I embrace food in all its animal and vegetarian glory but I develop intense cravings for vegan dishes over stretches of time occasionally. Such cravings are usually spurred by fatigue of cooking meat dishes for the boys. Sure it is fun to cook and eat finger-licking-good ribs, juicy roasts, and pan-seared steaks with that irresistible char. But honestly, my true love lies in a rainbow of colours and shapes from vegetable, legumes, and whole grains. Since my return from Virginia, vegan is the name of the game and I cannot be happier.
Novice vegan cooks often find it difficult or creatively restrictive to cook without animal products. I know I was. However, experience and knowledge taught me that it is merely a difference between the glass half-empty and half-full attitude. There is a lot of flavour to be coaxed out of vegetables. Conversely, whole grains and beans are perfect receptacle for flavour. Together they make a really good team for some truly satisfying dishes. Last weekend’s Heirloom Beans and Mushroom Stew was an illustration of this example.
I have a stockpile of heirloom beans from Rancho Gordo and local farms that I keep in the pantry, just as meat eater would keep frozen cuts of meat in the freezer. Last week I made notes on what I have and wanted to clear some space for new items. Two opened bags of beans topped my list so it was a bean weekend. The flageolet on the right is a classic French beans with delicate taste. The Christmas Lima Beans on the left are known for its meaty texture and chestnut-like flavour. Overnight soaking and long slow simmering require patience and planning but that’s just the way it is with beans. That is why I love them for lazy weekends.
The Heirloom Beans and Mushroom Stew is a recipe from food52 (originally published at What Would Cathy Eat?). There isn’t too many recipes written specifically for Christmas Lima beans so this is a rare find. This stew is made up of a solid backbone with onion, garlic, celery, and tomato. Loads of crimini mushroom, thyme, port wine, and parsley punched up the flavour, each ingredient contributing a different dimension of complexity. Every morsel of the soft and yielding bean absorb the taste of the stew. The recipe suggested serving it over polenta but I was happy to eat it as is. Who doesn’t love a comforting stew in January?
I am a bit of a chestnut fanatic and I regret to say that I don’t sense any resemblance to chestnut flavour in these beans. They are great in their own right but I totally would not associate the two together. What I love though is the cooking possibilities with these large beans. Each plumped up to bigger than the size of my thumbnail. They just beg to be pan-fried for that bit of golden crispy crust. Their large size also means they play well as the starring ingredient of a dish. Do you have any good Christmas Lima beans recipes? I would love to give them a try next time!
