Believe it or not, there are wrong ways, and the best way to cook bulk dried beans.  Below is an easy and excellent technique. Soaking and Cooking Dry Beans 1. Rinse the dry beans. 2. Cover with 2x cold water. Cover and put in fridge for at least 8 hours, but no longer than 24 …

Lentils are an affordable, delicious, and incredibly nutritious food and store very well in the pantry.  As they are 26% protein and can be combined with rice or other grains to create a plant-based complete protein meal, vegetarians and vegans (who’d want to replace the chicken stock used below with vegetable stock) should definately consider …

This play on black bean cakes uses Yellow Eye Stubens instead of the traditional Black Turtle beans.  They’re crispy on the outside and warm, creamy and comforting on the inside with a slight crunch from the raw onion.  The refreshing, crisp bite of the tzatziki sauce brightens them up. Drink Pairings: Assyrtiko Greek White Wine …

While you can simply use a basic bean cooking method to prepare beans, this recipe adds flavor and moisture by slowly reducing chicken stock down to a flavorful sauce. Ingredients: (Makes 6 Servings) ½-1 cups dry Stuben Yellow Eye Beans (could substitute Flageolets, Scarlet Runner Beans, or Rice Beans, adjusting cooking time in step 2) 2 …

Not enough time for a cassoulet?  Here’s a very simple, yet hearty dish that really takes advantage of the complex flavors found in our game sausages.   Ingredients: A few tablespoons of butter Fresh sage leaves Cooked White Beans (we recommend European Soldier Beans) Venison Sausage or rabbit sausage Cooking Instructions: 1. Bring the butter to …

This is a version of this classic French dish that has been adapted for home chefs.  A traditional cassoulet is a 2-day process, because you have to confit the duck legs, etc. This version still has plenty of steps, but you can do it at home in about four hours. The result is a rich, delicious …

This is a very hearty, entrée-style soup that’s perfect for warming up on a cold day. Ingredients 1 lb. European Soldier Beans or Great Northern Beans 12 oz. wild boar sausage, cut in ½ inch slices 3 cloves garlic, minced. 2 heads escarole (substitutes: endive, Treviso, raddichio) 3 quarts chicken stock (if using store-bought, look for …

Thanks to Becca who takes care of our plants for the inspiration for this recipe (If you are in Seattle and want to hire someone with a green thumb to make your life lusher, Becca is your fertility goddess.  Just email me and I’ll give you her info). I am presenting this recipe backwards.  What …