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


#1: Soak the beans until they wrinkle

#2: 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.

#3: Remove from heat, add 2 tablespoons olive oil, 2 rosemary, salt to taste.

#4: Let stand to absorb rest of the liquid, put aside.

#5: Heat remaining oil in braising pan over medium heat.

#6: Stir in onion, cook until translucent, pour in beans, prosciutto, rosemary & vinegar. Season with salt and pepper and simmer.

#7: Remove rosemary and serve.