It is unseasonably cold here in the southern Highlands and that means beans.
In this case, 15 bean soup. It simmered and simmered on the back burner of the stove, reminding me of wood cookstoves of my youth. There's a part of me that would love one of those old cookers--maybe not as my primary cooking tool. Nothing smells quite as good as food cooked on a wood cookstove.
I've been obsessing about beans lately. The fat bags stacked on the grocery store shelves, the rattly bins at the farmers market.
Pinto, lentils of many colors, crowder, field peas, great southern (ha), lima, black-eyed peas.
There comes a point in the simmer, dash of salt, simmer, add more water, simmer, add some olive oil, simmer process that a pone of cornbread must be whipped up and baked in a fast oven.
Then some butter, I reckon.
Some days I would have also added some strong greens, but today it was me and the 15 beans and the cornbread.
And Irish coffee, did I mention that?
12 hours ago