This recipe is a proven favorite. I cleared out the freezer and discovered that I had squirreled some away a couple months ago, and it’s every bit as good after a quick reheat. You could use any combination of beans – black, cannellini, kidney, etc. You could leave out the turkey. You can do whatever you like. It’s delicious in every direction and it’s hard to go wrong. Just don’t leave out the pumpkin! The cornbread is Johnnycake, from Bernard Clayton’s New Complete Book of Breads, p. 196.
sourcing, growing, and cooking beans and other seeds
sourcing, growing, and cooking beans and other seeds
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