Experimenting with bean recipes
Working on polishing up
our recipes to turn into a cookbook has spurred me on to cook some of
our homegrown dried goods that I often forget about. I gave my sister
some of our scarlet runner beans
in December, and she recently told me that they tasted exceptional when
just stewed up in water. Mark's a reluctant bean-eater, so when I
cooked my own 
batch,
I resorted to diversionary tactics involving bacon, onions, frozen red
peppers, sweet corn, and cheddar...and my anti-bean husband liked the
dish so much that he snuck some extra beans out of the fridge while
cleaning up the kitchen!
Now I just need to work on a good recipe for mung beans.
In the past, we've sprouted them and used the sprouts in tuna salad and
(sometimes) stir fries, but nothing I've made has really hit the spot
yet. Time to experiment!
As a side note, David is the winner of our cookbook-naming contest, with the awesome suggestion (slightly tweaked) of Farmstead Feast. David, be sure to email anna@kitenet.net to claim your prize!
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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