Lentil and Bean Stew with Gremolata
Lentils add a delicious earthy flavor to the stew; their starchiness helps thicken the broth. Brown lentils work fine in this recipe, but we prefer French green lentils; they hold their shape better. Feel free to cook dried beans especially for this recipe, but any leftover or canned beans—rinsed and drained—will work well.
Bored of Beans? Simmer Them In Sofrito
Mexico City chef Eduardo “Lalo” Garcia has a technique that makes pretty much any kind of beans next-level delicious.
Lalo’s Cacahuate Beans With Pico De Gallo
Mexico City chef Eduardo “Lalo” Garcia’s secret is to cook these beans very simply, for a very long time, until they’re super-soft, then to add his seasoning—a sofrito of onion, garlic, tomatoes, and dried chiles—and boil them for another half hour, simultaneously infusing them with flavor and concentrating their cooking liquid. These are some of the simplest and yet most complex beans I’ve ever tasted, let alone cooked. A straightforward pico de gallo adds a little freshness and crunch. Serve with tortillas.Reprinted with permission from Cool Beans: The Ultimate Guide for Cooking with the World’s Most Versatile Plant-Based Protein, by Joe Yonan. Copyright 2020 by Joe Yonan. Photographs Copyright 2020 by Aubrie Pick. Published by Ten Speed Press, an imprint of Penguin Random House.
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