Description
Demonstrating how to cook with various hybrid and heirloom varieties, a bean-lover's cookbook features such recipes as El Paso Red Beans and Rice, Texas Caviar, and Grilled Red Chile Turkey and Black Bean Torta
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Tongues of fire? Rattlesnakes? Jacob's Cattle? Why, they're beans, of course. And chances are, you've seen these new hybrids and heirloom varieties stocked right alongside the reliable pintos, garbanzos, and red kidneys in the supermarket. But what to do with them?W. Park Kerr, author of the best-selling The El Paso Chile Company's Texas Border Cookbook and Burning Desires, shows you how to use these boutique and rediscovered heirloom beans along with more familiar varieties such as black-eyed, cannellini, and black beans. In his inimitable style, Park serves up more than twenty-five bean dishes, from salsas and soups to chilis and cheese (bean) burgers.Tips for buying, storing, and soaking beans; using dried, canned, and frozen beans; and the old switcheroo - substituting one bean for another - are included.
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