Beans, Beans, Beans
Ernest Miller
More mixed weather, but we sure do need that rain. When the sun does
comes out, the air and sky are so clear it is a wonder. It definitely
feels like spring is around the corner (although maybe it is just the
unseasonably warm weather when it isn't raining). Over these next
couple of weeks, we might start seeing some early spring vegetables
and fruit. Early asparagus, rhubarb, that sort of thing. Isn't
California grand?
Of course, that means I need to finish work on my winter canning,
before spring is in full bloom and I'm overwhelmed.
Winter vegetables are still abundant and beautiful in the markets,
especially the multi-hued carrots that are just gorgeous to look at.
I've been blogging about the February Can Jam, which is dedicated to
carrots, all week. The canners out there have come out with all sorts
of interesting ideas for using carrots in butters, chutneys, slaws,
jams and a variety of pickles. So many different textures and flavors
are available, it is truly amazing. And to think of all the possible
dishes these canned goods would go with. Imagine filleting open a
pork loin, slathering it with carrot-apple-chipotle butter, rolling it
back up and roasting it. Sweet, earthy, smoky and pork ... wow.
Check out some of the carrot possibilities by scrolling down on the
PreserveNation blog:
http://preservenation.blogspot.com/
Not all canning is flashy like that, however. Winter is actually a
good time to store up some convenience foods, so that you can enjoy
the spring and summer without spending all day over the stove. Which
brings me to this weeks topic: beans. Yes, beans.
Beans may not sound very exciting, but they can be eaten with any meal
and are incredibly versatile, used in virtually every culture. They're
also a nutritional powerhouse, full of protein, fiber, potassium,
folate and also low in fat. Dried, they are very, very inexpensive and
easily stored. The problem is that dried beans can take a long time to
cook, which means when you're hurried, you'll rush right past them.
Can those beans, and they are ready to eat simply by popping off the
lid.
Beans with rice provide a fundamental nutritional base on any table.
Pickles and relishes make a nice accompaniment to beans. I add them to
soups, stews and, of course, chilis. Cold and rinsed, they go well in
salads. Cold and pureed, a dip is a fine thing. One of my favorite
beans to can is the garbanzo. That way, I'm only 10 minutes away from
some freshly made hummus. The possibilities are endless, and when the
beans are so easy to use, you'll get more use out of them.
The only problem, of course, is that you'll need a pressure canner.
The procedure is simple. Clean the beans (small stones often sneak
through, especially when you buy in bulk), soak the beans overnight,
boil for only 30 minutes, and then pressure can (with or without
salt). You only have to boil the beans for 30 minutes because they
will finish cooking in the pressure canner. Detailed instructions can
be found here:
http://www.uga.edu/nchfp/how/can_04/beans_peas_shelled.html
Couldn't be simpler. You can do all sorts of beans for canning. My
favorites are pinto, black, kidney and garbanzo. But use whatever you
like. I may try canning some tuscan-style white beans this year.
Now normally, I advocate using farmers markets produce. However, the
heirloom beans now available (love you, Rancho Gordo) are just too
expensive for canning. Bulk beans, especially in ethnic markets, are
much more economical.
Well, that is all for this week. I'll be at the Studio City farmers
market this Sunday, not Hollywood. If you have any questions, feel
free to email me at: ernest...@gmail.com
Be sure to check out the blog:
http://preservenation.blogspot.com/
And/or join our facebook group:
http://www.facebook.com/group.php?gid=280846286958
Thanks,
Ernest