Beans Beans the Magical Fruit
On Wednesday, I was inspired by a blog post by Mark Bittman on how to rid your pantry of some "staples" (like bottled salad dressing and canned beans) and instead stock basics that produce much tastier -- and sometimes more economical -- results. Some things I already do (like make my own salad dressing and stock anchovies/paste that I sneak in vegetables and sauces), but there were other great ideas that I plan on trying. 
One suggestion is to cook a pound of beans a week and use them for a variety of dishes. It's such a simple concept and really is a lot tastier (and cheaper) than using canned beans for soup, or chili, or to throw in salads. So, yesterday I decided to give it a try. I picked up dried lima beans in the grocery store on our last shopping trip, which is an unusual find. I was excited to try my hand at cooking them. 
Usually, I just follow the basic directions on the back of the bag and add my own spices etc. However, limas are pretty different from other beans, with a very distinctive smell, taste, and texture. I went directly to a source that I knew would have great suggestions. The Picayune, a newspaper in New Orleans, first published this cookbook in 1901. The recipes were collected directly from households that were the original practitioners of Crole cuisine -- a French-based cooking style with Spanish, African, and native Indian influences. Not only does it pave the way for a perfect Jambalaya and Gumbo, but it also gives the Creole "rules" for rice, beans, grits, and meats. Also, it has a recipe for King Cake (Gateau de Roi), which was traditionally made on Twelfth Night (my birthday) to celebrate the start of carnival season that lasts until Lent. I think I will try that recipe next. 
Anyway, back to the basics. Cooking the lima beans was very simple; gently boiling the beans in lightly salted water for an hour or two and then draining. A slurry of milk, a pat of butter, some flour, and fresh ground pepper was then added and simmered for another 10-15 minutes. The beans are creamy, delicious, and just perfect! I think I'm going to have to consult the Picayune's Creole Cookbook more often as I strive to continue to cook nutritious and simple dishes in the new year.
One suggestion is to cook a pound of beans a week and use them for a variety of dishes. It's such a simple concept and really is a lot tastier (and cheaper) than using canned beans for soup, or chili, or to throw in salads. So, yesterday I decided to give it a try. I picked up dried lima beans in the grocery store on our last shopping trip, which is an unusual find. I was excited to try my hand at cooking them. 
Usually, I just follow the basic directions on the back of the bag and add my own spices etc. However, limas are pretty different from other beans, with a very distinctive smell, taste, and texture. I went directly to a source that I knew would have great suggestions. The Picayune, a newspaper in New Orleans, first published this cookbook in 1901. The recipes were collected directly from households that were the original practitioners of Crole cuisine -- a French-based cooking style with Spanish, African, and native Indian influences. Not only does it pave the way for a perfect Jambalaya and Gumbo, but it also gives the Creole "rules" for rice, beans, grits, and meats. Also, it has a recipe for King Cake (Gateau de Roi), which was traditionally made on Twelfth Night (my birthday) to celebrate the start of carnival season that lasts until Lent. I think I will try that recipe next. 
Anyway, back to the basics. Cooking the lima beans was very simple; gently boiling the beans in lightly salted water for an hour or two and then draining. A slurry of milk, a pat of butter, some flour, and fresh ground pepper was then added and simmered for another 10-15 minutes. The beans are creamy, delicious, and just perfect! I think I'm going to have to consult the Picayune's Creole Cookbook more often as I strive to continue to cook nutritious and simple dishes in the new year. 
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