I like to show you how to do things… like how to make buttermilk if you’re fresh out.

I also like to give you things.

This post will combine these two wonders.

At the top of the page you’ll notice a new page header called November Giveaway.  That’s the page you should be glued to every single day this month.  That’s the page that will change every day with all sorts of prizes and such.  Visit.  Often.

Now!  Let me show you how I show you how to make things.

Ps.  I’m glad you’re here.

Buying cake flour just seems so silly.  I think you should totally just make your own.

I’m in love with my cast iron skillet.  Food maker meets murder weapon.  Do you have one of these?  Here’s how to season it!

How to make the good stuff:  brown sugar.

How to make warm dough with mustard and put it in your face.  How to make soft pretzels.

How to frost a freakin’ cake.  You should add this talent to the list of awesome things that you can do.

Speaking of cake.  I want this Honey Whole Wheat Pound Cake, right now.

Can I show you what’s going on in my kitchen these days?

So far it’s just a bunch of lists (lots of lists) and empty cake pans.  Somehow… by Saturday it’ll all be a pretty pretty wedding cake.  

I don’t make wedding cakes very often.  

They stress me out.  

They mean stacking cake on top of other cake and then driving in a car.  Seriously scary.  

I have nightmares about the cake for an entire week leading up to the wedding.  Nightmares like… oops I forgot to make the cake!  Nightmares like… oops I forgot to wear pants to this wedding.   It’s just what happens.

What helps the nightmares go away?  Wilton.  They have answers.  

The best part of this wedding cake situation?  I get to go to the wedding and see my friends Zach and Nicole say important things to each other.  Then there’s wine.  Then there’s dinner.  Then there’s dancing.  Then…. then!!? Cake.  I get to make a cake and eat it too.  

Oh!  And since I’m in wedding cake mode… we’re all in wedding cake mode.  Everyday from now until Saturday this place is going to be all wedding cake, all the time.  Prepare.  

Yes, I still love cupcakes.

Yes, I’ve been thinking about oatmeal cookies all week.

Yes,  I think pancakes should have a daily requirment like fruits and vegetables.

All of these things are true, yet here I am… and all I have to offer you is a pile of dried beans.

Do you feel wronged?  A little?  Be honest.

Let me explain.  These beans are special.  These beans have character, color and integrity.  These beans were inspiration enough for me to sit down and actually consider cooking dried beans at home.

See, I’m convinced that food has a story to tell and a story to create.  I want to know where my food comes from, so I’m always aspiring to find new foods from people who care about it as much as I do.

I don’t want to settle, but I also don’t want to spend a fortune on some fancypants ingredient that I won’t even have the tools to cook.  That’s just silly, right?

Well… these beans… they just made me swoon.  They’re beautiful.  And!  And!  I can cook them at home.  And if I can cook them at home, you can too.

Can I share my beans with you?  Will you indulge me?

These beautifully brown striped and plump heirloom beans are from Rancho Gordo in Napa Valley.  Steve Sando and his family of growers care about beautiful beans.  More importantly, they care about making these beans as approachable as possible.  They actually want you to cook and enjoy them.

I chose Borlotti beans for my inaugural cooking.  They’re a bean typically associated with the Piedmont region of Italy, but also have strong roots in Colombia.  They’re a fat brown bean that cook up super meaty, earthy and delicious.

First let’s talk about how to cook these suckers, and tomorrow we’ll talk about how to incorporate them into an unforgettable dinner.

Good food is worth the time.  Beans are no exception.  Come on….  we can totally do this.

Cooking Dried Beans in the Rancho Gordo Manner

There is not one single method of cooking beans.  The most basic method is to simmer the pot until the beans are soft.  Soaking can speed up the process, and vegetables or stock will make them more flavorful.  It’s really that simple!

Check beans for small debris and rinse in cool, fresh water.  Cover beans with two inches of water and soak for 4-6 hours.  In a large pot, saute finely chopped onions, celery, carrot and garlic (or any combination you prefer) in olive oil until soft.  Add beans and water, and make sure beans are covered by at least one inch of water.  Bring to a hard boil for five minutes and then reduce to a gentle simmer.  Once soft, add salt.  Beans can take from one to three hours to cook.  Slow and low is always best.

Crockpot Method

Saute half a chopped onion in about one tablespoon of olive oil.  Place in a crock pot followed by the cleansed and soaked beans.  Cover with water (about one part beans to three or four parts water).  Turn heat to “High” and give the contents a stir.  Do this is the morning and your beans will be done by the late afternoon.

Pressure Cooker Method

Check with manufacturer for the exact method for your model, but generally you want to cook under pressure for 20 minute, release, and then cook open on the stovetop for another 20 minutes.  Now that’s speedy!

More Fun Bean Facts

Don’t add acids like tomatoes or vinegar or sugars until the beans are just tender.  Acids can toughen the cooking beans.

You can replace some of the cooking water with beer or stock.

Bay leaves are nice… so are ham bones or smoked turkey legs.

In general, fresh, heirloom beans need little help.

And…  here’s a preview of what we’re making.  Tomatoes, Parmesan, polenta, fennel…. Goooooood!

Some things in the world are just too too easy.  Peanut butter is one of those things.

I suppose those easy things work to compliment the tasks in life that are far too complicated for their own good.  These complicated tasks include, but are not limited to, matching your socks fresh out of the dryer, finding your other slipper in a closet full of shoes, and emptying your vacuum bag and finding replacements of the same size and shape… seriously, why is that so hard!?

Where these little bits of life are difficult, some things, like homemade peanut butter, are easy peasy.  Thank goodness for the little things.

This recipe is so easy that I almost feel bad typing it out for you.  In essence, if you throw shelled peanuts into a food processor, with or without a pinch of salt, whirl it up for several minutes, you’ll have the magic of peanut butter in your kitchen.  It’s really that easy, and you skip all the dirty hydrogenated oils that sometimes complicate our food.

Peanut butter…. make it.