Beans: Brothy and Marinated

Beans, Beans, The magical Fruit….

Listen, I’ve been avoiding beans for a majority of my life. To me they have no taste, and typically a less than appealing texture. But during this quarantine period, I did some reading from Rancho Gordo Vegetarian Kitchen and decided to give beans another chance - my way. Below is my first success story of flavorful brothy beans and a riff on them for a marinated cold bean condiment option. Both are delicious and I ate them all within three days. Let me know what your favorite ways to eat beans are!

RecipesMichelle StrobelMay 6, 2020beans, bean recipe, quarantine cooking, rancho gordo, baked beans, brothy beans, hangry district, condiment, lunch recipe, lunch Comment

Preserved Lemons

When Life Gives You Too Many Lemons

You may have noticed that I incorporate preserved lemons into a lot of my recipes. I do that because I was gifted a jar of these delectable delicacies after having just moved into my new home from my next door neighbor. To me, they were life changing. Sour, sweet, and salty - a perfect addition to take any recipe to the next level. My neighbor, Eric, came over one day and showed me how easy it is to prepare these beauties and they last up to EIGHT months in the fridge! Make some this week between blizzard shoveling shifts.

RecipesMichelle StrobelJanuary 26, 2016lemons, preserved lemon, preserved lemons, salted lemon, lemon rind, lemon, ediblel dc, edible dc, home cook, condiment, condiments, hangry, hangry districtComment