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 Any time someone asks the question, ‘What exactly is soul food?’ the answer should always be ‘a comforting bowl of red beans and rice.’ Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will. Ingredients 1 pound dry red kidney beans 1 tablespoon vegetable oil … 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