Tag Archives: beans


Rare Iron Pie Crimper/jag with Whale-Tail Handle and 1794 Large Cent Wheel, American, first half 19th century, with notched border and distinctive semi-circular tail reminiscent of a whale’s tail, the wheel composed of an altered American 1794 large cent with depiction of Lady Liberty. Typical wear. L 5 1/2″.


Maker unknown, Double Eagle scrimshaw pie jag(detail), mid-19th century, carved, incised ivory colored with red wax, brass and silver, H. 7 in., W. 4 in, D. 1 1/2 in. Gift of George G. Frelinghuysen. Shelburne Museum. Image by David Bohl.

Sometimes  I choose what to write. Sometimes it chooses me.I’ve had lots of pie events lately, so pie has been on my brain. Pie, pie accessories, pie recipes….I was going to write about pie jags….or cookies….or some combination thereof….


Wilton has a pie crust rim mold, is cutting and pasting is out of your league


pie jags lead to just plain jag….

A dish of rice and beans.

I didn’t  know about jag until I moved to Plymouth, where it is so common to be customary on any sort of potluck table. Sometimes with beans, sometimes with pease, sometimes with linguica or other tube meat  – always hits the spot.



Paula Peters wrote about it years ago in the Cape Cod Times Finding the Recipe for jag and more recently Paula Marcoux wrote about Jagacida for edible South Shore and South Coast Magazine. And here’s a wordpress blogger who writes of three generations of jag

I have rice, and an onion, and beans instead of pease…..and a pot to cook it in and some smoked paprika. Time to put on the rice and beans.



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Bean Town

Another Saturday night  in

National Baked Bean Month

here a deep breath away from Bean Town.

Random Fun Facts (and/or factoids) :

Boston became Bean Town as a branding ploy in 1907bean-town-origin-sticker An article in the April 25, 1907 Boston Globe describes the sticker:

“The sticker is in the form of an irregular seal about 1-3/4 inches in diameter, the lettering and design being in embossed white and the background a brilliant red. In the center of the seal appears a typical Boston bean pot surrounded by two clasped hands, the two signifying the fact that Boston will not only be ready to extend the ‘glad hand’ to the homecomers during the reunion week, but that there will be something more substantial in the way of entertainment than a mere greeting.”

This was not popular in every quarter of the city – beans were seen as being somewhat ‘common.’

And not Boston Common common….

“Boston Common (2014) IMG 2995” by Billy Hathorn – Own work. Licensed under CC BY 3.0 via Wikimedia Commons

Far too ordinary common.

 But wait – there’s more……

On August 11-16, 1890, the Twenty-Fourth National Encampment of the Grand Army of the Republic, a Civil War veteran’s reunion, took place at Boston. The Beverly Pottery Company of Beverly, Massachusetts supplied thousands of small ornamental bean pots as souvenirs for the troops, and this helped to make the bean pot a symbol for the City of Boston.

So, it seems that Beverly, Mass and Boston can duke out who was Bean Town first…

Meanwhile in 1910

And this is good old Boston,

The home of the bean and the cod.

Where the Lowells talk only to Cabots,

And the Cabots talk only to God.

-John Collins Bossidy

Sometime in the 1930’s

beanpot candy

These little candies – Boston Baked Beans – were available.

Which aren’t beans at all, they’re peanuts (which are legumes, which make them broadly bean family….pretty clever, candy-maker!) and a spicy cinnamon candy coating. These were among my favorites to find in my Trick or Treat bag at Halloween.

In December of 1952,

Boston Arena was the site of the first Beanpot Hockey Tournament

beanpot hocky poster In 1959 The Pot Shop opened on Boylston Street.

No, not THAT kind of Pot Shop…. Cannabis_sativa_leaf_Dorsal_aspect_2012_01_23_0830THIS kind of Pot Shop

PotshopBoston Vincent Zarrilli1959

Vincent Zarrilli, 1959

with THESE kind of Pots.

with THESE kind of Pots. The Official  Beanpot of Boston, saith the Chamber of Commerce in 1962.

And last, but certainly not least, THESE Boston Baked Beans….

Unwrapped went to visit here

Unwrapped (Food Network) went to visit here

And one last Boston Baked Bean….

Beans on Toast

Beans and Egg on Toast

Beans and Egg on Toast

My niece has been adding baked beans to her eggs and toast. Beans, not only great for supper, but also great for breakfast!

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Filed under New England

Car O’Beans

The Bean 11 RH 22

The Bean 11 RH 22 – this is not the Car O’ Beans, but rather the Bean Car. They are not the same thing, although they could be confused.

An invitation to a family cookout on a Saturday in the Summer – what to bring? what to bring? It should be something that

  1. Can be made ahead
  2. Travels well
  3. Tastes really good
  4. Family approved
  5. and Plays nice with other  cook-out food.

My favorite go-to take-away dish of the time:

Boston Baked Beans

recipe by none other than Julia Child, and made in a slow cooker, no less.


Mixed everything up the night before. Remember to plug in the plug. Everything bubbling on schedule. Remember to put the beans in the car – the brand new, the first and only owner being me, me , ME, new car. Complete with new car smell.Tried out several places for the beans – in the end they fit snug and well in shotgun seat. I put the safety belt across. Time to go!

I drove the many miles, crossed town line after town line to get there. Turned into the drive, which has quite a slope. Went up the hill and then had a little physics lesson:

For every action, there is an equal and opposite reaction.

action-reactionTurning off the slope into the flat parking place = slop of beans into the car.

NEW car smell….shades of the Great Molasses Flood of 1919


The smell of it, not the mess of it. A small shadow of the mess of it.

I thought of Saturday nights and Boston baked beans, whenever it was warm or I turned on the heat while I owned that car. I owned that car until it was an old car.



2 quarts of beans serve 6-8 or (double)

4 quarts of beans to serve 12-20.

6-8 (1#) oz salt pork

This is what the salt pork should look like after it's blanched. Salt pork is salted but not smoked,and the same part of the pig as bacon.

This is what the salt pork should look like after it’s blanched. Salt pork is salted but not smoked,and the same part of the pig as bacon.

2 (4) cups small white beans

Navy beans, soldier beans, pea beans - small white beans

Navy beans, soldier beans, pea beans – small white beans

4 (8) cups water *you’ll need to check and possibly add a little more later

1 ½ tsp (1TBL) salt

1 (2) cup finely diced onion

2 (4) finely minced garlic cloves

¼ (½) cup dark unsulfured molasses


2 (4) TBLS Dijon or spicy brown mustard (secret ingredient)

½ tsp (1) ginger

Fresh ground black pepper

  1. Blanch the salt pork: put the salt pork into strips against the rind, simmer for 10 minutes water; drain and add to the slow cooker. (see illustration above)
  2. Add all the other ingredients, mix together.
  3. Turn slow cooker to high.
  4. When bubbly through, turn to low for 12-14 hours.
  5. Check every now again – * if the beans are soaking up the water, add more. If they seem soupy enough, leave them be.
  6. When they’ve turned a dark reddish brown, they’re done. Season with salt and pepper.
  7. The smaller amount doesn’t really take less time to cook. If you cook beans on high It will take less time, but you won’t have that luscious partial bean breakdown that makes the BBbeans so thick and good.
  8. Made be made a day or more ahead and reheated.

Adapted from Julia Child’s The Way to Cook. Alfred A Knopf, Inc. 1989. p. 335.



Years later – 2011, in fact – I saw this slow cooker on a supermarket shelf the week before Christmas. It was marked down and I bought it. Just like that. It wasn’t even on my wish list, much less my shopping list. LOOK at those clips to lock the lid! NO MORE SLOP ON THE SLOPE.


Filed under 1990's, Recipe, Summer

Hill of Beans

July is not only National Hot Dog Month – it is also

National Baked Bean Month!

and July 23rd is

National Baked Bean Day

July 13 was Beans ‘N Franks Day, which seems to be more corporate then National as ‘holidays’ go.

beanie weenies

Canned beans? Check. Canned Hot Dogs? Check. I thought Beanee Weenees were a Saturday Night Live sketch, not a product on the grocer’s shelf.

Back to the beans…… Boston Baked Beans are not entirely uncommon for a Saturday night in these parts, cooked with hot dogs, although some people call the dogs Franks and I never knew anyone one who said ‘weenie’ without being sarcastic. But the question is:

Which bean?

and then

What’s so Boston about them?

(That is 2 questions….that’s the problem with questions – one leads into another.)

First question – It’s hard to tell what beans are used in the cans of beans, and cans of beans are perfectly acceptable, but they must be the right can. Canned beans are fine if they are

  1. on sale (cheaper then cheap is honorable here)
  2. somewhat doctored to make them to taste the way you think beans should taste.

These ‘fixin’s might include (and are not limited to):

  • Nowadays, one must add BACON, which could defeat the cheaper then cheap feed purpose.
  • Maple syrup or brown sugar are often suggested, but are getting away from the Boston thing
  • Ketchup is also a departure from Boston, but if it makes your mouth happy, then go there.
  • A little mustard mixed into the mix – be it Frenches yellow or Guldens Spicy Brown or a little mustard powder
  • A splash of apple cider vinegar. This is NO PLACE for wine vinegar, white distilled vinegar, balsamic vinegar, flavored vinegar….APPLE CIDER VINEGAR. It can be added to the pot (when no one appears to be looking) . A cruet of vinegar should be on the table whenever beans are served.
Cruet for the table.

Cruet for the table. For Apple Cider Vinegar. To each his own.

With canned beans it’s OK to have favorites…

beans bmcan

B & M – made in Maine (which used to be part of Massachusetts, so has total Boston cred)

Van Camps another canned baked bean

Van Camps another canned baked bean, baked beans being the operative words.

Bushes Beans are a sponsor of the US Dry Bean Convention, to be held in Boston (natch) July 18-21. I guess everyone wants to be home to celebrate National Baked Bean Day

Bushes Beans are a sponsor of the US Dry Bean Convention, to be held in Boston (natch) July 19-21. I guess everyone wants to be home to celebrate National Baked Bean Day.

As for the Boston part….


‘Boston Condita AD 1630″ means that Boston was founded in 1630. The motto is taken from 1 Kings viii: 57. It is translated as “God be with us as he was with our fathers.” Boston was incorporated as a city in 1822. Even though it called itself a citie on a hill, it was really a town. O, Politics!

Boston Baked Beans are

  1. Baked – there’s that whole brick oven notion….hence the bean pot motif:
    1. beanpot
  2. Flavored with molasses.
  3. include salt pork.
  4. or candy coated peanutsBBBcandyThere is also a whole origins mythology; beanhole backstory, which is frankly –  a hill of beans
Bogart. Bergman Casablanca

“Hill of Beans: Casablanca with Bogart and Bergman. Watch the movie. If you’ve already seen it, play it again.

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Filed under New England, Summer, Supper

Hot Dog!

July is National Hot Dog Month!

bogie dog steakA hot dog at the ball park is better than steak at the Ritz. – Humphrey Bogart

UNLESS…he said…

bogie dog rbI, for one, am sticking by the HOT DOG…


because this is sooo about the hot dog – not the steak or roast beef or even the Ritz

Saturday night is traditionally Franks and Beans night  ’round these parts. (’round these parts? Have I been listening to too much country music??)

beans BM

Beans. Boston Baked. OK, they come in cans,too, but the jar is shaped like a bean pot. A deep breath away from twee.

This a 2 gallon bean pot from the Pot Shop in Boston - this makes 5 pounds of beans...thats a lotta bean!

This a 2 gallon bean pot from the Pot Shop in Boston – this makes 5 pounds of beans…that’s a lotta bean! But it’s hot dog month, so the beans will have to keep. Is there a National Baked Bean Month – or even a Day? Later.

We are having Franks and Beans (ok – and some leftover potato salad) because I found some Maple Leaf Franks….

Just like Uncle Al used to make.

Except this batch all the dogs were pretty much the same….not that that’s a bad thing.

maple-leaf-top-dogs-original-wieners_483And I also found the turn of the last century recipe for the Frankfort Sausages that I made in a workshop that was TEN years ago, where does the time fly?


Time flies, Pigs fly…need some pigs for making hot dogs.


Ingredients. – 2 lbs. of tender, lean pork, 1 lb. of fat, mace, coriander seeds, sauce, claret, sausage skins.

Mode. – Chop both the lean and the fat very fine, add the other ingredients to taste, mix to the consistency of sausage meat with the claret, and fill the skins. Boil them gently in mild beer or water, enough to cover them, for ¾ of an hour, then fry for 15 minutes in butter. In Germany they are often served with well sweetened applesauce flavoured with cinnamon.

Time, 1 hour. Average cost, 2s. 9d.

Seasonable from September to March.

  • Beeton, I. Beeton’s Cookery Book.J.S. Doige: West Street, Blackpool. 1902. Reprinted by Rigby Publishers Lt. London, 1981. p. 126.

NOTES: Sausages: Links to the Past ALHFAM 2004 THF

  • Coriander is the essential HD flavor
  • Put the chopped meat into a food processor to make it into a meat paste (meat mousse)before filling the casings makes the sausage extra good
  • Make them a day or two ahead before serving to really meld the flavor
  • Besides the applesauce suggestion, also good in buns with yellow mustard or sauerkraut
  • ‘Skins’ is Victorian speak for guts – aka casings. KMW
Hot dog in NE style Bun, King Arthur Flour makes the bun pan

Hot dog in NE style Bun, King Arthur Flour makes the bun pan

Why are frankfurters considered fickle sports fans?

They always root for the wieners

(click to find out how wieners are made for you)


Filed under New England, Summer, Supper

Beet it!

It’s a great time of year for beets, and by beets I mean red beetroot.

Central Italian School, 17th century

Central Italian School, 17th century. On closer inspection these ‘beets’ look more like turnips, but the little pan with the eggs….and that great big beautiful ham…and the cabbage, Oh, the cabbage..and the lovely little smoked mozzarella.

‘Turnip the Beet’ would be a great name for a rock band…..seems it’s not my most original thought today




Mint – great time to pot some up to take indoors for the winter

But it’s also a great time for mint….actually it’s a great time for gardens in general. Warm days, cool nights, everything ready for the Harvest Moon on the 10th.harvest moon

Back to mint – so you have a few handfuls of mint, either because it’s chosen to grow everywhere you didn’t plant it or it’s doing just fine where you did plant it (you put it in a pot, didn’t you?) or they had really big bunches at the Farmer’s Market and they were practically giving it away? In any case, dry some for the winter (wash, shake, hang upside down out of direct sunlight but where there is good air circulation and when it’s dry, take it down and put it in a jar, either still on the stem or take the leaves off and use it all winter, because when the snow melts and the weather warms up, there will be more fresh.

Or you can make some mint vinegar.

Yes, you can.

Yes, YOU can.

Easy Peasey.

Mint Vinegar

1 pint wine vinegar, heated (save the bottle for the finished product)

1 pint clean fresh mint leaves

2 cloves

1 clove garlic, peeled

Crush the leaves slightly in your hands. Add clove and garlic and pour over the heated vinegar. Cover and let stand.

After 24 hours, remove the garlic clove.

Let stand 2 weeks.

After 2 weeks, strain and press though a cloth through a cloth. Discard the plant material. Bottle the vinegar and cover tightly. I use the same bottle the vinegar came in, and add a big MINT label to it. You can use other herbs the same way. Tarragon, for instance.

Irma Goodrich Mazza. Herbs in the Kitchen. Third edition, revised. Little Brown and Company.1939, 1947, 1975.

Herbs in the KitchenEven easier? Wash and dry the mint (say a cup, pack it in, it needs to be a little crushed, leaves no stems)  Put it in the bottom of a large clean jar. Top with vinegar, up to a quart. LABEL and set in the sun. After 2 week, if it smells good enough, strain through a coffee filter lined strainer and re bottle to use.

Minty Fresh Beet Salad

8 medium sized beets (2 inches diameter)
2 tablespoon raspberry vinegar (or any other fruit vinegar or apple cider vinegar or mint vinegar)
3 tablespoons oil, whatever you like on your salads
3 small very well mushed and minced garlic cloves (I love my garlic press)
½ teaspoon salt
¼ (packed) cup fresh coarsely chopped mint leaves
Optionals – this is the and/or list to make the salad:
½ cup crumbled feta cheese or ½ cup crumbled blue cheese or ¼ cup shaved Parmesan cheese….you see the pattern
½ cup or more plain Greek yoghurt
Leafy greens – lettuce, spinach, any sort of salad mix…..
4 hard boiled eggs, peeled and quartered
2 cups cold cooked white beans (more or less)
2 cups cold cooked macaroni (more or less)
1. Cook the beets. (If it’s not fresh beet season and you have a can, drain and rinse and proceed). Boil them or bake them until tender. Rub the skins off in cold running water.

2. Dry your now tender naked beets with a paper towel. Slice them in half the long way and cut them into very thin half moons. Put them in a bowl or a jar with a cover.
3. Mix together the dressing: the vinegar, oil, garlic, salt and mint. Pour over the beets and mix well.
4. Cover and let marinate for at least 12 hours. This will keep for up to a week….I usually manage 3 or 4 days…..
5. Salad time options:
a. Add cheese and serve.
b. Add Greek yoghurt and serve.
c. Serve over leafy greens, with or without dairy.
d. Top with quartered hard boiled eggs, with or without leafy greens
e. Add cooked white beans while marinating and serve with or without dairy, topped or not with hard boiled eggs over leafy greens or not…..
f. Mix with cold macaroni and Greek yoghurt over leafy greens and if there’s anything left, beat a couple of eggs, stir it all together and have a frittata, topped with whatever cheese you have on hand…
g. And pears – this goes really well with pears, especially pears and blue cheese….
Adapted and inspired from ‘Marinated Beets with Mint’ if Mollie Katan, Still Life with Menu 1988 Ten Speed Press. p. 57.

Still life with Menu


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Filed under Influencers, Recipe


A Mediterranean Feast
Clifford A. Wright. William Morrow and Co, Inc. 1999.


Travel, travel back in time to February  2001.

Price: $35

A price generally out of my range (under $10) for books I wanted for no good reason they …booklust.

BUT –  Waldenbooks sent me a birthday gift coupon.waldenbooks

Thank you Waldenbooks, even though my patronage couldn’t keep you in the black…

Walden books also sent me a  5 buck certificate because of my Christmas spending – books being an Aunties best gift.

Soo – I went birthday shopping for me to Waldenbook.  I took a really long time trying to figure out the best bang for my meager buck. The woman working that night knew me – my son and I were regulars. When I finally decided I would spend the money and buy the book I really, really for no logical reason wanted , I heighed me ho to the counter.

Put down the book.

Put down the 5 buck certificate.

Put down the Birthday coupon.

Put down my credit card.

She looked at the stack. Asked me when my birthday was…then she said she was going to give me a frequent customer discount…… total cost :


Happy Birthday to me!

It was a Thursday night…..and I had Fridays off, so after the boy was tucked into bed I started reading.

“ As you read the book, I hope that you will let it inform your culinary thinking, your sense of history, but I hope you will also cook from it. This is the whole point of the book: to cook the food. ….. If you are not a cook or are not a confident cook, taste an olive, read a little, and you will start to tackle the simpler recipes and perhaps gain what the Arabs call al-nafas , the culinary equivalent of the gardener’s green thumb.”

Oh, yes this was such a good choice….Oh, Clifford Wright! Clifford_Headshot 2012REZ

Part 1: The Algebra of Mediterranean Gastronomy
Chapter 1 “The Historical Foundation of Mediterranean Gastronomy”

On page 3 there is a  cabbage soup recipe…but it called for 2 cabbages – red and green, as well as pancetta and prosciutto, but also beans and potatoes, a real kitchen sink sort of soup. I have made this since then, but not the first night I read the book.
Page 15   this recipe…

L’ollanda (Roussillon)

This is essentially old fashioned endless stew (from the Old French aeuller, to replenish. Among the ingredients is ¾ of a pound of Savoy cabbage. I thought “I have a half of cabbage in the fridge”….so I got up and made sure.
Bean, leek, thyme – I put them on the table. One pound of potatoes – weighed out and also on the table. Cabbage – still in the fridge and fit to go. I picked through my small white beans and put ¼ pound of them on to soak.
In the morning, it being my day off, after I drank my coffee, I put the beans in my soup pot with 6 quarts of water, some dried thyme and a 2 bay leaves (they were small) and brought it to a boil.
I was lugging the book, all 800 plus pages of it around the kitchen, checking the recipe, which was simplicity itself, while also reading ahead.
While the beans simmered, I took the last large leek, a good sized chunk of salt pork (it calls for 6 ounces and this piece was close enough for horseshoes) cut them all to a dice and added to the beans at the one hour mark. I usually brown leeks and salt pork, but once begun….The directions warn you not to wander away because you need to stir occasionally, and I thought of how thoughtful Mr. Wright was….and took out some olives to snack on…..
I sliced the cabbage and peeled and diced the potatoes so that they were ready to add ½ hour after the leek went in. Tasted for seasoning, add lots of pepper and some salt, then the cabbage and potatoes.
10 or 15 minutes later all was tender and good. This is the part to add some goose of duck fat, which is not an uncommon grease to find in my fridge….some people collect Hummels, I collect grease. What, I should pour it down the drain? Anyhow, if it wasn’t fowl fat, it was some olive oil that I floated on top. Cabbage, like it’s turnip cousin, really needs to served well lubricated.
And thus, lunch was served.
With leftovers for lunch throughout the week.

Vincenco Campi Cucina

Vincenco Campi , Cucina, p. 359

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Filed under Birthday, Books, Recipe

Summertime Kitchen Sink Salads

One notably hot summer – as if we have other then notably hot summers – our suppers consisted of Salads, Sandwiches and Smoothies. It was a “there’s already enough heat in the kitchen, who has any appetite to anything big in this heat anyhow?” summer.

But I never made a salad in a jar. Nor am I about to now. Salad dressing in jar, yes. Salad outside the jar.

Now, IF (when) I’m in the checkout line for far toooooo long, the magazines that line the counter seem more and more interesting. This can lead to some buyer’s remorse. And so the other day I ended up with….a magazine I looked at the next day and said, “I spent CASH MONEY on this hooey?”.

Being summer there was a story on salads, but not any salads:


This is a Strawberry Pecan Salad

This is a Strawberry Pecan Salad. In a Mason Jar. and although I haven’t mentioned the name of the periodical, they’ve included a photo credit, bless their heart.

You may remember where I stand on the Mason Jar as food service ware. Shark jumped.

fonzie jumps the shark ill

So, what exactly IS a Mason Jar?

The Mason jar was invented and patented in 1858 by Philadelphia tinsmith John Landis Mason[1][2] (1832-1902). Among other common names for them are Ball jars,[3] after Ball Corporation, an early and prolific manufacturer of the jars; fruit jars for a common content; and simply glass canning jars reflecting their material. Wiki

And now for a salad to eat out of a bowl or a plate…..the Summertime Salad.

Take greens, wash them well, add fruit, veggies, nuts, herbs, maybe some cooked beans or hard boiled eggs or even some cheese, leftover cooked macaroni, stale bread bits…. literally everything BUT the kitchen sink  – top with a dressing.

You can get these things from your garden or the Farmer’s Market or even the regular ole grocery store. This can be your lunch, your dinner or your supper. It can expand to serve from one person feeling peckish in the heat to a good sized hungry crowd. This isn’t as much as a recipe as permission to eat the things you like in whatever combination you think would be tasty. The dressing brings it all together.


  Goddess Dressing, Neo-Green:

½ total cup rough chopped fresh dill, basil and/ or parsley (or whatever combo you’d like or happen to have on hand – add up to another 1/4 cup if you like it greener)

3 cloves of garlic, peeled

1 Tablespoon grainy mustard

½ cup plain yoghurt

½ cup olive oil

2 teaspoons fresh lemon juice (1/2 a large lemon)

Salt and fresh cracked pepper to taste

  1. In a blender (or food processor) combine the herbs, garlic, mustard, and yoghurt and process until well blended.
  2. With the machine still running, add the olive oil in a steady stream.
  3. Add lemon juice and pulse to combine. Season with salt and pepper .
  4. Put on the salad…you already figured that part out, right?

Adapted from Chris Schlesinger and John Willoughby. Lettuce in Your Kitchen. William Morrow and Co, NY. 1996. pp. 138-9.

Lettuce in your kitchen

I may have initially gotten this book just for the great title. It’s a really great salad primer, as it turns out.


Filed under Books, Eating, Recipe

Just another Meatless Monday


1 pound dried beans, picked over and rinsed
1 large onion, quartered and/or
2 garlic cloves, crushed and/or
2 bay leaves

1. Pick, rinse and soak the beans in enough water to cover plus an inch or two (a bowl with a wider top will need less surface water then on that is narrow but deep). Soak for 8 hours or overnight. If it’s warm and you don’t have AC, soak them in the fridge or you’ll get some fermentation going….. Theoretically they’re still edible, but there are texture and flavor issues…
2. Drain the beans place them in a 5 or 6 quart slow cooker. Add (or not) the onion/garlic bay leaves. Add enough water to cover – 6 – 8 cps.
3. Cover and cook on high 8 – 12 hours, depending on the type and age of bean.
Robin Robertson. Fresh from the Vegetarian Slow Cooker. Harvard Common Press: 2004. p. 95.

Fresh from Veg Kitchen

Butternut Squash Chili

1 Tablespoon olive oil

1 small onion (or equal amount of onion-ness), chopped

3 cloves of garlic, smooshed

1 ½ pound butternut (or other winter) squash, peeled and cubed – it comes ready to use in frozen form…frozen butternut squash

3 stalks celery, chopped

2 Tablespoons chili powder

1 teaspoon cumin

4 cups cooked pinto beans (2 cans drained and rinsed)

1 28-ounce can diced tomatoes

2 cups broth or water

1 teaspoon salt

  1. In large pot, sauté onion until soft over medium heat. Add garlic and sauté 30 seconds more.
  2. Add the squash and celery, continue sautéing until celery is soft and some of the squash is a little brown.
  3. Add the chili powder and cumin and toss and heat another minute – it should smell divine.
  4. Add the beans, tomatoes, broth and salt. Give it a good stir.
  5. Raise the heat to high and bring it to a boil. Then lower the heat to keep it at a good simmer. You might (probably) have to do the partially covered thing with the lid. Simmer for 30 – 4o minutes.

Adapted from a recipe submitted by Anne Marie Rossi in edibleBoston, No. 31, Winter 2014. p. 31.


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Filed under Recipe

Naked Children in the Grass

It’s time to start thinking of salads…

and not just any salads

Summertime Salads

Salads that can be the meal, salads that amuse and delight, salads that have what it takes to be front and center, the star of the show.

Salad with a little more heft then a handful of leafy green, salad with substance, salad with body.

A salad called

Naked Children in the Grass

French cut beansIt starts with French cut beans. I have no idea how they got be called French cut, unless it’s because the cut makes ordinary green beans look more Haricots verts, which is French for ‘green beans’. The whole thing becomes a little circular…

Haricot vert - French green beans - notice that although they don't diet, they are thinner then plain ole American Green Beans

Haricot vert – French green beans – notice that although they don’t diet, they are thinner then plain ole American Green Beans

green beans, not French

green beans, not French

The torture device that turns plain green beans into "Frenched"  - why I buy a frozen box and just be done with it

The torture device that turns plain green beans into “Frenched” – why I buy a frozen box and just be done with it

Since the beans are the grass part,they need to be skinny.

The naked children part is being played by chickpeas.


Admit it – you ‘re seeing how these could resemble naked children

Chick peas have aliases in many languages – in Spanish, they’re garbanzos,  grão de bico in Portuguese; pois chiches in French, channa in India and ceci in Italian.

Ceci is not to be confused with

"This is not a pipe" The Treachery of Images, Rene Magritte

“This is not a pipe” The Treachery of Images, Rene Magritte

As the image of the pipe is not the pipe, it is not also true the the recipe for the salad is not the salad, but rather the image of the salad?

If that’s not meta enough for you

“The chickpea is neither a chick nor a pea. Discuss.”

Coffee Talk - Saturday Night Live

Coffee Talk – Saturday Night Live

Talk amongst yourselves.

“Does the name of this recipe give you a flash of an old-fashioned, hot summer evening, romping children, and a band playing Sousa in the park? We hope it does, for this recipe, too, belongs behind that nostalgic scrim. It’s wedded to a July evening when all anyone wanted was a refreshing, but satisfying, accompaniment for butter corn on the cob, sliced tomatoes with fresh basil, and chunks of wholegrain bread. We once heard of a Dutch recipe called ‘Naked Children in the Grass’. We don’t remember its makings, but when you prepare this one you’ll see why we named it as we have.”
Manners and Manners, p. 98.


3 cups cooked chickpeas, drained

1 small red onion, thinly sliced, (soaked in cold water for 10 minutes takes out the bite and makes them easier to eat)

¼ pound fresh mushrooms, sliced (there used to be only kind of mushrooms….pick a fave)

1 cup French cut green beans, cooked and drained (or however much green bean is in a box of frozen French cut beans – canned is too mushy here and just about anywhere else, except 3 bean salad)

1/2 cup bell pepper, cut into thin strips

1 small head leaf lettuce torn into bits (leafy greens of your choice – there didn’t used to be choice….enough to provide cover for the chickpeas)
Lebanese Salad Dressing (p. 104)

1/3 cup of olive oil
1/3 cup of lemon juice (2 lemons, more or less)
1 clove of garlic, crushed
½ teaspoon salt (or to taste)
5 or 6 grinds of black pepper
4 or 5 fresh sage leaves, chopped fine
Ruth Ann Manners & William Manners. The Quick and Easy Vegetarian Cook Book.1978. M. Evans and Co. NY pp.98-9.

Manners Quick and easy


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