Pawaru-Grahmata

№ 28VI. nodaļa

Baltas sausas turku pupas

White beans with parsley butter

  • Serves 4–6
  • soaking overnight, then about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Baltas sausas turku puppas

Modernizētslpp. 255 · PDF 269
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

4 soļi
  1. Pick over the beans for stones and wash them. Soak them overnight in plenty of cold water (our addition).
  2. Drain, cover with fresh water by 5 cm and bring to the boil. Boil hard for 10 minutes, then simmer gently for 45–60 minutes, until soft. Add salt only for the last 10 minutes. Drain.
  3. Return the beans to the pan with the butter, parsley, pepper and gravy or cream and stew gently for 10 minutes, stirring now and then, until creamy. Season. For a sour version, stir in vinegar or lemon juice to taste.
  4. Grey peas or lentils: cook them the same way. Grey peas need soaking overnight and 1–1½ hours' simmering; lentils need no soaking and 20–30 minutes.

Notes

What the book says vs. what we added

picking over and washing the beans, boiling them soft in water, draining and stewing with butter, chopped parsley, a little pepper and meat gravy or fresh cream, the same treatment for grey peas and lentils, and the optional sour version with wine vinegar or lemon juice, are the book's. The soaking, salt, amounts and times are ours.

Safety

dried Phaseolus beans contain a toxin (phytohaemagglutinin) that only a proper boil destroys. Boil them hard for at least 10 minutes before simmering, and never cook them from dry in a slow cooker.

Grey peas (pelēkie zirņi) are still a Latvian favourite, usually eaten today with fried bacon and onion. Here they get butter and parsley instead.

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