Not sure if I posted husband’s favorite yet.
The “spinners” are flour dumplings.
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Looks good!
Flageolet…French for “fart?”
JK, I know it’s an instrument.
I’ve never eaten those. Look pretty cool.
Hey, thanks for cross-posting, otherwise I’d have continued to overlook this thread!
Here’s another one that I set about trying to copy what my son and I had in a Haitian restaurant in Boca Raton. This is from the channel Luna’s Kitchen, and it’s pretty close to what we were served and everyone really likes it. I have to fudge a bit because I start from canned beans, and after several times making it, I now increase the amount of beans by about 2x just because we like it better that way.
I also used her recipes for epis and goat stew as starting points.
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Woah, this is such a great resource. Thanks @shrinkrap for starting and thanks @Phoenikia for pointing it out.
I’m going to have some new stuff for the family in the next few weeks!
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I think the variables to worry about are: the beans themselves. If they’re older, they may not fully plump. The soak. I soak several times the day prior, wake up in the AM, and drain and soak again. By now, the beans should appear as they do off the plant: plumped up. (Lately, I’ve been making great northerns.) Black beans will take another bit of love. Beans love pork fat. I’m sure you’re aware that a ham hock or ham bone, or whatever porky product, will give those beans that much more love. I boil , covered, on medium, for about 2 hours for pintos (great northerns, a little less, maybe 1.5 hours). I like water about 1.5-2 inches above the beans before I lid and boil. Onions, garlic ( I also add a pepper sauce I make at home), whatever other flavors you like.
Had good luck with this as much of my meals are Latin-centric. Can’t tell you how many meals I’ve had of just beans and flavored rice.
I’ve also used a pressure cooker over a rocket stove in the past.
Avoid adding any acid until cooked.
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My pleasure. This is a great thread. I love that we can cross-post.
You might also like this thread.
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“All the things” ( in my fridge) chick pea salad. Sharing because I was pleasantly surprised!
Chick peas from Nancy’s chopped salad recipe.
Roasted cherry tomatoes
Tomato Jam
Avocado from a sale on huge 2 for something.
1/2 cucumber left over from making gazpacho
Washed parsley and cilantro from I don’t know what, but it was in a damp paper towel so I’m hoping it was washed.
Splash of oil from the cooked beans
Splash of last seasons tomato shrub.
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Some nice dishes. As much as I love meaty and porky beans I make them for vegetarians.
Here’s one that worked out
white beans + trinity + beet greens
It’s hard to compete with bacon flavor so welcome more vegetarian ideas.
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I sometimes use smoked paprika bloomed in oil at the beginning, but vegetarians often don’t enjoy the smokiness — bacon is a flavor missed by those who know it, not by those who don’t.
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That’s a good idea. This is also what I have for dinner when we have beans too even tho I eat meat so tastier tips like that the better. Sometimes I make meat on side. Thanks
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Love beet greens. Hard to find them near me these days - even at WF they’re chopping the tops of bunches of beets.
During the pandemic my kale was going nuts as was the neighbor’s, and we had a lot of brothy white bean and kale soup. It was really good with a generous blob of harissa!
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Me too. I love 'em. Sometimes gotta just embrace vegetarian flavors. What else is like that? Kale is a staple here too not as tasty tho. Have u enjoyed gumbo des herbes? Can be done vegetarian too. Harissa nice call I should try that
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I think Gumbo des Herbes is traditionally vegetarian because it was what Catholic Cajuns ate during Lent.
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That looks wonderful! As for a bit of “meaty” in a veg dish, my vegetarian daughter often uses some nutritional yeast. It adds some “umami” (I hate using that descriptor, myself) and saltiness that’s at least a bit akin to bacon. Not really too close, but something like it.
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Thanks. Great idea never tried nutritional yeast.
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Popular as a vegan parmesan replacement.
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I am a vegetarian and our household has been on a bit of a jag with this recipe over the past month or so:
I never use thyme, don’t always use feta, have switched up the beans, etc. I happen to love smoked paprika, but I don’t always use that either. You get the idea…it’s very adaptable.
I’d happily eat a bowl of those beans you made!
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