Description Rocket is another name for arugula. I love to use it as an herb, but don’t buy it in the herb section of the supermarket; buy it in the lettuce section. This is an incredibly fast, incredibly simple, but satisfying rustic bean side dish. Ingredients 4 slices bacon, sliced crosswise into 1/2-inch pieces 1 … Read more
Description Classic Santa Maria-style beans are made with a special variety of pink beans called pinquitos. These ‘little pink’ beans are prepared in a spicy, smoky, tomato/chili sauce that’s spiked with not one, but two kinds of pork. Santa Maria beans have come into my life relatively late, so I plan on making up for … Read more
Description One quest that never ends for a cook is the search for ways to make common side dishes seem a little more special. Here we’re coating the beans with a crispy, cheesy, pleasantly-gritty bread crumb mixture. This was inspired by a similar trick I like to use for finishing pastas, and if there’s one … Read more
Description Beans and greens has it all: it’s very easy and inexpensive to make; it’s highly nutritious; it’s soulful and comforting; and it can be served as a main course, side dish, soup, vegetable stew, or my personal favorite–as an appetizer. This is my new favorite home version, and uses delicious, beautiful escarole. Ingredients 2 … Read more
Description I don’t think I would ever sit down to eat just a bowl of refried beans, but they make everything they’re served on, with, or in, infinitely better. Just as long as you use lard to make them. Ingredients 1 pound dry pinto beans, soaked overnight 4 whole garlic cloves, peeled ½ teaspoon dried epazote … Read more
Description This is a great side dish with anything! Ingredients 1 pound dry navy beans 6 cups water 1 pinch baking soda 1 bay leaf 6 slices bacon, cut into 1/2-inch pieces 1 yellow onion, diced ⅓ cup molasses ¼ cup packed dark brown sugar 1 teaspoon dry mustard powder 1 ½ teaspoons salt ½ teaspoon … Read more