The Literary Chef on Something to Trust: Why John Steinbeck and Modern Foodies Obsess Over the Humble Bean
While a dried bean looks almost inert—a little hard nub of a seed—with water, heat, fat, and time, it transforms into something incredibly lush and creamy.
Over the past few years, I have found myself increasingly curious about beans—not simply as an ingredient, but as a food with an unexpectedly wide range of colors, textures, flavors, and uses. With the alarming increase in grocery prices, I have been practicing a more plant-centered way of eating. This is not strict vegetarianism, but a diet in which vegetables and legumes take up more space on the plate, while meat is relegated to a smaller role.
