Royal Corona Beans with Sage-Parsley Salsa Verde
In the kitchen Ingredient Spotlight Vegetarian>Vegan
My cooking seems to go through "periods". I had my High Mexican period, my Italian phase, my Hippy Love Child has never quite left but now I seem to be in super simple mode. I keep wanting to strip things down to see how basic they can be, which might be a reaction to the news or popular culture. Books like Cucina Povera and An Everlasting Meal are certainly inspiration. My hunch is that becoming a better cook and making better friends with good ingredients are the main reason and I apologize in advance if that sounds a little pretentious. This was a favorite dish this week. I cooked the Royal Coronas with just a little salt and a bay leaf. In my mortar, I smashed half a clove of garlic with some salt to make a paste. You could use more garlic but you might want to roast it first and plan on spending a lot of time alone. Then I added chopped parsely and sage (3:1 ratio) and then drizzled in enough olive oil to make a sauce. A spoonful of lemon juice was the kicker. I drizzled the sauce over the cooked beans. The beans were big and creamy and the sauce was sharp and intense and I thought it was good enough to do again and again.