beans.md

gistfile1.txt

- Ingredients:
  - 1 pound of dry Royal Corona beans (or other big beans)
  - 1 whole onion - diced
  - 1 whole preserved lemon - seeded and diced
  - 8(ish) cloves of garlic
  - 1 tsp salt
  - 1/4 tsp thyme (optional)
  - 1/2 to 1 (ish) cup of olive oil
  
- Instructions:
  - Cook and drain beans (I like to soak them for a few hours, then cook them in a pressure cooker with rosemary, thyme, and dried shiitake -- then for the last 30 minutes of cooking, cook with the lid off, add a tsp of salt, and some koji for flavor.) Save the broth for soups later.
  - Pre-heat the oven to 400
  - Mix the beans on a baking sheet with the onion, lemon, garlic, thyme, salt, and olive oil. The olive oil will feel like an excessive amount.
  - Bake in the oven at 400 or 415 for 30-45 minutes. It's almost impossible to over-cook this dish. You just don't want to burn anything. You can take the beans out 15 minutes before it's done and mix them up to get the browning to be more evenly distributed. Ideally, everything is bubbly, crispy, and nicely browned.
  
Inspired by this original recipe: 
https://welcometowondervalley.com/recipes/smoky-confitd-beans-with-olives

Seems to be offline, so you can also find it here
https://web.archive.org/web/20230605135412/https://welcometowondervalley.com/recipes/smoky-confitd-beans-with-olives

Or if you don't like the wrapping:

• Ingredients:

  • 1 pound of dry Royal Corona beans (or other big beans)
  • 1 whole onion - diced
  • 1 whole preserved lemon - seeded and diced
  • 8(ish) cloves of garlic
  • 1 tsp salt
  • 1/4 tsp thyme (optional)
  • 1/2 to 1 (ish) cup of olive oil

• Instructions:

• Cook and drain beans (I like to soak them for a few hours, then cook
  them in a pressure cooker with rosemary, thyme, and dried shiitake. Then,
  for the last 30 minutes of cooking, cook with the lid off, add a tsp of salt,
  and some koji for flavor.) Save the broth for soups later.

• Pre-heat the oven to 400

• Mix the beans on a baking sheet with the onion, lemon, garlic, thyme,
  salt, and olive oil. The olive oil will feel like an excessive amount.

• Bake in the oven at 400 or 415 for 30-45 minutes. It's almost impossible
  to over-cook this dish. You just don't want to burn anything. You can take
  the beans out 15 minutes before it's done and mix them up to get the
  browning to be more evenly distributed. Ideally, everything is bubbly, crispy,
  and nicely browned.

Inspired by this original recipe:
https://welcometowondervalley.com/recipes/smoky-confitd-beans-with-olives

Seems to be offline, so you can also find it here
https://web.archive.org/web/20230605135412/https://welcometowondervalley.com/recipes/smoky-confitd-beans-with-olives