beans

Musical Marinated Shell Beans with Roasted Tomatoes, Sounds Good To Me

30 Nov 2011
Marinated Shell Beans with Roasted Tomatoes

Beans, beans, the musical fruit
The more you eat, the more you toot
The more you toot, the better you feel
So eat your beans at every meal!

I hate that little ditty. If I were a bean I'd sue.

Though I realize my legal action might be considered a frivolous lawsuit. Because I know full well that it's hard to prove libel when the scandalous statements are true. Beans make you fart.

You can pretend like they don't (and I do). But beans make you fart.

They contain the sugar raffinose, which isn't something we humans are able to digest properly. When these sugars reach your intestine in their improperly digested form, the bacteria in your intestines– whose job it is to tackle whatever crap (pardon the pun) we gulp down our gullets– has to work extra hard to send it packing out the other end. The by-product of all that hard work is gas. But p'shaw. Who cares, right? So what. I love beans. After all, what's a little flatulence between friends?

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Marinated Shell Beans with Roasted Tomatoes

Marinated shell beans with roasted tomatoes
By jgreghenry Published November 28, 2011
Prep time: 90
Yield:1 (Servings)

Ingredients:

  • 1 lb fresh shell beans in any combination, such as borlotti, black eyed peas, christmas lima, flageolet, cranberry
  • 1 T olive oil
  • 1 T kosher salt, plus more for tomatoes
  • 1 lb cherry tomatoes
  • 0.5 c flat leaf parsley, leaves only, chopped
  • 0.25 c fresh oregano, leaves only, chopped
  • 0.5 c lemon vinaigrette

Directions

Put each type of bean in a separate saucepan and cover by 2 inches with water. Bring the water to a boil over high heat, add 1 tablespoon salt to each pot and reduce the heat to a simmer. Cook until the beans are tender, but are not so soft as to be mushy. Between 20 and 45 minutes. Add more water while cooking if necessary. Each type of bean will require a different cooking time so monitor them closely. When cooked turn the heat off and let the beans cool completely in the water.

Meanwhile. Adjust oven rack to the center postition, then preheat to 300 degress F.

In a medium bowl, roll the tomatoes in 1 tablespoon of olive oil and a big pinch of salt. Place a wire rack onto a baking sheet and spread the tomatoes out onto the wire rack in a single layer. Place in the oven and roast until the skins are shrivled but they are still plump and moist, about 1 hour and 15 minutes. Remove from oven and let the tomatoes cool to room temperature.

Combine the cooked, cool beans in a large mixing bowl. Add the parsley, oregano and the vinaigrette. Season with salt and pepper, then carefully stir the beans to combine the flavors. Let the beans sit and marinate at least an hour. Transfer to a serving plate, top with roasted tomatoes and more black pepper to taste. Serve at room temperature.

Source: Inspired by Mozza

Travel Costa Rica! Gallo Pinto is Breakfast Beans

01 Apr 2011
Gallo Pinto

Gallo Pinto. Rice and Beans– Tico style, the breakfast of champions.


I'm in Costa Rica. I have actually been here a few days. But I wanted to get my local groove on before I posted about my experience. But I am ready to start this Costa Rican travel adventure and what better way to start than with breakfast. In Costa Rica, comida tipica includes rice and beans. They are a staple. They often make the plate three times a day, at breakfast, lunch and dinner.


But it's breakfast where Gallo Pinto reigns supreme and is Costa Rica’s favorite way to start the day. Costa Rican food usually consists of a combination of rice, beans, meat, and vegetables. The typical Costa Rican breakfast exemplifies what comida tipica is all about. Most families in Costa Rica eat a full serving of Gallo Pinto every morning before heading off to their daily activities, sometimes eggs, toast, tortillas and plantains are included. Most tourists have it at least once during their stay. Maniacs like me have it every day because I wanted to come up with my own version.


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Gallo Pinto

Costa Rican Breakfast
By jgreghenry Published March 28, 2011
Prep time: 20
Yield:1 ()

Ingredients:

  • 3 T vegetable or corn oil
  • 0.5 c onions, peeled and cut into 1/4" dice
  • 0.5 c red bell pepper, cored, trimmed and cut into 1/4" dice
  • 1 c pre-cooked black beans
  • 2 c pre-cooked long grain rice
  • 1 T worcestershire sauce, or more to taste
  • 0.25 t salt, or more to taste
  • 2 T cilantro leaves, minced
  • 0 lizano sauce to taste

Directions

Heat the oil in a skillet set over medium heat. Add onions and cook, stirring often, until just beginning to brown, about 6 minutes. Add the red bell pepper, and cook stirring often until softened, about 2 minutes more Add the beans and some of their liquid. Lower the heat and stir for a minute. Add rice, Worcestershire sauce, salt and cilantro. You may need to add a tablespoon or so of water to achieve a neither dry nor soupy texture. Mix well and simmer for 5 minutes. Serve hot with eggs, toast, possibly fried plantains and the Lizano sauce on the side.

Notes:

serves 4 "Salsa Lizano" is a mild sauce used on every day cooking in Costa Rica.

Market Matters- Colorful Beans, Grilled Lamb & Retro Style Warm Bacon Vinaigrette

08 Aug 2010
Colorful Wax Beans

Grilled Lamb Chops, Heirloom Beans & Tomatoes with Warm Bacon Vinaigrette

My Market Matters post is going to go a slightly different way.

Today I have a colorful selection of beans. Green beans as well as yellow and purple wax beans. But these beautiful beans don't come from the Hollywood Farmers Market right down the hill from me. They come from a Farmers Market in Minnesota. Sartell, MN.

Now I am not on vacation and I haven't moved. You see I did not go to the beans, the beans came to me!

All this came to be because of a certain blogger in Norway, a transpalnted Minnesotan. We bloggers certainly do get around don’t we? You see Siri from The Transplanted Baker likes to arrange market exchanges. This is the second year I have participated and it is a lot of fun.

The concept is simple. Siri matches people up from all over the world. Then these people choose a few items from their local markets and send them to each other.

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