We love the flavors of Chicken Marbella, and we were excited about this vegetarian version: https://cooking.nytimes.com/recipes/1023274-beans-marbella?smid=ck-recipe-iOS-share We generally followed the recipe, and we agree with the recommendation to bring to a rolling boil, cover, and then reduce to a 2-3 on our stovetop dial (the beans may float to the top) to prevent them from becoming mushy. We used 1 lb Camellia dried cannellini beans.
Our modifications: first, for the last step of the bean sauce, we reduced the olive oil to 2 Tbsp (from 1/4 cup) and added 1 Tbsp pomegranate molasses for brightness and tang. Second, for the potato topping, we made significant tweaks. Instead of 1 lb fingerling potatoes, we used 1 large russet potato (peeled, halved vertically, and cut into 3/4″ half-moon slices) plus 1/3 cauliflower. We tossed in canola oil and roasted at 425 for 20 mins. For the dressing, we increased the red wine vinegar to 2 Tbsp. When serving the dish, we used a slotted spoon to separate the beans from the sauce (which we found too viscous). We served the potato-cauliflower mixture in a separate bowl. For each individual serving, we plated the bean mixture and topped with the potato-cauliflower mixture. This was delicious and satisfying. (June 2022)
Note: The first time we made this recipe, the beans broke down and the bean cooking liquid became cloudy. We now realize that we had been cooking the beans at too-high heat. This time, after bringing to a boil, we reduced to a low simmer (around 2 on our stovetop setting) and covered the pot with a slight gap (to avoid boil-overs). This time, we followed the recipe’s amounts of olive oil (instead of trying to reduce the volume of oil), and doing so made the end result more luscious and satisfying. Finally, we used a large head of cauliflower (cut into florets) and 3/4 lb small Yukon skin-on creamers (each potato cut into 4 wedges). For the potato-cauliflower topping, we kept the capers at 2 Tbsp but increased the red wine vinegar and olive oil to 3 Tbsp each. After mincing the shallot, we immersed it in the 3 Tbsp red wine vinegar for a few minutes to remove sharpness before folding the vinegar and shallot mixture into the oven-roasted cauliflower-potato mixture. (Sept. 2022)
Cooking Adventures 