October 4, 2010

4 Oct

Greetings folks,

Here is the sneak peek: lettuce, peppers, tongue of fire beans (dry), basil, tomatoes, arugula, kale on Tuesday, collards on Thursday, and onions. Large share also gets garlic, and cilantro or parsley.

How to Cook Tongue of Fire Beans

Wash beans and soak overnight. Rinse. Put beans in a pot of water with fresh vegetables including leeks, a chopped tomato, potato, garlic, onions, and fresh herbs (such as rosemary, thyme, and oregano or cilantro and parsley) Add olive oil and black pepper, but NO SALT. Salt will make the beans tough.

Bring to a boil and simmer for 1.5 hours minutes. Once cooked, add a squeeze of acid, such as lemon juice or splash of vinegar. If you really want them to absorb the flavor, turn off the heat, and let them sit on the stove for another hour.

Here are some cooking ideas:

  • Make a bean salad with fresh vegetables and herbs.
  • Crush them up and put them on bruschetta.
  • Cook with clams and chorizo and serve over pasta.
  • Or, eat them straight out of the pot with their broth.

Have a great week,



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