Patani or Lima Bean is simmered in garlic, ginger, pepper corns and bayleaf. Then mixed with fresh tomatoes and olive oil. It’s all spooned over some crusty toasted bread. Heaven.
I am back with the Bahay Kubo Cooking Series. Yes, yes I am skipping a vegetable (Bataw) as it’s hard for me to find with out venturing out. So we make due and skip to what I do have. That my friends is Patani or as it’s also known the lima bean.
Confession – beans on toast was my regular single lady meals back in the day. When it was just me in the apartment blasting music so loud and dancing like a maniac in every room. *Good Times* *Good Times*.
Anyway. Back to the beans. This one is an overnight recipe starting by soaking dried patani overnight in water. Yes I am making you do this with dried beans because you will be infusing the beans with garlic, ginger, pepper corns and bayleaf. Canned beans are not the same.
After the soaking and infusing comes the easy part. You just mix the beans with fresh tomato, chives and lots of really good olive oil. Then you spoon it over some crispy sourdough slices. Heaven I tell you. Heaven.
Don’t worry we will go through it step by step.
To do this take a cup of dried patani and pour water over the beans. At least 1 inch over the beans. Leave it out overnight to soak.
The next day, you drain out the beans and simmer them with water along with the aromatics. Add in the ginger, garlic, pepper corn and bayleaf. Season it with salt and pepper and leave on a low simmer for 30 minutes until the beans are nice and soft. Now turn off the heat and leave to cool in the bean broth.
Now that the beans have cooled down strain the broth, but keep it. One cup of beans makes A LOT! So save it as you can mix the beans back in to make a soup later on if you want.
Put the Patani in a bowl with the tomatoes and chives. Now put in a hefty drizzle of olive oil. Because this dish is so simple it’s so important to use the good stuff. Season it with salt and pepper to your taste. I like it on the salty side. Mix it well and leave to sit for a few minutes.
This goes with really good freshly baked crusty bread. If you are still on your sourdough bread journey this it’s the perfect vehicle for these beans. Slice the loaf into thick-ish pieces. Drizzle the bread with some olive oil and then toast either on a stove top (better option) or just in a toaster (easier option!!)
Serving it is as simple as spooning it over freshly toasted bread. As a finishing touch I like to sprinkle over some salted malunggay powder. To make that you can use either dried malunggay leaves or powder (it’s sold as Moringa Powder) and mix it with salt.
All that is left to do is to enjoy the drip drip of olive oil while you bite down on this bean filled toast.
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