My Big Fat Greek Baked Beans – Finally!

As I may have mentioned on Twitter several times, Michele and I have both been sick all week, so please pardon the lateness, and brevity of this post. The good news is this Greek-style baked beans recipe is very simple, and there’s not a lot of extra info I need to pass along.

One thing I will mention is that while these are baking, be sure to peek once in a while to see if you need to add more liquid. You can bake covered, but then you don’t get the crustification on top, so I prefer to bake uncovered, and stir in a splash of water, or two, if it looks like it’s getting too dry.

If you can find gigante beans, they really are the best, but Conona beans also work great, as will any other large dried bean. Just be sure to soak them properly, and simmer them until tender before proceeding to the baking step. Now, if you’ll excuse me, I’m climbing into my big, fat bed. Enjoy!

Ingredients for 12 portions:

1 pound dried Gigante, Conona, Lima, or other large dried bean (soaked overnight)

3 quarts cold fresh water to boil in

2 bay leaves

1 large red onion, diced

3 cloves garlic, sliced

2 cups tomato sauce or finely chopped fresh tomato

2 tablespoons tomato paste

3 tablespoons clover honey

1/2 cup chopped fresh dill, plus more for the top

1 tablespoon kosher salt (2 teaspoon if using fine table salt)

1 teaspoon freshly ground black pepper

cayenne to taste

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

2 cups water, plus more as needed while baking
4 ounces feta cheese for the top

- Bake at 350 F. until beans are soft

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New Year’s “Beans and Belly” – Good Luck with This!

I wanted to sneak in this pork belly on black-eyed peas salad video before the New Year, to help ensure you a very lucky, and prosperous 2019. Of course, there’s no guarantee this roast pork belly on black-eyed peas salad recipe will bring you good fortune in the New Year, but what if it does? 

Either way, this is still one of the most delicious ways to enjoy both pork belly and black-eyed peas, and could not have been happier with how this came out. Since I’m still officially on vacation I’ll keep this post brief, but I did want to mention the bean soaking seen herein.

There are many articles online about this being an unnecessary step, and technically it is, but it’s been my experience that if you soak your beans the night before, they seem to hold their shape better, as well as cook a lot faster. So I say soak, but either way, I want to wish you all a very Happy New Year, and I really hope you start 2019 off with a big bowl of “beans and belly.” Enjoy!

Ingredients for 6 portions:

For the Pork Belly:

2 pound pork belly (skin removed)

1 tablespoon kosher salt, plus freshly ground black pepper and cayenne to taste

- Roast at 200 F. for 7 1/2 hours

For the Black Eyed Pea Salad:

1 cup dried black-eyed peas, soaked overnight, drained

2 quarts fresh water

1 tablespoon kosher salt

1 bay leaf

Dressing:

2 tablespoons Dijon mustard

1/3 cup seasoned rice wine vinegar

2 tablespoon white vinegar

1/3 cup mild olive oil or vegetable oil

1 minced garlic clove

1/3 cup finely diced red onion

2 jalapeno, finely chopped

1 red bell pepper, finely diced

salt, freshly ground black pepper, and cayenne to taste

2 tablespoons chopped fresh parsley leaves

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Black Lentil Stew with Sausage & Kale – Dark Food for Dark Days

There’s nothing like a big, steaming bowl of comfort food to make everything seem all right, and this dark, but delightful black lentil stew with sausage and kale is no exception. Whether you’re battling a lack of sunlight, or troubles at work, or you’re a NY Giants fan, a dish like this can do wonders to brighten your mood. 

Sausage and lentils is a marriage made in heaven, and so good together, that not even kale can ruin it. I’m kidding, and actually love kale, but if you’re not the biggest fan in the world, maybe try it one more time in this. As long as you cook the greens until they get nice and tender, you’ll be surprised how sweet, and mild they become.

In case that’s asking too much, spinach, and/or other vegetables will also work here, as these types of recipes are a perfect catch-all for seasonal produce. You people with neighbors who grow zucchini should pay especially close attention to that last part. Regardless of what you add, or don’t, I really do hope you give this black lentil stew a try soon. Enjoy!

Ingredients for 4 large portions:

2 tablespoons butter

1 yellow onion, large dice

1 large carrot, cubed

1 rib celery, cubed

12 ounces smoked garlic sausage, or any kind of sausage (cook fresh sausage first, and then slice)

1 bay leaf

1 1/2 cups black lentils

6 cups chicken broth

freshly ground black pepper to taste

1 teaspoon salt, plus more to taste

2 bunches (about 12 ounces by weight) kale or other leafy dark greens, chopped, washed

1 large diced tomato, optional

sour cream and cayenne to garnish

Green Chicken Chili – Sorry, Red and White, But There’s a New Color in Town

If I had to pick a favorite color chili, it would have to be green. And, if I had to pick a favorite kind of green chili, it would be this chicken and white bean green chili, which, notwithstanding a very minor pumpkin seed issue, really came out amazing.

A true “chili verde” is made by roasting and pureeing fresh tomatillos, which is kind of labor intensive, if you can even find fresh tomatillos, so we’re going with a ready-to-use green salsa from the market. You should be able to chose from several varieties, but just be sure to read the labels carefully. Tomatillos must be the first ingredient, followed by onion, and chilies.

If you never had tomatillo before, I’d describe it as having a less sweet, slightly more acidic, but fruitier, tomato-like flavor. It’s very bright, and refreshing, and makes a chili prepared with it especially excellent for pairing with things like cornbread, or homemade corn tortillas. 

Once you find some tomatillo salsa, there’s not a lot that can go wrong, as we’re simply going to simmer everything until tender, assuming you’re using the recommended thighs. If you decided to use chicken breast, you’ll only need to simmer it until it’s cooked through, otherwise, unlike the thigh, it’ll get dry. No matter what you use, I really do hope you give this a try soon. Enjoy!

Ingredients for 4 to 6 portions of Green Chicken Chili:

3 pounds boneless skinless chicken thighs, seasoned with salt

1 bottle (24-oz) tomatillo-based salsa verde, about 3 cups

1/2 cup fire-roasted hatch chilies, or other roasted green chili

3 garlic cloves

1 large jalapeno, sliced

1/2 cup cilantro leaves

1 tablespoon cumin

1 teaspoon ground chipotle

1/2 teaspoon freshly ground black pepper

3/4 teaspoon dried oregano

1 teaspoon kosher salt, plus more as needed

2 cans white kidney beans (cannellini beans), drained, rinsed

sour cream and avocado to garnish

Refried Beans – Cooked Well, Not Twice

Contrary to popular belief, refried beans are not called refried beans because they’re refried.  As it turns out the name actually translates to well fried, as in so well fried, beans are reduced to a molten mash.  And what a delicious mash it is.

I don’t think I would ever sit down to eat just a bowl of refried beans, but they make everything they’re served with, on, or in, infinitely better.  Just as long as you use lard.  In my opinion, using rendered pork fat for these produces the ultimate refried beans.

Many folks insist on using bacon, and it’s always hard to argue against using bacon, but for me that smoky flavor, as delicious as it is, just overwhelms the rest of the ingredients.  Besides that enthusiastic recommendation, be sure to taste for seasoning at the end.

Since we don’t cook the beans with salt, it’s going to take some fairly generous seasoning later. In fact, any reviews less than five-stars will be the result of people under salting, and then unfairly blaming me. So, whether these are going on your Super Bowl nachos, or just in your regular recipe rotation, I really do hope you give this a try soon. Enjoy!

Ingredients for 8 portions refried beans:

For the beans:

1 pound dry pinto beans, soaked overnight

4 whole garlic cloves

1/2 teaspoon dry epazote, or teaspoon of dried oregano

9 cups cold water

- Simmer one and a half to two hours or until beans are very soft

For the refried beans:

1/2 cup lard

1 1/2 cups diced onions

2 teaspoons Kosher salt

2 tablespoons minced Serrano pepper

1 teaspoon ground chipotle

the cooked beans

reserved bean liquid, as needed (I usually use all of it)

Cassoulet – The World’s Most Complex Simple Recipe

There are so many reasons not to make cassoulet. You need lots of ingredients, some of which take effort to find. There are many steps, and even some of the steps have steps. It will also seem like you used every pot and pan in the kitchen, which will be trashed by the time you’re done.

Speaking of time, this is going to take hours to cook, but only after lots of prep. You still with me? So, why would anyone go through all that? That’s easy. Cassoulet is one of the most delicious dishes you’ll ever have. Plus, it’s great for honing your observational skills, since no two cassoulet are the same, and the times I give are only a guide.

If you use a different bean, or more/less meat, or a different size/shape pan or casserole, you may need to add liquid sooner than two hours in. Basically, just keep and eye on things, adding broth when needed, until you’re happy with the final results.

Depending on how salty your meats are, as well as how highly seasoned you stock is, you may or may not need to add more salt to the final mixture. Other than that, and notwithstanding all that stuff I said earlier in the post, this really is a simple recipe. I hope you give this a try soon. Enjoy!

Ingredients for 8 portions (I used a 12-inch pan, about 3-inches deep):

For the beans and cooking liquid:

3 quarts seasoned chicken stock or broth (The beans should be cooked in a lightly seasoned stock or broth, so add salt to taste. I didn’t add any on camera as mine was already seasoned.)

1 pound Tarbais beans, or other white beans, soaked overnight

4 ounces ham, bacon, salt pork, or pancetta, cut in 1/4-inch dice (as I mentioned, I experimented with large pieces, but it was too much)

1 bouquet garni (2 bay leaves, 1 teaspoon black peppercorn, 6 springs thyme, 6 unpeeled garlic cloves cut in half, tied in cheesecloth)

- add reserved bones from your duck and pork if available

-- simmer for 45 minutes or until beans are almost tender

--- strain and reserve liquid

The other meat:
1 tablespoon vegetable oil

12 ounces fresh pork shoulder or chop, cut into 2-inch pieces, seasoned with salt and freshly ground black pepper to taste

1 1/2 pounds (4 links) Toulouse sausages, or other garlic pork sausage

2 duck leg confit (most fancy grocery stores carry this, but you can order online, or make your own with this old recipe)
NOTE: This is traditionally a "poor man's" dish, and would not have nearly the generous supply of rich meats. So, if you want something more authentic, you can cut the meat amounts down by half at least. 

The veggies:

1 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery

1/4 cup tomato paste

3/4 cup white wine

1 teaspoon salt

The crumb topping:

2 cups plain breadcrumbs

1/2 cup chopped Italian parsley

2 tablespoons rendered duck fat

2 tablespoons melted butter

1/4 cup cooking liquid

(warning, I don’t measure this stuff, so just add enough melted fat to moisten the crumbs until they look like damp sand)

- Bake for 2 hours at 350 F for 2 hours, or until most of the broth is absorbed.

- Add more broth, poking down a little of the crust into the beans.

- Bake for another 45 minutes, or until well-browned, and the meat is fork tender

Tuscan Bean Soup – Cheer Up!

Our grandparents called them the winter blues, but nowadays we know this condition as Seasonal Affective Disorder; a melancholy scientifically proven to be caused by shorter, darker days. 

Since fall and winter are full of those, we’re going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There’s just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay. 

Speaking of shorter days, this recipe is also a fantastic base for creating even more substantial weeknight meals. Things like sausage, peppers, and/or maybe a handful of greens, always works in this.

I tried a new method prepping our veggies; pureeing them instead of dicing. I thought this might save time, possibly extract more flavor, and quicken the cooking. Hey, two out of three aren’t bad! It was faster than dicing, and the soup only had to simmer for 15 minutes, but I didn’t think the flavor was quite as good as the classic diced veggies method.

Either way, this soup is delicious, and guaranteed to fog up your kitchen windows. Smiley face sold separately. I really hope you give this Tuscan bean soup a try soon. Enjoy!

Ingredients for 4 servings:

1 onion, diced

1 stalk celery, diced

1 carrot, diced

3 cloves garlic
*As stated in the post, I prefer diced veggies to the ground ones I tried in the video, and if you do go for the traditional method and cut your vegetables in small cubes, you'll have to simmer you soup for about 30 minutes, or until they are sweet and very tender.

1 tbsp olive oil

1 tbsp butter

salt to taste

freshly ground black pepper to taste

cayenne to taste

1/2 teaspoon chopped rosemary

1/2 teaspoon picked thyme leaves

2 (15-oz) cans white kidney beans aka cannellini beans

4 cups chicken broth

1/3 cup crème fraiche or heavy cream

1/2 lemon, juiced

- Garnish with fresh bread cubes fried golden in olive oil, tossed with Parmigiano Reggiano, and fresh Italian parsley.

Billionaire’s Franks & Beans – Welcome to the Top 1% of Comfort Foods

Maybe it’s the billionaire(s) in the news lately, but for some reason I decided to take one of America’s most frugal meals, franks and beans, and give it a high-end makeover. Besides, all the other classic comfort foods have been fancified, hipsterized, and/or molecular gastronomized; so I figured I would take this one down. And by down, I mean up.

Usually, franks and beans is made by opening up a couple cans of baked beans, and heating it up with some sliced hotdogs. Not exactly something you’d serve to visiting dignitaries. However, by adding some fresh veggies, plain beans, and high-quality beef hot dogs, we can achieve something much healthier, equally delicious, and every bit as comforting.

So, how much more will it cost you to make this usually cheap dish, using these upscale ingredients? It’s tempting to say, if you have to ask, you can’t afford it, but that’s not the case. Sure, the Kobe hotdogs will cost you a couple extra dollars, but the rest of the dish is still quite inexpensive. I really do hope you give this a try soon. Enjoy!

Ingredients for 4 portions Franks & Beans:

2 tbsp unsalted butter

1 diced yellow onion

1 diced poblano or other green pepper

2 tbsp minced fresh cayenne pepper, or other hot red pepper

1 rib celery, diced

1 pound hot dogs, sliced (literally any other sausage will work here)

2 (15-oz) cans cannellini beans, drained, rinsed

1 tbsp light brown sugar

1/4 cup ketchup

1 tbsp Dijon mustard

1/2 tsp Worcestershire sauce

2 1/2 cup chicken broth, or as needed

salt and freshly ground black pepper to taste

1/4 cup sliced green onions

- serve with buttered toast and champagne

Crunchy Spiced Chickpeas – Margaritas Sold Separately

There’s a Mexican joint Michele and I go to once in a while, that serves a complimentary bowl of spicy, fried chickpeas when you sit down to eat. In the restaurant biz they call this a “loss leader.”

That’s where you give away something cheap to help sell something expensive, and by something expensive, I mean handcrafted margaritas and artisan beers…sold to people like me, who, for some strange reason, are suddenly thirsty.

While I’m hip to the true motive, it’s still a very nice touch, and a periodic reminder of what a great, highly additive snack this is. As in, only make single batches at a time, because you will eat everything you make.

As I mentioned in the video, this works exactly the same using rinsed, canned beans, but dry beans are much cheaper, and get a little crunchier. Obviously, you have free reign with the spices, so I suggest making a few different batches, trying different combinations.

No matter what you come up with, it will be significantly better than any of those salty snacks from the supermarket. I hope you give these easy, oven-fried chickpeas a try soon. Enjoy!

Ingredients for 4 snack-sized portions Crunchy Spiced Chickpeas:

1 cup dry chickpeas, aka garbanzo beans, soaked for 24 hours

2 tbsp olive oil

season to taste with salt, freshly ground black pepper, cumin, paprika, and cayenne, OR literally any spices you like

- Bake at 400 F. for about an hour, tossing occasionally, until browned and crunchy/crispy.

Falafel – The Opposite of How These Will Make You Feel

Unlike most of America’s other favorite fast foods, falafel is rarely attempted at home, which is a shame, since it’s very simple to do, and even a relative novice like me can get some very decent results. One word of warning: you do need to know you’re going to have a craving for this a full day before you actually want to eat it.

Whipping up a batch of these after a late night at the bar is not going to work, since soaking the dry beans overnight is a crucial step. While you can use canned beans for this, word on the street is not to do it. Those are cooked, and apparently just aren’t as good.

As you’ll see, you don’t really need a deep fryer to do this, as they pan-fry quite nicely, but the model you see me using has some advantages. In addition to being less messy, a small fryer lets you achieve the precise temperature, which means your food crisps up perfectly, while absorbing virtually none of the fat. People have done studies, measuring the oil before-and-after frying, and when done properly, it’s remarkable how little oil is used.

No matter what method you use to cook yours, I think you’ll be surprised how close this is to your favorite falafel stand, assuming they used the exact ingredients and amounts I did, which may not be the case. So, be sure to taste and adjust until you get it just right. I really hope you get this try very soon. Enjoy!

Ingredients for about 12 falafel balls:

1 cup dried garbanzo beans aka chickpeas

1/2 yellow onion, diced

4 cloves minced garlic

1/2 cup chopped Italian parsley

1 1/2 tsp salt, or to taste

1 tsp freshly ground black pepper

1 tsp cumin

1/2 tsp ground coriander

1/8 tsp cayenne pepper

1/4 tsp baking soda

1 rounded tablespoon flour

2 tsp lemon juice

- Fry at 350°F for about 5 minutes or until browned and crispy

Mardi Gras Special: Red Beans and Rice – Comfortably Yum

Any time someone asks the question, “What exactly is soul food,” the answer should always be a comforting bowl of red beans and rice. Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will.

Like I say in the intro, there are thousands of ways you can make this, using all sorts of smoked pig parts and sausages, but there are really only two ways you can serve it – thin and soupy, or thick and creamy.

Once you slowly simmered your beans, and they’re very, very soft and tender, and your meats are falling apart, you’re ready to serve. If you ladle it up as is, you’ll have something that’s fairly loose, with most of the beans still whole. It’s great like this, and based on my travels to New Orleans, the more common style.

However, another popular technique is to smash and stir some of the cooked beans into the mixture as you continue cooking. This creates a much thicker, and creamier consistency, which I really enjoy when I want something a bit more substantial. It’s closer to a chili texture, and I love how the rice sticks to it.

This is totally up to personal taste, so if you’ve never made it before, try some on rice as soon as the beans are tender, and it’s still pretty juicy. Check it out, and then, if you want, you can continue cooking/smashing/stirring to end up closer to where I did.

Regardless of how thick you make yours, you’ll want to soak your beans overnight in cold water before starting the recipe. If you forget, which you will, you can always use the quick method. Bring the beans to a boil in large pot of water, turn off the heat, and let it sit there for an hour or so to soften up, and become easier to digest.

If you put enough meat in it, this is more than a meal, but it also makes a great side dish for barbeque, or pretty much anything. Throw in some collard greens, and maybe some cornbread, and let the good times roll. I hope you give this easy, red beans and recipe a try soon. Enjoy!

Ingredients for 8 portions:

1 tablespoon vegetable oil

12 ounces Andouille sausage, sliced or cubed

1 cup finely diced onion

3/4 cup finely diced celery

3/4 cup finely diced green peppers

4 cloves minced garlic

1 teaspoon freshly ground black pepper

1 smoked ham hock

2 bay leaves

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper, or to taste

2 quarts chicken broth or water, plus more as needed to adjust consistency

1 pound red kidney beans, soaked overnight

about 2 teaspoons kosher salt, or to taste
hot sauce to taste

Black Lentil Soup – Always Bet on Black

There’s absolutely nothing wrong with green lentil soup, but once you start making it with black “beluga” lentils, you’ll have a hard time going back. These black beauties cook up melt-in-your-mouth tender, but still retain their structural integrity, which gives the soup both a thick, satisfying body, and a light, non-starchy mouthfeel.

The flavor is wonderfully meaty, especially when you toss in a handful of bacon, and they require absolutely no finesse to prepare perfectly. Just simmer until you have achieved lentil tenderness, adding broth as needed. That’s pretty much it.

I’m told black lentils are really good for you, which is weird, since I’ve never asked anybody. Nevertheless, this is a soup you can feel good about putting into your body, unlike that “Bacon Jalapeño Popper Chowder” recipe you got off Pinterest. We’re still right in the middle of soup season, so the next time you feel like a hot bowl, I hope you give this black lentil soup a try. Enjoy!

Ingredients for 4 large portions:

2 tsp vegetable oil

4 oz bacon

1 cup yellow onion, large dice

1 cup carrots, large dice

1 cup celery, large dice

1/2 tsp cumin

1/4 tsp dried thyme

salt and pepper to taste

cayenne to taste

1 1/4 cup black lentils

5 to 6 cups chicken broth, or as needed
1 bay leaf

1/4 cup chopped Italian parsley
1 tsp extra good extra virgin olive oil

When I Think March, I Think Peanuts

For some arbitrary reason, March is National Peanut Month, and to help kick it off, here are a couple of video recipes that feature this great American legume. You can’t beat a warm stew on a cold night, and they don’t get much warmer than red beef curry. The peanuts may seem like a minor player, but they make the dish.

If you want your peanuts more liquid than solid, then by all means, check out this great, and very easy satay dipping sauce. You seriously can’t run out of things to stick in there. 

I hope you give them a try soon, and here’s wishing you a happy and safe National Peanut Month. Click on the titles if you want to read the original post, and see the ingredients. Enjoy!

Red Beef Curry

Peanut Dipping Sauce

Farinata – Why Didn’t You Wish for This Sooner!

The third best part of this job, after the fame and fortune, is learning about unique, new foods; and this farinata video is a perfect example! Until it was requested by a Vlad Kiperman (if that is his real name), I had no idea this tasty, and dead simple recipe even existed. It’s so good, I’m kind of sad the discovery came so late in life.

Farinata is nothing more than a simple garbanzo bean flour batter, which is spiked with olive oil and salt, and baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much.

This is so simple and subtly flavored that it’s a kind of hard to describe. You may be familiar with the taste of garbanzo (aka chickpeas) in things like hummus and falafel, but here it’s not combined with other strongly flavored ingredients, and so you’re getting pure, un-cut bean. It’s going to be easier for me if you just make it and taste for yourself.

Like I said in the video, if you’ve never made this before, you should probably try a plain version to get an idea of what this stuff is all about, but after that, the sky's the limit. The options for add-ons to the batter, as well as potential toppings are virtually limitless. I hope you give this a try soon. Enjoy!

Pan Note: I know many will ask, so I’ll just say it now; yes, you can use any oven-safe 10-inch pan to make this, but I have a tough time believing it will come out as wonderfully textured as it would if you use a cast-iron skillet. Putting the batter into a smoking hot pan seems to be one of the big keys here.

Ingredients for 6 portions (one 10-inch cast iron pan):

2 cups lukewarm water

1 1/2 cups garbanzo bean flour (aka chickpea flour)

1 1/2 tsp kosher salt (about 1 tsp fine table salt)

1/2 tsp finely minced rosemary leaves, optional

5 tbsp olive oil, divided (use 3 tablespoons for the batter, and 2 tablespoons for the pan)

freshly ground black pepper to taste

Gluten-Free and Loving It

By the way, since this is made from a legume-based flour, farinata is 100% gluten-free, which should make a small, but very passionate group of foodwishers happy. My usually modus operandi when it comes to such requests and questions is a referral to Allrecipe.com’s impressive, and extensive gluten-free recipe collection, or one of my many talented GF food blogger friends. 

Speaking of which, Shauna and Danny from Gluten-Free Girl (the Beyonce and Jay-Z of GF bloggers), have a new cookbook out called, Gluten-Free Girl Every Day. If you happen to swing that way, check it out. The recipes sound wonderful, the photos are gorgeous, and the book’s getting rave reviews.

Cold White Bean & Herb Salad – Mmm, Good Stems!

I’m showing this quick and easy white bean and herb salad for several reasons, not the least of which is to give you a perfectly delicious way to use up the end of that already used once bunch of parsley or cilantro. 

You told yourself you were going to add them to your next stock, forgetting you don’t make stock, and the sheared remains end up in the back of the vegetable crisper where they die a slow, slimy death. Well, this may be the answer.

Both cilantro and Italian parsley have tender stems that pretty much taste exactly like the leaves. By slicing the last half of the bunch thinly, across the stems, you have a perfect addition to any simple, cold bean salad. Besides herb stem recover and utilization, this recipe deserves to be in the rotation for two other very good reasons. It only takes like five minutes to makes, and goes beautifully with any and all of the traditional grilled or barbecued summer meats.

This video also reminds me that you wannabe food snobs need to stop making fun of people that don’t like cilantro. For about 10% of the population, due to certain receptors on the tongue, cilantro tastes nasty, which explains why so many people detest the stuff. The good news is that parsley works even better, so everybody wins.

On a spice note, I used Aleppo pepper here instead of cayenne or pepper flakes, and I hope you do the same. I only discovered this pepper recently, and just love it. It’s hot, but not too hot, and has a bright, fruity flavor I think you’ll really enjoy. Please note: In the video I said it was my new favorite pepper, but I only did that to make cayenne jealous. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

1/2 bunch (the stem end) Italian parsley or cilantro, chopped

1 can (15-oz) white beans, rinsed and drained

3 cloves minced garlic
1 rounded tsp Dijon mustard
salt, freshly ground black pepper, and Aleppo pepper to taste
2 tbsp white wine or champagne vinegar (or rice vinegar if you want it a little sweeter)
3 tbsp olive oil

Brazilian Feijoada – Happy (and hopefully very lucky) New Year!!

We’ve posted about this before, but there’s a great, southern tradition of eating beans and greens on New Year’s Day to ensure good fortune in the coming year. 

Apparently, by eating “poor” the first day of the year, you align certain cosmic forces in your favor, which results in prosperity and good luck the rest of the year. Sounds crazy, right? I know, you’re way too sophisticated to believe in such lame supernatural shenanigans. Hey wait a minute…don’t you watch all those ghost hunter shows on cable TV? Busted! Hey, did you hear that noise?

Anyway, whether you believe in this kind of culinary clairvoyance or not, this Brazilian feijoada is one of the world’s great stews. The traditional good luck bean is the black-eyed pea, but here we’re celebrating the delicious, and very nutritious, black bean.

I tried to be clear in the video that this is just my version, and not some attempt at true feijoada authenticity, whatever that is. As long as you have black beans, and LOTS of smoked, salted, dried, and/or cured meats, you are well on your way to some kind of feijoada-like awesomeness.

In case you’re wondering, all I did for the greens was boil some kale in salted water until tender, and then sauté briefly in olive oil and garlic. It pairs perfectly with the white rice and rich stew, and while I can’t guarantee a year’s worth of wealth and good luck, I can promise you a delicious bowl of food. Happy New Year to all of you, and as always, enjoy!

Ingredients for 6 portions:
1 pounds dry black beans, soaked overnight
2 quarts water, plus more as needed (add more whenever stew looks too dry)
1 bay leaf
2 smoked pork chops
12 oz linguica
8 oz Italian sausage
4 oz smoked bacon
3 oz dried beef
1 onion
6 cloves garlic
1 tsp cumin
1/2 tsp coriander
salt and pepper to taste
For the crumbs:
1/2 cup breadcrumbs
1 tbsp olive oil
2 tsp grated orange zest
2 tbsp chopped Italian parsley

Basic steps:
- Soak beans overnight, add to pot with bay leaf, beef jerky, and any bones
- Simmer for 1 1/2 to 2 hours, or until beans are cooked, but very firm
- Add onion mixture and meats, and simmer for another hour, or until beans are very soft
- Add a splash of water at any point during the cooking if stew looks too dry
- Test and add salt near the end, depending on saltiness of meat

View the complete recipe

White Bean & Chicken Breast Chili – A Change of Pace, Change of Pace

I love a hearty beef chili as much as the next guy, but once in a while there’s nothing wrong with going over to the light side, and enjoying an equally comforting bowl of white bean and chicken chili. I’ve always used thighs for my chicken chili, which of course have more fat and flavor, but after a bunch of requests for a chicken breast version, I decided give it a go, and I was very happy with the results.

The key is to not overcook the chicken when you sear it. You want it slightly undercooked, maybe about 150 degrees F. internal temp, since it will cook all the way when we add it back in. You’ll notice when I slice mine, there’s a little bit of opaqueness to the flesh, which is what you want.

This is intended to be a relatively quick and simple weeknight meal, so I didn’t add much in the way of extras, but things like peppers, squash, and mushrooms are always welcomed additions. 

I know you’re probably missing those long, warm summer days right about now, but one of the great things about this season’s cold, wet weather is that it begs for recipes like this. I hope you pour yourself a beer, grab a chunk of bread, and dig into a bowl of this soon. Enjoy!

Ingredients for 4 portions:

2 tsp vegetable oil

2 or 3 boneless skinless chicken breasts, about 1 1/4 lbs

salt and pepper to taste

1 large onion

4 cloves garlic

1 tbsp ancho chili powder

1 tsp cumin

1/2 tsp chipotle chili powder

1/4 tsp dried oregano

1 tsp flour

about 3 cups chicken broth or stock, divided

1 tsp fine cornmeal
2 cans (15oz) white beans

cayenne to taste

1/4 tsp sugar or to taste

1/3 cup chopped green onions

sour cream and cilantro to garnish

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