What's 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 Milk Street pantry staple. They appear in cuisines across the globe, pair easily with diverse flavors and ingredients, and are easily transformed 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 size and longer class time allows us to cover lots of ground with space for conversation, questions and cooking. We’ll discuss several of our favorite bean varieties, common and less-common, and you’ll learn our techniques for maximizing texture and flavor no matter what bean you start with. As we discuss, we’ll also cook. We’ll show you our template for making a versatile pot of beans from scratch, including a few “cheats” to improve convenience and simplicity, and discuss how you can boost flavor with added aromatics, spices and other ingredients. And we’ll answer the perennial question of bean lovers: to soak or not to soak? Once we’ve got our basic pot of beans going, we’ll make two recipes as we explore techniques to help all cooked beans become even more flavorful better. On the menu: Turkish White Bean Salad and Roasted Broccolini and Chickpea Salad with Tahini-Lemon Dressing.
