Heirloom Bean Stew

Ingredients

1 pound Anson Mills purple cape beans

6 cups water

2 large onions

6 medium-sized carrots

1 stalk (head) celery

1 head garlic

6-8 ounces country ham scraps or salt pork

1 turnip or 4-5 baby turnips

1 large kohlrabi

1 bunch parsley

1 bunch chives

2 lemons

2 tablespoons extra-virgin olive oil

2 quarts chicken stock or broth

4 bay leaves

6 sprigs thyme

½ pound spinach or other favorite green

½ pound butter

2 tablespoons cider vinegar

Hot sauce, to taste

Salt and pepper, to taste

Directions

Soak beans in water overnight.

Dice the onion. Chop carrots and celery. Peel and mince garlic. Chop ham.

Peel turnips and kohlrabi. Cut into uniform pieces.

Chop parsley and chives. Mix most of the parsley with chives, reserving a few leaves for garnish.

Cut lemons into sixths and remove seeds.

Place a heavy-bottomed pot on the stove over medium heat. Add pork, slowly rendering out fat. Add olive oil and onions.

Once the onions have sweated down, add the celery and half of the carrots. Add stock, beans, bay leaves and thyme.

When the beans are almost totally creamy, add remaining carrots, garlic, turnips, kohlrabi, parsley-chive mixture and spinach to the pot. Stir in the butter and emulsify. Continue cooking until the beans become totally creamy.

Season with lemon sixths, parsley, cider vinegar, hot sauce, salt and pepper. Set stew aside.

Grilled Trout

Ingredients

6 (5-ounce) portions of freshest fish available (it doesn’t have to be trout)

Extra-virgin olive oil

1 lemon

Salt and pepper, to taste

Directions

Turn on grill or preheat oven to 400 degrees, if using a cast-iron pan for cooking.

Make sure your grill is on and you have even red coals; or if it's gas, 400 degrees.

Lightly oil the fish portions and lay them skin-down on the grill or in the oven. Do not touch fish for at least 3 minutes.

If you can’t easily lift the fish off its cooking surface, allow it to cook longer. When it’s ready, flip over portions; cook for 1-2 minutes.

Remove fish from grill or oven. Squeeze lemon over fish. Season with salt and pepper.

To assemble

Divide the stew into 6 bowls and place 1 portion of fish atop each serving.

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.