In my house they were called beans and the person who embroidered them was my grandmother, turned into puree when we were younger and later as a tasty, completely vegan spoon dish, without her ever using that word. Taking it as impossible to replicate her magic recipe, it is tempting venture into elaborations white beans like this one with cheese, which sound somewhat strange to us, but are also linked to family and home memories.
It is a dish that has no more mystery than its name already announces: beans with cheese. It is a recipe published in Taste of Illyanna Maisonetauthor of Diasporicanwhere he collects and shares dishes, recipes, flavors and memories of the family kitchen of his Puerto Rican home, transferring above all the popular knowledge of his mother and grandmother.
And without a doubt this white bean stew conveys homely comfort, delicious and nutritious in its simplicity. Maisonet indicates that in his house pinto, cinnamon, or kidney beans were normally used, but he suggests using any other variety, like the versatile white ones, better in small or medium size. The cheese he recommends is Monterey Jack or Oaxaca cheese, and we can really choose the one we have on hand and like, that is melting and uncured, type of strand like mozzarella.
Maisonet also uses more garlic – we have reduced it a little – and uses the dried beans directly to cook them without further ado; So they can take up to 6 hours to be tender, but if we leave them to soak time is shortened considerably.
The night before, wash the beans and soak them in plenty of cold water, at least six hours. Rinse and drain well, and place in a large pot, covering with more water, at least 5 cm above the legume.
Add the onion cut in half cross and without the skin; Crush the garlic with a large knife, peel and also add to the pot. Bring to the boil and heat until it comes to a boil.
When it boils, keep boiling for about 5-10 minutes. Lower the heat to leave at the rate of chup-chup soft, uncovered, and cook until the beans are tender, 1-4 hours depending on the variety and the soaking time, or longer if we have not soaked them.
Check the fluid level from time to time and stir gently every half hour. When they are to taste, add the grated cheese, season with salt and pepper and serve.
Diasporican: A Puerto Rican Cookbook
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What to accompany white beans with cheese
This Puerto Rican stew of white beans with cheese is very satisfying and rich in protein despite its simplicity; We can give it a Spanish touch by serving them with a little good extra virgin olive oil, piparras or other pickles and whole wheat bread to accompany. A generous portion is a more than satisfying meal.
The author suggests we take advantage of the leftovers to fry some chorizos Mexicans, incorporate the beans with some of the liquid and cook everything together, mashing the mixture to fill wheat tortillas and eat them with fried eggs.
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