steamy beans
Dai Due‘s gettin’ into my pot again. My bean pot, that is. This time around their aromatic and prosciutto-esquely funky salt pork—superiorly-seasoned Richardson Farms pork belly—lopped into lardons and rendered crisp, meats its match in a crock of organic black-eyed peas and garbanzos, spattered with half an emergency can of organic black beans. Local carrots and radishes chunked up the mix while backyard savory, sage, thyme and bay lent herbal essence. Allium alums Texas onions and organic garlic soffritto’d the misto. A stash of local cauliflower leaves—you wouldn’t throw those away, would ya?—melted into the meld. And there you have it. Ladled over Lowell Farms organic jasmine rice (surprise!) OR boiled and browned (reserve that fat) organic russet potatoes (on sale now at Newflower Market at $2.50 for a 5-pound bag), oink if you dig pig!
