Off the Menu with Dara can be heard every Saturday from 11 a.m. to noon on News Radio 830 WCCO! See all of Mpls. St.Paul Magazine’s Dara Moskowitz Grumdahl's Top 5 lists here!
The bean response last week was overwhelming! You all are eating beans all the time, and were just looking for an excuse to talk about it. Who knew? You did! So we’re back for the second half of beany January. We did bean salads last week, now bean soups and cassoulets this week. Next week we’ll do bundt cakes or something indulgent, but this week we continue to explore the boundaries of health!
Braised Escarole and Cannellini BeansIn honor of Lenny Russo being on the show this week let’s talk about his fantastic braised escarole and cannellini beans, just the perfect contrast of creamy and vegetable-y.
Senate Bean SoupI did not know that there has been one ham-and-bean soup on the menu in the senate cafeteria since 1903. But there is! So, if you want to lay your #WheresMitch trap, maybe put some under a box propped up by a stick?
Rick Bayless’ Black Bean SoupI don’t think there’s a better black bean soup than Rick Bayless’, he’s figured out the earthy-meets-silky-meets-spicy perfect middle. Throw a handful of avocado chunks in there and
A slightly simpler, and vegetarian version, for those who celebrate
Bean and Leek Cassoulet Cassoulet is one of the greatest things you can eat in winter, and I really like this recipe because it’s a bit of DIY to it, if you want to add sausage, do, if you want to add duck confit, do—or if you want to just eat some beans and leeks that’s a nice option too!
Smoky, Southern Tangy Collards and BeansThere’s a very popular restaurant in North Carolina called Buxton Hall Barbecue, and their collard-and-lima bean recipe brings so much southern heritage up into a new way of eating, I really love it. I also like that it uses those big frozen lima beans, I’m always wanting to use those and never quite figuring it out.