Legumes

New York Times columnist Mark Bittman loves cooking legumes for winter. He cooks them with dried or fresh beans. Mark's favorite flavorings for legumes are garlic, butter, olive oil, butter, soy sauce, chiles, mushrooms, cheese, and greens. Bittman is the author of the recently published How To Cook Everything Vegetarian as well as the wildly popular How To Cook Everything.

White Beans, Tuscan Style

(Courtesy of Mark Bittman’s How to Cook Everything Vegetarian)

Makes 6 to 8 servings

1. Put the beans in a large pot with water to cover. Turn the heat to high and bring to a boil. Add the sage and turn the heat down so the beans bubble steadily but not violently. Cover loosely.

2. Cook, stirring occasionally, until the beans begin to soften; add a good sprinkling of salt and pepper. Continue to cook until the beans are very tender; add water if the beans dry out.

3. Drain the cooking liquid if necessary, then add the garlic. Taste and adjust the seasoning, stir in the olive oil, and serve.

Flageolets, French Style

(Courtesy of Mark Bittman’s How to Cook Everything Vegetarian)

Makes 4 servings

8 ozs dried flageolets, washed, picked over, and soaked if you like

1 medium onion, unpeeled

1 bay leaf

1 clove

1 carrot, cut into chunks

4 sprigs fresh thyme or ½ teaspoon dried

Salt and freshly ground black pepper

2 Tablespoons butter

1 Tablespoon minced shallot

1 cup cream, preferably not ultra-pasteurized

Chopped parsley leaves for garnish

2. Cut a slit in the onion and insert the bay leaf; insert the clove into the onion as well and put the onion in the pot. Add the carrot and thyme. Turn the heat down so the beans bubble gently and cover loosely.

3. When the beans begin to soften, after about 30 minutes, season with salt and pepper. Continue to cook, stirring occasionally, until the beans are tender but still intact, about 45 minutes; add water if necessary.

4. Drain the beans and discard the onion and carrot. Put the butter and shallot in a deep skillet large enough to hold the beans. Turn the heat to medium and cook, stirring occasionally, until the shallot softens, about 5 minutes. Add the cream and the beans and continue to cook, stirring, until the beans are hot and have absorbed some of the cream, about 10 minutes. Taste and adjust the seasoning, garnish, and serve.