Grilled quail with foods from the Sonoran Desert: tepary beans, cholla buds, native onions and chiltepin chiles. The quail gets a bit of a glaze from prickly pear syrup. It’s a dish that give you a sense of place, a sense of grounding.
If you search this site, you will find several recipes for various versions of pork and beans, largely because I feel the combination is divinely inspired. Most people are more familiar with the Brazilian version of this dish, but its origins are in Portugal, which ruled over Brazil for quite some time. Either way, the stew
The Lathyrus clan, which most of us know as wild peas, get a bad rap. But I am here to tell you that wild peas are indeed edible, contrary to what you may have heard. Here’s the science behind why.
It’s not often I write about my garden anymore; it’s gone as feral as I have. But every now and again, it gives me a gift. Like these beautiful white beans.
I’ve been playing with fire in a bean: Lathyrus sativus, the cicerchia or chickling vetch. It is delicious, but, if eaten in large amounts over time, can kill you. Now that’s my kind of bean.
Favas are my labor’s love. I am inordinately fond of the chubby legumes, which signal to me that high spring has arrived. They are my transition between the peas of spring and the string and shelly beans that mark the summer’s heat. Fava beans are easy to grow, but do require lots of space and
I’ve had a thing for beans ever since I was an impoverished graduate student in Wisconsin, where my diet largely consisted of fish I’d caught, various grains, goat necks, chicken drumsticks, ground pork and lots and lots of beans. But it’s always the same story, isn’t it? You love the dry bean, too, right, but you