Cranky named this dish. He has become my court jester.The green and yellow beans were extremely scrumptious. Yellow, maybe even more.
But we needed a third bean, and canned kidneys are so :meh:.
I wasn't even thinking bean when I came up with the idea to use pretty little cubes of fried tofu.
It was Cranky who figured out they're... beans! Soy beans.
Really tasty. Use your best vinaigrette.
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10 comments:
you kids are too clever :)
Much, much better looking that the other kind of 3bean! Crunchy too I'll bet.
Anita: Such goofballs. But we eat well now and then.
Mouse: Mushy kidney! No thanka! (Do I sound like I'm speaking Australian? I'm practising. Bondi! Jumbuck!)
Oh, clever lady! Three beans indeed! But - what about cannellini beans? I'm not fond of kidney beans myself but I do like cannelli beans (must be the Italian influence). Or - if you can find them, there are beans that look like green beans but are a deep purple. I haven't tried them but visually they are gorgeous.
I like ALL of those beans!
Nancy: I am very fond of all white (and pale green) beans. I would put them in anything, and Cranky *almost* agrees.
Anna: I wonder why people are afraid of beans. I await another post by you on homemade tofu.
Sure you do Sheila ;)
Alas, the purple beans cook away to green in a moment. But they're pretty whimsical in the market!
CC, this isn't the same as making your own tofu, but I *love* this place on Sanchez, off Market. They serve up soft, freshly made tofu with condiments, and it's sooo nice.
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/11/24/DDGDLMILLH1.DTL
Mouse: I know. I sound like a Valley Girl. Grody to the max! Gag me with a spoon! Tasmanian Devil!
Limoncello: Oh, thanks for that recommendation.
Also, yep, I bought a bunch of the purple beans a couple of summers ago, and was saddened to see their special color evaporate. But I carried on.
This sounds like a good use for the tofu I've got sitting in my hotel room fridge. Think it'd be good with un-fried tofu?
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