beans

Tarbais Beans and Ham

Are you getting the sense yet that we're nearly done with our 1/2 piggy, Big Red or Dapple? It's true, we're down to one roast (which may become pulled pork sandwiches) and some ham steaks. This block of ham was the rest of what we'd made at the coast a few weeks back, resuscitated in tarbais beans. I picked these up from Kalustyans (NYC), and supposedly they're the real cassoulet beans. In any case, they were gigantic and lovely with ham and a bit of pili pili vinegar (also shown in the picture).

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Baked Beans with Slaw

I'm sorry to say that I don't have handy the recipe for this dish, but it is a crockpot creation of Todd's. He started off with some great Rio Zape beans (an heirlook variety from Rancho Gordo), and to that added a ham steak and some leftover brisket we brought back from Texas.
The slaw's his area of expertise - crunchy, tangy, and just the right amount of spice.

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Chicken and Tomatoes

I saw this dish in jamie's dinners, and immediately thought of summer. Although it isn't quite the season for this ingredients, there was something distinctly cozy about a big pot of stewed chicken, and I was craving something I could throw in the oven and forget for a few hours. Behold, a simple dinner that made plenty of leftovers.

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Beans and Cornbread

I had a crown installed earlier today, and I was longing for something salty but gentle on my teeth - and with the weather changing frosty overnight, beans were a perfect food. I mean really, when aren't beans the perfect food?

This may not sound like a very porky recipe, but without this fat slab of ham, my beans might not have had the flavor they had. And Lucy wouldn't have had such a big ham bone as a snack to keep her busy and out of my way for the 5 minutes it took her to eat it.

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