This little pile of gems is a collection of heirloom beans from Baer’s Best Beans.
It was suggested to me (and I love suggestions) that some of you might like to hear about the quick-soak method for how to get the garbanzos from bag to bowl relatively quickly in the event that you forgot to do an overnight soaking. Here is a good link to a fellow blogger’s description in case you ever need it.
Also, if you have a pressure cooker, you can shave even more time off with a “quicker-soaking” method! Just cover the beans in enough water to cover them and pressure cook them for 5 minutes. You then let the pressure release naturally, and then your beans are ready to cook. This method works with other beans & peas as well.
A great comfort food to get you through the winter doldrums (or a depressing Superbowl). This is a very flexible recipe. Turnips, small diced sweet potatoes, and carrots would also work as your primary veggies. Substitute the beef for ground pork, chicken, goat (chorizo!), turkey or tofu (though I’d recommend adding the latter about 30 minutes from the end of cook time). As always, make it your own!
Lacos, or “lettuce tacos” can be an easy way to go gluten-free or paleo with your dinner. It’s also fun and delicious, the ingredients are very flexible, it’s more of a concept than a recipe… Next time you get that big leafy lettuce in your garden or your CSA, consider if it’ll make a nice alternative to a tortilla, and if so, prepare your taco ingredients!
This is a very flexible recipe, wonderful with charred poblanos or jalapeños, add some ground beef for an even heartier version. Tomatillos also work, but can be left out as well. With the base of the squash and the black bean, the rest is pretty negotiable depending on what you have on-hand to work with. Make it your own and enjoy!
