MAGIC BEANS

Heirloom bean - the name almost conjures up succession to a throne. Rightly so, I'd say, because compared to lesser beans, the heirloom varieties reign supreme, bursting with taste and texture.

Beans are a super food, so nutritious and crammed with spadefuls of fibre, they are also naturally low in cholesterol. Get yourselves down to a farmer's market and take your time to enjoy the multitude of colours and varieties of heirloom bean.

They knock spots off (no pun intended) your average supermarket can of beans and package of dry beans deriving from industrialised agriculture. So whether you opt for Black Calypso, Borlotti, Cellini or one of the many other types of heirlooms, you will find they are good enough to take centre stage in a recipe and do not require a huge amount of seasoning.

As Thomas Keller of the French Laundry writes in Steve Sando's great book on heirloom: "It is no surprise that we feature lots of varieties of beans on our menu - they are one of those comfort foods that evoke a sense of warmth and nostalgia."

If heirloom or fava or marrow beans have not become a staple in your week-to-week habits, you're missing out, so go easier on the potatoes and wheat and try the following two recipes.

Remember to ask the vendor how old the beans are. Look for beans that are younger than 2 years old. If they are older, give them a good soaking for 3 hours then simmer gently for 1-1.5 hrs until they soften. If they are younger they may take up to 3 hours. Do not add sugar, spices or salt until they have softened otherwise you will impair the true flavour of the bean.

You can purchase my favourite beans from The Rancho Gordo Store on line at http://www.ranchogordo.com/

Darren's Vegetarian Chili
Serves six hungry people
1 1/2 Tbsp. Extra Virgin oil
1 Large red onion, diced
4 Green onion stalks, minced
1 Large zucchini, diced
2 Bell peppers (vary the colour and cut them into julienne strips
1 Clove garlic finely chopped or 1 tsp minced garlic
Fresh corn niblets carefully sliced off cob drizzled with 1 tsp of fresh butter
1 Chipotle pepper finely diced
1 Fresh green chili (de-seeded if you don't want too spicy)
1 tsp Worcestershire (Lea & Perrins) sauce
1 lb Soaked and cooked yellow-eye beans
1 lb Soaked and cooked black valentine beans
1 lb Diced fresh vine tomatoes
1 cup Fresh boiled garbanzos
Sea Salt and fresh ground black pepper
1/2 cup Cilantro leaves
1 tsp Mediterranean coarse salt

Method
1. In a large, deep saucepan, sauté onions (both kinds), peppers, garlic and zucchini on medium heat.
2. When most of the liquid has evaporated, introduce the corn niblets chipotle pepper. Sauté for 3-4 minutes.
3. Add in tomatoes and all beans. Bring temperature up to medium-high for 2-3 mins.
4. Turn down to low and simmer lightly for 1 hour.
5. If using, stir in cilantro right before serving with Worcesershire sauce. Season with salt and pepper.
6. If cheese is your meat, you might want to sprinkle either crumbled roquefort or grated habanero jack on top of chilli.
7. Serve with fresh sourdough bread with creamed butter.


Senate Bean Soup

Serves 4
























1/2 lb Fresh Yellow Eye Beans
1.5 lb Ham hock
7 Cups water
1 Bay Leaf
1 Large organic carrot
1/2 Yellow onion
4 Organic celery stalks with leaves
2 Garlic cloves
1/4 Cup chopped parsley
Sea Salt and coarse pepper

Method
In a soup pot, combine the beans, ham hock and water and bay leaf. Bring to the boil for couple of minutes.
Reduce heat to low and start to simmer until the heirloom beans begin to soften - perhaps 55-60minutes.
Meanwhile saute onions for one minute, then add chopped celery and parsley. Saute for one minute more.

Add onion, celery and garlic, carrot and parsley to main pot for 50-55 mins.
Continue to simmer for another 45-50 mins on very low heat, check every 15 mins and look for softening of bean skin and tenderising of ham hock so it almost falls off the bone. ENJOY...