Wednesday, August 27, 2008

Corona beans

WE BUY THEM from a friend with an import business up in Portland: Corona beans, brought in from Italy. I know, I know: you should eat locally. We generally do. But these dried limas, or whatever they are, are so good, with a chestnutty texture, a complex but immediate flavor, a really meaty presence. They keep forever, which is a good thing: you don't drive 600 miles to the grocery store.
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Lindsey covers them with cold water and soaks them overnight, maybe half the next day too. Then she simmers them slowly. There's a wooden spoon and a paring knife next to them: every now and then you check to see how easily the knife enters the bean.

Drain them and toss them with a little olive oil, a grind or two of salt and another of pepper, and don't forget lots of fresh marjoram from the garden. Sage would be nice; marjoram's better. A tossed salad afterward is all you need.
Pinot grigio

1 comment:

Giovanna said...

Lovage is also delicious here!