When fashion designer, Marcia Patmos, told us that she had an impromptu dinner party centered entirely on our Organic White Runner Beans and some veggies she had on hand, we knew we'd have to share her "kitchen sink" recipe. Invite some friends over, crack open a bottle of Bordeaux, and serve up the recipe shared below, M.Patmos style.
Follow Marcia's story, here.
Ingredients
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Brothy Beans
- Olive oil, 2 tablespoons
- Garlic - 3 cloves, minced
- Herbs (Sage, rosemary, bay leaf)
- Celery - several stalks, including greens, chopped
- White runner beans (or any mild bean)
- Kabocha Squash, seeds removed and cubed (no skin)
- Potato, peeled and cubed
- Fennel - almost a full bulb, plus spriggy tops, chopped
- Parsley - one bunch, chopped
- Salt
- Purified water or zero-waste vegetable broth (keep scraps during the week and make a broth)
- Miso Paste - 1 tablespoon
- Optional:
- Leftover cheese rind - Aged Gouda or Parmesan
- Splash of leftover Rose Wine (or white)
Sauteed Greens
- Olive oil
- Assorted leafy greens - Kale, swiss chard, mustard greens - washed and roughly chopped
- Juice of 1/2 lemon
- Flaky sea salt
Steps
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1.
Soak beans overnight. Rinse and drain the next day. Then saute garlic with herbs in olive oil. Cook until fragrant. Add celery, beans, broth, cheese rind (if using). Bring to a boil, then reduce heat to a simmer and cook for 40 minutes or so. Then add the fennel, potato, and squash and cook for another 40 minutes.
2.
Once the vegetables and beans are tender, start cooking the greens. Heat some olive oil in a saute pan and add the cut and washed leafy greens. Saute until wilted. Then add the lemon juice and some flaky sea salt.
Plate the beans and greens together. Serve with sourdough bread.