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posted: 1/14/2014 5:30 AM

Last Harvest Beans

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  • Elliott Papineau tops beans with pickled onions and toasty croutons for a dish he calls Last Harvest Beans.

       Elliott Papineau tops beans with pickled onions and toasty croutons for a dish he calls Last Harvest Beans.
    Paul Michna | Staff Photographer

 

1 quart canned tomatoes (preferably canned and harvested from last summer)

2 cups heirloom dry beans (soaked overnight then drained)

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1 sprig thyme

1 bay leaf

teaspoon paprika

teaspoon cumin

teaspoon red pepper flake

2 cloves garlic, minced

Thinly sliced scallion, for garnish

Charred Pickled Onions

cup honey

cup red wine vinegar

cup water

4-6 small red or white onions

Torn Bread Croutons

Grape seed oil

1 garlic clove, minces

2 cups crusty bread torn into bite size pieces

cup grated hard cheese (such as Pecorino)

Drain canned tomatoes and reserve juice. To a medium sauce pan add tomatoes, with liquid, beans, thyme, bay leaf, spices, salt and garlic to medium sauce pan; simmer beans until tender, about 30-40 minutes.

For the onions: Half the onions keeping the root end intact. Boil for 3 minuntes and set aside.

In a small sauce pan, bring honey, vinegar and cup water to a boil.

Heat a dry cast iron skillet or grill the cut side of each onion until charred. Remove skin and root end and separate onion petals. Place onion in pint jar and cover with brine. Let cool, seal tightly and refrigerate for up to 3 months.

For the croutons: Heat oil and garlic in pan. Place bread in the hot oil until golden. Remove hot croutons and sprinkle with cheese. Use immediately.

To serve: Top beans with charred pickled onion, scallion greens and torn bread croutons.

Serves four.

Inspired by chef Sean Brock

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