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Comments&Trackbacks

  • January 20 2010, 2:57 PM
    Carmelita

    Lovely recipe, healthy too, as you suggest great with lamb but I see it with shrimp too.

    Interesting your thoughts on soaking. I’m a slow saoker myself, brought up that way so no other way occurs to me now. May just try your no soak, they’ll take longer to cook without a soak right?

    Congrats on #2 today, I’ve buzzed you already!

  • January 20 2010, 4:02 PM
    Deborah

    Carmelita,
    Thanks so much for your buzz and your comment. Yes, the beans probably take a little longer without soaking, but there’s so much variability due to bean age that it’s hard to say. Unsoaked fresh beans might take less time then older soaked ones.

    BTW, your idea about the shrimp is excellent. I hadn’t considered shrimp and agree that they’d be great with the beans. I intend to try them soon. Thanks for the suggestion.
    Deborah

  • January 26 2011, 2:30 PM
    Karen Smith

    We made these to go along with a roasted chicken the other night. They were delicious. We had leftover chicken and beans and decided to turn it all into a soup. We added some water, the diced leftover chicken and some additional saffron and let it bubble away on the stove for a while. I do have to admit we also added some crispy fried bacon bits. Delicious!

  • July 22 2011, 1:45 PM
    Indra Fortney

    I listed your recipe on this weeks blog.
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  • March 14 2013, 10:42 PM
    Emanuelle

    Looks so delicious and refreshing!

  • March 15 2013, 10:17 AM
    Deborah

    Thanks!

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