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What's Your Favorite Bean?
What's Your Favorite Bean?
Azuki red beans
Black-eyed peas
Kidney beans
Lima beans
Fava beans
Soybeans
Black beans
White beans
Pinto beans
I don't like beans.
In Season: Long Beans
Yard-long beans, or asparagus beans, are at the peak of their season right now, which runs from late Summer to early Fall, with the exception of places such as California and Mexico where they grow year-round. They've been springing up in local farmers markets, but you can also find them at most Asian grocery stores. Do you know much about these leggy legumes, which are a relative of the black-eyed pea?
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Fast & Easy Dinner: Spicy Thai Curried Lentils
If you don't cook with lentils on a regular basis, you should start experimenting with them. The small legumes cook quickly, are filling, and can be served with everything from chorizo to arugula. Not to mention they're supposed to help you lose weight!
Stovetop Beans Two Ways — Beginner and Expert
Although these legumes were traditionally cooked low and slow in the oven, today's baked beans, as they're often called, are actually cooked on top of a stove for a faster preparation that doesn't compromise flavor. Shed even more cooking time by using canned beans — or save cash by rehydrating dry beans instead. Regardless of how you prepare this dish, bacon plays a crucial part in achieving a pronounced smokiness, while molasses and dark brown sugar add a sweet flavor and pleasing caramel color.
Food Section Sampler — Apr. 29, 2009
- Which type of coffee pot is the perfect match for you? — Chicago Tribune
- Forget the gizmos, Michael Ruhlman suggests investing in a kitchen scale. — Los Angeles Times
- Food service companies have threatened to boycott Florida tomatoes if growers don't improve farm workers' wages and conditions.
In Season: English Peas
Although balmier weather and longer days clue me in to Spring, the season doesn't officially begun until the day I spot fresh garden peas at the farmers market. Although I take advantage of frozen peas to enjoy the legumes year-round, there's simply nothing that can replace the toothsome snap of a freshly-shelled English pea.
English peas — also known as shell peas and garden peas — enjoy a short-lived season during late Spring and early Summer, and are at their best in May.
Monday's Leftovers: Black Bean Croquettes With Salsa
So you've got leftover legumes in the pantry. Don't pigeonhole canned beans by turning to the same staples, like chili, tacos, or beans and rice; instead, venture out of your realm to try another low-maintenance dish, like these black bean croquettes, topped with zesty salsa fresca.
Not only are they a nice break from the monotony of Winter stews, but they're also healthful and inexpensive to prepare.
Can You Identify the Bean?
You might think that since New Year's is over, there are no more holidays to celebrate for a while, but you're wrong: today is National Bean Day! For thousands of years, legumes have served as a staple ingredient to virtually every culture in the world because they're nutritious, healthy, and affordable.
As Americans become increasingly conscious of their waistlines and their spending, I predict that the country's obsession with beans will continue to grow.
Sunday Slow Cooker: Hearty Fish Chowder
Making seafood in a slow cooker can be tricky, but this hearty fish chowder is a rare gem.
The key is to add the fish in the last hour, so as not to overcook it. Cream of celery soup and milk powder add richness and body to the stew; chunky potatoes, stewed tomatoes, and legumes add texture.
All the News That's Fit to Eat - June 20
- Napa Valley is all abuzz over a new Mondavi family tell-all book. Plus, Forget the bread basket, the latest trend is freshly made breadsticks. I think I know what I'm baking next!
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