One unexpected consequence of this year and a half of relentless home cooking is that I’ve developed an affinity for ingredient deep dives. It usually goes as follows: I’ll stumble upon a new-to-me or long-overlooked ingredient, and spend a week or so cooking it in as many ways as possible using (mostly) what I have on hand.
A few months back, while sleepwalking through my weekly grocery store trip, an unassuming bag of dried kidney beans jolted me to attention. Why do I almost never cook with kidney beans when I’ve never met a bean I don’t like? I wondered, hopefully not out loud.
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