RECIPE: CREAMY WHITE BEANS WITH CILANTRO AND LEMON
This dish is creamy with a zest of spring. The northern white beans can be substituted with baby lima or navy beans. Tahini is a paste made of freshly ground roasted or raw sesame seeds. Double the recipe and serve the next day for lunch in a rolled-up tortilla, as a spread or in a soup.
1 cup great northern white beans
3 cups of water
2-3 inch kombu sea vegetable
1 bay leaf
2 tablespoons extra virgin olive oil
1 medium onion, diced
1/2 teaspoon sea salt
2 tablespoons fresh ground tahini (optional)
2 tablespoons finely cut cilantro
1 tablespoon finely grated lemon rind
Sort through the beans, rinse and soak for 8 hours. Drain the beans and place them in a pressure cooker, or heavy bottomed pot, with three cups of water. Bring the beans to a boil and skim off the foam that rises. Add the kombu and the bay leaf. Place the lid on the pot. If using a pressure cooker bring it to full pressure and let the beans simmer over very low heat for 1 hour. Bring the pressure down slowly. Otherwise let the beans boil for 3-4 hours or until completely soft. Add water from time to time. Discard the bay leaf and any remains of the kombu.
In a saucepan heat the oil and sauté the onions for 2 minutes or until they become shiny. Add salt and onions to the beans and boil until onions are soft, stirring occasionally, about 10 minutes. The beans can be thickened by mashing some of them lightly or made thinner by adding a little water. Season the beans with tahini, cilantro and grated lemon rind.
