Recently I interviewed Krista Rome, who started the Backyard Beans and Grains Project on some farmland near Everson (see an article about that interview).
I purchased some cranberry beans from Krista to experiment with in my kitchen, and I asked her if she had any cooking tips to offer. When it comes to cooking with beans, Krista recommends keeping it simple. “Also,” she says, “don’t add salt or anything acid until the very end. It stops them from softening.” Continue Reading