Beans have been a thing around here since we started quarantining for the pandemic. I went as far as joining a delivery club for beans. Yes, beans. It's the Rancho Gordo Bean Club, which is usually full but sometimes they open up spots. They specialize in heirloom beans and have international projects with various indigenous growers. I highly recommend it, just so that you get challenged to try cooking new things on a regular basis. We try for using the beans at least once weekly in our meals. If beans give you gastric issues, we've found our systems adjusting when we eat them frequently.
The beans of the week were our dinner last night: cicerchie (pronounced: chee-CHAIR-key-ah). It's almost a garbanzo bean, put tastes of peas also. This is basically a version of pasta e fagioli (pasta and beans). Very simple, easy to make, subtly flavored with fresh mushrooms, Bay Leaf and some garlic. Topped with a little grated parmesan, and a drizzle of olive oil, perfect! I have great memories of my Italian grandparents making this for us when we visited them and teaching us how to say it.
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