Saturday, November 15, 2014

Slow Simmered Heirloom Beans

Thank you Ivy Creek Farm for the absolutely gorgeous bag of dried beans offered at market over the weekend, and for keeping heirlooms in the field and on the table.

Pictured here we have Kenearly Yellow Eye, Tiger Eye, and Speckled Cranberry.
After an overnight soak with a pinch of sea salt and a splash of cider vinegar they slow simmered for the better half of the day with sauteed sweet onion, garlic and chopped celery.
Creamy, buttery, sweet, pretty to look at, and completely different from canned beans in every single way possible. With a wedge of buttered skillet cornbread, this is food you could live on, everyday.
I did kick myself the whole way home from market for not searching out a ham bone.......but surprisingly, it wasn't missed (too much), and it's rare to say such a thing around here.

Viva genetic diversity!


  1. Those beans are stunningly gorgeous. I seriously could sit and play with seeds all day long, especially the works of art such as these. When I worked at Hall Fletcher, I would have the kindergarteners sort a big mess of seeds by color, size, shape, texture, etc. It was so fun.