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This week we are going back to March 13, 2018 with Tom Edmonds of Molly Dooker and guest Chef Anton Schmieman.
This is only the second time we have invited a guest chef into the kitchen of Southern Napa. It was an easy choice as Anton is Lindsey’s husband and he is Australian. Who else would know what to pair with Australian wines?
The grape-vine cutters who prune during the winter deserve a warming pot of beans. They cook these beans over the dried, pruned, vines from the previous year that they cut down.
Vine Cutters Beans
2 cups dried white beans (such as great northern), soaked overnight 1lb sliced smoked bacon cut into 3/4inch pcs
1 can diced tomatoes (15oz)
1 cup white wine
3 bay leaves
1 fresh rosemary sprig 5 cloves garlic
2 TBS brown sugar Crusty baguette
Preheat oven to 250 F. Drain the beans and place in a large ovenproof dish with a lid. Add bacon, tomatoes, wine, bay leaves, rosemary, garlic and 4 cups water. If the dish is flameproof, heat on the stove over medium heat, stirring occasionally, for 12 minutes or until mixture comes to the boil. (This speeds up the cooking by about 45 minutes.) The beans should be covered with liquid so add more water if necessary.
Cover the dish, place in the oven and cook for 2 hours. Remove lid, stir to make sure it’s not sticking, and season with salt and pepper.
Cover, return to oven and cook, checking and stirring occasionally, for a further 2 hours, or until beans are tender. (As beans become more tender, try to only stir when needed.)
To finish, remove the lid, stir in the brown sugar and pull the pieces of bacon to the top of the beans and let them caramelize a bit. Serve with crusty baguette.
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We are honored to have been one of the very few independent retail wine stores to be allocated a bottle of the 2020 Domaine de la Romanée-Conti ÉCHÉZEAUX...
Domaine de la Romanée-Conti wines are some of the most expensive in the world! It is a combination of three factors: very high quality, reputation and exclusivity, and consequently supply and demand.
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