Gretchen McKay | (TNS) Pittsburgh Post-Gazette Beans are kind of like the your best friend from high school — nearly forgotten but always ready to step back into the limelight and help out an old pal when needed. As gorgeously (and tantalizingly) demonstrated in Rancho Gordo’s new cookbook, “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” (Ten Speed, $35), beans are indeed a magical fruit, though not in the way you heard as a kid. Classified as both a vegetable and a plant-based protein in the USDA’s Dietary Guidelines for Americans, beans and other legumes can be the ingredient you build an entire vegetarian or veggie-forward meal around. Or, they can help an economical cook stretch a dish twice as far with nutritious calories. A healthful and shelf-staple plant food — they last for years when dried — beans have been among a home cook’s most reliable pantry items for a very long time. (Common beans (Phaseolus vulgaris) are thought to have been grown in Mexico more than 7,000 years ago.) That’s why, for some, they’re often something of an afterthought, especially if the only time you ate them as a kid was when your mom tossed kidney beans into a pot of beef chili or made baked beans (with brown sugar and bacon, please!) for a family cookout. Related Articles Restaurants Food and Drink | 5 budget-friendly Thanksgiving dinner ideas Restaurants Food and Drink | The future of Thanksgiving is takeout and hosts couldn’t be happier Restaurants Food and Drink | A starry Thanksgiving: Recipes beloved by Donna Kelce, Eric Stonestreet, Taylor Swift Restaurants Food and Drink | Pie crust 101: How tos from longtime instructor Restaurants Food and Drink | Why cranberry sauce is America’s least favorite Thanksgiving dish – and 5 creative ways to use it Vegetarians have always appreciated their versatility and nutritional punch, and because they’re cheap, they also were quite popular during the Great Depression and World War II as C rations. Sales also peaked during the coronavirus pandemic, when shoppers stockpiled long-lasting pantry essentials. It wasn’t until Rancho Gordo, a California-based bean company, trotted out its branded packages of colorful heirloom beans that the plant began to take on cult status among some shoppers. Unlike the bean varieties commonly found in even the smallest grocery stores, heirloom beans are mostly forgotten varieties that were developed on a small scale for certain characteristics, with seeds from the best crops passed down through the generations. The result is beans that are fresher and more colorful than mass-produced beans, and come in different shapes and sizes. They also have a more complex and intense flavor, fans say. “The Bean Book” dishes up dozens of different ways to cook Rancho Gordo’s 50 heirloom bean varieties, which include red-streaked cranberry beans, mint-green flageolets, black and classic garbanzos and (my favorite) vaquero — which wear the same black-and-white spots as a Holstein cow. Other gotta-try varieties (if just for the name) include eye of the goat, European Soldier, Jacob’s Cattle and Good Mother Stallard, a purple bean with cream-colored flecks. “The very good news is that you have to work extra hard to mess up a pot of beans, and it’s not difficult to make an excellent pot,” Steve Sando writes in the book’s foreword. “The even better news is that you become a better cook with each pot you make.” Not convinced? Here are five reasons to jump on the bean bandwagon: Even the smallest grocery store will have a selection of dried and canned beans. Common varieties include black, cannellini (white kidney), Great Northern, pinto, navy, kidney, Lima and garbanzo (chickpea) beans. Even when they’re not on sale, beans are a bargain at the supermarket. Many varieties cost less than $1 a can, and dried beans are an economical way to build a menu. I paid $1.25 for a one-pound bag of cranberry beans, a smooth and velvety bean with a slightly nutty flavor, at my local grocery store. Rancho Gordo’s heirloom beans cost substantially more. (They run $6.25-$7.50 for a one-pound bag, with free shipping on orders over $50.) But they are sold within a year of harvest, which makes them more flavorful and tender. A bag also comes with cooking instructions and recipe suggestions, and the quality is outstanding. Plus, after cooking their beans with aromatics, “you are left with essentially free soup,” Sando writes in the cookbook. “If you drain properly cooked and seasoned beans, the liquid you are left with is delicious.” Beans are a great source of plant-based protein and both soluble and insoluble fiber, and they include essential minerals like iron, magnesium and potassium. If you’re watching your weight or following a particular diet, beans are naturally free of fat, sodium and cholesterol and are rich in complex carbohydrates. They also contain antioxidants and folate. And if you’re vegan or vegetarian, most types of dry beans are rich sources of iron. The U.S. Dietary Guidelines for Americans recommends eating 1-3 cups of legumes, including beans, per week Dry beans have to be soaked overnight, but cooking them is easy. They can be cooked on the stovetop, in a slow cooker, in the pressure cooker and in the oven. Canned beans are even easier — just rinse and drain, and they’re ready to go. Beans can be used in so many different dishes. They can be made into soup, salad or dips, top nachos, add some heft to a casserole or be mashed into the makings of a veggie burger. You also can add them to brownies and other baked goods, toss them with pasta, add them to chili or a rice bowl or stuff them into a taco or burrito. Check out these four recipes: PG tested This light and creamy vegetarian soup benefits from a surprising garnish, roasted shiitake mushrooms, which taste exactly like bacon. For soup 1/4 cup olive oil 1 medium yellow onion, chopped 2 celery stalks, chopped 1 medium carrot, scrubbed and chopped 6 garlic cloves, finely grated or pressed 2 sprigs fresh thyme, plus more for garnish 1/2 teaspoon sea salt 1/4 teaspoon pepper 4 cups vegetable broth 2 15-ounce cans cannellini beans, drained and rinsed For bacon 8 ounces shiitake mushrooms, caps cut into 1/8 -inch slices 2 tablespoons olive oil 1/4 teaspoons fine sea salt To finish Plant-based milk Chili oil, for drizzling Preheat oven to 400 degrees. Make soup: In large pot, heat oil over medium heat until it shimmers. Add onion, celery, carrot, garlic, thyme, salt and pepper. Cook, stirring occasionally, until vegetables are fragrant and tender, 8-10 minutes. Add vegetable stock and beans, increase heat to high and bring mixture to a boil. Reduce heat to medium and simmer until thickened, 12-14 minutes. Meanwhile, make the bacon: Spread shiitake mushrooms into a single layer on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper and toss to combine. Bake until browned and crispy, 18-20 minutes, rotating pan front to back and tossing mushrooms with a spatula halfway through. Let cool in pan; mushrooms will continue to crisp as they cool. To finish, add some milk to the soup and use an immersion blender to puree it in the pot, or puree in a blender. (Cover lid with a clean kitchen towel.) Taste and season with more salt and pepper if needed. Divide soup among bowls and top with shiitake bacon. Garnish with thyme sprigs and a drizzle of chili oil. Serves 4-6. — “Mastering the Art of Plant-Based Cooking” by Joe Yonan PG tested Velvety cranberry beans simmered with tomato and the punch of red wine vinegar are a perfect match for a soft bed of cheesy polenta. This is a filling, stick-to-your-ribs dish perfect for fall. 1/4 cup olive oil 1 small onion, finely chopped 2 garlic cloves, minced 2 cups canned chopped tomatoes, juice reserved 1 tablespoon red wine vinegar 2 tablespoons tomato paste 1 cup chicken or vegetable broth 4 fresh sage leaves Salt and pepper 4 cups cooked Lamon or cranberry beans 2 cups uncooked polenta 6 ounces pancetta, diced Chopped fresh basil or parsley, for garnish Grated Parmesan cheese, for serving In large pan, heat olive oil over medium heat. Add onion and garlic and cook, stirring, until onion begins to soften, about 3 minutes. Stir in tomatoes and red wine vinegar. In a small bowl, dissolve tomato paste in the broth and add to pan. Stir in sage and season with salt and pepper. Simmer, stirring occasionally, until the sauce has thickened, 15-20 minutes. Add beans to tomato sauce. Cook, stirring frequently, until heated through, about 15 minutes. Meanwhile, prepare polenta according to package instructions. Place pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer pancetta to a paper towel to drain. To serve, spoon polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta. Garnish with fresh basil and serve with grated Parmesan. Serves 6. — “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” by Steve Sando PG tested Beans and seafood might seen like an unusual pairing, but in this recipe, mild white beans take on a lot of flavor from clams. Spanish chorizo adds a nice contrast. 4 cups cooked white beans, bean broth reserved 1/4 cup extra-virgin olive oil 1/2 white onion, chopped 2 garlic cloves, chopped 1 teaspoon salt, or to taste 1/2 cup finely chopped Spanish-style cured chorizo 2 plum tomatoes, chopped 1/2 cup dry white wine 2 pounds small clams, scrubbed well Chopped fresh parsley, for garnish Country-style bread and butter, for serving In large pot, heat beans in their broth over medium-low heat. In large lidded saucepan, warm olive oil over medium-low heat. Add onion, garlic and salt and cook until soft, about 5 minutes. Add chorizo and cook gently until some of the fat has rendered, about 5 minutes. Add tomatoes and wine and cook to allow the flavors to mingle, 5-6 minutes. Increase heat to medium and add clams. Cover and cook for about 5 minutes, shaking the pan occasionally. Uncover the pan and cook until all of the clams open, another few minutes. Remove pan from heat, then remove and discard any clams that failed to open. Add clam mixture to the bean pot and stir very gently until well mixed. Simmer for a few minutes to allow the flavors to mingle but not get mushy. Ladle into large, shallow bowls and sprinkle with parsley. Set out a large bowl for discarded shells and encourage guests to eat with their fingers. Pass plenty of good bread and creamy butter at the table Serves 4-6. — “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen” by Steve Sando with Julia Newberry PG tested So easy to pull together for your next party! 1 1/2 cups cooked cannellini beans, drained and rinsed 2 tablespoons extra-virgin olive oil Juice and zest of 1 lemon 1 small garlic clove, minced Generous pinch of salt Freshly ground black pepper 2 or 3 tablespoons water, if needed 2 fresh basil leaves, chopped, optional 1 sprig fresh rosemary, leaves chopped, optional In a food processor, pulse cannellini beans, olive oil, lemon juice and zest, garlic, salt and several grinds of pepper until combined. If it’s too thick, slowly add the water with the food processor running until it is smooth and creamy. Blend in the basil and/or rosemary, if using Serve with veggies, pita or bruschetta. Makes 1 1/2 cups — Gretchen McKay, Post-Gazette ©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.Wicked Director Teases Dorothy’s Inclusion in Part Two By director Jon M. Chu has opened up about the possibility of Dorothy appearing in the film’s upcoming sequel, . What did Jon M. Chu say about Dorothy’s inclusion in Wicked: Part Two? Speaking to Variety following the film’s release, Chu was asked whether or not Dorothy — the iconic character from The Wizard of Oz — would appear in the film’s sequel, as she does in the musical that the films are based off of. While Chu wouldn’t give away any exact information, he did note it’s almost inevitable. “In the show, Dorothy is around. They have to intersect, and you can only tease it so much. I won’t say whether she’s a character, necessarily, in movie two. There’s a part of me that wants everyone’s Dorothy to be whatever Dorothy they want. And yet, there is interaction and some crossover. So I’ll leave that up to Part Two.” Dorothy does appear in the latter half of the Wicked musical, as the play intersects with the events of The Wizard of Oz. This is true of Gregory Maguire’s novel, as well. It’s unclear whether or not she’ll appear, although rumors have swirled about who could play her. The movies are directed by Jon M. Chu from a screenplay written by the musical’s book writer Winnie Holzman. It is based on Maguire’s bestselling novel and the Tony-winning stage musical. The ensemble cast is led by Ariana Grande and Cynthia Erivo, who play Galinda Upland and Elphaba Thropp in the film, respectively. The rest of the cast includes Michelle Yeoh as Madame Morrible, Jonathan Bailey as Fiyero Tigelaar, Jeff Goldblum as the Wizard of Oz, Peter Dinklage as Doctor Dillamond, Bowen Yang as Pfannee, Keala Settle as Miss Coddle, Marissa Bode as Nessarose Thropp, Bronwyn James as ShenShen, Ethan Slater as Boq, and more. “The film tells the untold story of the witches of Oz: Elphaba, a young woman, misunderstood because of her unusual green skin, who has yet to discover her true power; and Glinda, a popular young woman, gilded by privilege and ambition, who has yet to discover her true heart,” reads the official synopsis. “The two meet as students at Shiz University in the fantastical Land of Oz and forge an unlikely but profound friendship. Following an encounter with The Wonderful Wizard of Oz, their friendship reaches a crossroads and their lives take very different paths.” Glinda’s unflinching desire for popularity sees her seduced by power, while Elphaba’s determination to remain true to herself, and to those around her, will have unexpected and shocking consequences on her future. Their extraordinary adventures in Oz will ultimately see them fulfill their destinies as Glinda the Good and the Wicked Witch of the West.” Wicked: Part One is out now in theaters. The sequel, , is currently set for November 21, 2025. (Source: ) Anthony Nash has been writing about games and the gaming industry for nearly a decade. When he’s not writing about games, he’s usually playing them. You can find him on Twitter talking about games or sports at @_anthonynash. Share article
S&P 500 down, mortgage rates, Symbotic: Wealth!Liverpool crush sorry Real Madrid as Conor Bradley puts Mbappe in his pocket and Mac Allister shines - Football365
Trump taps retired general for key Ukraine conflict role
De La Soul Are Diluting Their Legacy'Incredible news': Barry the brush turkey at Sutherland is a dad
None
Eli Potter, center, is the youngest of three Potter brothers who together have been on the Wells football team, coached by Tim Roche, left, for 11 consecutive years. Oldest brother Nolan Potter, right, is now an assistant coach and high school history teacher at Wells. Steve Craig photo WELLS — For the last 11 seasons, Wells High football coach Tim Roche could call out the name “Potter” and know what he would get. A strong young man – with a smile and a polite disposition – would be ready to go. As a linebacker, he would plug holes instinctively and bring down running backs with sure tackles. A Potter would be willing to block first, maybe even play on the offensive line. But at some point they would transition to a downhill-running, yardage-gaining fullback well suited to Roche’s wing-T offense. First Nolan, then Jonah, and now Eli Potter have shined for the small-school power. These Potters have been knocking down opponents and scoring touchdowns at Wells longer than Harry Potter was attending Hogwarts. Eli Potter, the youngest, is a senior. That means there’s only one game left in the Potter run: the Class D championship game on Saturday at Lewiston High. Wells (10-0) and Foxcroft Academy (11-0) will kick off at 2:30 p.m. “This is my last week of Wells football practice, ever, but you can’t think about it like that,” Potter said as darkness enveloped Wells on Tuesday night. “Of course this isn’t just any other game, but you can’t get swept up in it. You have to focus on your responsibilities.” Potter has rushed for a team-high 1,213 yards and 20 touchdowns. When he isn’t carrying the ball, he’s blocking for senior halfback Dom Buxton, who has 1,049 yards rushing and 17 touchdowns. Potter also leads the team with 47 tackles. It’s a senior season comparable to Nolan Potter’s 1,550-yard, 28-touchdown senior year in 2017, when the Warriors won their second of three straight titles in Class D. Nolan Potter was a Fitzpatrick Trophy finalist that season. Wells running back Eli Potter fends off a Winthrop defender while picking up some yards during the Class D South final. Ben McCanna/Staff Photographer Jonah Potter actually cracked the starting offensive lineup earlier than either of his brothers but lost his 2020-21 senior seasons in both football and wrestling to the COVID-19 pandemic. All three Potters earned individual and team championships in wrestling. “Nolan’s the biggest. Jonah, he had the COVID year, or he would have been equally as good as the other two,” Roche said. Eli Potter hopes he can match his big brother as a two-time football state champion. “You think about it in bed at night. You envision yourself holding up that Gold Ball and the plays you have to make,” he said. “You get those nerves before that, but all that gets thrown out the window once you make that first hit. You just have to play your game from there.” Family is a familiar theme within the Wells program. Quarterback Cal Moody’s father, two uncles and grandfather played the position at Wells . Moody’s younger brother, Colin, is a freshman running back. Other brother combinations on this year’s roster are senior Jonathan Martinez and junior William Martinez, senior Raymond Bell and sophomore Daniel Bell, and seniors Elias and Bryce Curley. The Potter football connection at Wells started at the youth level. Their grandfather, Bob Walker, was their coach. Walker was a respected wrestling coach at Noble, where he started the program, and at Kennebunk. Walker helped instill a strong work ethic, Eli Potter said. “He always told us to never stop running our feet. Run on your toes. Never stop running. So we run until we hear the whistle blow.” Nolan Potter’s first high school season was in 2014. He was a starting linebacker on the 2016 Class C championship team and the lead back in 2017. Jonah Potter played from 2017-20. By the time Eli was a freshman in 2021, “there was a mold of what a Potter does on a Wells football team,” Nolan Potter said. “He played the role very well. He’s done a great job.” Eli Potter says it’s a role he’s always relished. “I’ve been pretty much picturing myself suiting up for Wells ever since,” Eli said. “I’ve always looked up to Nolan and Jonah so much, and to be able to play like they do is a dream come true.” Football: Wells rumbles past Winthrop to Class D South title win We invite you to add your comments. We encourage a thoughtful exchange of ideas and information on this website. By joining the conversation, you are agreeing to our commenting policy and terms of use . More information is found on our FAQs . You can modify your screen name here . Comments are managed by our staff during regular business hours Monday through Friday as well as limited hours on Saturday and Sunday. Comments held for moderation outside of those hours may take longer to approve. Please sign into your Press Herald account to participate in conversations below. If you do not have an account, you can register or subscribe . Questions? Please see our FAQs . Your commenting screen name has been updated. Send questions/comments to the editors. « Previous Next »(The Center Square) – California Attorney General Rob Bonta said that his office will protect “the health and rights of transgender individuals to access medically necessary care.” Bonta made this statement after the U.S. Supreme Court heard oral arguments Wednesday about Tennessee’s Senate Bill 1. This bill prevents minors from receiving hormone and puberty blockers as well as getting surgery to identify as “a purported identity inconsistent with the minor's sex.” “Laws such as Tennessee’s Senate Bill 1 are dangerous and discriminatory by denying transgender youth the critical, lifesaving care they need,” Bonta said. “Amid a growing wave of legislative attacks on LGBTQ+ rights, it is more important than ever to stand against these harmful measures,” he added. “ I urge the Supreme Court to protect the rights of transgender youth and ensure they are not denied the care they need to live full and authentic lives.” Following the oral arguments, several media outlets reported that the Supreme Court appeared likely to uphold Tennessee’s law. After the Supreme Court oral arguments, Tennessee Attorney General Jonathan Skrmetti said it should be up to the General Assembly. “Tennessee’s General Assembly reviewed the medical evidence, as well as the evidence-based decisions of European countries that restricted these procedures, and ultimately passed this bipartisan law prohibiting irreversible medical interventions," Skrmetti said in a statement after oral arguments ended. "The plaintiffs in this case are asking the court to take the power to regulate the practice of medicine away from the people’s elected representatives and vest it in unaccountable judges.” Bonta and 19 other state attorneys general filed an amicus brief in the U.S. v. Skrmetti case, urging the Supreme Court to overturn Senate Bill 1. In California, at least 2,024 minors received sex reassignment procedures between 2019 and 2023, The Center Square previously reported . This was the most in the country for a state. Families that underwent these procedures were billed almost $ 29 million. This means that the average medical intervention costs per child were an estimated $14,300. The data came from Do No Harm (DNH), which “represents physicians, nurses, medical students, patients, and policymakers focused on keeping identity politics out of medical education, research, and clinical practice.” DNH data shows three of the top 12 hospitals performing these procedures are in California.None
Bieber re-signs with Guardians3 fall into ocean after California wharf partially collapses due to heavy surf from major storm