Yellow Indian Woman Beans with Lemon and Dill
It's been a while since I posted a recipe using the beans from my Rancho Gordo shopping spree. This recipe is perfect for spring, with the flavors of lemon and dill that reflect the lightness and freshness of the season. The beans themselves are mild and creamy, and maintain a firm texture in the lemony broth. The dried beans are a beautiful dark yellow, and when cooked, they mellow to various shades of rich brown. And don't they have a fabulous name? Cannellini beans would make an excellent alternative.
The first time I made these beans, I added more lemon than this recipe now calls for. The children found it a bit too strong, so when I made it again, I toned it down a touch. I recommend serving the beans with an extra wedge of lemon and sprinkle of dill, at least for the adults.
We served these beans on a piece of toasted crusty sourdough bread for that classic combination of beans and toast. The bread absorbs the broth from the beans and at the end, you have a few delicious bites of bread that have the intense flavor of the dish.
With warm weather finally here, we ate these beans outside on the porch that has waited far too long for us to return. We're back!
Yellow Indian Woman Beans with Lemon and Dill
Serves 6
10 minutes preparation time, plus time for soaking the beans
40 minutes cooking time
1 pound dried Yellow Indian Woman Beans or cannellini beans
2 tablespoons butter
1 tablespoon olive oil
1 large onion
zest of 1 lemon, plus wedges for serving
1/2 cup (or more) chopped dill, divided
2 teaspoons salt (or more to taste)
2 small tomatoes, diced
Soak the beans overnight or quick soak them. Although the Yellow Indian Woman Beans are dried, they are fresher than those on the grocery store shelf and so will take less time to cook, so if you have not soaked them, you can just bring them to a boil and let them simmer about an hour before you begin the recipe. This would also work for cannellini beans, but they will take more time, I'd say about an extra hour.
Heat the butter and olive oil in a large saute pan. Add the onion and saute until the onion is soft, 7 to 8 minutes. Add the beans with their water, the lemon zest, half of the dill, and the salt. Let the bean mixture simmer until the beans are quite soft, approximately 30 minutes. Mash some of the beans against the side of the pot. Just before serving, add the rest of the dill and the tomatoes and stir just until the tomatoes are warm. Taste the beans and adjust the flavors to your liking, adding more dill, salt, or a few squirts of lemon juice. Serve over toast with a lemon wedge and a sprinkle of chopped dill for those who want a little extra.
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