The Cartoon Kitchen: White Beans and Cilantro
This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on white beans. —Ed Levine
White Beans and Cilantro
Ingredients
1 pound dry white beans
2 tablespoons minced garlic
Olive oil
2 tomatoes, chopped
4 tablespoons chopped cilantro
Salt and pepper
Procedure
1. Soak the beans overnight. Then simmer until tender, about 1 1/2 hours. Drain most of the liquid.
2. Gently sauté the garlic in olive oil, without browning. Add a couple of chopped tomatoes; sauté a bit more.
3. Combine with beans; reheat a bit. Add the cilantro a minute before serving. Salt and pepper to taste.
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3 Comments:
Cilantro is absolutely NOT an acquired taste. It does not get better over time. The vile soapy metallic garbage taste never goes away no matter how much I try.
chasgoose at 9:42AM on 04/14/08
I beg to differ. I used to hate it with every fiber of my being. I couldn't believe that people actually thought it was food.
It wasn't a particular dish that flipped me, it was more incrimental. It gradually became less offensive to me, and now I'm ok with it. It works well in fresh salsas. I don't often buy it myself, but I'm slowly developing an appreciation for it. BTW, the change from hating it to feeling willing to allow it in my vicinity took over 10 years.
Kerosena at 10:26AM on 04/14/08
I've always enjoyed the taste of Cilantro; leaf, seeds, root. It is the only herb to my knowledge which all three elements are used in cooking. But then, I was raised on a different continent and Cilantro rather than parsley was raised in window boxes. During various seasons, we would have it for three meals a day and it flat out was great - if you want to try something different and simple, try a Cilantro and green apple chutney with any Asian dish at home. The apple and the lemon juice tone the strong taste down.
I think I'll make some later today -
DionM at 1:33PM on 02/22/09