When I was a little girl, my grandmother had a woman who helped her out at home with cooking and cleaning. Mrs. Morvant made the best lima beans in the world. Her smothered corn was pretty damn good too. Anyway, I remember helping Mrs. Morvant shell the fresh beans that she would cook down forever. Her beans had just the right consistency, tasted a bit of whatever pig product she used to flavor them, and were seasoned to perfection. Like anything, I’m sure that these beans are better in my memory than they were in fact, but no matter, Mrs. Morvant’s limas left me with a thing for a nice big pot of beans. (Side note: If you have kids and have not read A Bad Case of the Stripes by David Shannon, you are missing out. It is about a little girl and some lima beans. You should definitely pick it up at the library.)

reviewsadrienne robideauxMarch 20, 2015beans, family supper, kid friendlyComment

the review: spicy beans and wilted greens

I spotted the recipe for Spicy Greens with Creamy Parmesan Bean Stew while perusing Pinterest one day a couple of weeks ago. It looked amazing. In an uncharacteristic move, I actually read the ingredient list and most of the recipe prior to selecting it for our weekly meal plan. At the very bottom, I noticed that the recipe had been adapted from Bon Appetit. I clicked. I looked. The Bon Appetit version, Spicy Beans and Wilted Greens, looked a little too green.

reviewsadrienne robideauxMarch 13, 2014vegetarian, beansComment

the review: braised lamb shanks with white beans, swiss chard, and marjoram

It goes without saying that braised lamb shank (The Cook’s Illustrated Cookbook, page 128) is definitely slow food. We started searing the lamb at around 4:30 and finally served at 7. Fortunately, the bulk of the time is spent with the lamb in the oven.

The prep for this dish is fairly straightforward. Brown the lamb. Remove. Brown the veggies. Deglaze the pot with wine. Add broth and the shanks to the beautiful vegetables. Simmer. Stick in the oven. Wait. Watch the Golden Globes. Wait some more. Once the meat is brown, remove it and the veggies from the pan. Cook the beans and swiss chard in the remaining sauce until the greens wilt. Serve over the beautiful lamb and vegetables.

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