Beans, Beans, Beans!
March 8, 2021
Good morning. I was on a call the other day with a bunch of people who’d made white beans the night before and were planning on having the leftovers for lunch. I realized I’d been shying away from white beans, I think mostly on account of a rocket someone sent to foodeditor@nytimes.com, admonishing me for writing too much about white beans in this space. (Those rockets work, folks!)
White beans are great, though, and I’m bringing them back: creamy and braised (above), braised with greens and topped with Parmesan, made into hummus with tahini and coriander. I get it if you’re sick of legumes, a year into the pandemic, but as those who’ve gotten themselves into the bean club lifestyle can attest, you’ve just got to find new varieties and recipes to keep yourself interested and bean-forward. On which front, Melissa Clark is at your service!