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Until about 10 years ago I picked the kidney beans out of my chili, ate my New Year s bowl of Hoppin John with rice, hold the black eyed peas, didn t know black beans existed, and garbanzo beans were unidentified objects on the salad bar that I avoided.
Now, I look for creative ways to mix, match, and mingle lentils into my recipes. Nothing warms you up on a frigid winter night like a big satisfying bowl of stew. This is a one pot hearty healthy dinner with plenty for leftovers. I used crowder peas because that s what I had in the freezer, frozen fresh from the summer. You can use another bean, such as great northern or black beans. I ve used those two together, which is delicious.
photo: Andrew Kornylak
Crook’s Corner’s revered shrimp and grits; the well-known sign with a pig on a pole; a handwritten recipe.
In the beginning there was Crook’s Corner. Every other joint in this town is an asterisk, the what-happened-after parade of four-star restaurants lining Franklin and Rosemary Streets. Crook’s was our first star. I don’t mean to lay it on too thick, but it’s no accident the restaurant sits squarely on the spot where Chapel Hill becomes Carrboro (or the other way around), the Tigris and Euphrates of Southern food. No, Crook’s didn’t invent it Southern food has been here since there was a South but they gave it a coat and tie and a haircut. And it cleaned up well.