Nothing At All Boring About This Pot of Beans.
Brothy beans. I just love the sound of that. Good beans in a really good broth. That’s all there is to it. And yet, it can be so boring if some care isn’t put into making it. Let’s start with the beans. I thought it would be more interesting to have more than one kind. I used Rancho Gordo’s Royal Coronas and their San Franciscano beans. Knowing these would not cook in the same amount of time I soaked them in salted water separately overnight.
The next day I drained them and added chicken stock and fresh thyme sprigs to each pot. I started them on the stovetop and then popped them in a 300° oven until they were nice and tender. As I mentioned, I knew these wouldn’t cook in the same amount of time. The size of the bean was no indicator of how long these would take. The huge Royal Coronas took less than half the time of the much smaller San Franciscanos.
I let them sit until I was ready to eat, which was a few hours later. At that time I combined them and added the juice of one orange and an ounce of ‘ndu ja *, that delicious spreadable salami-type ingredient. ‘Nduja is so powerfully flavored it only took that small amount for it to fully flavor the whole pot of beans. I keep it in my freezer and cut off a chunk when I need it for a recipe.
I then stirred in a half cup of heavy cream, let it get good and hot and served it up with a good drizzle of olive oil, chopped parsley and orange zest. I recommend using at least a couple different types of beans to keep it interesting. In this case the large Royal Coronas are extremely creamy and the smaller San Franciscanos have a meatier texture. Both of them took extremely well to the flavorings and couldn’t have been more satisfying. This is by far my favorite pot of brothy beans I’ve ever made. We all loved it.