Recipe: White-bean base for salads, soups and side dishes

White-bean base for salads, soups and side dishesTotal time: 1 hour, 45 minutesServings: 8Note: Adapted from Judy Rodgers’ “The Zuni Cafe Cookbook.” This is a building block recipe; use the delicate, nutty beans in a salad, side dish (alone or with pasta) or soup. It can and should be customized in as many ways as your garden takes you, for example by substituting garlic for the onion and/or adding rosemary and sage. The cooking time for the beans will vary depending on the age, size and variety of bean. Rodgers recommends serving the beans immediately if you’re after delicate flavors and a clear cooking liquid. Allow the cooked beans to rest in the refrigerator for four to five days for silkier beans and rich, cloudy liquid.1 cup dried small to medium white beans, such as cannellini, rinsed but not soaked1 fresh bay leaf1 small yellow onion, peeled and halved lengthwise1 medium carrot, trimmed, peeled and halved lengthwise Sea salt1 tablespoon good quality olive oil1. Place the beans, onion, carrot and bay leaf in a medium, heavy-bottom saucepan. Add water to cover the beans by no more than 1 inch. Bring to a boil over high heat, then reduce to a simmer. Stir and cover.2. Have a tea kettle or pan of boiling water available. Cook the beans for half an hour, checking occasionally that the water remains at a simmer (too much agitation will break the beans). Add hot water as needed, but avoid making the contents soupy, and stir gently so as not to tear the skins from the beans.3. Continue to cook the beans until tender, adding water as needed to keep the beans just covered and testing the beans frequently as they start to soften and lose their starchiness. When done, the beans will be tender but the skins will be relatively intact.5. Remove the pot from heat and season with three-fourths teaspoon salt, or to taste. Add the olive oil and allow the beans to cool slightly. Serve the beans warm, or refrigerate them in their liquor for up to one week. Makes 4 cups.Each serving: 111 calories; 6 grams protein; 18 grams carbohydrates; 4 grams fiber; 2 grams fat; 0 saturated fat; 0 cholesterol; 225 mg. sodium.