From Provenance Co-Owner Tracy Kellner
If you follow Provenance on social media, you can probably guess that I Love beans. I've always liked beans, but a few years back I had 2 bean epiphanies...one at Alinea, where I had a dish of pureed white beans with a Guinness foam that by no exaggeration blew my mind. The 2nd was when my friend LaManda Joy from Petersen Garden Project & blog The Yarden brought me some dried Christmas Limas from her garden that I prepared in the slow cooker. They more than doubled in size and had such a creamy texture I had a newfound understanding and love of beans. Provenance is always looking for small, sustainable products made/grown by responsible companies, so I was so glad to discover Shagbark Seed & Mill from Ohio, and bring in their black turtle, adzuki and pinto beans. Shagbark develops "field-to-table" relationships necessary for sustainably-grown, high-nutrition products best suited for Ohio's climate and soil. They work with the Appalachian Staple Foods Collaborative to bring food security, farm preservation, and food system development solutions to the region.
Here are some great recipes to try, and an interesting article on the basics of bean cooking. If you keep a vegetarian diet, simply omit the meat from these dishes and enjoy all the great protein these beans have without it!
Rick Bayless Black Bean Soup
http://tinyurl.com/RickBaylessBlkBeanSoup
Pinto Beans
http://tinyurl.com/SouthernPintoBeans
How to Cook Dried Beans
http://tinyurl.com/HowToCookBeans
