Cannellinis and Christmas Limas
Soak half a pound of each bean overnight. If you’re cooking both styles of bean, don’t mix them together. Each bean cooks for a different length of time. Cook them individually and combine as they cool.
Drain, rinse, and place beans in a stock pot. Fill with enough cold water that they’re completely submerged, plus a couple extra inches.
1 carrot, peeled and cut into quarters
1 stalk celery, cut in half
1 onion quartered with the end still intact
6 cloves garlic
1 little pinch mexican oregano
2 bay leaves
2 dried chipotle peppers
Bring just below a boil, then turn down to a low simmer. Boiling the beans will harden them, SO DON’T LET THEM BOIL. Simmer gently until the beans are soft and not chalky. Sometimes this takes an hour, sometimes 3 hours. I don’t really understand why. Just don’t rush them. If the water gets low go ahead and add enough to keep the beans covered.
When the beans are ready, combine them and add:
1 sprig of thyme, 1 sprig of sage tied with a bit of butcher twine
salt generously to taste
As the beans cool they will absorb all the flavor and salt from the veggies and herbs and spices. Remove all the veg once cool enough to handle.