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Growing up, I didn't really feel one way or another about beans.  Here and there, I'd eat a few chickpeas, fava beans, or kidney beans, and lots of pinto beans alongside burritos.  They were fine.

But during the first summer I worked in the kitchen at Chez Panisse, I fell in love with beans.  Every Monday we received a shipment of vegetables from Chino Ranch, and it was my job to unpack it and put everything away.  That summer, I saw true cranberry beans for the first time--as red and round as their namesake fruit--and peeled fresh giant lima beans we simmered and serve alongside braised pork.  I was still in college, still planning to head to graduate school for poetry upon graduation, and I reveled in the names of the varietals--Dragon's Tongue, Painted Pony, Lina Sisco's Bird Egg, Coco Bianco and Coco Nero, Tiger's Eye, Snow Cap, and Jacob's Cattle.

And then, I tasted them.  I'd never known a bean could be so satisfyingly creamy or so sweet.  I was a goner.

I've loved beans ever since.  The first article I pitched to a magazine was about shelling beans.  They were the first seeds I planted when I started to garden.  I buy beans at the market in every country I visit.

But what cemented my interest in beans as a cooking teacher, and why I want to dedicate this month to celebrating beans is this: a couple of years ago, I heard Mark Bittman say was that he'd consider his career a success if he could get every family in America to make rice and beans once a week. I couldn't agree more.  Besides being beautiful and labeled with playful names, beans are accessible, cheap, nutritious and delicious.  They are easy to cook, and lend themselves to a thousand different uses in the kitchen.

And since beans are for everyone, I'm declaring January #beanmonth.  I'll be posting all sorts of links, recipes, resources, photos, poems, and more here, and on Twitter, Facebook, and Instagram.  I've started a board on Pinterest dedicated to BEANS, and I've invited friends all around the internet to join me.  Wendy MacNaughton and I are even planning a very special giveaway at the end of the month.    

Come, follow along!  Share your own recipes, links and photos with the #beanmonth hashtag.  I'd love to see everyone's favorite ways to cook and eat beans!

p.s. Lentils and chickpeas count!


  1. I'm inspired! Not only to get back to bean cookin, but to plant some new varietals! Thanks Samin! xo

  2. I make a sort of peesto with chickpeas, adding fresh thyme to garlic and salt first, then the drained chickpeas, lemon juice and oil to finish, I prefer doing it in a mortar to let some visible, it goes well spread on my homemilled mix of grains bread