Mayocoba Beans with Broccoli Raab (Rapini)

February 24, 2007

Mayocoba Beans with Broccoli Raab (Rapini)

Lisa Janz, TCSA

1 lb dried beans
3 garlic cloves, smashed
1 bay leaf
1 dried red chile pepper
7 sage leafs
5 tblsp extra virgin olive oil
1 bunch of broccoli raab greens
1/2 tsp oregano
freshly ground pepper
hot red pepper flakes

1. Paula Wolfert suggests using filtered water with beans if tap water is heavly chlorinated. With Tucson water, the beans do have a much better flavour and texture when filtered water is used. Soak beans overnight. Cook beans in a non-reactive, oven-proof dish with garlic, bay, red chile pepper, sage, 1 tsp salt, and 4 tblsp olive oil. Cover everything with water 1 inch water. Cover with foil and top with a lid. Put in oven and then set oven to 450 degrees.
Bake for 30 minutes. Reduce heat to 225 degrees and back for 1 1/2 hours more. Discard leaves and pepper.

2. Shred greens and place in high-sided skillet with remaining olive oil, oregano, salt, pepper, and pepper flakes. Cook and stir for about 5 minutes until greens are wilted and shiny. Transfer beans to pan a few at a time and
mash to a purée. Dilute with water to make the beans creamy and cook for another 10 minutes. Season to taste with salt and pepper.

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