I bought a small bag of mixed, dried beans at Sprouts. Actually, I bagged a scoop of these dried beans, that were in a large barrel (post-COVID). I think the label said there were 10 different varieties of beans in this mix. But, when I got them home, and was about to start soaking them, I added a few more varieties. I found that I had saved the “Speckled Beans” in a jar, so I added some of them. I added a few types of lentils, red, brown & green. I added a few Cranberry beans. I found a little “wild rice” and added that. Rarely do I soak any dried beans that I am going to cook, but this time, I started soaking the mixed beans, and even added salt & baking soda (saw an article online).
The next day I realized that I had soaked too many beans, and had to google to see if I could freeze the extra “soaked” beans. An online article said it was possible, but one article said they would last 4-5 days, and the other article said they would last 3 months. I ended up freezing about half the beans I had soaked. *I may try a different type of sausage (Andouille or Kielbasa) and maybe spicier herbs or maybe several types of hot peppers with the remaining beans.
I started cooking the beans in the morning. As colorful and distinct as the beans are when they are dry, as they cook they lose their distinctive markings & colors and become a drab, although flavorful cooked bean. I added a little vinegar as had been suggested when cooking any type of bean. I added the diced fresh ham from its package and a little later, I added some chopped carrot, some chopped chard, and also some of the white potatoes, quartered.
Even though I was trying to be careful with the done-ness of the potatoes, they eventually became mushy, and later, after everything was done, I fished out all the potato chunks and threw them away. I had rolled up the chard leaves and chopped them, forming what is called a chiffonade (I think.). I would chop differently next time because the cooked chard came out stringy hanging down from my spoon.
I think it is the chard that adds a distinctive “earthy” flavor, but the ham chunks did not detract from the flavor. And, the next day (today) I had some of the bean soup along with a lamb chop, rotkohl, and some German Potato Salad for lunch. Once again, the rotkohl is sweet & cold, the potato salad, sweet & warm, and the soup was warm and savory.
I have found that Sprouts has a good “Multigrain Baguette” for only $1.99. I have bought this several times from Sprouts, and at least once they didn’t have any when I was looking. *Later note: I bought a French Baguette at Whole Foods in Raleigh last week. It was so long that I cut it in half and took half to Jeff & Robins. Wasn’t sure they would want it, but Jeff took it and put it on his kitchen counter. But I really enjoyed the flavor of this baguette. I had some with an egg salad for breakfast, but I also microwaved a slice and ate it with some Wegman’s White American Cheese. Just those two ingredients were so delicious together.
This morning, I boiled four eggs and then used two of them to make an egg salad. I add a little margarine, some Dukes mayo, celery seeds, garlic powder, and S&P and mash/mix it altogether. I also cooked 4 strips of bacon in the microwave. I sliced a little of the Multigrain Baguette into 4 small slices. This was a real “comfort food” breakfast. A fork-ful of egg salad, with a little bacon & a bite of bread… heavenly. In the end, sopping up the last egg salad from the bottom of my bowl and the last bite of bacon. I had coffee. Finally found a coffee that I really like… Starbucks brand. I don’t think I have ever been to a Starbucks. Bought this ground coffee at Walmart.
As my mind works, I still have two hard boiled eggs in my refrigerator and recently had reminded myself about a curry remoulade that I had on a Shrimp Po-Boy sandwich, when I was at the Waterside Restaurant in Charleston, SC. But, what I was also reminded of was that I had a “wilted spinach salad” at the Waterside on another occasion that was really good. Spinach leaves wilted with hot olive oil and crumbled hard boiled egg are the two ingredients that come to mind.
I actually think Mary Ann was with me when I had the spinach salad. *This was probably the time when I met Mary Ann in Charleston, and then we went down to St. Simons Island to visit with Yvonne. As I recall, both Charleston & St. Simons Island were in a very oppressive heat wave. I think Mary Ann was in Charleston for an education conference tied to her being a School Board member from Onslow County.
Having just googled, and all the things I had forgotten about wilted spinach salad… vinegar & sweetener, onion, bacon, almonds, cannellini beans.
Bill Gibson, II 