On Saturday we went to the farmers market for the first time in a while. The stall we've often referred to as the "fancy farm" (Viridian, for locals who know their farm names) was offering fresh beans in lots of flavors: unshelled butter beans, cannellini beans, and haricots tarbai, among others. On Monday we shelled the butter beans, gave 'em a quick rinse, and then proceeded to cook them for under half an hour.
Here they are, sauteed with maitake mushroom, paprika pepper, and tatsoi (also from the market) with lemon juice, oil, salt, ground pepper, thyme, and fresh rosemary.
The next day we cooked them with the rest of the maitake, another paprika pepper, and this time, with broccoli florets, and that was even better. Butter beans are magically delicious.
Now that I've had them fresh, I have no idea how I'm going to cope with their canned counterpart. Not that I've looked around the world or anything, but I've never seen them for sale in the bulk aisle or in prepackages, so I'd only had them canned before. So this was a serious treat.
Expect more from me and beans because it looks like we're back in crush mode, sure to start up another one of our torrid October-March affairs. But even in the summertime, beans (and particularly all kinds of lentils and dals) are probably my main source of protein, more so than tofu, tempeh, or seitan, surely.
3 comments:
I know we discussed your fresh butter beans already, but they sound good the second time around as well. In particular, I am intrigued by the mention of paprika peppers? Whoa. What're those all about? I'd love to read a post detailing specific ingredients like the pepper variations you can get there with taste descriptions.
xo
kittee
swoon.
fresh. butter. beans.
*drool*
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