I’ve loved beans all of my life. I remember as a small girl in the Dominican Republic, I’d ask my mother to serve them in a small bowl for me. Instead of pouring them over white rice which is la costumbre.
This past Saturday I went to Houston’s Urban Harvest Farmer’s market. Something I haven’t done in a while and it was a real pleasure. Getting there early, grabbing a coffee at the first booth, and browsing all the fresh produce, and talking with the farmers about what’s good this week. Among the bounty I purchased was: green beans, fresh radishes, rainbow carrots, delicata squash, fresh herbs, and eggs.
Marinated beans are so flavorful and delicious, a different way to eat beans as a snack! I love having these in the fridge because they’re quick to satisfy a hunger pang. I finally get why the brits love beans on toast! Ingredients 2 Dried Guajillo chiles (these are fruity and sweet) 5 cloves of garlic, smashed 1 lime, use the peels, and extract 2 tablespoons of juice 1 lemon, use the peels, and extract 2 tablespoons of juice peels 1 1/2 cups olive oil 1 tsp coriander seeds 1 tsp cumin seeds 2 tsp flaky sea salt 1 pound cooked beans. I used Cassoulet beans from Rancho Gordo MethodYou can find the method in this video here. A few notes: when charring your ingredients, make sure to ventilate your kitchen. A LOT of smoke will come from these chiles! Char the chiles and garlic first as they take longer. or char everything together and remove the peels first.
I love cooking and having a small child who enjoys my cooking to some extent is a true joy. Albeit he doesn’t eat everything I send him to daycare with, most days he does.
This season ditch gifting useless kitchen tools and gadgets to the home cook in your life. Gift them something useful from this guide!
Appetizers/Snacks Buffalo cauliflower—feta, zaatar, yogurt dipping sauce White Bean Crostini with Mint-Cilantro Vinaigrette Marinated Eggplant Whipped Feta with roasted tomatoes Crispy Potatoes with Green Tahini Sauce Lemon-Lime Guajillo Pepper Marinated Beans The Crispiest Yucca Bites Roasted Tomatillo Salsa Taquitos, Anyway You Want Breakfast/Brunch Spiced Vegan Pancakes with Straw-cherry Jam Sweet Potato Hash Fluffy Blueberry Pancakes Silky Scrambled Eggs Green Shakshouka Shakshuka Chickpea Shakshuka Congee Flax Granola Desserts & Baked Goods Cookies Spiced Molasses Crinkle Cookies (receta en español aquí) Claire Saffitz’ Pistachio Pinwheel Cookies Chocolate-chip and banana oat cookies Double Chocolate Cookies Catalan traditions: Panellets Cakes Tarta de Queso de La Viña (Burnt Basque Cheesecake) Spiced Plum Cake Cheesecake Topped with Lemon Curd Tomato Pizza Galette Fig & Peach Galette Apple Pie Pastelitos Cornbread Citrusy Upside Down Cake Chocolate Pecan Banana Bread No Bake No-Bake, No-guilt Fudge Yeasted Cakes/Breads Savory Krantz Cake: Caramelized Shallot & Sun-dried tomato Sohla’s sticky buns but with a pistachio almond filling Drinks Paloma Golden Turmeric Latte White Dominican Chai Mimosas Cold Brew Latte Salads Tipile (Tabbouleh) Quinoa Tabbouleh Classic Caesar …
I spend an obscene amount of time researching food. Whether its ingredients, dishes, or techniques. As an avid consumer of food-related content, I feel like it’s my duty to try recipes I find online, so you don’t have to. The other night I tried Carla Lalli Music’s Pasta e Fagioli.
