Good morning, Newdists! Last week, I gave you beanspiration. This week, I’m asking you to give me beanspiration.
In my quest to eat more beans—and thanks to some nudging from members of this community—I ordered the above beans from Rancho Gordo. This is my first experience with Rancho Gordo beans, so I’m excited. As you can see, I ordered the Royal Corona beans and the Christmas Lima beans. I’m planning to cook both bags either today or tomorrow. I do have a recipe in mind for each of them, but neither recipe is going to require all of the beans, so I’ll probably have some of each left over. Fellow bean lovers: What would you do with these beans? I would love to hear any ideas. Also, if anybody has any suggestions on cooking these beans, I would love to hear those, as well! Here are the descriptions for each bean:
Royal Corona Beans
Enormous, thick-skinned runner beans with a surprisingly creamy interior. One of our all-time best sellers, it's a versatile giant that works in all kinds of cuisines. A true pantry staple.
A hand-harvested crop straight from Europe into your pantry. Giant, fat, white runner beans that are creamier and more luxurious than Greek and Spanish gigandes and a little denser than traditional Italian coronas. Royal Corona beans can replace any white bean, but be prepared to be astounded by how big they are when cooked. Fully cooked, they can be a little starchy but you can also keep cooking until they reach the creamy point.
Christmas Lima Beans
An unusual variation of the classic Lima. It offers a rich, full-bodied flavor, with a velvety chestnut texture. A true revelation for those who think they don't like Limas.
[...]
Christmas Limas are an intriguing variation on the traditional Lima, thought to have originated in Peru (hence the name Lima). They have a distinct chestnut texture and (according to some) flavor, but it's so subtle that's up for debate. In Italy, you'll find them as Fagioli del Papa or Pope's Beans. Also known stateside as Chestnut Lima and sometimes Calico Beans. Whatever you call them, they've done a great deal to help fix the bad reputation of traditional Lima beans.
I hope everybody had a wonderful Thanksgiving! I posted all of these pics in here before, but here are the dishes I made for Thanksgiving this year. I made corn pudding, macaroni schotel (with ham instead of corned beef, which I thought would be better for the Thanksgiving palate), and maple-honey pecan pie.
Corn pudding
Macaroni schotel...really not that different from macaroni and cheese (it was a hit)
Maple-honey pecan pie, made extra boozy with bourbon and whiskey vanilla
My Thanksgiving plate was full—I hope yours was, too!
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From belinda ridgewood and our friends at the Inoculation Project:
Today at The Inoculation Project, we’re helping a kindergarten in a Texas border town get some computer-based learning games, and a 6th grade on the Blackfeet Reservation in Montana get supplies for science projects. We'd love to see you there, and coincidentally, to have your tips, recs, and social media shares, to help us reach more eyes!
