greens + bean pot licker

Bean pot liquor is the extremely sumptuous and fortifying liquid left after cooking a pot of beans. When I first heard the phrase, I just assumed it was spelled “pot licker,” thinking that it was a delightful way to describe something so delicious you just couldn’t be stopped from licking the pot. Turns out if you put “pot licker” on a menu (or maybe in a book), some people will send you terse emails noting the misspellings and calling you a dummy. Sticks and stones, I still think the turn of phrase is funny (and true). Should you disagree, my email is potlickerlover@gmail.com. I look forward to hearing from you. I tend to love greens and broccolini cooked just enough that it doesn’t feel raw but is still a bit crisp. Not here. My friend Erin Stanley turned me on to cooking broccolini with some pasta cooking water until it is just about to fall apart. Swap pot liquor for pasta water and here we are. Feel free to add some pork or anchovy if you like, but honestly, I don’t anymore.

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Step 1

In a large frying or sauté pan, heat 2 big glugs of olive oil over medium heat. Add the onions and garlic with a big pinch of salt and sweat until soft, 7 minutes or so. Add the broccolini and hearty greens and toss to coat.

Step 2

Add the beans and their pot liquor. Increase the heat to high to bring to a boil, then lower to a low simmer and cook, uncovered, until the broccolini and greens are just about to fall apart, 15 to 20 minutes. If it starts to get dry along the way, add a bit of water.

Step 3

Add the vinegar if the dish needs a bit of pep.

Step 4

Serve with bread to soak up the liquid and several gratings of any hard cheese, if you like.