Our cookbook of the week is Cool Beans by Joe Yonan. To try a recipe from the book, check out: Garlicky Great Northern beans and broccoli rabe over toast, mushroom-kidney bean burgers, and chocolate, red bean and rose brownies.
A homegrown category of foods — Canada is the world’s leading producer and exporter of lentils and dry peas — pulses are nutritious, economical and sustainable. As a long-time vegetarian, Yonan was well aware of how delicious, fun and versatile beans can be, but it was something more far-reaching that encouraged him to write the book. Humble and ancient, they could hold much promise for the future.
Although many cooks, himself included, have been using pressure cookers to make beans for decades , the Instant Pot has lifted some of the uncertainty and intimidation around the process. “All of a sudden, people are realizing that beans can be an any weeknight venture from dried without needing to worry about soaking them,” says Yonan.
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