Monday, February 7, 2011
Slow-baked beans with kale
On those nights when my manners earned me a seat at the table by myself, long after dinner was cleared and everyone else was excused to watch the Wonderful World of Disney, I never imagined I'd not only tolerate limas but even seek them out. Their annual return to summer farmer's market tables truly is a thing of joy.
I've surprised myself by contentedly nibbling frozen limas, too -- they've come a long way since Peg Bracken conviced harried housewives of the late '60s that Bird's Eye brand had eliminated the drudgery of preparing fresh vegetables in a modern kitchen.
While I'm now an admitted fan of fresh and frozen limas, it wasn't until this week that I finally cooked a batch of dried beans -- this time under the tutelage of Martha Rose Shulman, who featured them in her engaging New York Times Recipes for Health column. Easy to fix and easy to enjoy, Slow-baked beans with kale lived up to Shulman's luxurious praise.
Unlike my mother, though, I did not make Graham sit alone at the table when he declined to eat them. Who says some things never change?