Legumes, Legumes, The Magical Fruit: The Essential New York Times Cookbook

The New York Times Essential Cookbook Five Bean Salad

We’re a bean eating family. Even the meat eaters expect some kind of bean and cornbread meal once a week. It’s just what we like. And then come to find out that Amanda Hesser has a whole chapter on Potatoes, Corn, and Legumes? Be still my carb loving heart.

We tried three recipes from this chapter. Italian Roasted Potatoes were a good, basic potato dish. My son put them together for us one night when we were having sausages and peppers. He didn’t complain so they were probably pretty easy to make. We ate the five bean salad with sandwiches. I think I liked it more than anyone else. I made it with the garlic scapes that my friend rejected from her crop share instead of the scallions the recipe called for. Last but not least was the Boston Baked Beans which we all loved! I made it half with meat and half veggie. There was not a complaint that night. These beans were so good, flavorful without being syrupy. These will be on repeat for the rest of the summer. We ate them with hot dogs and corn bread - a cheap meal if you’re feeling pain at the grocery store like I am!

Note: This recipe is part of a long look at Amanda Hesser’s 2010 The Essential New York Times Cookbook. See all posts here. Links to amazon.com are affiliate links. Thanks for your support!