Top | theweeklyveggie.com — A Vegetable Ignoramus Expands Her Repertoire
(post, Cristin Couzens)
Words you don’t want to hear from your taster after working eleven hours on a meal: “That’s going to be awesome. Tomorrow.” The meal was Cannellini beans with tomatoes, garlic, and sage. The taster was my husband. I ‘d been frustrated by cooking beans before. Tongue of Fire beans, freshly harvested. Peak tenderness was not achieved. So this time I did my research. I rinsed them, soaked them for eight hours, slow simmered them with a carrot, onions and garlic for another two. Then simmered them some more with tomatoes, sausage, and more garlic. Read more at The Weekly Veggie. Thanks for visiting!