MIX-AND-MATCH BROTHY BEANS

Mix-and-Match Brothy Beans image

Provided by Food Network Kitchen

Time 9h50m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound dried beans, such as black, pinto, cannellini, kidney, cranberry or navy beans, black eyed peas or chickpeas
1/4 cup extra-virgin olive oil
One 4-ounce piece smoked meat, such as slab bacon, pancetta, smoked ham, kielbasa or andouille, cut into 1/2-inch chunks, optional
1 medium white onion, finely chopped
1 cup finely chopped vegetables, such as carrot, celery, bell pepper and/or plum tomatoes
2 fresh or dried bay leaves
3 sprigs woody herbs, such as thyme, rosemary or sage, optional
Kosher salt
1/4 cup fresh herbs, such as parsley, chives, basil or cilantro, coarsely chopped
2 tablespoons tomato paste
2 tablespoons jarred sofrito
2 tablespoons adobo sauce from canned chipotles
1 tablespoon finely chopped garlic
1 tablespoon finely chopped jalapeno

Steps:

For the brothy beans: Put the beans in a large bowl with cold water to cover by 2 inches. Soak in the refrigerator at least 8 hours and up to 12 hours.
Drain and rinse the beans. Heat 2 tablespoons of the olive oil in a medium Dutch oven over medium heat. Add the smoked meat if using and cook, stirring occasionally, until crisped, 3 to 5 minutes. Add the onion and other chopped vegetables. Cook, stirring occasionally, until just softened, about 3 minutes.
For the aromatics: Add the aromatics of your choice (use up to 3) and cook, stirring, until sizzling, about 1 minute.
Add the beans and bay leaves along with cold water to cover by about 2 inches (8 to 9 cups). Submerge the woody herb sprigs in the water if using. Bring to a simmer, partially cover the pot with the lid and cook until the beans are very tender, 1 hour 15 minutes to 1 hour 30 minutes, depending on the type of bean.
To serve, remove and discard the bay leaves and herb sprigs. Stir in the remaining 2 tablespoons olive oil. Season with 1 1/2 to 2 teaspoons according to your taste. Stir in the fresh herbs.
Italian: Follow the recipe using cannellini beans, pancetta, celery, carrots, garlic, rosemary and parsley.
Latin: Follow the recipe using black beans, ham, bell pepper, tomato, sofrito, jalapeno and cilantro.
Cajun: Follow the recipe using black eyed peas, andouille, celery, bell pepper, tomato paste, thyme and chives.
Tex-Mex: Follow the recipe using pinto beans, celery, carrot, garlic, adobo sauce and cilantro.