Which Beans Are Healthiest?

The question I dislike most, after “Which is your favorite bean?”, is “Which bean is healthiest?”

There’s a side of me that couldn’t care less. Beans have so much going for them and we know they’re healthy, so let’s relax. But the reality is a lot of people are very concerned about health and diet and for them I pass on this link, sent to me by my online friend Andie, to an article in Real Age. They claim darker beans are higher in nutrients but compared to what and by how much? And is this true of all varieties or just Phaseolus vulgaris? What about limas or tepary? It’s not much to go on, but the recipe for Roasted Corn, Black Bean, and Mango Salad might be a winner.

Pigeon Peas (Cajanus cajan)

We grew a small amount of pigeon peas. They’re not New World, in fact, they probably originate in Asia. You don’t see them much in Mexico but in Central America, they’re very popular. In India, they’re known as toor dal.

I cooked them with onion, garlic, a splash of oil and water. They smell like overcooked peas and don’t taste much better. I hate to let a pot go to waste. Is there some way to prepare them that I might like? It doesn’t have to be Latin. I feel like a cad for not being thrilled by a legume!

I was thinking I could puree them and make some kind of patty out of them.
Any help appreciated!

How To Win Friends and Influence People, Slow Food Style!

From an article in the New York Times:

“I don’t know if it’s going to be the youthful, happening Woodstock
they want it to be, but it certainly has the potential,” said Corby
Kummer, a food columnist, book author and Slow Food board member. “It
will be a failure if it is only well-dressed people over 35 from the
Bay Area treating it as if it’s another Ferry Plaza Farmers Market” — a
reference to the place where well-fed San Franciscans and celebrity
farmers chat over perfect peaches and soft, ripe cheese.

The First Beans for 2008

My plants in the trial garden have looking good and there have blossoms but I was getting worried because there was no sign of a bean.

What a swell feeling when you finally see the fruits of your labor!

They’re tiny, but they’re there and it’s proof I’m on the right track. I have a hunch this is going to be a good year.

Rancho Gordo in Martha Stewart Living

Oh, don’t roll your eyes! You’d be excited, too if Martha decided to feature you in her magazine!

It’s from a nice article on regional treats, food and otherwise, across the US.
It’s the August issue which should be hitting newsstands just about now.

Nancy Z on Bobby Flay Show

My friend, tour-guide and author, Nancy Zavlavsky writes:

Hey,
check out the “Bobby Flay Throwdown” show Tuesday (tomorrow) night on
the Food Channel, where I’m a judge. Should be a hoot!

I don’t quite understand the “food as competition” trend we seem to be enjoying but I’ll tune in for Nancy!

Another Way to Cook Cactus Paddles

In her Essential Cuisines of Mexico, Diana Kennedy has a good recipe called Nopales al Vapor (page 208). Instead of boiling or grilling, you pan fry with onions, garlic and chiles and finish with epazote.

I really liked this method. The epazote isn’t as strong as you’d think and gives the dish and extra little something.

Not being able to leave well enough alone, I added some left over beans without their broth and let the mixture cook a little more before making a really dreamy taco.

I know some people don’t care but I get such a kick out of foraging my own yard for good food.

The Market in Cholula

Just outside of Puebla is the town of Cholula. It has a wonderful market scene that is worth checking out.

On the streets, in addition to more produce, there are food vendors and this young woman wisely decided to haul her huge clay cazuelas out, understanding the magic of clay and food.

It would have been so much easier to bring enameled aluminum but she
knows the magic of the clay. I ate the back two as tacos. One was
blood sausage and one was pig kidney.

I was feeling brave but they were
delicious and easy to like.

For My Friends That Don’t Care for Hot Food

I know a lot of people who think they don’t like spicy food. The idea of a chile is a buzz-kill for these folks. It was a long time ago, but there was a point I didn’t care for picante things at all.

Internet friends, I believe part of the problem is the jalapeño pepper. It’s everywhere, it’s somewhat hot but it isn’t a nice heat. It’s a stupid burn-in-your-mouth, grassy flavored heat. I question whether it’s really spicy food you don’t like or the jalapeño. (By the way, this seems to be a very difficult word to pronounce. Hal-i-pain-yo is correct.)

So what to do? Anytime you see a recipe call for a jalapeño, reach for a serrano. Technically, they’re hotter but they have a much more interesting flavor and the heat is an all-over high rather than a swift kick in the mouth by a donkey.

If you’re very sensitive, try removing the seeds and membranes. If you’re a trouper, as I suspect you are, just chop it up and use it in a salsa and see if heat isn’t a little more appealing with a serrano pepper.

For My Friends That Don’t Care for Hot Food

I know a lot of people who think they don’t like spicy food. The idea of a chile is a buzz-kill for these folks. It was a long time ago, but there was a point I didn’t care for picante things at all.

Internet friends, I believe part of the problem is the jalapeño pepper. It’s everywhere, it’s somewhat hot but it isn’t a nice heat. It’s a stupid burn-in-your-mouth, grassy flavored heat. I question whether it’s really spicy food you don’t like or the jalapeño. (By the way, this seems to be a very difficult word to pronounce. Hal-i-pain-yo is correct.)

So what to do? Anytime you see a recipe call for a jalapeño, reach for a serrano. Technically, they’re hotter but they have a much more interesting flavor and the heat is an all-over high rather than a swift kick in the mouth by a donkey.

If you’re very sensitive, try removing the seeds and membranes. If you’re a trouper, as I suspect you are, just chop it up and use it in a salsa and see if heat isn’t a little more appealing with a serrano pepper.