Recipe courtesy of Chef Cosmo Goss, Chicago, IL
Ingredients
- 2 tablespoons olive oil
- 1 bay leaf (toasted)
- 1 sprig rosemary
- 2 chile de arbol
- 2 chile de arbol
- 1 teaspoon chili flakes
- 2 teaspoons thyme (chopped)
- 1/2 white onion (sliced)
- 5 cloves garlic (slivered)
- 3 cups fresh cranberry beans (or rehydrated dry beans)
- 4 cups pork stock (or chicken stock)
- 1 brussels sprouts
- 1 brussels sprouts
- 2 cabbage leaves
- salt
- pepper
- 2 tablespoons sherry vinegar (aged 25 years)
Directions
- In a large saucepot, heat olive oil over medium heat. Add the bay leaf, rosemary, chiles, and thyme. Bloom them in the oil for a few minutes before adding the sliced onions and garlic. Stir the mixture continuously until the onions are tender and translucent, approximately 5 to 7 minutes, then add the beans, stock, and Brussels sprouts or cabbage leaves, if using. Allow the liquid to come to a simmer and reduce the heat so that it is just under a simmer. Let the beans cook for about 45 minutes, stirring occasionally and making sure that the pot does not simmer or boil in order to prevent the beans from overcooking or breaking apart.
- Once the beans are tender and creamy all the way through, remove them from the stove and season them with salt, pepper and sherry vinegar. Do not be tempted to season them sooner – this can make the beans tough.
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