Pinto beans with Parmesan Broth - Recipe by Colin Wood

Ingredients

200g dried pinto beans (or any other dried bean of your choice)
750mL filtered water
1 Tbs whey
50g Parmigiano-Reggiano (with some rind) + extra for finishing (ask your cheesemonger for rinds if possible - a good piece in the braise is a nice addition)
2 bay leaves
1 large clove fermented garlic, cut in half or 2 fresh cloves crushed with the back of a knife (skin on is fine)
250mL-300mL Parmesan stock or whey
80g butter
1 Tbs fermented garlic brine
Zest of 1/4- 1/2 lemon
Extra virgin olive oil
Parsley

Method

In a large jar or similar, soak the beans in the water with the whey for 24 hours. It may seem like a lot of liquid, but the beans will double in size. Once they have soaked, drain them and rinse lightly.

Trim the rinds off the cheese and set the cheese aside. In a wide-bottomed pot, place the beans, 1 litre of fresh water, the cheese rinds, bay leaves and garlic. You want the beans to be even and well spread across the bottom so they cook evenly.

Bring to a gentle boil and then simmer, stirring every so often, until just cooked, around 25-45 minutes, but check them often. As the beans have been fermented, they should take less time than a normal dried bean. Once cooked, turn off the heat and allow to cool in the liquor. (The beans are better the next day as the flavour develops, but can be eaten straight away if you wish.)

When ready, strain the beans, keeping the rinds, bay leaves and garlic with them.

Warm the stock or whey in a saucepan and bring to the boil, then lower it to a simmer, whisk the butter in, add the garlic brine, then add the beans, garlic, rinds and bay leaves and warm through, reducing the sauce until rich and coating the beans.

The beans should be cooked and warmed through while still holding their shape, and the sauce should be rich and garlicky and leave you wanting another spoonful.

Season and serve with more cheese, lemon zest, olive oil and parsley.

Credits: There's Always Room for Cheese by Colin Wood, published by Hardie Grant Books. RRP $40.00.

Photo Credits: There's Always Room for Cheese by Colin Wood, published by Hardie Grant Books. RRP $40.00.