White Beans and Ham

I remember my mother making white beans and ham anytime there was a leftover ham hock from a holiday meal. That soup had a stick-to-your-ribs level of heartiness that has remained unmatched, in my eyes, to this day. She’d simmer a pot of Great Northern white beans with the ham hock until the beans had gotten all creamy and thick; little bits of ham dotted throughout. She’d serve it with cornbread and we’d all gobble it down. My dad recently lamented (7 years post-divorce) that he still hadn’t been able to get it replicated in his own kitchen.

I will admit that it may be an acquired taste for some. It literally consisted of nothing besides a ham hock, beans, salt and water. While I appreciate the simplicity of the dish – and no one can deny how filling and economical it was for feeding a family of 5 on a budget – I wanted to add some more vegetables into my version. I’m trying to limit my meat consumption as much as possible while adding in as many vegetables as I can, in an effort to finally meet those 5 or more servings per day recommendations. Plus, adding a mirepoix isn’t that expensive and adds a ton of flavor and nutrients into the finished soup.

I had a ham hock left over from Christmas dinner, from the ham I bought from Copper Penny Farm. It was a beauteous thing, marbled with fat and loaded with flavor. It’s easy to forget how delicious ham is when it comes from a pig that’s raised properly and isn’t one of those commercially hybridized, Smithfield-patented abominations with a 2% fat content. Seriously, check out LocalHarvest.org and find where you can get a locally grown ham for your next holiday meal. It’s worth it.

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cilantro-jalapeño falafel

In the world of Middle Eastern delights falafel is surely a giant. It’s beloved throughout a region in which strife is no mere stranger. Instead of embracing a common interest though, each region has attempted to stake its claim on the chickpea-patty delight to force their counterparts out of the falafel-making game.

How typical.

As they bicker, however, we can continue to enjoy our falafels in peace. Should we feel particularly ambitious we could introduce the she-sells-seashells-esque tongue twister that is the Falafel-Waffle.

Just as the favored shapes of falafel vary from patty to ball to waffle (even some little spaceship shaped ellipses in NC once) the recipes are going to vary just as often. Some load theirs up with tahini; others focus on the green herbs. This cilantro-jalapeño version was inspired by a certain vegetarian friend of mine and maintains a lovely freshness from the cilantro while simultaneously giving you a little kick in the pants from the jalapeño.

No worries, it’s an enjoyable kick.

While the flavoring agents of your typical falafel change as often Lindsay Lohan’s incarceration status, the nutritional benefits are largely the same. A single cup of chickpeas is going to cost you a mere 269 calories and provide you with, no lie, 50% of your daily allotment of fiber. Move over bran muffins, falafel’s come to town. Add to that a quarter of your RDA for iron and 15 grams of protein and it’s no wonder the chickpea is a staple in the Middle East.

As for this recipe specifically, it’s a moist version. I’ve had some falafels so dry they might as well have been deep-fried sawdust. It’s an unpleasant experience. These are quite moist and, while a little more difficult to handle from their stickiness, are totally worth the leftover falafel mixture stuck under your fingernails.

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smoky three-bean chili

This is probably one of the better chilies I’ve had recently. I’m sure that it will never please a chili purist, but a chili purist I am not. I think chili can have beans and meat, either or both. It can be flavored and cooked in a myriad of ways. The only thing that should matter in the end is how it tastes – and this tasted damn good.

The smokiness of the chipotle in adobo and the smoked paprika were a pleasant diversion from the standard peppers and chili powder flavors of most chilies. It has a lot of heat – if you’re not one for spiciness I’d highly recommend substituting green bell peppers for the Anaheims and maybe omitting a chipotle pepper. I personally love the contrast of the smoky, spicy chili with the coolness of the sour cream and the richness of the avocado on top.

This recipe does call for a bottled jar of sauce. This isn’t something I usually do for recipes, but I had it on hand for a different recipe that required its use for a contest. I never ended up making that specific recipe, nor did I gain entry into the contest, so there it stood, staring at me from the counter. I didn’t feel like going to the store to grab diced tomatoes and tomato paste, so I used the bottled sauce. I have to admit, it was delicious and I’ll probably use it again in the future. That being said, if you are anti-processed food (and who can blame you after the monstrosity that is Sandra Lee) feel free to compensate by using diced tomatoes, a couple tablespoons of tomato paste plus some oregano and red chili flakes.

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sausages and white beans with tomatoes

Hearty dishes of beans and sausages are perfect for those last few wintry days before spring that just won't seem to loosen their grasp.

After spending the last two weeks in Hawaii it was easy to forget that there are still numerous parts of the country still firmly in winter's icy grip. Also, even if it's warmer here in North Carolina than when I left - it's still too chilly to check the mail in shorts and a tank top.

But, until the days when I'm begging for air conditioning and iced cocktails, I'll continue to find a place on the weekly menu for stick-to-the-ribs meals like this one.

It calls for soaking the beans overnight and then cooking them for several hours, but I don't think anyone will care too much if you just used canned. I know I'll be using canned if I make it again - I just can't get over the firmness of dried beans and don't have the patience to boil them for three days to get the mushy consistency I prefer.

In other words, cheating is OK.

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Red Beans and Rice

When TA and I stopped in New Orleans on our cross country trek I finally tried red beans and rice for the first time.

It was out of this world delicious.

How has more soul food not made it to the Pacific Northwest? I feel like I've missed out on such a diverse cuisine by not experimenting more with the various regional 'delicacies' present in my own country.

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