Last fall I learned a bean-cooking method that — and forgive the hyperbole — changed my life. It came from the brilliant team at Cook’s Illustrated and calls for brining (as opposed to soaking) the beans overnight, which for whatever reason (the science is above my head) causes the beans to cook up so nicely. I had always liked beans but this method taught me to love beans and made them a mainstay in my diet. Nearly twice a week now, I soak a pound of beans in salty water, cook them up the next morning in more salted water with onion, thyme and garlic, then eat them over the course of the following fews days. When you’re not in the habit of soaking and cooking beans, the process feels like a hassle, but when you find that rhythm, it’s a nice one — the beans are so tasty straight from the pot, which makes it easy to throw together simple stews, salads, salsas or, as here, a sauté. This recipe is inspired by the beautiful basil that has been arriving in our Roxbury Farm CSA: sweat garlic in extra-virgin olive oil, add cooked chickpeas, toasted pine nuts, and lots of salt, pepper, and chopped basil; sauté briefly; and serve immediately. Last Friday evening, a few friends came over for dinner, and we ate these chickpeas with grilled whole Branzino, focaccia, and a simple salad — it was a nice summer meal. Wishing you all a lovely Fourth of July weekend. PS: A few more recipes for the Fourth.
Last summer I learned to keep my basil out of the fridge in a small vase or large cup in a small amount of water. It works so well — this bunch of basil is for over a week old: No reviews
