beans

• Bonnie Benwick: Nourish columnist / ace bean cook Stephanie Witt Sedgwick says: I'm not familar with beans from India, but the older the beans are the tougher they will remain.
• Simmer over low heat, stirring and skimming occasionally, until the beans are al dente, about 1 hour. —  Original Signal - Transmitting Buzz
• The beautiful sterling spoon in the beans was a wedding present from my Aunt Lena, who wasn't really an aunt at all but a wonderful neighbour. —  Fort Frances Times Online -
• Latin Thing serves the shrimp ceviche Ecuadorian-style, on top of white rice, but the addition of the beans is a pan-Latin brainchild of the half Ecuadorian, half Dominican owner. —  Serious Eats: New York
• The salsa was tasty and the beans were a welcome source of protein, but essentially the contents was a heated up can of four bean mix and some corn - not exactly gourmet, despite the high price tag. —  in a garden... somewhere

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