she's writing about beans, again.

I bought these beauties from Rancho Gordo a few weeks back. I love the packaging.

I slow baked them at 250° for about 2 hours after pouring boiling water on them. They were perfect. There's an onion, some salt, garlic, and cumin in there. Much debate about when to salt these little guys, I seem to do it different every time and never really notice a difference.

I put them bed of arugula (rocket sounds so much cooler) with brown rice and topped it all with a balsamic vinaigrette. There is homemade rye bread there with chèvre. Yum. I don't remember if this is a real recipe, but was definitely inspired by reading recipes from this book, which I bought after checking it out from the library. I have a stack of cookbooks from the library right now and they are so good, especially for figuring out what to do with the abundance of chard in our CSA box.