We had our Little Looms Weaving Group Holiday Potluck at the beginning of the month and I have been obsessing about beans ever since.
Julie L. brought a beautiful dish with large beans, "It's just Cassoulet". I've never had it, never heard of it, and went back for seconds.
Four days later I was giving Cannellini beans an overnight soak and ordering three Holiday 2023 Gift boxes from Rancho Gordo. One box was for me and, yes, I did add my name to the Rancho Gordo Bean Club Waitlist. (The Waitlist is super long but it's surprising how quickly three or four years goes by.)
To the pot of Cannellini beans I added The Man's halibut, kale, 2 cans of diced tomatoes, loosely following this recipe minus the shrimp and the spices.
Red Kidney beans for Chili. Dried beans cooked in the Instant Pot. Presoaked 6hrs: 7 am to 1pm, IP 25 minute.
The day after Christmas, more red kidney beans, this time an overnight soak. In the morning boiled for 5 minutes then moved the pot to the woodstove cooktop for 2 1/4 hours of simmering till the beans were done.
Yesterday it was 12 oz of Lompoc Black Beans (no soak) in the Instant Pot.
The cooked beans then went into the Crock Pot for four hours . . . Quinoa Tacos.
And, lastly, today I cooked Cassoulet beans from the Rancho Gordo gift box.
I presoaked for five hours.
Then the beans and the soaking water were added to a mirepoix.
A boil on the stove for 5 minutes then I moved the pot to the woodstove cooktop for a nice slow simmer.
Three hours later the Cassoulet beans have doubled in size. They are mostly whole, tender, and creamy inside. Wow.
Tomorrow I will use the beans to make Smitten Kitchen's Vegetarian Cassoulet.