[Photograph: Sasha Marx]
With a lot of people stocked up on dried beans, we've been working on a number of recipes to put a batch o' beans to good use. Of course, nicely cooked beans are delicious on their own with a drizzle of peppery olive oil and a hunk of crusty bread for dipping. But with every day feeling just like the last right now, introducing some variety at meal times without creating a ton of extra prep work in the kitchen feels more important than ever. Enter, mapo tofu-style white beans.
Standing in for silken tofu, creamy white beans and their flavor-packed cooking liquid complement the signature spicy, buzzy, and funky punch of doubanjiang (Chinese broad bean-chili paste), dried chilies, and Sichuan peppercorns used in Sichuanese mapo tofu. A small amount of ground meat (both pork or beef work for this dish) gives the stew savory richness without putting a big dent in your wallet, while aromatic garlic, ginger, and scallions (or ramps, while they're in season) provide brightness and warm depth of flavor. To more easily calibrate the heat levels in the dish, we reserve half of the chili-spiked oil that is made at the beginning of the recipe for the end, so that people can doctor spiciness to their liking for their individual bowls of beans.
By taking a component construction approach to meal-planning, and cooking a big pot of beans ahead of time, you can then put together quick-cooking dishes like these mapo beans, double-bean mazemen, or our pasta with beans and greens. And we've got more beanspiration coming soon, so stay tuned.
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