Heirloom Beans

Heirloom Beans
Teresa Blackburn
  • Yield: 8 servings

Use whatever beans you like; this colorful, flavorful combination has a lot to offer.


3tablespoons olive oil
1cup diced onions
4 garlic cloves, minced
2 serrano chiles, minced
1 1/2teaspoons salt
1teaspoon black pepper
2cups dried beans, soaked 3 hours (or overnight) and rinsed (2/3 cup each cannellinis, red beans and borlotti or cranberry beans)
3 bay leaves
1teaspoon red pepper flakes


  1. Heat olive oil in a heavy-duty stockpot over medium heat. Stir in onions, garlic and chiles. Add salt and black pepper, and sauté until onions are translucent. Add beans, stirring well so that they are coated with oil. Pour water over the beans–enough to cover them by two inches. Stir in bay leaves and red pepper flakes. Bring to a rolling boil, then reduce heat to a simmer. Skim off any scum that may accumulate as the beans cook.
  2. Cook, partially covered about 2 hours, stirring occasionally and adding more liquid if needed. Discard bay leaves. Taste for salt and heat, adjusting as needed.