Friday, August 12, 2011

Jamaican Allspice Canary Beans

Had a fabulous time with this one today... the aroma in the kitchen was absolutely luscious. Another for the extract book. Needs "tweaking" but I have a great guinea pig ;-) Marinating salmon for the BBQ tonight to go along with it -- basic marinade, tamari, brown sugar, lemon extract, pepper flakes, white wine, rice vinegar, capers with juice, salt, pepper (treating it like lox)....

Jamaican Allspice Canary Beans

Preheat oven to 350°F

Place in Dutch oven:

1 C Canary Beans
2 C Filtered Water (Beans do not like hard water)
1 C Chicken or Vegetable Broth
1/2 C White Wine
1 Tbsp Jamaican Allspice
1 tsp Coriander seeds
2 Tbsp Unsalted Butter
1 Tbsp Olive Oil
1 Tbsp Lemon Extract
1/2 tsp Clove Extract
1/2 tsp Cayenne (heat to taste, this yields medium)
1 tsp Course Sea Salt
1 tsp Ground Peppercorns
1 tsp Granulated Honey
2 Shallots (peeled, halved)
1/2 banana (whole)
1 tsp Grated Fresh Ginger
1 tsp Rice Vinegar
1 tsp Tamari

Heat for 2 hours and check tenderness. If a cold salad is desired, make sure to check al dente and cool. If a mash is desired, cook 3 hours. Add optional curry and coconut milk if a curry over rice sounds appetizing. However, a playful road is....

If desired, after 1 hour add:
1 tsp Mustard Seed
1 C Long Grain Brown Rice
1 JalapeƱo (whole)
5 Large Shitake Mushrooms (or Fungi of choice)
1 inch Chunk of Fresh Ginger (with skin)

After half hour more, add:
1/2 C Broth
Lemon Rounds coated with Brown Sugar and Pepper Flakes

Reduce to 300 and cook for another hour or so.

Used a Sauvignon Blanc in the preparation, but I think I will serve with a Chardonnay -- a Cakebread would nestle so well if I had one on hand!