The third best part of this job, after the fame and fortune, is learning about unique, new foods; and this farinata video is a perfect example! Until it was requested by a Vlad Kiperman (if that is his real name), I had no idea this tasty, and dead simple recipe even existed. It’s so good, I’m kind of sad the discovery came so late in life.

Farinata is nothing more than a simple garbanzo bean flour batter, which is spiked with olive oil and salt, and baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much.

This is so simple and subtly flavored that it’s a kind of hard to describe. You may be familiar with the taste of garbanzo (aka chickpeas) in things like hummus and falafel, but here it’s not combined with other strongly flavored ingredients, and so you’re getting pure, un-cut bean. It’s going to be easier for me if you just make it and taste for yourself.

Like I said in the video, if you’ve never made this before, you should probably try a plain version to get an idea of what this stuff is all about, but after that, the sky's the limit. The options for add-ons to the batter, as well as potential toppings are virtually limitless. I hope you give this a try soon. Enjoy!

Pan Note: I know many will ask, so I’ll just say it now; yes, you can use any oven-safe 10-inch pan to make this, but I have a tough time believing it will come out as wonderfully textured as it would if you use a cast-iron skillet. Putting the batter into a smoking hot pan seems to be one of the big keys here.

Ingredients for 6 portions (one 10-inch cast iron pan):

2 cups lukewarm water

1 1/2 cups garbanzo bean flour (aka chickpea flour)

1 1/2 tsp kosher salt (about 1 tsp fine table salt)

1/2 tsp finely minced rosemary leaves, optional

5 tbsp olive oil, divided (use 3 tablespoons for the batter, and 2 tablespoons for the pan)

freshly ground black pepper to taste

Gluten-Free and Loving It

By the way, since this is made from a legume-based flour, farinata is 100% gluten-free, which should make a small, but very passionate group of foodwishers happy. My usually modus operandi when it comes to such requests and questions is a referral to Allrecipe.com’s impressive, and extensive gluten-free recipe collection, or one of my many talented GF food blogger friends. 

Speaking of which, Shauna and Danny from Gluten-Free Girl (the Beyonce and Jay-Z of GF bloggers), have a new cookbook out called, Gluten-Free Girl Every Day. If you happen to swing that way, check it out. The recipes sound wonderful, the photos are gorgeous, and the book’s getting rave reviews.

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I’m showing this quick and easy white bean and herb salad for several reasons, not the least of which is to give you a perfectly delicious way to use up the end of that already used once bunch of parsley or cilantro. 

You told yourself you were going to add them to your next stock, forgetting you don’t make stock, and the sheared remains end up in the back of the vegetable crisper where they die a slow, slimy death. Well, this may be the answer.

Both cilantro and Italian parsley have tender stems that pretty much taste exactly like the leaves. By slicing the last half of the bunch thinly, across the stems, you have a perfect addition to any simple, cold bean salad. Besides herb stem recover and utilization, this recipe deserves to be in the rotation for two other very good reasons. It only takes like five minutes to makes, and goes beautifully with any and all of the traditional grilled or barbecued summer meats.

This video also reminds me that you wannabe food snobs need to stop making fun of people that don’t like cilantro. For about 10% of the population, due to certain receptors on the tongue, cilantro tastes nasty, which explains why so many people detest the stuff. The good news is that parsley works even better, so everybody wins.

On a spice note, I used Aleppo pepper here instead of cayenne or pepper flakes, and I hope you do the same. I only discovered this pepper recently, and just love it. It’s hot, but not too hot, and has a bright, fruity flavor I think you’ll really enjoy. Please note: In the video I said it was my new favorite pepper, but I only did that to make cayenne jealous. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

1/2 bunch (the stem end) Italian parsley or cilantro, chopped

1 can (15-oz) white beans, rinsed and drained

3 cloves minced garlic
1 rounded tsp Dijon mustard
salt, freshly ground black pepper, and Aleppo pepper to taste
2 tbsp white wine or champagne vinegar (or rice vinegar if you want it a little sweeter)
3 tbsp olive oil

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We’ve posted about this before, but there’s a great, southern tradition of eating beans and greens on New Year’s Day to ensure good fortune in the coming year. 

Apparently, by eating “poor” the first day of the year, you align certain cosmic forces in your favor, which results in prosperity and good luck the rest of the year. Sounds crazy, right? I know, you’re way too sophisticated to believe in such lame supernatural shenanigans. Hey wait a minute…don’t you watch all those ghost hunter shows on cable TV? Busted! Hey, did you hear that noise?

Anyway, whether you believe in this kind of culinary clairvoyance or not, this Brazilian feijoada is one of the world’s great stews. The traditional good luck bean is the black-eyed pea, but here we’re celebrating the delicious, and very nutritious, black bean.

I tried to be clear in the video that this is just my version, and not some attempt at true feijoada authenticity, whatever that is. As long as you have black beans, and LOTS of smoked, salted, dried, and/or cured meats, you are well on your way to some kind of feijoada-like awesomeness.

In case you’re wondering, all I did for the greens was boil some kale in salted water until tender, and then sauté briefly in olive oil and garlic. It pairs perfectly with the white rice and rich stew, and while I can’t guarantee a year’s worth of wealth and good luck, I can promise you a delicious bowl of food. Happy New Year to all of you, and as always, enjoy!

Ingredients for 6 portions:
1 pounds dry black beans, soaked overnight
2 quarts water, plus more as needed (add more whenever stew looks too dry)
1 bay leaf
2 smoked pork chops
12 oz linguica
8 oz Italian sausage
4 oz smoked bacon
3 oz dried beef
1 onion
6 cloves garlic
1 tsp cumin
1/2 tsp coriander
salt and pepper to taste
For the crumbs:
1/2 cup breadcrumbs
1 tbsp olive oil
2 tsp grated orange zest
2 tbsp chopped Italian parsley

Basic steps:
- Soak beans overnight, add to pot with bay leaf, beef jerky, and any bones
- Simmer for 1 1/2 to 2 hours, or until beans are cooked, but very firm
- Add onion mixture and meats, and simmer for another hour, or until beans are very soft
- Add a splash of water at any point during the cooking if stew looks too dry
- Test and add salt near the end, depending on saltiness of meat

View the complete recipe


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I love a hearty beef chili as much as the next guy, but once in a while there’s nothing wrong with going over to the light side, and enjoying an equally comforting bowl of white bean and chicken chili. I’ve always used thighs for my chicken chili, which of course have more fat and flavor, but after a bunch of requests for a chicken breast version, I decided give it a go, and I was very happy with the results.

The key is to not overcook the chicken when you sear it. You want it slightly undercooked, maybe about 150 degrees F. internal temp, since it will cook all the way when we add it back in. You’ll notice when I slice mine, there’s a little bit of opaqueness to the flesh, which is what you want.

This is intended to be a relatively quick and simple weeknight meal, so I didn’t add much in the way of extras, but things like peppers, squash, and mushrooms are always welcomed additions. 

I know you’re probably missing those long, warm summer days right about now, but one of the great things about this season’s cold, wet weather is that it begs for recipes like this. I hope you pour yourself a beer, grab a chunk of bread, and dig into a bowl of this soon. Enjoy!

Ingredients for 4 portions:

2 tsp vegetable oil

2 or 3 boneless skinless chicken breasts, about 1 1/4 lbs

salt and pepper to taste

1 large onion

4 cloves garlic

1 tbsp ancho chili powder

1 tsp cumin

1/2 tsp chipotle chili powder

1/4 tsp dried oregano

1 tsp flour

about 3 cups chicken broth or stock, divided

1 tsp fine cornmeal
2 cans (15oz) white beans

cayenne to taste

1/4 tsp sugar or to taste

1/3 cup chopped green onions

sour cream and cilantro to garnish

View the complete recipe

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When ONE.org asked me to help raise awareness about their campaign to fight chronic malnutrition, using the humble sweet potato, I had one important question…if I agreed, would I get some kind of tote bag?

When I was informed there was no tote bag, I decided to check out their info anyway, and I’m very glad I did. While I was shocked to learn that millions of children die each year from malnutrition, it was heartening to learn what a huge difference this delicious “super-food” could make.

To help spread the word, I offer up this colorful, and very tasty, roasted sweet potato and black bean chili. I really enjoyed this 100% vegetarian version, and the extra step of roasting the potatoes not only concentrated the sweet, earthy flavors, but gave the starchy chunks a marvelously meaty texture.

Anyway, I’m going to sign off so I can go add “Helped Bono fight childhood malnutrition” to my resume, but I sincerely hope you take a minute and check out One.org for more information about this sweet potato campaign, as well as sign the nutrition petition. Thank you, and as always, enjoy!

Ingredients:

2 lbs orange-fleshed sweet potatoes

1/2 tsp ground chipotle pepper, or to taste

1/2 tsp salt

2 tbsp olive oil, divided

1 onion, diced

4 cloves garlic, minced

1 red bell pepper, diced

1 jalapeno, sliced

1 tbsp cumin

2 or 3 tbsp Ancho chili powder, or other chili powders, or to taste

1/4 tsp dried oregano

1 can (28-oz) diced or crushed tomatoes

1 cup water, more as needed
1 tbsp corn meal

1 tsp salt, or to taste

1 tsp sugar

1 tsp unsweetened cocoa

2 cans (15-oz) black beans, drained, rinsed

cayenne to taste

sour cream and cilantro to garnish

View the complete recipe

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During this video, which features a rustic and deeply satisfying bacon and cranberry bean ragout, I make a joke about the great British actor Rowan Atkinson’s appearance at the Olympics. Based on all the thoughtful, politely worded comments I’m getting on YouTube, apparently I’m the only one in the world who’s not a huge Mr. Bean fan.

Based on the response, I’m clearly missing something. While I find Mr. Bean more creepy than comedic, I’ve been told to ignore the movies he did for American theaters (…”Ha! It’s funny ‘cause he fell down!”), and instead check out some of his brilliant work on British television. Well, that’s not going to happen anytime soon. I still haven’t finished catching up on all the Benny Hills.  

Anyway, as usual, I’ll assume I’m wrong and Mr. Bean really is comedy gold. My sincerest apologies to Mr. Rowan Atkinson – not so much for my harmless one-liner, but for him possibly finding out about the slight, and having to read this lame excuse for a pork and beans post.

Oh yeah, the bacon and cranberry bean ragout! It was super tasty, and as I stated in the clip, would make a stellar side dish to pretty much anything coming off your late summer grill. I hope you give it a try soon. Enjoy!

Ingredients for 4 side dish portions:
1 cup shelled cranberry beans

1/4 cup minced shallots

4 or 5 slices of bacon

1 tsp olive oil

salt and pepper to taste

4 cloves garlic, crushed

2 cups chicken broth, or as needed

2 tsp chopped rosemary

2 tsp lemon zest

2 tbsp lemon juice

cayenne to taste

2 tsp extra virgin olive oil

1 tsp hot chilies

1 tbsp fresh herb like Italian parsley, chervil, oregano, etc.

View the complete recipe

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Of course you can’t make a real cassoulet in an hour, but you can make this very acceptable cheater version, and as long as you manage expectations, you’re in for a great, cold-weather meal.

Real cassoulet is an involved process, with several days of prep just to make the various meats served in this rustic bean casserole. Once everything is prepared, the dish bakes for hours, during which time the ritualistic crust forming and re-forming occurs.

Buttery breadcrumbs are scatted over the top, and when they form a crusty, golden brown layer, they’re pushed down into the bubbling mixture, and new crumbs applied. This is done several times, creating the dish’s signature texture. A creamy, aromatic, not-too-wet-or-too-dry bean mixture into which is suspended the chunks of succulent meat.

Here, we’re taking lots of short cuts. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.

While it will be tempting to dig right into this as soon as the final “gratin” is formed, please follow the advice in the video, and let your cassoulet rest in the hot oven for 15 minutes. This will allow the beans and buttery crumbs to absorb the last of the excess liquid, and make for a better texture.

By the way, please adjust your seasoning depending on the sausage used. Mine was plenty garlicky, so I didn’t add any additional cloves. You’ll also have to taste and alter the salt, depending on whether your bacon and sausage shared enough with the rest of the ingredients. I hope you give this hearty, cold-weather classic a try soon. Enjoy!

Ingredients for 4 large portions:

4 oz bacon, sliced

8 oz spicy, garlicky, smoked pork sausage, sliced

12 oz boneless skinless chicken thighs, cubed

1 onion, diced

salt and pepper to taste

2 cups chicken broth, or as needed

2 (15-oz) can white beans, drained, rinsed

1 1/2 tsp minced fresh rosemary

1 1/2 tsp minced fresh thyme

cayenne to taste

4 tbsp melted butter

1 cup plain breadcrumbs

1/2 cup finely grated Parmigiano-Reggiano cheese

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This black bean soup saved me during a recent attack of, “Oh my God, there is nothing in kitchen to cook with!” Even though it sometimes seems that way, there's rarely, literally nothing to cook with. I quickly found a few slices of bacon, a couple cans of beans, and an onion, and with the help of a spicy lime and green onion relish, turned it into a very decent bowl of soup.

It got me thinking about all those long shelf life, must-have pantry and fridge staples you can count on to produce a meal when lacking supplies. My short list is olive oil, beans, pasta, bacon, Parmigiano-Reggiano, eggs, tomato sauce, anchovies, salami, capers, garlic, onions, potatoes, and fresh citrus. As long as those things are close by, I can still look forward to a great meal no matter how sparse the rest of the provisions.

By the way, this will work with any smashable bean, and rumor has it that a handful of sausage in place of the bacon is a great variation. With wet, chillier days ahead, I think you’ll have occasion to give this a try soon. Enjoy!

Ingredients for 4 Servings:

6 slices bacon

1 large onion, diced

3 cloves garlic, minced

2 cups chicken broth or water

2 cans black beans, rinsed, plus 1 can of water

pinch dried oregano

pinch cayenne

1/2 tsp cumin

1/2 tsp black pepper

salt and pepper to taste

For the relish (note – I only made a little bit in the video. This is enough for 4 servings):

1/3 cup minced green onion

2 tsp crushed or minced red chilies

juice of one lime

green onions to garnish

sour cream to garnish

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