Comments on: A Bean With Self-Esteem http://mixedgreensblog.com/2009/03/06/seasons-eatings/a-bean-with-self-esteem/ Living Sustainably in the Pacific Northwest Sun, 05 Sep 2010 20:56:18 -0600 http://wordpress.org/?v=2.8.6 hourly 1 By: Jeanette Ceccarelli Williams http://mixedgreensblog.com/2009/03/06/seasons-eatings/a-bean-with-self-esteem/comment-page-1/#comment-1493 Jeanette Ceccarelli Williams Mon, 09 Mar 2009 19:42:10 +0000 http://mixedgreensblog.com/?p=1975#comment-1493 Being of good Tuscan descent, beans are the center of my families cooking. The Toscani are called "mangiafagoli" bean eaters and for good reason. Beans are a crop that grow well and in a cuisine where meat is a condimento, and not a huge part of the regular table, the nutritional value of fagioli has long been known. I love the pairing of this dish with the kale and cornbread. As the snow is swirling here in Ellensburg, this meal is the perfect one to enjoy right now. Once again, Sally, your photos and words have me salivating! I am also reminded that as a child visiting my Uncle Mario there was always a pot of beans on the stove. whether in anticipation of guests for dinner or just the regular preparation for that night, the smell of his home grown fava and cannelini cooking in "odore" (a less hoity-toity word than confit) signaled comfort and a reminder of my roots as a Mangiafagioli. Brava, cara Sally!! Being of good Tuscan descent, beans are the center of my families cooking. The Toscani are called “mangiafagoli” bean eaters and for good reason. Beans are a crop that grow well and in a cuisine where meat is a condimento, and not a huge part of the regular table, the nutritional value of fagioli has long been known. I love the pairing of this dish with the kale and cornbread. As the snow is swirling here in Ellensburg, this meal is the perfect one to enjoy right now. Once again, Sally, your photos and words have me salivating! I am also reminded that as a child visiting my Uncle Mario there was always a pot of beans on the stove. whether in anticipation of guests for dinner or just the regular preparation for that night, the smell of his home grown fava and cannelini cooking in “odore” (a less hoity-toity word than confit) signaled comfort and a reminder of my roots as a Mangiafagioli.

Brava, cara Sally!!

]]> By: Audrey http://mixedgreensblog.com/2009/03/06/seasons-eatings/a-bean-with-self-esteem/comment-page-1/#comment-1474 Audrey Sat, 07 Mar 2009 17:23:24 +0000 http://mixedgreensblog.com/?p=1975#comment-1474 Jerry's cornbread and polenta are two of my favorite things. I've also done them with thyme (easier to get in the garden this time of year) with good results. Jerry’s cornbread and polenta are two of my favorite things. I’ve also done them with thyme (easier to get in the garden this time of year) with good results.

]]> By: Mangochild http://mixedgreensblog.com/2009/03/06/seasons-eatings/a-bean-with-self-esteem/comment-page-1/#comment-1459 Mangochild Fri, 06 Mar 2009 10:56:14 +0000 http://mixedgreensblog.com/?p=1975#comment-1459 Funny to think about the "trends" in beans. I love the black, but the cannalini are always a fav too - they seems to cook faster somehow and lend a creamier taste to the dish. I did a spread like you mentioned a couple of weeks ago and I finished the entire batch in just 2 days - addictive I tell you - especially with crusty bread that is a few days old (the better to hold the spread)... and lets face it, at least on this end, the bread is just a vehicle to get the dip to the mouth :-) Funny to think about the “trends” in beans. I love the black, but the cannalini are always a fav too – they seems to cook faster somehow and lend a creamier taste to the dish.
I did a spread like you mentioned a couple of weeks ago and I finished the entire batch in just 2 days – addictive I tell you – especially with crusty bread that is a few days old (the better to hold the spread)… and lets face it, at least on this end, the bread is just a vehicle to get the dip to the mouth :-)

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