I made these stewed beans a few months ago when I was Guest Chef at Old Ironsides–I have all of the recipes for you from that night but I left for Hawaii the next day and I kind of forgot about them. I was just looking through my photos and came across these–it reminded me both that I had forgotten to post about them and just how darn good they tasted. And how the leftovers tasted better the next morning for breakfast.
I made a more standard recipe using bacon fat to sauté my garlic and onion, and chicken stock to stew the beans in, but also made a vegetarian version since I knew there would be at least a few people at the event who were vegetarian. While I admit to liking the chicken stock version better, the veggie version was also very tasty.
Is there anything better-smelling than onions and garlic, sautéing in butter or bacon fat? I’m not convinced that there is.
Granted, I was making a ton of beans, as you can see. You don’t have to make that many. But I encourage you to go ahead and make a lot. Because they do take a long time to cook, and they taste really good the next day, and the day after that. I never get sick of them. I just put them in Tupperware and eat them for lunch at work.
Depending on your proclivities, add the liquid of your choice.
Add all the tomatoes, a bunch of salt, pepper and chili flakes. Cover and cook on medium low. For hours. Till they are tender. It literally seems like forever. But so worth it.