Bean Fest Begins!

...ooker? Who taught you how to cook dried beans? Also, throughout this month we’ll be collecting and testing bean recipes to post on Fridays. If you have a favorite dried-bean-based recipe that you’d like to share, please send it in to our email address: [email protected] We’ll test it and post about it. We promise not to be mean! This isn’t Celebrity Bean Dish Slap-Down. This is group learning. Let Bean Fes...

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Bean Fest, Episode 2: Falafel and Babaganoush Recipes

Welcome back to Bean Fest 2010, our ongoing celebration of the humble dried bean. Last week we got a lot of great tips and hints in the comments. If you haven’t read those, I’d encourage you to take a peek. We also got a couple of recipes via email that we’re going to test out. Thanks, ya’ll! Again, if anyone has a favorite bean recipe, please send it this way ([email protected]). One lesson to take away...

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I forgot about Bean Fest!

Mrs. Homegrown here: Apologies all, it’s been a heck of a week.  I realize I never set an end date on Bean Fest, a day where I could sign off gracefully with a last recipe, and now I think maybe that’s for the best. Because really, does Bean Fest ever end? No, it does not. Not in our hearts. And besides, I have a backlog of bean recipes. So while I will not be posting a recipe this Friday, I will declare Fridays henceforward as fruga...

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Bean Fest, Episode 5: Black-Eyed Pea Salad (Lubyi Msallat)

...ng to take a close-up! Chick pea salad, pita and sheep’s cheese. Mrs. Homestead here: This week’s Bean Fest installment comes from a cookbook we’ve been trying out over the last week called Vegetarian Dishes from Across the Middle East, by Arto der Haroutunian. These recipes really fit well with our kitchen just now, considering its emphasis on classic summer vegetables (like eggplants, cucumbers and tomatoes) and bulk bin f...

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Bean Fest, Episode 4: Frijoles Refritos

...nesto Andrade. Mrs. Homegrown here: I can’t believe I’ve never made frijoles refritos--refried beans–before. All these years of scooping that suspicious stuff out of the can–what was I thinking??? Now I see refritos as the natural destiny of any leftover beans. Refried beans (that name is a mistranslation–refrito means well cooked, not re-fried, but the name stuck) are simply cooked beans that are mashed in a f...

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Bean Fest, Episode 6: Walton’s Serbian Lima Beans

Mrs. Homegrown here: Welcome back to Bean Fest, our Friday focus on the wonderful world of beans. Our friend, Walton, sent in this recipe, which he got from friends. I don’t know anything about its Serbian-ness–whether this is a traditional dish there, or what. Maybe some of you can enlighten us. (I forgot to ask Walton.) [ETA: Walton wrote in. It is a genuine Serbian dish. The recipe was given to Walton by his friend's mom, Mrs. M...

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Bean Fest, Episode 8: Really Good Lentil and Whole Grain Soup

photo by wollongonger Welcome to Bean Fridays, our ongoing series highlighting the beautiful bean. We had a brief hint of winter here this week, three days of chilly grey skies and lingering drizzle. I was in heaven–but it didn’t last, and we’re heading into another heat wave. But anyway, that taste of winter put me in the mood for soup. So today I’m going to share my favorite soup recipe. I’m stretching th...

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Return of Bean Friday: Bean Broth or “Tuscan Crazy Water”

...by her introduction, I realized it was just the sort of thrifty cooking we’ve been focusing on here during Bean Fest. The only question for me was whether this recipe was a keeper or a dud, because it sounded pretty strange. The truth is it’s sort of in between. According to Caspar, Tuscans like to cook beans with plenty of aromatics in lots of water, and then reserve that water as a broth. The bean broth is called Acqua Pazza, crazy...

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Bean Fest, Episode 3: Bastardized Puerto Rican Beans

Mrs. Homegrown here: It’s been a tough week here on the bean front. I had two beanfail incidents trying to come up with a recipe for this week. The first, an Armenian recipe for white beans, failed through no fault of its own but because the beans were hopelessly old. No matter how long I cooked them, they stayed crunchy, yet somehow also tasted overcooked. Shudder. Meanwhile, I’d been obsessing on Cuban-style black beans, but fell...

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Bean Fest, Episode 7: The Home-Ec Supper Club

...would provide a simple, cheap big pot of something. Cheap being key, because we’re broke. We made rice and beans. The Bastardized Puerto Rican Bean recipe from few weeks ago, as a matter of fact. Stew or chili would be another good option. Having that on hand, we know no one is going hungry, but for variety, we threw open the door to the guests to bring anything they want–or absolutely nothing at all—but not to spend more than 5...

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