While I'm visiting one of The Perfect Pantry's guest bloggers, please enjoy a classic recipe that turns gluten-free by swapping black beans for bread crumbs, in an updated post from the archives, with a printer-friendly recipe.

Way back when -- we're talking decades ago -- my best friend Joyce
had a boyfriend named Tom, who had a series of uninspired jobs to
support his dream of hosting a public-radio show about military history.
The jobs, all odd and of fairly short duration, were entirely
forgettable. All but one, which involved the packaging of glass
stopper-topped jars, presumably for storing chemicals, as the tops were
quite tight-fitting. The jars came in a whole range of heights, from
just a couple of inches to, well, spaghetti length.
You see where this is going.
Of course Joyce and I began to stockpile the jars Tom would bring
home (Were they seconds or damaged? We never knew.), and we would fill
them with pasta, nuts, peppers, M&Ms, and beans and pulses of every
imaginable size and color. No matter that we could spend a lifetime
soaking and cooking all of the beans we collected. We were "evolving"
(i.e., decorating) our kitchens with beautifully filled glass jars.
Of all the beans, my favorite, then and now, are dried black beans.
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