Tag: ingredients

They Might Be Gigantes

Dwarfing all their other bean brethren, gigante beans fulfill the promise of such a big name, measuring up as the largest common legume in grocery stores today. Roughly one inch or longer, just a single bean could fill your spoon. Look beyond their impressive size to discover a creamy texture and mild, almost buttery flavor that looms even larger on the plate. If you’re not cooking with these oversized Fabaceae, you’re missing out, big time.

Greeking Out

“Gigante” is simply the Greek word for “giant.” Elsewhere in the world, the same legume goes by many different names, leading to a fair amount of confusion in the current global cooking community. Jumbo lima beans, butter beans, broad beans, fagioli giganti, corona beans, and giant white beans are all the very same thing. Exact sizes and shapes do vary based on region, as you would expect to see with any plant adapted to its unique growing environment. At the end of the day, they’re all Phaseolus coccineus, AKA runner beans.

Bigger Is Better

These larger beans have the advantage of having thinner skins and a more expansive interior, making them creamier and more luxurious on the tongue, without excessive starchiness. That robust yet plush, substantial though soft texture is unparalleled, creating a more satisfying eating experience than most smaller beans. Their mild, subtly sweet taste melds seamlessly with any sort of seasoning, be it delicate or bold. For any naysayers that think meat is mandatory to make a meal, just try serving a plant-based dish of gigante beans; the complaints will dwindle to nothing.

Buy Now

Though once difficult to find in American grocery stores, the influence of Big Bean is spreading. Many mainstream supermarkets now carry them dried, sometimes canned, and very rarely even frozen. Despite the convenience of canned beans, I personally prefer cooking mine from dried, since they have a more toothsome texture, and of course, you get a much bigger bang for your buck.

Let Them Cook

Despite looking quite formidable, the gigante bean is really a big softie. It doesn’t take much time or effort to cook dried beans into velvety morsels, ready to eat. Though some people recommend soaking them, I don’t even bother. My favorite approach is to pressure cook them for 20 to 25 minutes, allow for a natural release, and drain thoroughly. That’s it! If cooking on the stove top, it may take anywhere from 1 to 3 hours without soaking. Whatever you do, hold off on the salt until it’s done cooking, or else they may never soften properly.

Go Big; Go Beans

Whether you’re baking, boiling, or stewing, gigante beans can fit right in with all your favorite bean-based dishes. Enjoy their creamy texture and mild flavor in everything from stews to salads! Top suggestions for getting started include:

  • Gigantes Plaki: The Greek dish that arguable popularized the oversized legume, it’s almost synonymous with the bean itself. Baked in tomato sauce with fresh herbs and plenty of olive oil, it can be served warm or at room temperature, as part of a meze or main dish.
  • Corona Bean Soup: Otherwise known as Tuscan bean soup, this cozy, brothy little number is infused with Mediterranean herbs and spices, vegetables like carrots, celery, and leeks, and sometimes pasta, like a minestrone. It’s a warming soup perfect for chilly evenings.
  • Gigante Bean Salad: After cooking, the beans can be tossed into a fresh salad with ingredients like cherry tomatoes, cucumbers, red onions, olives, and vegan feta. Alternately, I’ve taken to adding them into potato salad dressed with light vinaigrette, which adds to the creamy texture of the spuds while enhancing the protein content.
  • White Bean Dip: Some call it hummus if you must, but it’s really something else. Buttery smooth without the need for tons of added oil, all you really need is some garlic, lemon juice and perhaps a dash of smoked paprika blitzed together in the food processor, you’ve got a real party-starting appetizer.
  • Pasta e Fagioli: Straddling the line between soup and stew, any bean will do for this classic comfort food, but gigante beans make it much more special than your average one-pot meal.
  • Cassoulet: The low, slow cooking of this French casserole lends itself to the robust, resilient nature of gigante beans beautifully. Though traditionally meat-centric, it’s easy to find vegan alternatives.

Gentle Giants

With their size alone, gigante beans make a statement, but it’s their rich, velvety texture and subtle, nutty flavor that truly steal the show. Whether nestled in a stew, piled high in a salad, or baked into a hearty casserole, these beans are more than just a pretty face on the plate—they’re the unsung heroes of the legume world. If you haven’t yet embraced their massive potential, it’s time to give them a starring role in your next meal.

Hannah (BitterSweet)14 Comments

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.

Hannah (BitterSweet)10 Comments

Cool Beans

Everything old is new again, as evidenced by the heirloom bean renaissance. As a person with no family heirlooms to speak of, I’m quite content to accept this treasure trove of ancient legumes in lieu of jewelry, furniture, or fine China. Health is wealth, after all, and tepary beans especially are certainly rich in nutrition, flavor, and culinary inspiration. These stunning onyx gems were inherited from a generous friend, AKA chosen family, quickly becoming my favorite living legacy to receive.

A Brief History of Tepary Beans

Hardy and robust, these small seeds have managed to thrive in the harsh, arid conditions of southwestern United States and Mexico, surviving drought and blights since before colonization began. Where common beans (p. vulgaris), lima beans (p. lunatus), and runner beans (p. coccineus) would wither into dust, tepary beans managed take root, establishing themselves as a critical staple of the native peoples. At times of scarcity, they accounted for nearly half of the dietary protein for the indigenous communities that cultivated them.

Fifty Shades of Brown

Although brown tepary beans seem to be most common today, they’re incredibly diverse and grow in at least forty-six distinct colors, including white, brown, beige, black, and mottled, with some plants delivering monotone harvests while others produce a full spectrum. It turns out that the black tepary beans I got my hands on are the most elusive, developed by separating the black seeds before planting the other white or brown seeds separately over the course of many generations.

What Do Tepary Beans Taste Like?

Flavors vary based on color, with white teparies tasting sweeter and more mild than nutty brown or deeply earthy black tepary beans. Across the board, their texture is consistently firm, meaty, and sturdy. These are beans that won’t fall apart under pressure, remaining distinct even after long cooking times. That makes them ideal for adding into salads, salsas, tacos, burritos, braises, soups, chili; anywhere you want whole, well-defined beans.

Nutritional Prowess of Tepary Beans

Historians and nutritionists agree that tepary beans are one of the healthiest legumes around, easily explaining why it was such a staple for aboriginal tribes, and makes the case for renewed enthusiasm today. Tepary beans have more protein and higher fiber than ordinary beans and a lower glycemic index (41-44), so you’ll get more bang for your bean buck with every meal. Especially when compared to meat, this plant-protein is a boon for anyone who wants to eat and feel better in the long run.

How To Cook Tepary Beans

Being drought-resistant can make tepary beans somewhat cooking-resistant too. Their tough outer skins refuse to yield under quick cooking conditions, so patience is key. If you have a slow cooker or pressure cooker, now is the time to plug it in. Cover the beans with a generous amount of water, adding more throughout the cooking process if needed, especially on the stove, if it evaporates too quickly.

Aromatics like whole garlic cloves, halved onions, bay leaves, and kombu, are excellent additions to infuse more savory flavor, though not mandatory. Always add salt after cooking, not before, or else they may never soften sufficiently.

  • In a pressure cooker, unsoaked tepary beans can cook in 35 minutes with a natural release.
  • On the stove top, unsoaked tepary beans may take 1 1/2 to 2 hours to cook when simmered over low heat, while beans soaked overnight may take 45 to 60 minutes.
  • Using a slow cooker set to low, unsoaked beans will take 6 to 8 hours, or 3 to 4 hours on high.
  • Oven braising times are very similar to the stove top method, taking roughly 1 1/2 to 2 hours to cook unsoaked tepary beans all the way through.

Drain thoroughly and enjoy hot, cold, or at room temperature.

Heirlooms with Style and Substance

Go forth and eat your heirlooms! Tepary beans are a link to the past that are every bit as vital and relevant in the present day. Instead of some dusty relics that sit on the shelf, these beans have real benefits, proving their value above and beyond inert precious metals and stones. Find yourself some tepary beans today, and start a new family legacy.

Hannah (BitterSweet)6 Comments

Pollinate Your Plate

Want to look like a fancy chef in an instant? Fennel pollen is the answer. Even the name sounds illustrious, rarified, and sophisticated. Though it’s true, you’re not likely to find it in your average grocery store, it’s not as exclusive as it sounds.

What Is Fennel Pollen?

Derived from the blossoms of the fennel plant, rather than the vegetable, which includes the tiny yellow flowers and powdery substance within. Some call it “culinary fairy dust” and covet it like saffron.

What Does Fennel Pollen Taste Like?

Naturally, it tastes like fennel, combining the delicate essence of anise and licorice, alongside more floral, citrus, and honied notes.

How Is Fennel Pollen Used?

A little pinch goes a long way, transforming simple vegan egg toast with romesco into something truly gourmet. Though intense, it should only be applied as a finishing seasoning after cooking, as heat will destroy its unique nuances. Remarkably versatile, fennel pollen can enhance both sweet and savory dishes, elevating everything from appetizers to desserts.

Foolproof pairings include:

  • Proteins like tofu or tempeh, cooked predominantly with simple marinades such as garlic and lemon, to add a sweet and aromatic final touch.
  • Mushrooms, especially those that are milder, such as oyster, trumpet, cremini, and portobello.
  • Vegetables such as roasted or grilled carrots, cauliflower, broccoli, potatoes, beets, and so much more. If it goes well with fennel, it goes well with fennel pollen, too.
  • Grain-based dishes like quinoa, couscous, or bulgur, to harmonize with their distinctive earthy, nutty, cereal flavors.
  • Pasta, because what doesn’t pair with pasta? Tomato sauces, cream sauces, and butter sauces alike can all benefit from a tiny pinch of fennel pollen.
  • Sweets and desserts, particularly apple pies, spice cakes, poached pears, vanilla ice cream, and even chocolate truffles, to name a few.

Pollinate Your Plate Today

Though the price of entry may initially be steep, fennel pollen is worth the expense. Harvested by hand from wild fennel, it’s not something you can cut corners on. To add a gourmet touch to everyday meals, there’s nothing else quite like it.

Hannah (BitterSweet)3 Comments

Don’t Leaf Curry Alone

“Curry” isn’t just a type of stew, or a paste, or even a powder. Curry leaves came before all of that, appearing in text as early as 100 CE. A treasured staple of south Indian cuisine, their complete absence in overseas markets is downright astounding. Even with my penchant for exploring new flavors and obscure ingredients, my first taste of fresh curry leaves was only a few months ago. Now, I’ll spend the rest of my life making up for lost time.

What Do Curry Leaves Taste Like?

What do they taste like? No, seriously, I’m still asking myself that question. I popped a spry green leaf into my mouth and chewed, racking my brain for a good comparison. Shiso had the closest flavor profile I could come up with, but even that is a stretch. Musky, piney, resinous, tannic, nutty, and pungent, there’s truly nothing else like them. Don’t bother looking for substitutes; you’re better off just omitting them, unfortunately.

Where Can I Get Curry Leaves?

This is the million dollar question, the real barrier to entry here. Realistically, it’s more like a $2 question when you find a source, and you’ll get at least a half bushel of the things for that price. Take as many as are offered because they freeze beautifully, which means you can always have an ample supply on hand. Unless you have access to a robust Asian or Indian market though, it’s unlikely you’ll find fresh curry leaves nearby. Dried are available online, but of course, they lack the same punch and vibrancy.

What’s The Best Way To Cook With Curry Leaves?

I’m so glad you asked! Cooking with curry leaves is intuitive once you start thinking about them as both a whole spice and herb. Naturally, they’re best suited with Indian recipes, tempered in hot oil before a stir fry, stew, or sauté, bringing out the aromatic, volatile oils. The leaves can be used whole, much like bay leaves, but they’re fully edible and thus don’t need to be removed before serving. Dried, ground curry leaves can be applied like any other seasoning, although again, don’t expect the same distinctive bouquet of flavors.

Health Benefits of Curry Leaves

Curry leaves have a long history of medicinal usage with proven results. Rich in antioxidants, vitamins A, B, C, and E, and minerals, their nutritional value is as powerful as their culinary potential. A key component of Ayurvedic medicine since ancient times, curry leaves are noted for their anti-inflammatory and antimicrobial properties. They’re also believed to aid in digestion, improve hair and skin health, reduce cholesterol, and even help manage diabetes. If you’re ever feeling the effects of eating too many beans (AKA flatulence), chew on a few raw curry leaves for relief. It’s a surprisingly effective and affordable fix!

Curry Leaf Recipes

Now that I finally got my hands on these greens that have more culinary value than dollar bills, I’m trying to spend them wisely on only the most promising recipes. Here’s the list of suggestions that I’ll be working through shortly:

The beauty of curry leaves is that they go with genuinely any Indian dish. Just throw a handful into whatever you’re cooking for an instant flavor upgrade.

Curry Up Now

If you’ve ever wondered why your home cooking doesn’t taste quite like your favorite meals from Indian restaurants, curry leaves are the missing ingredient. The instant impact that a small sprig can have is astounding, like turning a light switch on in a dark room. Come into the light, and give fresh curry leaves a try.

Hannah (BitterSweet)7 Comments

Sweet, Salty, and Sour: And Introduction to Li Hing Mui

Capturing hearts and taste buds across the Hawaiian islands for centuries, it’s perplexing that li hing mui never made the jump to the mainland. Utterly unknown throughout most of the world, despite being an indispensable flavoring for tropical snacks and sweets, it’s a compelling, curious ingredient still shrouded in mystery.

What Is Li Hing Mui?

Shriveled, mummified fruits don’t appear to be a promising start for culinary exploration, but these dried Chinese plums defy expectations. Salted to draw out all the moisture, somewhat like Japanese umeboshi, the results are a powerful combination of sweet, sour, and salty tastes. They can be eaten whole, as is, but are more commonly ground into a fine powder and sprinkled over various candies and fruits.

The powder is often cut with licorice, red food coloring, aspartame, and/or saccharine, however, which gives it a sometimes polarizing flavor and creates controversy amongst whole food evangelists.

Flavorful Origins

The story of li hing begins in China, where it’s been used medicinally for centuries. The name “li hing” is derived from the Cantonese words for “traveling perfume” due to its strong aromatic qualities, and “mui” means plum. They’ve been said to help improve digestion, reduce inflammation, and soothe sore throats.

In the 19th century, Chinese immigrants brought this elusive spice with them to Hawaii, where it was embraced by the locals and quickly integrated into traditional Hawaiian cuisine. Snack shops, otherwise known as crack seed stores, always feature li hing prominently, as both a standalone treat and flavoring for gummies, dried fruits, nuts, and more.

Uses and Recipe Suggestions

If you have the whole fruit, it begs to be eaten as is. Be careful, because they do contain hard seeds that you don’t want to bite into! Once powdered though, a whole world of new opportunities opens up.

  • Sprinkle on fresh fruit: Just like a pinch of salt brings out the brilliant sweetness of peak seasonal produce, li hing does that with extra flare. Try it on watermelon, mango, pineapple, apples, and even strawberries.
  • Drinks: Mix a pinch of li hing powder into lemonade for a bright and refreshing beverage. It can also be used to rim the glass of a margarita, since it already has a touch of salt. When you’re feeling under the weather, it’s a wonderfully comforting addition to a mug of hot tea, too.
  • Candy: Particularly popular as a coating for gummy bears, you can make your own or take plant-based gummies and toss them in li hing before digging in. These are best enjoyed right away, since the salt can draw out moisture as it sits and make them gooey over time.
  • Frozen treats: Embrace the traditional Hawaiian shave ice experience by drizzling a li hing syrup over a bed of finely ground ice. You can also blend it into or sprinkle it on top of your favorite fruit sorbets.
  • Popcorn: Trade the usual buttery nooch topping for one that’s a bit more exciting! Go all-in on the Hawaiian theme and make hurricane popcorn with rice crackers and furikake while you’re at it. You can also make kettle corn to emphasize the sweetness, mixing the li hing powder right in.

Once you know the inimitable taste of li hing, you can never get enough. Li hing has captured the hearts of many through its journey from China to the Hawaiian islands. Its exotic blend of sweet, tangy, and salty notes has earned it a place in various culinary delights, enhancing everything from fruits to beverages. Whether you’re slowly sipping a li hing cocktail or munching on sweet and sour snacks, this singular flavor is sure to leave a lasting impression.

Hannah (BitterSweet)4 Comments