Fall has arrived, and already I am in cooking mode. I’ve been exceptionally interested in the humble bean lately—kidney, pinto, garbanzo, and refried, along with lentils, black-eyed peas, and all manner of beans and legumes I’ve yet to discover. I’ve also found myself drawn to warming spices—cinnamon, cumin, turmeric, ginger, curry, cloves, coriander, cayenne, chili powder.
Since beans are so hearty, I often forgo meat with my bean meals. I think this is a good thing both for my health and the planet. I’m getting more and more concerned about climate change, and cutting down on meat (especially beef) is definitely a positive step. I’ve found using beans to be a really good way to not miss meat.
My first experiment was minestrone casserole in the slow cooker. This is exactly like what it sounds. Minestrone soup, except it’s thick with pasta, chickpeas, green beans, onions, and carrots, and instead of a ladle, you dish it out with a spoon. It was delicious. The singular mess-up: The recipe said add the green beans (fresh from my neighbor’s garden!) and pasta at the same time. Big mistake. The pasta was done long before the green beans. It worked out okay in reheating, but the initial version had very crunchy beans and pasta as cooked as I dared let it go. I will absolutely make this again, adjusting for the green beans. (Recipe from: The Mediterranean Slow Cooker Cookbook)
My second experiment was Black-Eyed Peas & Rice One-Pot, and doesn’t that sound easy? Doesn’t it make you think when you’re done, you’ll have one pot to clean up, plus maybe a cutting board, a knife, and a couple of utensils? Well, no. At the end of cooking, I knew if I was the picture-taking kind of person, I’d take a picture of my sink full of dishes from my one-pot meal (and that did not include the one pot, which was on the stove). Uh huh. Let that sink in.
That said, it was delicious; a bit time consuming (for those of us not as dexterous with the knife as we might wish) but not difficult. The one-pot refers to the pot where you bring the black-eyed peas to a boil, turn off the heat, and leave them sit for up to three hours. At that point, in a separate pan, you sauté onions for five minutes, then add carrots and green peppers (I substituted celery because I hate green peppers, and they worked perfectly) for three more. Then add minced ginger, garlic, and spices (cumin, turmeric, cayenne, curry powder). Cook for a minute. Add the contents to the one-pot. Add water to the sauté pan to deglaze (one cup)—bring to a boil, and add to one-pot. Then add rice and crushed tomatoes (the recipe calls for diced, but I prefer crushed; both the recipe and I concur that fire-roasted are best).
The mess-up: the black-eyed peas took much longer to cook than they should have. I figured out pretty quickly that I should have put a lid on the black-eyed peas as they were soaking. The recipe didn’t say one way or the other, so I opted for no lid. Mistake. Next time, bring the beans to a boil and let them sit, covered, for up to three hours.
But the rice (basic brown long grain) was very forgiving, and the meal was delicious. Here’s something interesting: This is one of those recipes where you don’t add salt until the very end. All the rest of the spices are in there at the beginning. Salt and pepper are last. At the end, I added plenty of pepper, but no salt was needed. So rare, not to add salt to a dish. (Perhaps the acidity of the tomatoes added that sparky edge of salt?)
Two experiments, two successes with minor mess-ups. I think this is shaping up to be an excellent autumn.