Provençal mixed beans

Before starting this blog, I would post recipes on various other sites on the internet. In the interest of compiling all my food postings on one site, I repreint them here. Originally posted 13 January 2008.


Beans should not be salted when boiling, as it makes the skins tougher. For a provincial-flavored bean mix, soak overnight roughly equal parts pinto, black, navy, black-eyed peas, green peas, and any other fancy dried beans you might have (including green lentils, especially if you don't have dried peas). Then boil in enough water with a (dried) bouquet garni composed of &mdash or add to the boiling water as loose dried — rosemary, thyme, and bay leaf. A few black peppercorns should also be added. Simmer for two hours, or until beans are tender but not mushy (lentils will have mushed; the mixed beans will all be different textures, but should all be edible). Remove the bouquet garni, and drain through a strainer set in a colander. Serve with Romano cheese or salt and nutritional yeast, and perhaps a hint of fresh parsley if it's in season.