Tierra Vegetables-purveyors of the very finest! Lee and Wayne James, a brother and sister team, operate an unusual 15-acre farm in Healdsburg, 70 miles north of San Francisco. While most of their farm is devoted to market garden vegetables and to a small vineyard, their true love lies in growing chiles. 20 varieties they sell fresh, dried or smoked. They also sell 15 varieties of fresh sweet peppers and sweet chiles. They also raise a small flock of Shetland sheep! Tierra Vegetables-purveyors of the very finest

 

Flageolet Bean and Pea Salad*

Flageolet Beans
Red onions, minced
1 to 2 garlic cloves
Chopped baby dill
Sugar snap peas
Chopped summer squash (optional)
Salt and pepper to taste
Dill
Rice vinegar and olive oil
Do a quick soak on the beans. Clean well to make sure we got all the rocks out. Then rinse and put into a pot and cover with cold water ( a few inches over the beans). Bring to a boil, take off the heat, cover and let sit for at least an hour. Drain that water, add new water or broth and simmer slowly until tender but not mushy.
Meanwhile, mince the onions and garlic. String and slice the peas into bite sized pieces. Do the same with the squash if you use it. When the beans are seconds from being done, toss the peas and squash into the water (right before you drain it). Leave in for two quick seconds and then drain everything or pull the vegetables out with a slotted spoon and into cold water to stop them from cooking and then drain the beans. Cool the beans and then add the dressing and the vegetables. Serve on a bed of nice crisp lettuce.
Dressing: Into a jar or bowl put a little minced garlic and onion to taste. Add a bit of oil and vinegar. Toss in the dill. Stir up. Mix into the cooled beans and vegetables.
* All amounts are approximate. Use what is best for you and your family.

 

Black Bean Chili
All amounts approximate...we urge you to experiment

1 - 2 cups black beans, washed well
2 Tbsp oil
1 - 2 cups diced onions
1 Tbsp minced garlic (or more)
1 or more diced (canned) tomatoes
2 bay leaves
2 tsp crushed cumin seeds(powder okay)
1 tsp chile powder
Handful of smoked tomatoes, chop (optional)

1 - 2 Chipotle Chiles
1 - 2 Tbsp white vinegar (optional)
Chopped nopalitos (cactus) (optional)
Salt to taste
Chopped cilantro to taste
Do overnight or quick soak beans. We quick soak: Put in pan with a few inches of water over beans, bring to a boil, turn off; let sit for about an hour. Drain.
Heat the oil in a frying pan; add onions and sauté until translucent. Stir in garlic and tomato. Sauté for a couple of minutes, adding bay leaves, cumin, chile powder.
Place beans in heavy pot and add about 6 cups water. Stir in the onion-spice mixture. Add the smoked tomatoes and chopped cactus. Simmer over low heat for about an hour or until tender to bite but not mushy. Add the tomatoes and vinegar if you are using it, cilantro and salt to taste. Serve with shredded cheese, and or sour cream.

Easy Beans
1 - 2 chopped leeks or onions
Garlic if you have any
1 cup or so of dried beans
Dried Tomatoes if you have any
Canned tomatoes or fresh ones in season
Spices such as chipotle, chile powder, cumin
Chopped Chard or other greens

Either soak beans overnight or do a quick soak. I always do a quick soak: Put beans in pot, covered with lots of cold water. Bring to boil, turn off, let sit an hour or all day. Drain that water. Saute leeks and/or onions until nice and tender. Add the beans, some dried tomatoes and some water and spices. Simmer until tender, probably about an hour (I use my pressure cooker and it takes about eight minutes). When nice and tender add salt to taste, some canned tomatoes if you like (I do) and some chopped chard. Cook until the chard is tender. Eat and enjoy w/ or w/out a bit of cheese and/ or sour cream.