Peter Hoffman's Red Beans
NYC chef Peter Hoffman was our guest chef at the October 2011 Tale of Two Farms. A proponent of eating in season, he made a fabulous dish of red beans topped with a salsa made with herbs growing on the farm. It was exceptionally good and very easy to make. I asked him to share the recipe.
Ingredients
- 1 carrot, diced
- 1 celery rib, diced
- 1 cup red beans
- 1/2 yellow onion, diced
- 1 sprig thyme
- 1/4 cup olive oil
Instructions
Place the bean in a 5 or 6 quart pot and add enough water to cover 1 inch deep. Soak overnight. The next day add the celery, onion, carrot and a sprig of thyme plus 1/4 cup olive oil.
Bring to a boil, reduce heat and simmer for an hour or until beans are fork-tender and flavorful. Add salt to taste when they are mid-way done.
Serve topped with fresh herb salsa.
Notes
Time to prepare: 20 minutes.
This recipe is vegetarian.
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