Summer of the bean
Last week I declared to my husband that this will be the summer of the bean. I will be inspired by beans. I will eat beans whenever possible, either by cooking them myself or ordering them at restaurants. Richard agreed but couldn't help following it up with a Bean-O joke. So go ahead and crack your jokes, I can handle it.
But the fact is that beans are good for us. Or I read it somewhere anyway. Beans are a great source of protein and since my husband mainly only eats fish and soy proteins, I’m looking for something else that I can sink my teeth into on a regular basis when I eat dinner with him. Something nice and earthy with a crunch or a mush. Something that can go in salads, soups, stews, casseroles, or as a standalone dish. Something that can sit for hours in my crock pot. What’s better than a bean?
To prepare for this, I beaned up late last week and bought every bean I could find at Safeway, except not the red kidney beans because I read that they are toxic unless prepared properly. (Check out the FDA's Bad Bug Report, page 254 for valid consumer information.)
Needless to say, I left the red kidney beans on the shelf but I bought cans of pinto, cannellini, garbanzo, green, white, black, and veggie baked beans; bags of dried chickpeas, great northern beans, black eyed peas; and then some special Ramona Farms white tepary beans and garbanzos.
My first bean dish was slow-cooked black eyed peas and chicken gizzards. Yup, you read that right. It was incredibly delicious. (Here’s where I got the inspiration) Richard, as a pescatarian and all, could not eat the gizzards so I had yummy leftovers for nearly a week. It was also a delicious treat for Sadie since I didn’t put onions or anything dog toxic in it.
Share your bean recipe in the comments section below. If I try it out I’ll blog about it later this summer.
Have a beaniful day!