bean 🫶 love 🫶 my go-to pot of beans is
- 1 half of a onion
- 1 half of a lemon
- 1 small head if garlic, halved
- 1 parm rind
- any herbs in the fridge or bay leaf
- beanssss
- cover with water
——-add olive oil, toast the lemon + alliums and then add the rest. pinch of salt, and simmer until cooked through 😋 or lazy fun version— can if cooked beans, olive oil, grated garlic clove, and a tsp of calabrian chili to taste for heat!
Fresh or dried. Never canned. There are many varieties but my favorites in the fall are barlotti, cannellini, and red lentils. Barlotti don’t break down and so they are nice in a brothy soup with some greens, carrots and herbs. Cannellini are nice for a white bean soup with hearty roughage. Red lentils transform into the most delicious silky stew. Boil and then simmer beans in salted water with bay leaves, olive oil, and spices.
I got these really tiny accordion books last year and I’ve been using them for super long form exquisite corpses- this one has been going since April and just finished today! Friends and strangers all worked on it with me, and now they are all trapped in my little book :-3
Gazpacho only in the late summer, persimmons only in the winter, etc. just because we can import anything from anywhere anytime doesn’t mean we should. Nothing is special if you can have it whenever you want it.
