At the Green Valley Farmers Market and at IL Fiorello we presented a beautiful dish of Cici Beans, or chick peas, cooked with a soffrito and olive oil. This recipe was presented to a group of Chefs from the Michael Mina Group restaurant RN74 during a comparative oil tasting. We paired the dish with a very robust Mission Olive Oil and it was very well received.
We wanted you to have the recipe. Feel free to change up the ingredients to suit your taste profile.
Begin with soaking dry cici beans in lots of fresh water over night, at least 12 hours.
In the morning rinse the beans thoroughly with fresh water.
Next chop a white onion, a red onion, celery, garlic, and gently sauté in olive oil until the vegetables are translucent. Add salt and pepper to taste. This is called a soffrito in Italian and a mirpoix in French. The amounts are about a cup of each of the onions and celery and 2-4 heads of garlic or more to taste.
The next step is to combine the soaked cici beans with the soffrito, add more olive oil to cover and let cook in a crock pot for at least 10 hours or until tender but not soft. Serve in bowls with a sprinkling of herbs or cheese or cut fresh tomatoes. This dish gets even better the next day as the herbs have time to soak into the dish.