Bombolini Beans and King Salmon with Toasted Garlic | CUESA

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Bombolini Beans and King Salmon with Toasted Garlic

Source:

Chef Chad Callahan.

Serves 4

INGREDIENTS

1 pound Bombolini beans or Italian butter beans
6 cups chicken stock
About 10 cups water
2 yellow onions, chopped fine
1 tablespoon oregano, dried
1 tablespoon thyme, dried
1 garlic clove, chopped
2 tablespoons tomato paste
1 ½ tablespoons smoked paprika
½ tablespoon fresh ground black pepper
1 tablespoon sea salt
2 ounces extra virgin olive oil
2 cups arugula
12 cloves of garlic, peeled
1 ½ cup extra virgin olive oil
6 3 ounce filets of salmon, thinly sliced

 

PREPARATION

  1. Soak the beans in plenty of water overnight. Drain the beans and reserve the water. Mix together 6 cups of the soak water and 6 cups of chicken stock in a stock pot; simmer.

  2. Using a 4-quart pot, sauté the chopped garlic and onion in olive oil. When the onions are clear, add the dried herbs, smoked paprika, pepper and salt. Sauté for 5 minutes. Add the tomato paste while cooking on high heat. Add the beans and stir for 5 minutes to incorporate the ingredients.
  3. Pour enough of stock-water mixture to cover 1 inch above the beans. Simmer for 1½ hour or until tender. Stir frequently to avoid sticking. Check seasoning. Add salt and pepper to taste.
  4. Peel the 12 cloves of garlic. Thinly slice each clove. In a saucepan combine the garlic with 1½ cups of extra virgin olive oil. Brown the garlic to the point just before golden brown. Remove from heat. Sprinkle with sea salt; set a side.
  5. Skin the salmon filets. Slice each one in half.
  6. Heat sauté pan. Add the extra virgin olive oil.
    Salt and pepper the salmon. Add to the pan and cook 2 minutes on one side only.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »