Before I move on to telling you about the best baked beans on the planet, a few words of business. The new print feature, which allows you to print a formatted pdf of recipes, is up and running, but only works on recipes that have been coded. For now, that is only new recipes, but I am working furiously to get the rest done. As they are coded, they will also begin to appear in my new recipe archive (on the right hand side), which you'll be able to use to scan through content. Make sense? All in good time, my lovelies, all in good time.And now, to the beans. I debated calling these "Bean Candy," because they are so sweet, sticky and luscious. They are the ultimate summer side dish but so substantial I prefer to think of them as the centerpiece. These beans are a great example of how you can use just a bit of meat as flavoring while having a high-fiber, nutritious meal. We recently enjoyed them with a pan of hot cornbread and some spicy red cabbage slaw. It definitely did not feel like anything was missing.
Read More...

Is bigger better? Surely not. But it's nice to eat from every end of the spectrum, from the petite kishu to the gargantuan gigante bean. Though there is something to be said for the sheer meaty size of them, these creamy white beans, also known as gigandes or hija, deliver a lot of sweet flavor. Runner beans of Mediterranean origin—probably Spanish or Greek—you’ll see these on meze or antipasto plates, often coated in a dark orange tomato sauce. In Spain, they are sometimes referred to as judías, a word that also means Jews, though I couldn't find any connection. (Speaking of which, did you see John Galliano's drunken, anti-Semitic rant? Wonder how long Natalie Portman's new Sofia Coppola-directed Dior spot will continue to run...) If you can’t find gigantes, you may substitute limas or any large white bean. Dried beans are a delicious source of fiber and protein at any time of year, since they are as appetizing eaten hot in a soup as they are served at room temp. But until fresh beans are coming off the vine (Happy March, by the way), the dried version can be the centerpiece of many a meal. I do enjoy them in broth, but I think my favorite way to eat beans is cooked until they are very soft and have absorbed all the liquid, drizzled with some spicy green olive oil and sprinkled with crunchy sea salt.
Read More...

As in, cold enough to freeze the balls off 'em. Love that British expression. Somehow a bit classier than the old witch's teat reference, still hanging on from the days of the Salem trials. My point being: it was damn cold today. We were out snow-shoeing in 13 degrees. I have a deep dread of slipping on the ice, but those metal teeth really do grip into even the slickest surfaces. Realized that the large and interesting tracks we had seen the other day and were sure were from a bear turned out to be our own. How embarrassing. Now I'm finally convinced that the bears are hibernating and so I can stop imagining Werner Herzog-worthy scenarios where one chases me into a snowdrift and mauls G who has run to my defense. Tromping on crusted snow, I could almost see the North Wind puffing out his cheeks and blowing an icy blast our way. It sent the delicate top layer of powder gusting through the air, like a frigid version of the apocalyptic ash that's always drifting down in Cormack McCarthy's brilliant The Road. (Read the book; skip the movie. Sorry, Viggo.)
Read More...

A chickpea (Cicer arietinum) by any other name—garbanzo bean, Indian pea, ceci bean, bengal gram, Kabuli chana, konda kadalai, kadale kaalu, sanaga pappu, shimbra, Kadala—still tastes as delectable. High in protein and low in fat, this legume is also a good source of zinc. Evidence has even shown it to be helpful in lowering cholesterol. These little nougat-colored beans are extremely versatile, showing up in soups, purees, flour and even as a fried snack. The rich, nutty taste is widely featured in Indian and Mediterranean cooking. I love garbanzos paired with chorizo, stewed and served with a drizzle of olive oil. Maybe a glass of nice red. To me, this is a taste of Spain.
Read More...