Bean There, Done That
Made this for lunches this week and I’m already thinking about making a second batch. Simple, bright, and it holds up well over a few days in the fridge, which is exactly what I need from a weekday lunch. A Note on Peruano Beans These came from Primary Beans, though I ordered them through Foodocracy,…
I picked these up from Rancho Gordo mostly out of practicality. I had chili on the brain and wanted a red bean in the mix, and once I actually looked at my pantry, I realized almost every bag I had on hand was white, black, brown, or speckled. Where were the red beans? So this…
Made this for a Venezuelan potluck, and it was a huge hit with everyone there. My only regret is that I didn’t double the batch, because it disappeared fast. Found a version of this recipe online and adapted it to fit the Ayocote Negros & ingredients I had on hand. A Note on Ayocotes I…
Once you get far enough into an heirloom bean habit, it stops staying contained to beans. Beans, rice, corn, and squash have been grown and eaten together for generations, and once that clicked for me, I wanted to work my way through all of those categories, not just the bean aisle. Rice felt like the…
I must admit, I bought these because they looked cool – and I’m so glad I discovered them! A Note on Black Garbanzos These are noticeably firmer than regular chickpeas, which makes them hold up beautifully in a marinated, cold prep like this. I’ve still got a good amount of unmarinated black garbanzos left, so…