In our last installment of "Don't Be Scared, It's Just ____," we gave you our favorite one (or two) ingredient recipe:whipped cream. If you can handle whipping cream to perfectly soft peaks, you can absolutely handle our topic for today's edition.
Dried beans and I are having a bit of a kitchen love affair right now. But it hasn't always been this way. For most of my cooking life up to this point, I've been firmly, wholeheartedly terrified of them. Three things helped turn this culture of avoidance into an all-out season of appreciation: 1) my husband's general willingness to, through trial and error, actually make a few pots of really excellent dried beans, 2) the discovery of Rancho Gordo beans (which cook faster and taste better than any other bean I've ever tangoed with) and 3) Tamar Adler. More specifically, an excerpt from Tamar Adler's An Everlasting Meal, tucked away inside Best Food Writing 2012, in which she waxes particularly poetic about how nourishing and satisfying a pot of beans can be.