One of the interesting things that happens when we start to focus our eating on what’s in season and where possible, what’s available locally, is that we start to notice that we’re in sync with others who use similar criteria in choosing their foods. Add to that the notion that planning = survival when one is wearing many hats throughout the day or week, and serendipity starts to seem predictable.
So, I shouldn’t have been surprised to see the New York Times’ Ed Schneider’s take on the many ways to use a pot of beans the day after I made a big pot of beans with similar intentions, but it did cause a little chuckle. This concept can be applied to nearly all beans. If you’re going to cook a few, why not cook a lot and reserve them for a variety of uses? They are versatile, and they freeze well, either alone or in recipes. Ed used cannellini beans. I happened to have some heirloom black beans from Rancho Gordo that were calling to me. So, we used them in a couple Mexican-inspired meals, and then tonight, I turned the remaining beans into a smoky black bean soup that I served with a broccoli frittata and a green salad. An odd combination perhaps, but it hit the spot.
