This year we harvested Pinquito, Navy, Great northern, Black turtle, and Canary Beans. They are fresh and incredible. Their freshness drastically reduces cooking time, and their heartiness keeps our CSA members warm in the winter! Below are some Shepherd Farms bean tips…
- Rinse Thoroughly, we hand thresh our beans, so dirt clods and stones are a common finding.
- To Soak or not to soak? Soaking reduces the cooking time, but since our beans our so fresh they typically just take 45min-1.5 hours to cook (depending on the size)
- Cover beans with at least 3 inches of water, they all swell significantly, and there is nothing w orse than not having enough water, burned bean smell is yucky.
- Bring to a boil, then turn to low, cover to reduce the loss of water.
- Cook straight away or soak beans in broth to give them more flavor
- Be creative, warm or cold, they’re great.
Coconut Canary Bean Curry
adapted from a recipe on Holy Cow! Vegan Recipes. Canary beans are incredibly creamy and flavor absorbent, a favorite of mine in the bean world.
1 cup Canary beans, boiled until tender
1 tbsp Sesame Oil
1 large onion, chopped 1 tbsp coriander
1 tsp cumin
1/2 tsp turmeric
5 cloves garlic, minced
1-inch piece of ginger, chopped.
1-3 jalepenos (I used 1 and it was really mild)
2 tbsp Sugar (available in Indian stores. You can substitute with 2 tbsp sugar)
Juice of 1/2 lemon
1/2 cup minced coriander leaves
1/2 can coconut milk (I use canned)
1 small eggplant
Heat the oil in a saucepan.
Add the onions and saute until translucent, about five minutes on medium heat.
Grind together the ginger, garlic, jalepenos, coriander and cumin into a fairly smooth paste.
Add the paste to the onions and saute until the mixture is rather dry and does not smell raw, about 5 minutes.
Add the beans, eggplant and turmeric. Add salt to taste and bring to a boil.
Simmer on low heat about 10 minutes.
Add the coconut milk, Sugar and lemon juice and heat through.
Turn off the heat and garnish with coriander leaves.