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Bean By Bean: A Cookbook: More than 200 Recipes for Fresh by Crescent Dragonwagon

By Crescent Dragonwagon

Has there ever been a extra beneficiant element than the bean? Down-home, but haute, soul-satisfyingly hearty, valued, flexible deeply delectable, healthy, and cheap in addition, there’s not anything a bean can’t do—and not anything that Crescent Dragonwagon can’t do with beans. From outdated pals like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from eco-friendly beans and clean shell beans to peanuts, lentils, and peas, Bean via Bean is the definitive cookbook on beans. It’s a 175-plus recipe cornucopia overflowing with details, kitchen knowledge, lore, anecdotes, and a zest for solid meals and sturdy times.

Consider the lentil, to take one instance. realize it first in a scrumptious slather, Lentil Tapenade. Then in part a dozen soups, together with Sahadi’s Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescent’s Very, absolute best Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with vegetables, Baked Beets, Oranges & Walnuts. Plus there’s Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do an analogous for black beans—from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya’s Magic Black Beans with Eggplant & Royal Rice. Or shell beans—Newly Minted Puree of unpolluted Favas, Baked Limas with Rosy bitter Cream, Edamame in a Pod. And on and on—from starters and soups to dozens of entrees. Even muffins: Peanut Butter Cup cakes and pink Bean Ice Cream.

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If there is, cook for another 15 minutes and repeat the test. 62 Entrées Lung stew This dish might seem a little unusual to non-Bavarians. But try it, and you will be pleasantly surprised. Served with bread dumplings, it is an affordable lunch dish popular with many Oktoberfest visitors. Serves 4 · Prep time: 45 minutes · Marinating time: 8 hours 5 black peppercorns, crushed 1 tsp allspice 4 juniper berries, crushed 2 bay leaves 1 tsp mustard seeds 3¼ cups vegetable broth 5fl oz (150ml) sherry vinegar ½ organic lemon, sliced salt, pepper 1 pinch of sugar 1lb 2oz (500g) cooked lungs (from calf, cow, or pig), cut into strips 1 onion 2 tbsp clarified unsalted butter 2 tbsp all-purpose flour 2 tbsp chopped parsley, to garnish 1 Put the spices in a paper coffee filter or a piece of cheesecloth and tie with kitchen twine.

Spread the mustard over the loin, and season it with salt and pepper. Distribute the onions evenly over the meat. Starting at the thickest end, roll up the loin, and tie it with kitchen twine. 3 Season the pork loin all over with the salt, pepper, and caraway seeds, and place in a roasting pan. Peel the remaining onion and coarsely dice. Add the diced onion, celery root, carrot, leek, and parsnip, as well as the chopped parsley, to the roasting pan and pour in 1 cup of water. 4 Place the pork in the middle of the oven and roast it for about 2 hours.

Serve the roulades with the sauce and either classic mashed potatoes (see p. 103) or spaetzle (see tip p. 82). You will also need toothpicks Tip: Is the meat done yet? One quick way of testing for doneness is to insert a skewer into the roulades (or the roast) at the end of the cooking time. If there is no resistance, the meat is cooked. If there is, cook for another 15 minutes and repeat the test. 62 Entrées Lung stew This dish might seem a little unusual to non-Bavarians. But try it, and you will be pleasantly surprised.

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