Mayocoba Beans on Toast with Anchovy, Sage, and Crème Fraîch

• porce: Serves 4 to 6

Ingredience

8 ounces (225 g) dried Mayocoba beans, soaked overnight (try other beans, such as cannellini, flageolet, or even lima and cranberry)

1 tablespoon plus ½ teaspoon salt, plus more as needed

4 tablespoons (60 ml) olive oil

36 sage leaves

2 anchovy fillets, chopped

Pinch of red chile flakes

1 teaspoon red wine vinegar

1½ cups (360 ml) Parmigiano-

Reggiano Broth (page 53)

½ cup (120 ml) crème fraîche

Freshly ground black pepper

Grated zest of 1 small lemon

¼ cup (25 g) pecorino Romano cheese

4 slices good sourdough bread

1 clove garlic, peeled

Fancy olive oil, to finish

Pokyny

Drain the beans. Place them in a large stockpot and

add water to cover by at least 2 inches. Bring the

beans to a boil and cook for 10 minutes. Lower the

heat to maintain a simmer, add 1 tablespoon of the

salt, and cook until beans are tender all the way through, 30 to 45 minutes (keep in mind bean cook- ing times can vary a lot—I find Mayocoba beans from Rancho Gordo or Yakima's Alvarez farm cook quite

quickly). Drain the beans, let cool to lukewarm, and

then refrigerate to cool completely.

Heat 2 tablespoons of the olive oil in a small heavy skillet over medium-high heat until a single sage leaf sizzles when placed in the oil. Have a plate lined with paper towels and a slotted spoon or spider ready. Place a handful of 8 to 10 leaves in the hot oil and stir to separate them. Cook, turning over once, for 10 to 15 seconds, until the leaves stiffen. Remove to the prepared plate and repeat with the remaining leaves, leaving about 12 smaller leaves uncooked.

Pour the remaining 2 tablespoons olive oil into a large saucepan. Heat over medium-high heat and add the anchovies, uncooked sage leaves, and chile flakes. Cook for 30 seconds to 1 minute, until the anchovies dissolve into the oil a bit. Stir in the vinegar.

Add the drained beans and stir to coat. Pour in the Parmigiano-Reggiano broth and bring to a lively sim-mer. Stir in the remaining ½ teaspoon salt. Stay close to the pan and cook until the broth reduces by half, about 5 minutes.

Stir in the crème fraîche and reduce a bit more until the broth is creamy, about 3 minutes. Season generously with black pepper and stir in the lemon zest and cheese.

Toast the bread in a toaster (or in a pan if you prefer).

As soon as each piece of bread emerges from the toaster, rub both sides with the garlic clove.

Place each piece of toast on a plate and spoon the beans and generous amounts of broth on and around the bread. Top each piece of toast with fried sage leaves, more black pepper, and a drizzle of fancy olive oil.