Recipe, Seasonal, Spring
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Citrus Braised Beans, Ramps, Tomatoes, and Olives

You wouldn’t believe me if I told you someone else ate the whole pot of beans before I could even fully enjoy a bowl of them. Well, they did. The day that I was recipe developing, I took photographs of the wildly Spring contents, then ran out to Brooklyn to spend some time with Danny, thinking there’d be enough for me to try when I return. (It serves 4 people, people!) How wrong was I. I received a text: “they were delicious! I finished them off with a baguette.” Ha! There’s a serving suggestion for you, am I right?

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And so I made it again the next day, each spoonful creating a sigh, hiding in my room with the pot til I was ready to share.

The heirloom beans are called Jacob’s Cattle Beans. And I love them.

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I eyed their small and spotted bodies at a farmstand at Union Square, where I also bought everything else that wound up in this recipe. Ramps. Tomatoes. Olives. Garlic. Dill. As usual, I had no idea they’d be coming together. Every time I make beans, I “beanstorm” (as Dan calls it) the day before, but shrug off everything I stormed on about. So to get things moving along in the morning, I simmer them in a pot til I remember that, yes, I have ramps, tomatoes, olives, garlic, and dill. How would this taste if they all got together? Perhaps a little too good. Perhaps good enough to eat…a whole pot’s worth? With a baguette. Don’t forget the baguette.

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for the beans (simmer for about 15 minutes, drain, discard everything but the beans)
– 1 cup small variety dried beans, soaked over night
– 2 sprigs tarragon (or other herb)
– 1 clove garlic, smashed
– bay leaf
– shallot

And then it’s time to create hands-off magic

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braising time
– olive oil, enough to coat pan
– 1 long strip of lemon zest
– 1 strip of orange zest
– 5 cloves garlic, peels on
– 1 small bunch ramps, halved lengthwise through the bulb
– 1 pint colorful small variety tomatoes
– about 8-10 castelvetrano olives, pitted
– the beans
– parmesan rind
– 1 cup beef/chicken/veggie stock (enough to cover a quarter of the way up)
– 1/2 tsp aleppo pepper or other red dried pepper
– salt and pepper, to taste
– dill, for serving (optional)

Preheat your oven to 400 degrees.

On the stove-top and in a dutch oven, heat the olive oil and saute your lemon and orange peels, and garlic cloves, for a couple of minutes. Then add everything else! Put it in the oven, uncovered, for about 30 minutes, or until the tomatoes have slightly browned and are almost ready to burst. Juices will reduce, but not too much. You’ll want to sop up every drop that’s left.

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As for the garlic? They should be buttery at this point. Squeeze a clove out of it’s peel and spread it, like butter, on a piece of bread. I promise they are in there for a reason (not just to create a beautiful broth).

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