Made a version of marinated white beans with my New Year’s leftovers.
Adding herbs when serving since the beans seem to stay good/presentable longer. This version includes Castelvetrano olives, which I love!
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I have a collection of ‘dried beans’ types -
and I’ve made buckets of recipes for 'beans and . . . ’
it can take ‘overnight’ to soak dried beans for a recipe.
but dried beans make mega-mucho better results than anything ‘canned’
prepping/soaking dry beans does not bring sugar/salt/(OMG! What else?) with it.
probably(?) a more better potential ‘pure’ bean taste contribution than a ‘canned’ bit of beans can make.
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I prefer canned for marinated beans. They are firmer.
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A Berkeley bean influencer!
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Were your blackeyed peas dried or fresh/frozen? I search every summer in vain for fresh ones.
Where I shop they are easiest to find “fresh” (not fresh picked, but not dry) around NYE. This year I tried freezing those. Not sure how that will go but I got excited and bought too many. I also grew some last year, and plan to try that again.
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I long for fresh-picked, that I can hull myself, preferably sitting in a rocking chair on a front porch (I have neither!). Just memories, including the taste.
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I don’t really have those memories, but I’m trying to make some! I buy the ones for shucking when I see them, and tried growing some last year.
Have you tried frozen? Any thoughts about those?
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I am with you on the fresh-picked memory aspect. I remember the taste of freshly shucked garden peas quite clearly.
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No, i haven’t seen frozen recently. The one time i found “fresh” shelled ones, they were as hard as rocks and impervious to cooking. Maybe frozen would be better!
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