Baked Runner Beans with Lemon and Rosemary

comments (0) January 27th, 2009

Pin It

thumbs up 1 user recommends

Click To Enlarge Photo: Scott Phillips

1 cup dried runner beans (2-1/2 cups cooked)
1 large garlic clove, minced
1 Tbs. olive oil plus extra for serving
2 sparse 4-inch sprigs of rosemary, or 1/2 tsp. dried
1 lemon
Simmering water
Salt and freshly ground pepper

4 servings

Soak the beans overnight in 8 cups of water. Or quick soak by bringing the beans and 8 cups of water to a boil in a large pot. Boil for 1 minute. Remove from the heat and set aside for 1 hour. Pour off the soaking water.

Preheat the oven to 325°F. Place the drained beans into a 1-quart baking dish. Stir in the garlic, olive oil, and rosemary. Cut the lemon into quarters and reserve 3 quarters for the garnish. Remove the seeds from the remaining quarter and lightly score its rind with a sharp knife. Squeeze the juice into the beans and stir well; then add the entire quarter.

Add enough of the simmering water to cover the beans and bake, partially covered, 2 hours, or until tender. Check the water level after 1-1⁄2 hours, and add more water to barely cover if necessary.

To serve, drizzle a little olive oil over the top, if desired, to add some gloss. Season with salt and pepper. Slice the remaining 3 lemon quarters into wedges and add them as garnish. Serve warm or at room temperature.

Recipe by Ashley Miller
(adapted from the author's Bean Harvest Cookbook)

posted in: beans, side dish