Serves 5-6 as a main dish, 7-8 as a side
This recipe lends itself to personalization. You can add corn instead of — or in addition to — the peas, or use a mixture of peas and carrots. Use spicy salsa if you like. If you prefer a very saucy dish, add more tomato sauce. You can even experiment with different types of beans.
To prepare the beans, clean and rinse one cup of dry white beans. Soak in a large bowl, covering with water by a few inches. Leave overnight. (Soaking shortens cooking time and makes the beans more digestible.) Drain. Transfer to a small pot. Cover with three cups water, bring to a boil, and cook for 45 minutes or until almost soft. Drain. Use one and a half cups for this recipe (one cup dry beans yields approximately two and a half cups cooked), and freeze the rest in small ziplock bags for adding to vegetable soup, cholent, etc. You’ll be one step ahead!
Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger