Phew. Despite that beautiful California bounty that I had to work with, the theme of last week's eating was survival. The day that I brought home all those vegetables? We got take-out. Bad take-out from the Burrito Factory across the street.
Phew. Despite that beautiful California bounty that I had to work with, the theme of last week's eating was survival. The day that I brought home all those vegetables? We got take-out. Bad take-out from the Burrito Factory across the street.
Posted by Trina on July 16, 2008 at 11:19 AM in Beans, Desmond Approved, Dinner, School Night Cuisine, Vegetables | Permalink | Comments (5) | TrackBack (0)
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I know that this is the second time in a week or so that I have broken my vow to stop talking about the beans, but this is important. In this magical land populated with lady cream peas and crowders and red beans, I have discovered the best of them all. It turns out that there is no legume more luscious and velvety,nor just plain prettier for that matter, than the speckled butter bean.
Posted by Trina on July 02, 2008 at 10:43 AM in Beans, Desultory Remarks, Shreveport, LA, Summer | Permalink | Comments (10) | TrackBack (0)
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Posted by Trina on June 30, 2008 at 12:32 PM in Beans, Desultory Remarks, Shreveport, LA, Summer | Permalink | Comments (7) | TrackBack (0)
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Tomorrow I won't talk about beans. We'll talk about okra, or fried green tomatoes, or peaches, or plums, or my in-laws, or Austin, or pizza, I haven't decided yet. I promise, I'll let off with the beans for some time. Really I do eat other things. But this is just one little area where the South treats a vegan awfully well. As I'm pretty sure I've mentioned repeatedly, there are just so many kinds of beans down here. In flippin' Super Target you can find dried varieties that a California girl had never even heard of, so you can imagine that the farmers market is a giddy treasure trove of tasty little gems right now. I love it.
Posted by Trina on June 09, 2008 at 12:45 PM in Beans, Party Snacks, Shreveport, LA | Permalink | Comments (3) | TrackBack (0)
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3 Tbsp. butter or olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 quart fresh little beans
6 - 8 cups water (depends on how fresh your beans are and how soupy you want it)
4 cloves garlic, roasted
1 jalapeno, roasted
several shakes of chipotle powder
1 bay leaf
small pinch dried thyme
salt and pepper
fresh parsley and green onion to garnish
Melt butter in a large pot. Saute onions, carrots, and celery until soft and beginning to brown. Add the fresh beans and the water. Bring the pot to a boil and then let simmer for half an hour. While this is cooking, heat up a small cast iron skillet over medium heat. Toast the jalapeno and the garlic in its skin on the cast iron until it's charred on all sides. Wrap the jalapeno in foil so that it steams and the charred skin loosens. Peel and chop up the garlic and chile. Add them to the bean pot along with the bay leaf, thyme, chipotle powder, salt, and pepper. Let simmer another half hour or until beans are tender. Taste for salt. Serve with fresh parsley and green onions.
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Hey, doesn't an hour seem like an awful long time to be cooking fresh beans? But that's how long it has been taking for them to become velvety soft. Southerners, can you offer any insight here? Do you think that all the shelled fresh beans that I'm finding right now were frozen from last year's crop? Because it is a little early in the season. Or does it really just take this long to cook these sorts of beans?
Posted by Trina on June 06, 2008 at 01:34 PM in Beans, Desmond Approved | Permalink | Comments (9) | TrackBack (0)
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