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Recipe for Braised Tongue of Fire Beans


Now that you’ve read all about Tongue of Fire Beans—which are grown by Dirty Girl Produce and sold by the pound at Bay Area farmers markets—check out this recipe from Sean Baker, executive chef at the soon-to-open Terrain Restaurant in Berkeley.

¼ cup olive oil
4 baby leeks, cut into ½-inch rounds (Also from Dirty Girl)
1 quart “Tongue of Fire” Dirty Girl shelling beans, shelled, cleaned, and cooked
2 cloves garlic, sliced
8 dry-farmed Early Girl tomatoes, roasted in oven until very soft, and strained thru fine mesh strainer, juice reserved and skins discarded
1 sprig rosemary, tied with butcher twine
4 sprigs thyme, tied with same twine as rosemary
Vegetable stock to cover, about a quart
1 bay leaf
Pinch of chili flake
Salt and pepper

Begin by adding olive oil, garlic, and baby leeks to medium saucepan with a pinch of salt and sweat on medium heat. When leeks are soft, add the rest of the ingredients and simmer for 20 minutes. Adjust seasoning with salt and pepper and serve hot.

Serve with grilled meats or alone with grilled bread.


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