FRANK STITT'S BUTTER BEANS
Make and share this Frank Stitt's Butter Beans recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine the water, onion, herbs, and salt in a medium saucepan; bring to a boil.
- Decrease heat to a simmer and cook gently for 15 minutes.
- Add in beans; adjust the heat to maintain a simmer, and cook until the beans are just tender, 15-20 minutes.
- Taste for seasoning, and add salt if necessary.
- Remove the pan from heat and let the beans rest in their liquid for 10 minutes.
- Serve sprinkled with herbs and drizzled with olive oil; finish with cracked black pepper.
FRANK STITT'S CHICKEN STOCK
Use this chicken stock to make Butter Bean-and-Mint Pilaf from chef Frank Stitt's "Bottega Favorita" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 6 quarts
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Place chicken bones in a roasting pan, drizzle with the oil, and toss to coat. Transfer roasting pan to oven and roast, 15 to 20 minutes, until lightly colored.
- Add onions, carrots, celery, mushrooms, if desired, and garlic; roast, turning chicken and vegetables occasionally, until bones are golden brown, about 30 minutes more.
- Transfer bones and vegetables to a large stockpot and add 40 cups cold water. Pour off any excess fat from roasting pan. Add a splash of water to pan and scrape up browned bits from the bottom and into the stockpot. Bring to a simmer over medium-high heat.
- Skim fat that has risen to the surface and reduce heat to low. Place thyme, parsley, and bay leaf in a piece of cheesecloth; tie with kitchen twine to enclose. Add cheesecloth packet to stock, along with salt and peppercorns. Simmer gently for 2 to 3 hours, skimming occasionally and adding more water as necessary to keep bones covered.
- Prepare an ice-water bath; set aside. Strain stock through a colander into a large container. Let bones and vegetables drain thoroughly before discarding. Strain stock again through a fine-mesh or cheesecloth-lined strainer into a container set in the ice-water bath. Let cool, stirring occasionally.
- Cover stock and transfer to refrigerator. When stock has chilled, remove any fat from surface.
BUTTER BEAN-AND-MINT PILAF
Pair this tasty bean-and-mint pilaf with chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Fill a small saucepan two-thirds full with water, and bring to a boil over high heat. Add 1/2 teaspoon salt, 1 sprig of thyme, 2 bay leaves, and shell beans. Bring to a simmer, and then reduce heat slightly. Cook until beans are tender, about 25 minutes. Let cool in cooking liquid. Drain, reserving some of the cooking liquid.
- Bring stock to a simmer in a small saucepan over medium-high heat.
- Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add onion, carrot, and celery; cook, stirring, until slightly softened, 3 to 4 minutes. Add remaining 2 sprigs thyme, bay leaf, mint, and rice; stir to coat.
- Add simmering stock mixture to rice mixture and stir. Cover, reduce heat to low, and cook until rice is tender, 16 to 18 minutes. Transfer mixture to a large bowl; loosely cover to keep warm.
- Place the beans, remaining tablespoon butter, and 2 tablespoons cooking liquid inside a small saucepan set over medium-low heat. Cook until warmed through. Tear mint leaves and add to beans; season with salt and pepper. Fold bean mixture into rice mixture and serve immediately, drizzled with mint oil if desired.
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