You know you're a hardcore vegetarian when you get excited about discovering a new kind of bean. Michel is very inventive with his vegetarian/vegan cooking but he's always on the lookout for new things to make. Recently we read about an organically grown heirloom bean that comes from the small Italian community of Gradoli,* not far from Rome.
The name Gradoli probably originates from the series of steps (from the Latin gradus) one had to climb to reach the castle built there in the Middle Ages. Long-suffering piano students and teachers will of course make the connection with Debussy's "Dr. Gradus ad Parnassum," his parody of Carl Czerny's piano exercises.
On every Ash Wednesday since the year 1600 the town has organized a community lunch, Pranzo del Purgatorio, to mark the end of carnival season and the beginning of Lent. The featured dish: Fagioli del Purgatorio. It's easy enough to understand the rationale for cleansing and purification after a big celebration but my non-Catholic brain has always wondered if purgatory isn't just another unnecessary guilt trip invented by religious leaders centuries ago to make sure their illiterate flocks didn't get out of line. I'm guessing that images like this Fra Angelico painting of The Last Judgment would have been enough to (literally) scare the hell out of wayward parishioners.
Despite the name, purgatory beans are a totally guilt-free alternative to their less dainty Italian relatives, cannellini and borlotti beans. After checking local stores to no avail, Michel found an importer of Italian food products online and ordered three packages of fagioli del purgatorio right away. The Gustiamo website (← linked here) offers a variety of items and the company ships from its offices in The Bronx. Easy.
Although he doesn't consider himself to be a religious person, Michel has an unexpected soft spot for the Roman Catholic Church. He moved from Amsterdam to Rome as a young man to study the violin with Alberto Lysy. While in Rome, Michel lived in a building owned by the Dutch Roman Catholic Church. His neighbor across the hall was Ben Hemelszoet (whose surname aptly means "heaven sweet"), a Professor in Exegesis at the Catholic University in Amsterdam. Ben and Michel had extensive and ongoing discussions about all things Catholic, in particular the Second Ecumenical Council taking place at The Vatican during the time both of them were living there.
|Visiting the Cathedral in Como, Italy, July 2016|
Michel's unlikely attitude toward the Roman Catholic Church is underscored by his favorite Dutch writer, Gerard Reve, who became a Catholic in 1966 and at the same time made it known that he was gay. His irreverent humor and writing style made him a larger-than-life figure in Dutch culture and generated controversy even in the relatively liberal Netherlands.
As a Mariologist, Reve had an obvious reverence for the figure of Mary. From this liturgical point of view, he interpreted the church doctrines to include all sentient beings. Reve considered birds--especially songbirds--and most notably the innocent lamb to be of the highest order, hence his claim that animals must also be Catholic because of their utter innocence and absolute devotion. In a more humorous vein, Reve also wrote that, upon their arrival in Heaven, well-behaved animals would be given nicely fitted clothing.
Michel has determined that our four Cavalier King Charles Spaniels are Catholic because of their loving, devoted nature and the fact that they come from Irish stock. I can think with that. Reve's works are largely unknown in the U.S. but one of his most famous novels, "The Evenings," was translated into English just last year, seven decades after its 1947 publication.
Now you know the back story and it's time to get back to the business of purgatory beans.
This dish takes four cooking implements and about 90 minutes for prep/cook time. You will need one stock pot for cooking the beans, a large skillet for preparing the vegetables, a device for steaming, and your favorite pot for boiling eggs.
2 cups of purgatory beans, soaked overnight
1 fennel bulb, chopped
1 bunch of parsley, chopped
1 whole onion, peeled
½ an onion, chopped
2 large carrots, chopped
1½ cups of fresh peas (frozen peas will do)
1 lemon for grating zest
5-6 garlic cloves, chopped
2-3 tablespoons of olive oil
1 teaspoon red pepper flakes
2 bay leaves
1 teaspoon dried rosemary
(or a stem of fresh rosemary if you have it)
1 teaspoon of fennel seed ground into powder
4 eggs, boiled
6-8 small heirloom “rainbow” carrots
Place soaked beans in a large stock pot. Cover with water.
Cut onion in half and stick three cloves into each half.
Add onion halves, bay leaves and rosemary to the pot.
Bring to a boil, reduce heat and cook for about an hour
(two hours if beans are not pre-soaked).
Meanwhile, steam the peas and heirloom carrots.
When the beans are done, add 2 teaspoons of salt and some red pepper if you like.
Add the steamed peas to the pot. Stir gently to mix.
Part Two: Prepare the veggies while the beans are cooking.
Heat 2-3 tablespoons of olive oil.
Add chopped onion, garlic, fennel, and carrots.
“Sweat” the vegetables in olive oil.
When they are done, add chopped parsley, fennel seed powder, red pepper flakes, salt and pepper to taste.
Add chopped kale and let it cook down.
Also add a bit more salt if needed.
Putting it all together:
Pour off excess liquid from beans, saving
some liquid in a container.
some liquid in a container.
Add cooked vegetables to beans and peas.
Mix gently with a wooden spoon.
Add some bean liquid to make it “sort of soupy.”
Top with grated lemon zest.
Garnish with boiled eggs (halved)
and heirloom carrots. Serve.
Enjoy all the purgatory bean goodness without the perils of actual purgatory.