![]() ![]() ![]() Yet Dragonwagon's slightly backward technique (chili, then oil, then greens, then garlic) keeps her flavors bright and pungent, and I can see why she describes it as a weekly household staple. The author isn't fussy about using cans instead of soaked beans, which means there are a few recipes that speed to the table.Ī beans and greens pasta appears, at first glance, far too simple to satisfy, featuring an austere pairing of Swiss chard and chickpeas tossed in pasta with lemon, garlic, and chili. ![]() If you do the same, you're likely to find the results refreshingly lively. Having eaten more than my share of bland tempeh over the years, I simply used them all. ![]() Hence the sticky and generously paprika-ed "Gotcha-Hotcha Sweet-Smoky Cocktail Peanuts" (Dragonwagon has a thing for exuberant recipe titles), which crunch and crackle under their roasted and sugared coats in a most unbeanlike manner.Īnother not-quite-a-bean hit is an oven-baked tempeh, marinated in tamari and vinegar and a raft of pick-and-choose seasonings - garlic, ginger, pepper, honey, sesame oil, hot sauce, tomato paste, and coriander. One of the virtues of "Bean by Bean" is its liberal definition of "bean" to include leguminous products you might not instantly recognize as all that beany. ![]()
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