Yield
9 servings (serving size: 1 cup)

How to Make It

Step 1

Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and return to pan. Add 6 cups water, liquid smoke seasoning, and 2 bay leaves; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Drain beans in a colander; discard bay leaves. Set beans aside.

Step 2

Remove white papery skin of garlic heads, making sure not to peel or separate cloves. Wrap each head separately in aluminum foil. Bake at 350° for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/3 cup pulp; discard skins. Set pulp aside.

Step 3

Steam squash, covered, 6 minutes or until crisp-tender; set aside.

Step 4

Combine onion and sherry in Dutch oven. Cover and cook over medium heat 10 minutes. Stir in vinegar and sugar. Cook, uncovered, over medium-high heat 15 minutes or until onion turns deep golden, stirring frequently. Add beans, garlic pulp, squash, broth, and next 7 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Remove from heat; discard bay leaf, and stir in tomato. Serve over Corn Risotto.

Millennium, San Francisco, California

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