The comedy never ends...

OK, I told you guys I was on a dried heirloom bean kick..... here is proof with the third posted bean recipe in a row!!!

From the Land of Milk and Honey
aka: Wedding Beans

As you might imagine from the title, there is a fabulous story to go with this dish. I was making this, rinsing the white cannellini beans, and Maclaine says, “Oh, good! We’re having Wedding Beans!” “Wedding Beans?” I say, “Why are these ‘Wedding Beans’?” “Well,” she says in her six year old voice, “They are Wedding Beans because they are white……...and because they are naked!” (!!!???!!!)……..sigh……...you just never know what is going to come out of my kid’s mouths! Moving on— I know it sounds weird to put honey and sour cream in a bean dish, but really, you have to believe me that it is fabulous. The perfect side dish to lemon chicken and a roasted vegetable, or serve as a healthy main dish with a salad. Yum. I’m eating the leftovers for breakfast as I’m typing this! From The Daily Bean Cookbook by Suzanne White. Serves 4 as an entrée, 6 as a side dish.


2 cups dry small white bean (cannellini, hutterite, or great northern would be great)
½ tsp ground ginger
1 cup finely chopped onion
½ c. sour cream
1 ½ tsp salt
Pepper to taste
3 Tb honey
1 cup boiling water
Chopped parsley, optional

Soak beans in warm water for 2 hours. Drain, rinse and add enough fresh water to cover the beans by about 2 inches. Bring to a boil. Reduce heat to a simmer, add the ginger, and simmer for 1 hour. If you need to add more water to keep the beans covered, do so.

Preheat oven to 350*. Drain the beans and pour them into a greased casserole dish that has a lid. (or use tinfoil, if no lid is available). Stir the onions, sour cream, salt, pepper, honey and boiling water together in a mixing bowl, then pour over the beans. Stir to distribute evenly, then cover and place in oven for 1 hour 45 minutes - 2 hours.

When you uncover, you will see that the proteins from the sour cream has risen to the top. Just stir well, and it will become a creamy sauce. Top with fresh chopped parsley and serve.