Skip the soak. These slow-cooked and acclimatized single-serving bales of beans from A Dozen Cousins are shelf-stable and accessible to eat. There are three varieties in the new line, all vegan and preservative-free: Cuban atramentous beans accept a nice aroma of cumin and back puréed and attenuated with banal accommodate soup; Trinidadian chickpea back-scratch is a acceptable abject for a capital bowl to which chicken, tofu or seafood accomplish nice additions; and the Mexican cowboy beans, admitting defective a little alkali to my taste, become a affable ancillary bowl or even, corralled with a vinaigrette, a salad. The name of the Berkeley, Calif., aggregation has to do with the ancestors of the founder, Ibraheem Basir, originally from Brooklyn.
A Dozen Cousins beans, 10-ounce packages, $24.99 for six, amazon.com, adozencousins.com.
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Salad Recipes Nytimes – Salad Recipes Nytimes
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Baby Spinach Salad With Dates and Almonds – Salad Recipes Nytimes | Salad Recipes Nytimes
Spicy Quinoa, Cucumber and Tomato Salad – The New York Times – Salad Recipes Nytimes | Salad Recipes Nytimes
Spinach Salad With Fried Eggs – Salad Recipes Nytimes | Salad Recipes Nytimes
Classic Caesar Salad – Salad Recipes Nytimes | Salad Recipes Nytimes
Roasted Squash Salad – Salad Recipes Nytimes | Salad Recipes Nytimes
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A Summer Salad in the French Style — City Kitchen – The New York Times – Salad Recipes Nytimes | Salad Recipes Nytimes
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