Tonight, I made "Rustic White Beans with Mushrooms" from the Veganomicon. I'm not sure why these beans are described as "rustic," but today's dish was satisfying in a good old-fashioned comfort food sort of way ... maybe that's why.
Those green things you see are leeks, and this was my first time cooking with them (or even eating them at all, as far as I know). I'd always assumed they'd taste just like a green onion, and though the taste is similar, the Nomicon promised the leeks would make the dish extra creamy. And indeed, these beans were super creamy. So leeks must work some kind of special onion magic.
I prepared the beans in the pressure cooker I got for Christmas. So far, I've had lots of problems with it overcooking vegetables. But it did the beans just right — not too soupy but not too mushy. The cookbook recommended boiling dry white beans for 45 minutes, but it only took 30 in the pressure cooker.
On the side, I had "Tomato Couscous with Capers" (also from the Veganomicon):
It was the dish suggested to accompany the beans in the intro to its recipe. And, other than whole wheat couscous, I already had everything in my pantry to make it. I picked up some couscous at Kroger. Oddly enough, Wild Oats did not have whole grain couscous, only the seminola version. But I found plenty at Kroger.
This dish was also delicious. Since it's spiced with ground cloves and cayenne, it had a bit of an African taste. The beans, however, tasted like downhome Southern cookin'. But somehow the two dishes paired amazingly well together. I'll be having more for leftovers tomorrow!