TERRA COTTA BEAN POT RECIPES
TUSCAN BEANS RECIPE | EPICURIOUS
We tested this recipe in a traditional Italian terra-cotta bean pot (called a fagioliera) and in a heavy saucepan. We preferred the bean pot because it cooked the beans more gently, allowing them to retain their shape and texture (they seemed more flavorful as well). The slow, gentle cooking also makes it unnecessary to presoak the beans. In Italy, each serving of beans is dressed with oil at the table, and since leftover beans aren't dressed, they are used in the next day's soup or are reheated with more garlic and sage.
Provided by EPICURIOUS.COM
Total Time 3 3/4 hrs
Cook Time 15 minutes
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- If using a terra-cotta pot for the first time, soak it in water to cover at least 6 hours, then drain.
- Put beans, water, sage, bay leaf, and whole head of garlic in bean pot. Cover and slowly bring to a simmer over low heat; this can take 2 3/4 hours in bean pot or 1 hour in saucepan.
- Simmer beans until tender and soft but not mushy, about 45 minutes in bean pot or 35 to 40 minutes in saucepan. Remove from heat and cool beans, covered, 15 minutes. Stir in sea salt.
- Drain almost all cooking liquid from beans (reserve for making soup if desired) and season beans with sea salt and pepper to taste.
- Dress beans with oil at the table.
TERRA-COTTA STEWED CHICKEN RECIPE | EATINGWELL
This is an adaptation of kedjenou, a dish usually made in a canari, or terra-cotta pot. It is sealed with a banana leaf, placed in the ashes of a fire and left to cook into a succulent stew.
Provided by Jessica B. Harris
Categories Baked Chicken Thigh Recipes
Total Time 1 hours 30 minutes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Combine chicken, onions, tomatoes, garlic and ginger in a 2- to 3-quart ovenproof casserole dish with a lid. Tie chile and bay leaf in cheesecloth and add to the dish. Season with salt and pepper. Cover with foil and place the lid firmly on top so that no steam escapes.
- Bake the chicken until very tender, 1 1/4 to 1 1/2 hours. Discard the cheesecloth bag. Tilt the pot and skim off any fat that rises to the surface. Sprinkle with parsley.
Nutrition Facts : Calories 282 calories, CarbohydrateContent 11 g, CholesterolContent 173 mg, FatContent 11 g, FiberContent 3 g, ProteinContent 34 g, SaturatedFatContent 3 g, SodiumContent 451 mg, SugarContent 5 g
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