Yellow Eye Beans With Garlicky Salsa Verde
Cotija Cheese
In a pot, these Rancho Gordo Heirloom Beans were covered with about 2 inches of water and soaked for 4 hours, a bay leaf was added, brought to a boil, then simmered for around 2 hours until the dense and creamy beans were tender. Salt to taste.
To a good amount of olive oil add chopped garlic. Heat until the garlic is fragrant but not browned, add salsa verde (hot or mild depending on your taste). Then add the cooked Yellow Eye Heirloom Beans and heat through. This recipe of beans with olive oil, garlic and salsa verde was inspired by Nancy Silverton in her cookbook, A Twist of the Wrist. Served here with an extra dollop of salsa verde and grated cotija atop the beans. Cotija cheese is a hard cow’s milk cheese named after the town of Cotija, Mexico where it originated. This cheese is delicious grated over warm beans.
I am sending this side dish of Yellow Eye Beans with Garlicky Salsa Verde over to my blogger friend Simona of Briciole, as she is hosting Susan The Well-Seasoned Cook’s, Legume Love Affair Event for November. Are you a bean aficionado? Make sure to check out Legume Love!
On my drive home from work yesterday, I just had to stop and take some photos as the sun was setting. Most of the smoke and ash from the fires has blown away. On Saturday, there was a fire right here on the Palos Verdes Peninsula. Thankfully this one was extinguished quickly with no major damage.
My heart goes out to all Southern Californians who lost their homes in the recent wildfires.
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Love your header photo. Quite romantic!
Such beautiful sunsets…we’re all bracing ourselves here for the onslaught of the dry summer heat and, naturally, the fires that accompany it.
Those beans look gorgeous. I would love to get my hands on some Rancho Gordo products. Alas, our customs laws are incredibly strict…still, I can admire yours, no?
Beans are so delicious and so healthy at that!
Since I moved to Vienna, I have gotten to know what they call here “Käferbohne” (I checked Wikipedia, apparently scarlett runner beans, phaseolus coccineus is their latin name). These are huge beans, of a beautiful eggplant color, and they taste almost sweet, reminiscent of chestnuts. Have you ever cooked with them? Austrians like to boil them and prepare a salad, with onions and Styrian pumpkin seed oil.
The beans sound great.
This fire was the worst! So many people lost their home. We were not evacuated but I was mentally preparing. We are very very close and have been evacuated twice before. This time my parents, who had my daughter for the afternoon, could not get up here and she had to stay all night. Which was fun for her so not a big deal.
Dear Lori
The preprations is great..its a process,looking at the ingredients and you have made it nicely. The yellow eye beans looks a great recipe and it was nice to know that Nancy Silverton’s book ‘A Twist of the Wrist’ was your source of inspiration.Nice pictures, as usual.