.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
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