A few things have changed since the last post. We moved, and now we have four working burners. Also, we’re cooking more gluten free. It’s a year and change later and now it’s autumn.
We sauteed mirepoix with a few cloves of garlic in the mexican bean pot and added some Rancho Gordo Ayocote Morados that were soaking overnight.
At the end, we salted the beans and tossed in a huge hot pepper and bok choy from the Crown Heights CSA share this week.