Black Calypsos and Epazote

Heirloom Beans: The Black Calypso
Chiffonade of Epazote
Olive Oil, Garlic, Mexican Lime Juice, Kosher Salt

The epazote used in the previous post, Beef Short Ribs with Poblanos, seemed to spark some curiosity. This Mexican herb with usage that dates back to the Aztecs rocks! I keep putting it up to my nose to inhale the wonderful strange aroma. In this bean dish, I cut it into a chiffonade, just like I would with basil.
The best way to keep epazote fresh is in a mug with water in the refrigerator, and trim the stems first. The bunch pictured here was all wilted in the market, but perked up overnight with this storage method.

Black Calypso Heirloom Beans are also known as orcas or yin yang beans. Some say they taste like a baked potato. With that in mind, the next time I make them, I’m going to finish with butter, sour cream and chives. If you are a fan of heirloom beans, you might like this Yellow Eye Bean recipe too.
Perhaps you’ve participated in Susan, The Well-Seasoned Cook’s Legume Love Affair event? February marks the Eighth hosting. I am sending my Black Calypsos over to Susan along with hearty congratulations for her on-going super successful event. Oh, plus this month there is a special bonus, Cynthia Nelson’s terrific new cookbook My Caribbean Cooking Tastes Like Home will be awarded as a prize. Bean aficionados, come join us in all the fun!

When the Black Calypsos are cooked they turn to shades of brown, but retain their markings. I soaked the beans for several hours, rinsed, then cooked them in water with a bay leaf. I find it important to taste several beans to determine if the batch is cooked properly. Once cooked, the beans were drained of any excess moisture. Meanwhile I warmed up a good amount of olive oil and added plenty of minced garlic. The garlic cooked for about a minute. The beans were added back to the pot and tossed gently. The dish is finished with a squeeze of Mexican lime juice, a sprinkling of Kosher salt, and a chiffonade of epazote.

Carnitas on Corn Tortillas
Black Calypsos with Epazote
Salsa Verde
This simple bean dish is interesting enough to stand on its own. The ingredients would work great with any kind of bean. And here, Black Calypsos with epazote added another dimension to a pork taco.
OK…I’ve been humming a tune all day. I don’t think I’ve heard it in years, decades maybe. All it took were some beans to resurrect it from my memory banks. Written by John Denver in 1975, Calypso is a tribute to Jacques-Yves Cousteau and his famous marine conservation research vessel Calypso. Have a listen.
To sail on a dream on a crystal clear ocean
To ride on the crest of the wild raging storm
To work in the service of life and the living
In search of the answers to questions unknown
To be part of the movement and part of the growing
Part of beginning to understand

CHORUS
Aye Calypso
The places you’ve been to
The things that you’ve shown us
The stories you tell
Aye Calypso
I sing to your spirit
The men who have served you
So long and so well

Like the dolphin who guides you
You bring us beside you
To light up the darkness and show us the way
For though we are strangers in your silent world
To live on the land we must learn from the sea
To be true as the tide
And free as a wind-swell
Joyful and loving in letting it be

Do you remember Aye Calypso?

Mélange de Haricots, Parmesan Sage Breadcrumbs

Side Dish Time!
Mélange de Haricots
Parmesan Sage Breadcrumbs

Sauté sage leaves in butter for a couple minutes until slightly crisp. Remove them to a paper towel. Have you tasted warm whole fried sage leaves? They melt in your mouth like a savory candy…

Add panko bread crumbs to that same butter and toss until browned. Then add grated Parmesan and torn crispy sage leaves. Turn off the heat and mix well. This is my opportunity to thank the folks at Foodbuzz for the gifts: A cool green spatula and a nifty apron. Thanks guys! And a hearty congratulations on the Launch today.

Mélange de Haricots, a mix of French Green Beans and Yellow Wax Beans. Cook the beans then toss with a little butter and salt & pepper.
I have discovered these convenient little bags of fresh (baby) vegetables at the market. Snip the corner and microwave for 3 to 4 minutes, and the vegetables come out cooked perfectly. You may have seen the baby carrots I made on Rosh Hashanah? I am equally impressed with the beans and squash.

Sprinkle the warm toasted Parmesan Sage Breadcrumbs over the cooked beans. Toss gently.

Makes a great accompaniment to filet mignon! I am sending this Mélange de Haricots over to Sra of When My Soup Came Alive blog, as she is hosting Susan’s Legume Love Affair Event for October. Do you like all kinds of beans? Make sure to check out Legume Love!

White Miso Soup

Shiro Miso Soup
Tofu, Edamame, Nori
Scallion Garnish

I love to make soup…
…just to name a few. It’s funny to think that I have enjoyed many a bowl of miso soup in Japanese restaurants over the years, yet I never thought to prepare it at home. The soup is wonderful. It takes only minutes to prepare, it is light, yet simultaneously hearty and satisfying with intriguing complex flavors.

Rise & Shine! Poached Egg, Lentils, Béarnaise


Steamed seasoned lentils topped with a poached egg and béarnaise. I refer to Yann Chef of Food Lorists for fabulous sauce recipes, this one included. Thanks Yann!

This breakfast/brunch dish is my contribution to “My Legume Love Affair” Event by Susan of The Well Seasoned Cook Blog. Do you have a legume dish to share? You can join in through February 9th.