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.)
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| 12/16 |
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.
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| 12/21 |
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.
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| 12/30 |
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.
