“chestnut” and mushroom ragout
Ragout and stew
A couple of days ago I spotted the most gorgeous gigantic purple-black beans at the local market and bought them on the spot (picture attached if you are curious). I googled frantically -- alas the seller did not know the name -- and identified them to be of the Large Black Speckled Kidney Beans variety. I resisted the temptation to keep them in a jar, as Maedl wisely suggested, and, being the kidney beans, envisioned my purchase in a smoky salad or stew with sundried tomatoes, pimenton de la vera and olive oil. That is, until I cooked them. Once cooked, my beans tasted like chestnuts, oh they were even yummier than chestnuts, but the new flavor required a new dish. The sundried tomatoes ended up in a fridge as a smoky pesto (more on that to come), while we ended up with a new favorite dish! Needless to say, you can always substitute my fake chestnuts with the real ones.
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