Cannellini beans in fish broth and sherry vinegar
Ingredients
the beans
- 6.5 oz (200 g) cannellini beans
- 1 quart (1 L) (purified) water
cooking liquid
- 7 oz (200 g) concentrated fish broth from white fish make broth from bones and some fish, no salt added; concentrate by cooking water off
- 1 cup water (depends on the concentration of the broth)
- 1-2 tsp sherry vinegar
- 1/2 tsp fish sauce (for bringing the dish to taste at the end
toppings
- 1 leg of snow crab or a piece of white fish
- 4 cherry tomatoes
- whiff of espeletti pepper or smoked paprika
Instructions
cooking the beans
- Place the beans and a quart of water over night in a pan. This will help reduce the cooking time the next day
- Drain the beans and transfer to a pan with a lid
- Add the concentrated fish broth and add so much water that the beans are just submersed
- Bring to a simmer. The first 20 min simmer with the lid on. After 20 min add several drops of sherry vinegar and keep the lid off and some 15 min later again. This will allow for a good part of the acetic acid to evaporate. Keep the beans submersed and add some broth and or water. Taste ,
- The beans must be soft, but not mushy. Bring to taste with some good fish sauce.
preparing the toppings
- Steam the piece of snow crab or the white fish
- You can also add a warmed peeled cherry tomato covered with some espeletti pepper of smoked paprika on top
serving
- Serve the beans luke warm, with the toppings. The umami taste absorbed in the beans is what makes this dish so sumptuous.
Notes
Method: simmering
Food allergy & intolerance information: fish
Food allergy & intolerance information: fish