@bethdelaroche_), captions of 25 Sept and 31 July. Full captions in ../beth-delaroche.md.A pot of beans, dressed while still warm, that becomes a different meal every day depending on what goes on top. Not a recipe so much as a base you keep in the fridge.
1. Soaked (her way): 8 hours in salted water, drained. Pressure cook 14 min with the bay leaf and a small pinch of salt, natural release 20. 2. Unsoaked (ours, when there was no plan the night before): 35–40 min high pressure, natural release 20. The skins split a little more. Nobody minds. 3. Salt to taste once they are out and still hot. Keep the cooking liquid — it is good, and it is what you loosen leftovers with.
Do this while the beans are warm, which is the whole trick. Warm beans absorb the dressing; cold beans sit in it.
1. Drain the beans well off the cooking liquid. 2. Salt them to taste, then toss in the vinegar — red wine, white wine or sherry, whatever you have. 3. Toss again in the olive oil, half again as much as the vinegar. 4. Aim for a slight surplus pooling at the bottom of the bowl, not a coating. 5. Cover, refrigerate 5 hours or more. They keep a couple of days dressed. 6. Serve with a slotted spoon, pile toppings on, then taste and adjust — a little salt, a drizzle of oil, a squeeze of lemon, whichever is missing.
> "fyi any white bean and tomato dish will need more salt than you might > think!" — her words, and she is right.
Roasted tomatoes (halved, cut side up, olive oil, salt, pepper, dried oregano, 400°F until collapsed and browning) · a jammy or soft-scrambled egg · tinned sardines with their oil · shaved parmesan or pecorino · parsley, basil, mint · quick-pickled onion · roasted peppers · cucumber.