I think the reason that most people don’t stick to any sort of dietary New Year’s resolutions is because it’s all about giving stuff up. No drinking. No carbs. No cheese.
No fun.
I think these kinds of resolutions are deceptive. You think if you eliminate one or two things from your diet, that this will solve things. First of all, it’s not that simple. Second of all? Who said giving anything up was ever easy?
So rather than give up something, I’ve decided to turn my resolution on it’s head and add something. Beans. I’m adding beans.
I figured if we added more beans, then maybe we’d eating less of other things (like bourbon, meat and mozzarella for instance) without feeling so deprived.
I didn’t come to this decision on my own. Through the miracle of Instagram I found out that Samin had declared January to be #beanmonth. I”m not usually one to jump on a hashtag bandwagon, but this one felt right. I am a big bean fan, but somehow we hadn’t been eating enough of them lately.
I realized that this was mostly due to the fact that my pantry was oddly bare of legumes. All my bean jars were sadly empty. I fixed this immediately by heading to the Farmer’s market in Testaccio. It’s not the one I usually go to (at Circo Massimo) but the one I can never quite figure out the schedule of. I’m pretty sure it’s the first and third Sunday of every month. At least, for bean purposes, that is when Giovanni and Assunta Bernabei set up their little stand. Besides selling what may be the best tasting vegetables available in Rome, they also have rainbows of legumes.
I kind of went overboard.
As Assunta filled my bag with greens and potatoes I picked up kilo bags of red lentils, brown lentils, cannellini beans and dried fave.
I’ll be cooking my way though this beany bounty all month. And obviously beyond. But in the meantime I wanted to wish you a Happy Bean Day. Because besides being the Epiphany (big holiday here in Italy) it is also, according to internet, National Bean Day.
Who knew?
Here are some of my past recipes, to help you celebrate in style.
- Fresh Cranberry Beans, Soup and Salad
- Beans and Greens
- Grains and Bean Soup
- Black Beans and Rice
- Pasta with Beans and Fennel
- Beans with Salsa Verde
- Swiss Chard and Lenti Soup
- Lentil Soup
- Chickpea and Broccoli Soup
- Easy Chickpea Soup
- Fennel and Ciccerchie Soup
Speaking of beans, how about my sister cooking up a Pugliese storm….she and Chucko have really got the bug, huh? Must get some dried fava myself. Guess I better hit up Ihsan.
Well, you’ve certainly got the plates to serve it on.
Hmmm…I always wondered why a dried fave was often put in the “galette du rois” for the Epiphany…there must be a more ancient bean link than we know!
I am right there with you about adding instead of subtracting plus all of this sounds so delicious. I will be coming back to these recipes, merci and Happy New Year!
PS. Have you read “Animal, Vegetable, Mineral” by Barbara Kingslover (one of my favorite authors)? I just started it but I bet that you would find it interesting…
Yes, read that ages ago, when it came out. I didn’t love it as much as I thought I would.
Yes! Thanks for these bean recipes! Now to put them on our weekly menu…
Dear Elizabeth,
Today’s posting on beans is just perfect! Thank you so much as many of us are trying to get off of things with eyes and onto consuming more greens & beans.
May 2015 bring you and those you love an abundance of joy & good health.
evie frost
It’s funny, but I have also been thinking about the same thing……namely, what foods have fallen out of my diet? And the answer is a long list of things I love and would potentially find enjoyable, satisfying and delicious. Beans are on my list, but so is more tofu, whole grains, greens, root vegetables and citrus. I also realize that changing up my diet means a little more planning ahead and spending more time cooking for the week, Thanks for the lovely post and Happy New Year.
PS The next time you are in Westchester and crave amazing duck (that won’t break the bank)…….check out the poultry from Hudson Valley Duck. They sell moulard ducks at many farmer’s markets in the NYC , which are very difficult to find and purchase outside of France.
Thanks for the duck advice!
I cook most beans using a variation of fagiole al fiasco. Combine the beans and about 3X as much water in a covered pot (preferably ceramic, like a coccio, but anything with a lid works), add salt and extra virgin olive oil, and cook at low heat (200F) in the oven for several hours. If you smell beans, you probably need to add water, just enough to keep them covered. I find longer cooking makes for better beans.
I’ve never cooked beans in the oven, but will give it a try. Do you soak them first?
No soaking required. The beans rehydrate and cook in the oven.
Been thinking the same thing about more “pulses”. Once we use up all the bits from Christmas that were in the freezer we are moving on to beans and lentils…I am thinking a chick pea and chorizo stew for starters! I would love to attend that market in Circo Massimo when we are next in Rome….love farmer’s markets! Good thing we rent an apartment with a ktichen!!