What is on the menu:
- A perfect pot of beans
- Turkish white bean salad
- Roasted Broccolini and Chickpea Salad with Tahini-Lemon Dressing
Canned or dried? Both! Beans of all kinds are a staple of the Milk Street pantry. They’re popping up in kitchens all over the world, pairing easily with a variety of flavors and ingredients, and turning easily into robust meals. We’ll cover dried and canned in this small-group workshop, limited to 25 people and led by Rosie Gill, director of education, bean grower, cook and aficionado. The small class sizes and longer class time allow us to cover a lot of ground with space for conversation, questions and cooking. We’ll discuss many of our favorite common and less common bean varieties, and you’ll learn our techniques for maximizing texture and flavor no matter which bean you start with. While we are chatting, we are also going to cook. We’ll show you our pattern for making a versatile bean jar from scratch, including some “tricks” to improve convenience and simplicity, and discuss how you can enhance the flavor with herbs, spices, and spices. other added ingredients. And we’ll answer the perennial question for bean lovers: to soak or not to soak? Once we’ve made our basic pot of beans, we’ll make two recipes while exploring techniques to help any cooked beans turn out even tastier. On the menu: Turkish white bean salad and broccolini salad and roasted chickpeas with tahini-lemon vinaigrette.