For Ed over at The Slow Cook: Alubias Blancas
Especially for Ed, over at The Slow Cook, here is a photo from last Saturday’s mercado in San Sebastian (Donastia in Basque), Spain. The Basque folks revere this beautiful white bean, alubias blancas, and sell them prepackaged with a single fresh tomato and a single medium size light green pepper. The light green pepper looks somewhat like a Cubanelle. My Spanish is poor-I read it fairly well, but am challenged to speak it-but here is what I was able to learn from the kind and gracious vendor:
You put two cups of the fresh white beans in a pot of water with just about a cup of water. Add the tomato, chopped. Add the chili, chopped. Season with salt and pepper and maybe a splash of olive oil. When you use the fresh beans, the dish will be ready in about an hour. If you are using the dried beans, as I am today……it will take a little longer. No mention of onion. She did stress the importance of “just watching the beans until they are perfect.” Can do.
How’s this for slow cooking (as you’re traveling and all!)
http://www.dailyyonder.com/sunday-dinner-hansens-high-throttle-whiting
Good wishes,
Julie