Onions, gotta love ’em. Really. I didn’t really like them as a kid, but I do now, I use them every day in cooking. The onions in this picture were obviously photographed during the summer, but now that they’re cured and ready to eat, I want to share an easy recipe with you for flat bread that has onions as an ingredient. It’s from The Wild & Weedy Apothecary, and it’s good on it’s own, as trail bread, or with salads and raw veggies.
…they’re called Jacob’s Cattle Beans, and I plucked and shelled them on a warm fall afternoon. I wish they’d have been more mature in their pods, but this has been a most unusual year for weather, freezes, thaws, rains, sun, and all of the above… And then some!
Here is a recipe from The Wild & Weedy Apothecary to use for seasoning beans of all kinds. (We also talked about it at the September class at Sandpoint Library.) Of course, you can use this blend to season other soups and stews if the moment strikes.
Use this seasoning to flavor your dry beans – which have been soaked overnight in plenty of water and rinsed a few times, and then brought to a boil in fresh water for 10 minutes… turned down to a simmer, then you add a healthy pinch of seasoning blend –
well, then, after the beans are about half done (approx. 1 – 2 hours), add some salt – about 1/2 to 1 teaspoon, to the beans. Simmer until done, another hour or so. Be careful with the salt… I like to use tamari or good soy sauce as an additional deep flavoring. You could also use broth instead of water, as long as it’s unsalted. Too much salt at the beginning makes the beans tough, That’s what the kelp/kombu is for, to tenderize the beans. Plus it’s full of trace minerals. And even though it’s seaweed, it doesn’t taste like low tide once the beans are cooked to savory tenderness along with the spices and garlic.
Make a lemony cole slaw and foccacia to go along with the beans.
A simple supper is always nice for the New Year –