Hide the cheese

Never miss a recipe!



HOME

ABOUT

Search

Recent Posts

  • Fig, Lemon, and Thyme Jam
  • Weekend Snapshots: Nelson Rocks, West Virginia
  • Potato and Dill Frittata
  • Chloe's 9th Birthday
  • Cherry Dark Chocolate Chip Granola Bars
  • Cooking with Mother Goose: Ramp and Asparagus Straciatella
  • Watercress and Hot Shiitake Mushroom Salad
  • Dark Chocolate Pecan Cookies
  • Kale and Clementine Salad
  • Weekend Snapshots: Bottling at Black Ankle Vineyards

SEASONS

  • Winter
  • Spring
  • Summer
  • Autumn
  • Anytime

MENU

  • Breakfast
  • Snack
  • Appetizer
  • Soup
  • Salad
  • Entree
  • Side Dish
  • Dessert
  • Condiment
  • Beverage

CATEGORIES

  • Basics
  • Comfort Food
  • Easy to Freeze
  • Farmers' Market Find
  • Feeds an Army
  • Garden Variety
  • Guest Post
  • Lunch Box
  • Out of the Kitchen
  • Out of the Mouths of Babes
  • Party Food
  • Picnic Food
  • Potluck Dish
  • Quick Meal
  • Teacher Gift

Archives

  • September 2013
  • July 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012
  • October 2012
Subscribe to this blog's feed

The content of this site is the product of my love, sweat, and tears. Please do not reproduce it without my permission.
Contact me for permission.

Yellow Indian Woman Beans with Lemon and Dill

Click to Print This Page (top banner and side navigation will not print)

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.


Web design by Slice Interactive.