SCARPONE’S beans. My most recent discovery in foods.

Best thing about them (besides the fact that they are delicious) is they have no EDTA.

I have had them in soups, and they were outstanding. Seriously, I must say it was the perfect bean for the soup (white kidney beans).

Today it was the white kidney beans again. Simply fried up some onions (cut into pieces aprox 1 cm) then added good stuff. A bit of garlic, and a TINY bit of jalapeno. (Wow, just learning to cook with hot pepper. I live with an East Indian lady, so I’m experimenting with heat.) Gave it a few more min, then added the beans. After I took it off the stove, I added fresh chopped parsley and let it sit several minutes before serving it up. (Main reason for letting it sit was so that the beans would come cleanly off the bottom of the pot, but that did wonders for the parsley.)

So… I discovered a new, VERY simple, dish to put beside freshly cooked potatoes. I am satisfied.

ps – I don’t think this would reheat well, but it’s so easy that I don’t mind doing just one serving at a time. I’ll certainly be making more before long.