#tuscan beans

[geocyclist]

First decent fresh bean harvest! Tuscan (red), soldier (white with red spot), and I’m not sure what the small white beans on the right are. I’m getting more practice recognizing when it is appropriate to harvest for fresh shelled beans. After the pod turns from green to a yellow/white, and is very lumpy, it is ready. It’s too hot and humid this time of year to leave the pods on to dry completely for dry beans, so I definitely lost some pods already that formed closer to the ground.

[nice-bright-colors]

Things are looking up today....

Since before the time of lockdown & quarantines we (and by we I really mean she) has made our own hummus. It made sense when we realized how much of it we were eating each week. Much more cost effective to make it yourself.

So after two months of noticing the hummus was different, something was wrong. The chickpeas didn’t break down all the way. It was a hummus that ended up being a little chunky at times. Turns out we weren’t soaking the chickpeas for 24 hours before cooking them.

Change gears, we are now making hummus with Tuscan white beans. If you’ve never tried that, do it...much better. Ironically the last time we used chickpeas for something I suggested we soak them for a day or two - they cooked in the insta pot perfectly. Made a big difference.

Meanwhile, I’ve been secretly adding a pinch of dry herbs and avocado oil to my white bean hummus. I’m not going all out and buying pine nuts though. She must have noticed this, as there’s been an increase in herbs in the hummus.

Today she pulled out all stops. She made more hummus while I was out walking. Through no suggestion of mine or her witnessing any action I have done, she added a little something special to the hummus today.

Kalamata olives were added into the food processor. Our Tuscan White Bean Hummus is now adorned with bits of olives and herbs.

I almost cried.

[louvreangel]

Breaded Chicken Limone At a highly-rated Italian restaurant chain I ordered the Veal Limone with Tuscan Beans and Escarole. It was amazing, but a bit pricey. So I made my own recipe with easier-to-find and affordable ingredients: chicken breasts, navy beans, and Brussels sprouts.