Braised Arikara Beans with Rosemary & Vinegar
A rare heirloom variety of the Arikara Tribe which fed Lewis and Clark during their trip west.
serves 4 to 6
A recipe from Georgie of Willowood Farm. Every bean and bean recipe she has on the package are the best!
1 cup braised Arikara Beans
1/4 cup extra virgin olive oil
1 small onion thinly sliced
6 sprigs of fresh rosemary
3 thickly sliced prosciutto-de-parma cut crosswise in strips
1/4 cup red wine vinegar
salt and pepper
Soak the beans until they wrinkle
Drain and put in cast iron pot (if you have it) or heavy saucepan. Cover with cold water by two fingers. Add 2 rosemary sprigs. Simmer gently until cooked, not mushy.
Remove from heat, add 2 tablespoons olive oil, 2 rosemary, salt to taste.
Let stand to absorb rest of the liquid, put aside.
Heat remaining oil in braising pan over medium heat.
Stir in onion, cook until translucent, pour in beans, prosciutto, rosemary & vinegar. Season with salt and pepper and simmer.
Remove rosemary and serve.