Has there ever been a more generous ingredient than the bean? Down-home,
yet "haute," soul-satisfyingly hearty, valued, versatile deeply
delectable, healthful, and inexpensive to boot, there's nothing a bean
can't do--and nothing that Crescent Dragonwagon can't do with beans.
From old friends like chickpeas and pintos to rediscovered heirloom
beans like rattlesnake beans and teparies, from green beans and fresh
shell beans to peanuts, lentils, and peas, "Bean by Bean" is the
definitive cookbook on beans. It's a 200-plus recipe cornucopia
overflowing with information, kitchen wisdom, lore, anecdotes, and a
zest for good food and good times.Consider the lentil, to take one
example. Discover it first in a delicious slather, Lentil Tapenade. Then
in half a dozen soups, including Sahadi's Lebanese Lentil Soup with
Spinach, Kerala-Style Dahl, and Crescent's Very, Very Best Lentil,
Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy
with Greens, Baked Beets, Oranges & Walnuts. Plus there's Jamaica
Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and
Lentil-Celeriac Skillet Sauce. Do the same for black beans--from Tex-Mex
Frijoles Dip to Feijoada Vegetariana to Maya's Magic Black Beans with
Eggplant & Royal Rice. Or shell beans--Newly Minted Puree of Fresh
Favas, Baked Limas with Rosy Sour Cream, Edamame in a Pod. And on and
on--from starters and soups to dozens of entrees. Even desserts: Peanut
Butter Cup Brownies and Red Bean Ice Cream. (
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