Marinated Beans with Sun-Dried Tomatoes

Card-carrying member of the Rancho Gordo Bean Club that I am, I always have a tantalizing array of dried beans on hand. And second only to serving them in a little pool of their broth with a drizzle of olive oil, there doesn’t come a simpler way to showcase special beans than marinating them. Paired with rehydrated sun-dried tomatoes, a dose of vinegar, and a few dried spices, beans really show their range—going from nutrient-powerhouse comfort food to elegant little antipasti. The marinated beans can function as a dip, scooped into lettuce cups or with chips; as an easy topping for grilled toasts or sturdy crackers; or as a salad either on its own or stretched with diced avocado, ripe tomatoes, and/or a few handfuls of leafy herbs or tender salad greens. And while I like brown beans here, meaning those that are pinto-adjacent, any medium-sized bean that holds its shape well after cooking will do. Makes about 1½ cups

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the sun-dried tomatoes in a heat-safe bowl and cover with boiling water. Let stand until softened, 10 to 15 minutes or more. Then drain and slice the tomatoes into thin strips.

Step 2

In a medium skillet, warm the olive oil, garlic, and pepper flakes over low heat. Cook gently, until the garlic is softened and becoming translucent. Add the sun-dried tomatoes and cook for a few minutes more, allowing them to mingle with the garlic and chilies, followed by the beans, including a bit of the bean broth if using home-cooked beans. Raise the heat slightly and leave over the heat until the beans are warmed through, 5 to 10 minutes (avoid bringing the mixture to a simmer, which might cause some of the beans to break). Stir in the vinegar and a few grinds of pepper, as well as salt to taste.

Step 3

Remove from the heat and transfer the entire contents of the skillet to a jar or other heat-safe container to cool. Allow to marinate for at least a few hours before serving, or once cooled, seal with a lid and store in the refrigerator for up to a week—over time the flavors will become more pronounced. Bring them back to room temperature before serving. Garnish with a sprinkle of fresh chopped herbs.

Step 4

To Cook Beans in an Electric Pressure Cooker: Soak 1 cup dried beans in plenty of water overnight. Drain and transfer to the bowl of an electric pressure cooker. Cover with water by about 2 inches, then add 1 teaspoon salt, and any aromatics you please (2 to 3 tablespoons olive oil, bay leaves, a square of kombu, half of an onion, 2 to 3 smashed garlic cloves, a dried whole chili, etc.). Seal the lid and close the pressure valve, then cook the beans on high pressure for 18 minutes. Allow the pressure to release naturally, or for at least 15 minutes, then check doneness. Every batch of beans has a different cooking time, and while there is nothing good at all about undercooked beans, it can be easy to overcook them in the pressure cooker; if they’re not tender, cook again on high pressure for 5 to 10 minutes, again allowing the pressure to release naturally or for at least 15 minutes.

Step 5

To Cook Beans on the Stovetop: Soak 1 cup of dried beans in plenty of water overnight. Drain and transfer to a pot or medium saucepan. Cover with water by about 2 inches, then add 1 teaspoon salt, and any aromatics you please (2 to 3 tablespoons olive oil, bay leaves, a square of kombu, half of an onion, 2 to 3 smashed garlic cloves, a dried whole chili, etc.). Bring to a boil, then reduce the heat to a gentle simmer, partially cover the pan, and cook them until tender. Start checking for doneness after 30 minutes, though they may cook for up to 90 minutes, and continue sampling until tender. You may need to add additional water to keep the beans submerged.