Two brilliant bean stews

Soothing big flavors, lots to love

Happy colorful fall, and welcome to today’s Stories from Catbird Cottage! Like many things in my life, I haven’t always cooked beans. I say this because if you only connected with me now, you might assume I’ve had culinary training (I haven’t), or found my way as an “expert” way back at the beginning (whatever that means). It’s important to share that I didn’t always cook, and I certainly did not used to cook beans. Which means all of us can succeed if we are curious…. especially if we’re bolstered with a few important tools along the way.

Today’s post includes *two supremely tasty*, easy-to-make bean stews, perfect for the cold seasons. They both also happen to be vegan. If you really wanted, you could add meat, but they very much do not need it. Today’s recipes are for paid subscribers, and by the looks of it, lots more of you came on board to support my work after last week’s bean info share. Thank you all so much!! It really does help me to consistently deliver meaningful content. It’s greatly appreciated if you can upgrade to paid. As a supporter, you’ll receive a bonus newsletter each month (and often, more!) that delves deeper into my process, with additional behind the scenes sharing and more zesty recipes.

I remember buying a bargain-priced plastic sack of mixed beans at a grocery store many years ago (maybe lentils and black eyed peas were in there?), and once home endeavoring the project, being shocked at how much liquid they absorbed to cook. I wouldn’t say the finished pot was stellar, but I also wasn’t turned off by the process…. Fast forward nearly 15 years and I’ve found my way. I love cooking beans. I love eating beans. It doesn’t hurt that beans are a perfect comfort food, keeping away the chill of cold days.

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Beans are great in broth, whether as focal point, or as part of a soup. They can just as easily be stewish, with juuust enough liquid to meld hearty elements. Beans are also excellent as a background layer to other foods. They of course can be puréed - hummus, white or black bean dip, or dolloped like polenta into wide bowls, to pile other savory ingredients onto… the possibilities are endless.

Depending on the kind of bean you start with, think of them as a meaty or creamy canvas. Cooked beans such as scarlet runner beans, Ayocote Morado beans, or black beans lend a meatiness. If you opt for peruano (Mayocoba) beans, Flageolet, or Alubia Blanca, the results will be creamier. What is the dish you crave? What’s in your pantry? In any choice you make, the aromatics will shape the character of the dish.

Last of the crock pot stew from my previous post, made into a whole new stew, packed with wilted spinach, radish greens, leftover roasted cabbage, grain mustard, and a handful of lentils

What I have learned over time is that beans are pretty forgiving. They make friends with all kinds of foods: a little of this, and a little of that can create a an outstanding experience in the bowl. I also realized that beans are a perfect way to use up a bunch of straggler elements - something I’m often blessed with, cooking food as my career. This means the last few tablespoons of pickle brine, mustard, hot sauce, aioli, chutney, pesto, tapenade - or nearly anything else - can find a cozy home in your next savory pot.