Episode 298: Ragu, Pasta, and Dried Beans

Dried black-eyed peas

In food news: One small town bought its own grocery store. Interesting story, via the Washington Post.

In What’s for Dinner this week, Marisa tells us about her turkey and kale ragu.

In How’d You Make that, Joy’s got a (cashew) creamy mushroom pasta.

We talk about the lifelong learning process that is cooking dried beans.

And in What We’re Loving, it’s all about a special seasonal kombucha.

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4 thoughts on “Episode 298: Ragu, Pasta, and Dried Beans”

  1. Hi! I’ve been a listener for a long time and I love your podcast- I just listened to this one and I wanted to let you know: I am here for the beans!! I love Rancho Gordo- I’m always telling my friends about “my bean guy” ! So please more bean intel.

    I’m not a bean club member but I order a big box or three a year to stock up. I’ve had nice success with slow cooker beans, but it involves the same check in system. I’ll have to give it another go on the stove though, I just got my caballero beans to try for the first time!

    Thanks for all of it!

    1. Thanks for chiming in with the bean love. Beans forever! I could not get over the caballero beans. I thought they were terrific. You’ll have to tell us what you think when you give them a try!

  2. I love Rancho Gordo beans and you’ve inspired me to start buying them again. I got a big box this fall and made my favorite recipe for Thanksgiving: the Flageolet Bean Gratin from Sunday Suppers at Lucques cookbook by Suzanne Goin. SO GOOD. It’s vegan and absolutely delicious– a must-make!

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