There have been too many to count.
One was sweet and sultry and oh-so-smooth. Another was decidedly rough at the edges–kinda took my breath away. Then there was–<yawn>– the steady and reliable one. And on and on…and on. (<Blush>)
Now– it’s a fling with dark moodiness and the unexpected.
Beans. Glorious beans. I’m talking about beans, people.
Specifically baked beans, chili beans and refrieds.
My new squeeze is White Beans Au Vin, an interesting riff on Coq au Vin that keeps the “vin” but substitutes beefy mushroom quarters for the “coq.” It’s dark, moody and full of flavor. Topped with crunchy fresh bread crumbs sautéed in a liberal amount of good butter, this dish is a revelation.
Truth be told, you can find many great bean recipes on Blue Cayenne–baked beans, bean soups, bean salads. Just type “beans” into the search box at the top right of this page. Like they say, “so many bean recipes, so little time.”
For now, swipe right for White Beans Au Vin. I think you’ll fall in love.
[mpprecipe-recipe:259]
This recipe is adapted from a New York Times recipe. You can find the original recipe here.
