Pickup Santa Cruz,
In-Store or Delivery
February 01, 2019
By Stuart Cristol-Deman, courtesy of stuartonthecoast.com
The thing about short-cutting recipes like this is making sure to concentrate the flavors. In this instance I utilized a trick from Paula Wolfert, cooking vegetables under parchment on the stove top. The following is really more of a technique than a recipe, just using what I had on hand for a quick dinner. As I always say, "Recipes are guidelines.”. In this instance I used some carrots, sweet potatoes and leftover Rancho Gordo beans that I stored in their cooking broth as well as some pantry staples such as spices and canned tomatoes.
Spices of your choice
2-3 cups diced vegetables
14 oz can tomatoes in juice, separated and juice reserved
2 cups cooked beans and one cup reserved cooking liquid.
TIP: When cooking beans at home, always save the cooking liquid. The flavor can add intensity to soups or stews and you can also use it as a
poaching liquid for eggs or fish. Remember, every batch of beans comes with free broth!
September 06, 2023