White Beans and Carrots
When I was in the southwest of France in mid-October, the farmers’ markets had an abundance of large dried white beans. These lima beans, which came to Spain from the New World, have now become an integral part of the Old World’s cuisine. Before the discovery of the Americas, only fava beans, chickpeas, and lentils were to be had. My cousin Richard Moos’s wife, Hélène, cooked her white beans with carrots in goose fat rather than lard. The day before, I had eaten the same combination in a soup at a farm nearby. Either way, this is a great fall dish.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Cover the beans with cold water, and soak overnight. Drain the beans, put them in a large pot, and cover them with fresh cold water. Bring to a boil, and cook them for 5 minutes, then skim any foam that may have accumulated, and drain them in a colander.
Step 2
In the same pot, sauté the onion and the carrots in the vegetable oil or goose or duck fat until the onion is translucent. Add the beans and about 8 cups water, or enough to cover the beans by 3 inches. Bring to a boil, and add salt and freshly ground pepper to taste. Lower the heat, and simmer, covered, for 1 hour, or until the beans are soft. Adjust the seasoning, and garnish with the parsley. Serve drained as a vegetable, or with the cooking liquid as a soup. If serving as a soup, you can also purée it in batches in a blender or food processor fitted with a steel blade.
