My Legume Love Affair: Frankfurters and Beans
Recently, as you may know, I hosted a celebration of Julia Child's birthday on this blog. For the legume love-fest, I decided to consult the work of another American culinary master: James Beard. I'd picked up a copy of James Beard's American Cookery a few months ago at Jane Addams Bookshop, the used-and-rare bookstore in downtown Champaign (there are tons of cookbooks in that store, as I reported in a post last summer). So I perused the "Dried Beans, Peas, and Lentils" section of the almost 850-page James Beard tome for ideas.
When I came upon the recipe for frankfurters and beans, I decided that was the one, because I happened to have a package of all-beef wieners from Triple S Farm (a new product that Triple S unveiled this year). The dish was very tasty; beans and franks in a savory-sweet tomato sauce, classic comfort food. Mr. Beard calls it "one of the most American dishes of all." Here is the recipe.
Frankfurters and Beans
From James Beard's American Cookery, published in 1972
2 cups dried white beans, Great Northern, cannellini, or pea beans (I used Great Northerns)
1 onion stuck with cloves
4 tablespoons butter
2 garlic cloves, finely chopped
1 large onion, finely chopped
4 tablespoons butter
2 cups canned tomatoes, preferably Italian plum tomatoes
3/4 cup catsup
Salt and freshly ground pepper
8 to 10 frankfurters
Cover the beans with cold water, bring to a boil, and then let rest 1 hour. Simmer with the salt and onion stuck with cloves until tender. Drain them, reserving about 1 cup of liquid. While the beans are simmering, saute the garlic and onion in the butter, and when they are just soft add the tomatoes and let them cook down till rather thickish. Add the catsup, pepper, and salt if needed. Combine the sauce with the drained beans, butter, and reserved liquid, and reheat. Heat the frankfurters through in boiling water. Spoon the beans into a hot deep platter. Surround with the frankfurters. Serve with mustard, a hearty salad, and crisp rolls.
The deadline for entries into the My Legume Love Affair event is August 31; soon after, Simona will publish a roundup containing links to all of the submissions. When that post is up, I'll link to it here, so check back—it's a roundup well worth looking at.
Update 9-3-10: Here is the link to Simona's roundup post, where you'll find recipes for many fine dishes involving legumes!
Labels: special events