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.
Oh yes. I just cooked a big batch of beans this weekend. I'm excited to use them through out the rest of the week in different recipes. Especially ones that say to use a 14 oz can of beans. HA! I'll use ones a cooked myself. :P
ReplyDeleteYum I really love the beans. Im going to make some soon for my family.
ReplyDeleteHa. The following so-called "recipe" has been on my whiteboard for 2 weeks:
ReplyDeleteChristmas Lima beans (part of my xmas present from Rancho Gordo!) with olive oil, garlic, and rosemary.
I think that will be on the stove this weekend.
isn't it a great feeling to have a huge pot of beans cooked and ready for any dish?!? love it!
ReplyDeleteooh, christmas lima beans are on the cover of *Animal, Vegetable, Miracle*--they look delicious!!!