Author: Hannah (BitterSweet)
Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.
Bean Counter
Peanuts are legumes, so why don’t more people treat them as such? Crunchy when toasted, creamy when blended, and inescapably rich in natural oils, they do indeed behave more like nuts, but I can assure you, these babies are beans all the way through. That’s not just some fun trivia to impress at dinner parties. The distinction between nuts and legumes changes how I’ve come to think about them in the kitchen. Nomenclature and botany aside, treating peanuts like beans flips the script in a whole new savory direction.
It all started with boiled peanuts. Slowly simmered inside once brittle shells, they soften to become the southern answer to edamame in their pods. Tender, flavorful, buttery, and briny, this classic preparation hints at their versatility and full culinary potential. Take it a step further with more liquid, and eventually, you’ll end up with peanut soup.
Groundbreaking Groundnuts
Peanut soup isn’t a groundbreaking concept, but one that’s ripe for reimagination. It has deep roots in West Africa, where peanuts, AKA “groundnuts,” have long been a staple. They meet with fiery chilies, ginger, cumin, and more, singing with the heat and intensity of African cuisine. When enslaved Africans were brought to the Americas, they brought their culinary traditions along with them, including the technique of using peanuts as a base for rich, savory soups.
The South, particularly Virginia, where peanuts have been grown since the 18th century, has adopted a milder, more delicate spin on peanut soup. It’s a simple affair that starts with onions and celery, uses flour as a thickener, and is enriched with heavy cream. Building that concept out into a more well-rounded snapshot of southern fare, it seemed a crime that no one ever thought to invite collard greens to the party.
The Southern Twist
In my mind, collard greens are the stalwart champions of Southern cuisine. Growing like weeds, bitter yet beguiling, their abundance is a testament to the tenacity of their keepers. Their earthy tartness perfectly balances the rich, nutty sweetness of peanuts in this velvety blend. Using crunchy peanut butter is the shortcut that ensures a perfect consistency, with toothsome bites of chopped peanuts and a silky-smooth base, all at once. Celery, naturally salty, is another essential vegetable that gets little fanfare in most recipes. Their feathery leaves are the final garnish that brings the whole dish together, echoing the sauteed base of aromatics within.
Know Your Beans
Peanuts are a curious contradiction in the culinary world. Though they behave like nuts, look like nuts, and taste like nuts, they’re beans, through and through. Often relegated to sweet treats or snack foods, recognizing them as beans opens up a whole new realm of savory possibilities. Peanut soup takes peanuts back to their roots, and puts them back at the center of the menu. Hearty enough to beat back the cold of any winter, this is one easy, tasty way to make peanuts worth more than a hill of beans.
Anasazi Anastasia
No matter how small, every ingredient comes with a story, even a literal or proverbial hill of beans. Anasazi beans are exactly that, having almost disappeared in the relentless push towards industrialized food systems. They’ve been passed down through generations, surviving untold hardships, good and bad harvests, and centuries of changing tastes. Offering far more than mere sustenance, they embody a spirit of resilience and ingenuity that continues to inspire cooks, and eaters, to this day.
A Brief History of Anasazi Beans
Named after the ancient Anasazi people, otherwise known as the Ancestral Pueblo people, who once thrived in the American Southwest, Anasazi beans have been around for over 800 years, enduring in the challenging landscapes of Arizona, New Mexico, and parts of Colorado. The name “Anasazi” comes from the Navajo word for “ancient ones.” Depending on who you ask, they may also go by the name of Aztec bean, cave bean, New Mexico Appaloosa, or Jacob’s cattle beans.
Remarkably impervious to extreme desert conditions, these beans were once a major food source for native tribes, who prized them for their nutritional value, drought tolerance, and long shelf life. Like tepary beans, Anasazi beans were a survival crop, capable of thriving in the arid regions where many other crops would fail.
Cooking ‘Til the Cows Come Home
Mottled like a cow’s spotted coat, the stunning maroon and white speckled pattern is visually striking, and the main attraction that drew me in at first. Anasazi beans can actually come in a variety of colors, including shades of red, pink, and even lighter speckling, which reflects the varied conditions in which these beans were grown, adapted over time to flourish in different climates and regions. In some cases, the cow spots will fade entirely after cooking, turning the beans a solid shade of dusty red, but in others, a light dappling will remain. No two batches of Anasazi beans are ever quite the same.
What Do Anasazi Beans Taste Like?
Anasazi beans have an incredible depth of flavor, even before adding any seasoning. They have a subtly sweet, nutty flavor, with a creamy texture that holds up beautifully when cooked. Unlike more common beans, which can sometimes have a subtly gritty finish, Anasazi beans are borderline buttery all the way through. A versatile addition to a wide range of recipes, you’ll most frequently find them used for refried beans, chilis, and stews. They’re most similar to pinto beans and can be swapped out at will.
Beans, Beans, They’re Good For Your Heart…
Anasazi beans aren’t just a pretty little trinkets meant to sit on the pantry. Like all other legumes, they pack a punch in terms of fiber, protein, and essential minerals like iron and magnesium. What sets them apart from the pack is that they’re much more easy to digest, because they contain fewer oligosaccharides, which are the starches that cause gas in beans. For bean skeptics or fair-weather fans, they’re a smart entryway into better bean appreciation.
How to Cook Anasazi Beans
Cooking Anasazi beans requires a bit of patience, but the results are well worth the effort. These beans are quite hardy and may take a little longer to soften compared to other beans, but once cooked, they offer a wonderful bite that won’t break down under heat.
- On the Stove: Unsoaked Anasazi beans typically take about 1 to 1.5 hours to cook at a low simmer. If you soak them overnight, the cooking time is reduced to about 45-60 minutes. Be sure to add plenty of water during cooking to ensure the beans don’t dry out.
- In a Slow Cooker: For a set-it-and-forget-it option, cook unsoaked Anasazi beans on low for 6 to 8 hours, or on high for 3 to 4 hours.
- In a Pressure Cooker: If you’re in a rush, a pressure cooker can cook Anasazi beans in just 20 minutes, with a natural release to preserve the texture.
Regardless of the method, it’s important to add salt only after the beans are fully cooked. Adding salt too early can prevent the beans from softening properly, and that’s a mistake you’ll want to avoid.
Heirlooms with a Purpose
Anasazi beans deserve as much mainstream prominence as the average pinto, cannellini, or kidney bean, as a practical, sustainable food source. By incorporating Anasazi beans into your meals, you’re not just honoring an ancient food tradition, but also your taste buds. You’ll find yourself reaching for them not just because they’re healthy, but because they bring something special to the table.
Wordless Wednesday: Fried and True
Thai Fresh – Beer Battered Mushrooms
Ruchi Vegetarian South Indian Cuisine – Gobi Manchurian
Pacific Fish and Grill – Grilled Veggies + Fried Zucchini
Nissi VegMex – Carne Asada Fries
Mission Burger – Brisket Cheese Fries
Kismet Cafe – Fried Cauliflower + Lentil Soup
Fiddle-Faddle Flädle
If you think about it, it’s a very fine line that divides bread and pasta. Leaveners; baking vs boiling; otherwise, it could be the same dough. There’s much more nuance to it, of course… And that’s where things get interesting.
Crepes, AKA pancakes, AKA pan-fried bread, could bridge that divide with remarkable ease. Such thin strips of a lightly toasted wheat batter are tender lengths of linguine waiting to happen. That’s the basic premise behind fläedlesuppe. Swirling in a clear broth, they add body to a brilliantly simple dish, the essence of comfort in a bowl. If you’ve enjoyed the warmth and soul-restorative powers of chicken noodle soup, you already know how compelling this combination can be.
We have the creativity of early Swabians to thank for this specialty. Flädle itself refers to the paper thin pancakes that are rolled and then sliced into delicate ribbons. Traditionally, fläedlesuppe consists only of these sliced crepes and a rich beef broth, perhaps with a few flecks of scallions or chives for color. In Austria, it’s known as frittatensuppe and in France, consommé célestine is essentially the same thing, though sometimes the pancakes are filled with cheese, as the French are apt to do.
Theoretically, it’s a brilliant way to use up leftovers, but practically, who has leftover crepes or pancakes? These are worth making fresh for the sole purpose of swimming in soup. There’s really nothing else to the dish, nothing more to be cooked, so it’s not any more work than it takes to whip up your average stack of flapjacks. If anything, it’s an ideal opportunity to practice your flipping skills; even if they end up torn or misshapen, they’ll just be sliced up anyway.
Especially on cold days, flädlesuppe feels like a warm embrace. It’s a dish that offers comfort in its simplest form—nourishing, soothing, and unpretentious. I see it as a very hopeful dish too. If bread can also be noodles, anything is possible. Even the most basic ingredients can turn into something extraordinary with creativity and care.
Cocoa Loco: 50 Best Chocolate Recipes
Chocolate, in all its silky, indulgent glory, has a way of transforming an ordinary moment into something extraordinary.
Whether it’s the subtle bitterness of dark chocolate, the creamy comfort of milk, or the velvety sweetness of white, this universally cherished treat is a timeless favorite, at the heart of grand celebrations, quiet afternoons, and everything in between. Its versatility knows no bounds; chocolate can be as complex or as simple as the occasion calls for.
In this collection, I’ve compiled my best ideas to help satiate any chocoholic. Showcasing the depth and range of this beloved ingredient, from classic desserts to innovative creations that push conventional boundaries. No matter the craving, there’s a chocolate recipe here for you.