Author: jkd
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Bayo Chocolate Pot Beans
Some of the most exciting deliveries with every Rancho Gordo Bean Club shipment are the new beans – beans I’ve never seen, let alone cooked with. The Bayo Chocolate were one of this quarter’s shipment, and I like to cook them up simple and according to Steve’s advice, so: just a bit of onion and…
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Haricot Coco – Small French White Beans (and a soup!)
As I’ve gone through this year (and as I wait for my next Rancho Gordo shipment), I’ve had to always be on the lookout for new beans. To that end I made a recent trip to Kalustyan’s for several great new beans – and after taking the ferry over, walked back. In so doing I…
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Fall Small Red Beans
One of my favorite food innovations over the last couple years has been the GrowNYC Grains stand at a range of New York City Greenmarkets. While fruits, veggies, meat, cheese, and even cider and other local booze have become commonplace and widespread at farmer’s markets in recent decades, with enough production for some farms to…
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Election Day Anasazi Beans
Needing to pass the time in a productive way, it’s time to cook some great New World Beans. I found these Anasazi Beans at Kalustyan’s, and they’re beautiful – red and white spotted, that cook to pink. A nice hearty bean for an anxious evening. Ingredients 250g Anasazi Beans, soaked overnight 450g Campari tomatoes, halved,…
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Midweek Extra Bean! Ayocote Amarillo Soup
It’s a gray crappy day and I’ve got a cold, so time for a second soup for the week (the other is still delicious!). A re-run of the delicious Ayocote Amarillo from Rancho Gordo, with a similar prep to the other week’s Cranberry Bean soup. Ingredients 100g Ayocote Amarillo beans 4 small or 2 medium…
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Bean and Sauerkraut Soup a la Marcella
Marcella Hazan has a great recipe for a traditional Trieste soup, La Jota in her Essentials of Italian Cuisine. This is a slightly altered and simplified version, subbing in white beans for cranberry beans and omitting the salt pork pesta that is used to finish it traditionally (also with a bit less bacon – it…
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Kongjang – Soy Braised Soybeans
As the winter gets colder, though I’m often sad to say goodbye to summer Italian food, I’m excited to eat more Korean food. I’ve laid in a number of different kimchis through the summer (just decanted a spicy mixed kimchi with fresh peppers and just started a new turnip-radish kimchi today), and love putting together…
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Cranberry Bean Chicken Soup
Fall is really coming in, and I’ve got some great stock in the freezer. With more roast chicken to come, there will be more stock as well, so: better use it! I really like using stock to get the most out of any meat I do eat, in terms of flavor, nutrition, and value, and…
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Green Split Peas in Corn Stock
A light recipe this week, cleaning up some loose ends on a busy day. Ingredients 150g Green Split Peas 400 mL corn stock 4 scallions, chopped both green and white sections 2 long green peppers, chopped fine olive oil salt Procedure Heat olive oil in medium saucepan; add scallions and peppers and cook a couple…
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Dilly Beans!
A summer classic, to be enjoyed year-round! Ingredients 3 lbs green and/or yellow wax beans, trimmed and cut into jar-length pieces (about 4 inches) 900 mL white vinegar 900 mL water 1/3 C. kosher salt 6 cloves garlic 6 sprigs dill 6 dry hot pepper 6 tsp. mustard seed Procedure Prepare boiling water canner. Heat…
Year of the Bean 