Small plates and sumptuous bowls beckon nibblers, grazers, and feasters alike. Everything you’ve ever wondered about selecting, preparing, cooking, and storing dried beans, fresh beans, shell beans, canned beans, and dehydrated beans-including, yes, a revolutionary method for making beans more belly friendly. Read ExcerptĪ primer for all things bean. Even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream. And on and on-from starters and soups to dozens of entrees.
Or shell beans-Newly Minted Puree of Fresh Favas, Baked Limas with Rosy Sour Cream, Edamame in a Pod. Do the same for black beans-from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya’s Magic Black Beans with Eggplant & Royal Rice. Plus there’s Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges & Walnuts. Then in half a dozen soups, including Sahadi’s Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescent’s Very, Very Best Lentil, Mushroom & Barley Soup. Discover it first in a delicious slather, Lentil Tapenade. It’s a 175-plus recipe cornucopia overflowing with information, kitchen wisdom, lore, anecdotes, and a zest for good food and good times.Ĭonsider the lentil, to take one example. From old friends like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, Bean by Bean is the definitive cookbook on beans. Has there ever been a more generous ingredient than the bean? Down-home, yet haute, soul-satisfyingly hearty, valued, versatile deeply delectable, healthful, and inexpensive to boot, there’s nothing a bean can’t do-and nothing that Crescent Dragonwagon can’t do with beans.
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