Beans

Today we salute the humble bean. Legumes fuel the world. Baked beans and split pea soup, dal and hummus, tofu and falafel: the list goes on. The pulse family is full of cheap, sustainable storage crops packed with protein, vitamins, and fiber.

The term pulse refers to the edible seed inside the pod of a legume: beans, lentils, and peas. Cooking with pulses is an essential skill for any cook. Here are some things to consider:

Dry beans versus canned. This is a classic compromise between control and ease. Dry beans, while not exactly raw (recall last week’s discussion of drying as a method of breaking down proteins and creating umami), are uncooked. They require rinsing, soaking, and a fairly long cook time. With this extra burden, however, comes control over texture (toothy for salads or soft for purees) and a cooking window to infuse the beans with additional flavors.

Canned beans are a fantastic convenience. We’ve said it before, and we’ll say it again: there’s no shame in using canned beans.

Use the aquafaba. I’m sure you’ve been told to drain and rinse your canned beans. Stop it. Draining beans is really only necessary if you’re putting them in a salad. The cooking liquid from beans (the liquid in the can), also known as aquafaba, adds body to soups and stews. Think of it like a mild vegetable stock with thickening properties. (If you are using dry beans, you should discard the soaking liquid and use fresh water for cooking.)

Embrace lentils. Smaller things cook more quickly. That’s just science. Lentils pack a lot of nutrition and flavor into a tiny package. No soaking required. Red lentils cook the quickest (15-20 minutes). Brown, green, and black lentils are not far behind. Try them all and notice the subtle differences in flavor. They’re great folded into salads, nestled underneath a seared fish filet, or broken down into dal, depending on how long you let them simmer.

Sweat a diced onion, stir in a bit of minced garlic, add your lentils, and cover with stock or water. Simmer, and that’s pretty much it. Salt to taste. From this starting point, try adding other flavors, from prepared mustard and paprika to coconut milk, ginger, and gochujang. The sky’s the limit.

We’re glad you’re cooking with us.

Cheers,

Sten and Mac

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Chef Snacks

Cooking Tip

Soak your chickpeas with baking soda for the smoothest hummus. Baking soda creates an alkaline environment. It breaks down the bonds holding the chickpea skins together, which results in a creamier hummus. 

For each cup of dried chickpeas, add 1 teaspoon of baking soda to the soaking water. Drain and rinse the chickpeas before cooking to avoid any baking soda taste

Hummus Recipe

Makes about 1 quart

INGREDIENTS

For the puree

1 cup dried chickpeas, soaked overnight with 1 teaspoon of baking soda

2 garlic cloves

2 lemons, juiced

¾ cup tahini

To serve

extra virgin olive oil 

aleppo chili flake or za’atar

DIRECTIONS

1. Drain and rinse the chickpeas. Add the them to a medium pot with 2 quarts of water. Simmer until very soft, about 30-40 minutes. Drain and set aside to cool. (Reserve the chickpea cooking liquid to use later as a vegetable stock.)

2. In a food processor, blend the cooled chickpeas, garlic, lemon juice, tahini, and a big pinch of salt. Slowly add ice water, a tablespoon at a time, until the hummus is smooth and creamy. Scrape down the sides of the bowl a few times to ensure the hummus is blending thoroughly. Let the hummus blend for a few minutes. Taste for salt and adjust.

3. Serve at room temperature, drizzled with plenty of extra virgin olive oil and sprinkled with the spices of your choosing.

Around the Sound

We still have a few tickets available for our summer Solstice Dinner at A&K Alder Farm. Want to spend the longest day of the year eating a multicourse meal in a beautiful orchard? Email us for more details!