‘Great Sauces Transform Good Food into Gourmet’
Case for beans
Although not an accountant by profession, I am a bean counter. I maintain a mixed variety case of beans in my pantry at all times; kidneys, cannellinis, garbanzos, pintos, blacks and great white northerns. Add to those, sacked dry varieties mostly in one or two pounder bags. If my place was a little more spacious I’d have even more types hanging around, like black-eyeds, limas, pinks and cranberries.
Beans are loaded with protein, vitamin B, potassium and fiber. They’re a good food source for vegetarian and vegan preferences. They absorb a myriad of flavors. Textures range from whole to partially smashed to creamy purees.
So many ways to love these little bobbles; in savory soups like Italian White Bean and Ham Soup, hearty stews like Brunswick Stew, healthy salads like Taco Salad with Tomatillo Sauce and creamy dips Hummus and Cannellini Hummus. Beans grace tables around the world, often daily and commonly complemented with rice. Taking the international lead, I’m enjoying varied seasonings, spices, vegetables and herbs, increasingly serving more beans and sharing more bean recipes.
Here’s a globe-hopping selection of bean dishes: Mexico – Frijoles Refritos, Frijoles Charros and Frijoles Negros, Brazil – Feijoada and Feijao Com Leite de Coco, Chile – Porotos Granados, Colombia – Frijoles Rojas, Peru – Tacu-Tacu, Venezuela – Arepa de Pabellon, France – Cassoulet, Italy – Minestrone and Tuscan Ribollita, Spain – Fabada and White Bean Tapas, Greece – Gigantes, Egypt – Fuul Medames, India – Rajma and Rajma Chawal, Cuba – Arroz con Frijoles Negros, Puerto Rico – Habichuelas, USA – Succotash, Boston Baked Beans, Louisiana Red Beans and Rice, Bean and Bacon Soup.
Monday, March 17, 2014 – Scratch Navy Beans and Bacon starts with dry baby white navy’s and slow simmers with bacon. It’s stewed with essential tomatoes and seasonings for full on bean and bacon goodness.
Tuesday, March 18, 2014 – This Black Bean Salmon dish could be served as a side with all kinds of south of the border dishes but it’s especially perfect with marinated grilled salmon. Healthy without sacrificing an iota of delicious flavor. It’s all the way, fine restaurant quality.
Cook with Sauces
‘Bean Counter’ Series
Written by Helen Horton
Photographs and Styling by Helen Horton
Updated: March 6, 2014