Monday, January 26, 2009
daily bliss: legumes
ready for the transformation
I've been reveling in the simple goodness of legumes lately. I was inspired by Mark Bittman to eschew canned beans when possible and cook my own from dried. It isn't difficult, but does demand a little planning and forethought. I follow his directions for the quick-soak method:
cover rinsed beans with water, 2 inches above beans.
bring to a boil; boil for 2 minutes.
cover, and allow beans to rest at room temperature for 2 hours.
cook beans until just tender; add salt. continue cooking until the desired consistency is reached.
What could be simpler? You can also add any seasonings--I prefer a simple bay leaf or two, perhaps a few cloves of garlic. White beans with sage. Rosemary.
So far, I've made two batches of chickpeas, one batch of navy beans, and the beans featured above, a mixture of local organic beans that is delicious beyond belief. They're not cheap, but if you compare them to other premium protein sources--filet mignon, pork tenderloin--they're still the economical choice. I found these particular dried beans at the little shop between Il Ritrovo and Field to Fork in Sheboygan.