Ever heard of white emergo beans before?
I had not until I bought them 🙁
Sometimes I feel like I have a very narrow field of view on food. This is just one example.
So, to expand it, every now and then, I will buy something at the market I’ve never heard of before. I figure out how to make it later. Do you ever do that?
I don’t know if that’s a good thing or not. I guess as long as I use it, it keeps me on my toes.
Just don’t push me over. Or I might fall and break a bone. Ouch. I would probably say ouch if I broke a bone.
But I’ll save it for later, and now I’ll just stick to yum. Yum. Yum. Yum. Is what comes to mind when I think of these beans.
So let me tell you about these beans.
These beans were super tasty.
I ate them with country bread I baked myself.
I’ll be sharing that sometime soon with you. But I think you could eat these with chicken or rice even.
They look and sound ordinary, but are actually somewhat special. At least to me, now that I’ve discovered their potential.
In their dried form, these emergo beans look small and humble. But then, after soaking, they all of a sudden blow up and more than doubled in size!
The Emergo beans after soaking overnight
The main flavoring agents for the beans
About half-way to caramelized onions. The final volume of onion before I added to the beans was about 1/3 of this.
Once cooked these beans have a rich and creamy texture with a very delicate flavor.
I cooked these in their soaking water along with mustard and herbes de Provence.
Sound like an odd combo? It did to me.
And then after being a bit skeptical, I was pleasantly surprised!
The flavor of this preparation is quite unique.
You have two sources of sweetness – the mustard and the caramelized onions. You get the savory flavors from the chicken stock. To top everything off, the herbes de Provence which adds it’s own unique flavor.
Overall, this is a well-balanced and flavorful way to add some beans to your diet. What do you think? Have you ever had or made anything like this?
In case you missed them, here are some of my other bean recipes!
- New England-Style Baked Yellow Eye Beans
- Santa Maria Style Pinquito Beans
- White Emergo Beans with Mustard, Caramelized Onions, and Herbes de Provence
- Cranberry Beans with Pinot Noir and Kale Pesto
- Kale and White Bean Skillet Bruschetta