WEEK 29
Your Best Recipe for Beans
Maybe you cook beans or lentils on New Year's for good luck. Maybe you have a great baked beans dish that the world doesn't yet know about. Or maybe you've been hooked on braised white beans Provencal-style. We're ready for any great bean dish -- and we're hungry!
71 entries
About the
Contests
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there's no stopping us now. Read about it
Read about it »
Contest Slideshow
Your Best Recipe for Beans
photo 1 of 17
photo 2 of 17
Double-checking the recipe. At first glance, it seems long and complicated, but it's actually quite straightforward.
photo 3 of 17
AntoniaJames calls for green French (or Puy) lentils, which are tiny and darker green than regular green lentils. We only had the latter, but our soup turned out just fine.
photo 4 of 17
Amanda smiles at the thought of lentil soup with sausages for lunch.
photo 5 of 17
The sausages nestle happily in the pan. You cook them through over low heat before slicing and browning them.
photo 6 of 17
Rinsing the lentils ensures you get rid of any grit.
photo 7 of 17
photo 8 of 17
The carrots look almost neon orange in this picture.
photo 9 of 17
And the spinach looks ultra green. The fresh vegetables add vibrancy to the soup and keep it from being heavy.
photo 10 of 17
photo 11 of 17
The sausage is nice and browned.
photo 12 of 17
Onions, garlic, red wine and bay leaves make up the fragrant base.
photo 13 of 17
photo 14 of 17
photo 15 of 17
photo 16 of 17
The spinach is the last thing to go in -- you should serve the soup as soon as possible so you don't sacrifice the lovely green color.
photo 17 of 17
Contest Slideshow
Your Best Recipe for Beans
photo 1 of 15
photo 2 of 15
Marie Viljoen starts off her beans with lots of scallions.
photo 3 of 15
Amanda shows off her new Japanese knife, a great Christmas present from her brother-in-law Scott!
photo 4 of 15
The knife's first victims: scallion roots.
photo 5 of 15
And Merrill shows off her engagement ring -- woo-hoo! Oh, and she cuts the pancetta into "rashers" which we determined to mean thin little strips of pancetta.
photo 6 of 15
See....
photo 7 of 15
Still cutting scallions.
photo 8 of 15
Interestingly, the parsley goes in the pan early.
photo 9 of 15
Anchos, awaiting their hot water bath.
photo 10 of 15
photo 11 of 15
photo 12 of 15
After the scallions and pancetta are cooked, we added the red kidney beans, broth, anchos and parsley.
photo 13 of 15
And then let them simmer away.
photo 14 of 15
When the beans were almost tender, we poured in some red wine vinegar and red wine and let them finish up the cooking.
photo 15 of 15
All Entries
-
Split and Black Eyed Pea Potage with Garlic...
added by leslieb310
over 3 years ago -
Red Beans Pasionaria and Durutti Column...
added by pierino
over 3 years ago -
Lentils and Chard
added by lastnightsdinner
over 3 years ago -
Lentil Soup with dry sherry and balsamic...
added by Jennifer Ann
over 3 years ago -
"Bonne Année" Lentil Soup for New Year's
added by Allison Cay Parker
over 3 years ago -
Barbecue Lentils
added by SmallKitchCara
over 3 years ago -
Rustic Cannellini and Chickpea Pottage
added by The Internet Cooking Princess
over 3 years ago -
Chickpea, Lentil and Red Kidney Beans in...
added by Goldilocks
over 3 years ago -
Borrachos
added by lastnightsdinner
over 3 years ago
