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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.