Make Chef Mat's Beans: Three Different Ways

April 23 – May 21, 2020

 

Try it at home! Enjoy these bean recipes from Rainbow Room's Chef Mathew Woolf.

To Cook Beans:

  • 4 cups dried pinto beans soaked overnight 
  • 8 cups water 
  • 1 bay leaf 
  • 1 sprig of thyme 
  • 1 dried chili 
  • 3 cloves garlic 

Soak the beans overnight. Cook beans in a large pot on a low simmer for 30-40 minutes. Skim the water with a sieve, then remove bay leaf, thyme, and chili. Divide the beans in thirds; set aside.

Curried Beans 

  • 1/3 of the beans 
  • 2 cups beans liquid 
  • 1 tsp cumin powder 
  • 1 tsp coriander powder 
  • 1/2 tsp curry powder 
  • 1/2 tsp chili powder 
  • 1/2 red onion chopped 
  • 1 cup chopped tomatoes 
  • 3 T olive oil 
  • 1 tsp salt 
  • 1 tsp garlic 
  • 1 tsp ginger

Heat olive oil in a medium sauce pan. Add onion, ginger, garlic and sauté until the onions have sweat and are a nice golden color. Add tomatoes, spices and salt. Sauté for 1 minute then add the beans. Simmer for 15 minutes and finish with a squeeze of lemon. Top with parsley.

Bean Hummus 

  • 1/3 of the beans 
  • 1 cup beans liquid
  • 2 T tahini or toasted sesame seeds 
  • 2 T fresh mint (optional 
  • 2 T parsley (optional )
  • 1 tsp zaatar (optional )
  • 1 tsp roasted cumin powder 
  • 3 cloves cooked garlic from the beans 
  • 1 juice of lemon 

Mix all ingredients in a bowl + blend together. Season to taste, then garnish with zaatar, chili powder, olive oil, and crunchy salt.

Balsamic Beans & Carrot Salad

  • 1 cup shredded carrot 
  • 1/3 of the drained beans 
  • 2 T olive oil 
  • 1 T aged balsamic vinegar 
  • 1 scallion chopped 
  • 1/2 c cherry tomatoes halved 
  • 1/2 tsp kosher salt 
  • Few turns of fresh cracked pepper 

Toss together and plate. 

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