That time of year

 

The fall version of the biannual JMRL Friends of the Library Book Sale came and went last week. My stack of books purchased gets smaller every time, but I still found some books I'd had on my list of things to look for, as well as some things that weren't on my list but seemed interesting. The former category included a pair of books by New Yorker staff writers—The Wager by David Grann and The Real Work by Adam Gopnik, both of whom I'd heard recently on podcasts discussing their books. Also, Why Fish Don't Exist by Lulu Miller, who notes in her bio that her favorite place in the world is Humpback Rocks (the site of the legendary "Offing the flatlanders" episode of UaKS), so who can resist that? Despite the author's C-ville connection (mentioned elsewhere in the book), I'd actually first heard about Why Fish Don't Exist from one of those employee recommendation cards attached to some of the books at Third Place Books, that awesome little independent book shop near Dylan and Moriah's house. Of course, I couldn't resist a couple of social psychology books like Happier and How Pleasure Works.

 

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Here's a vegetarian main dish that might give you some pleasure and make you a little happier. This is yet another option for rice and beans but with a little different flavor profile than what's come before. Brad made this one for us out of Gena Hamshaw's latest cookbook, and we all thought it was a keeper.

The beans could've used a little more smashing on this batch.

 

Cajun-Spiced Red Beans

Adapted from The Vegan Week (2022) by Gena Hamshaw

Time: ~32 minutes

2 tablespoons (27 grams) olive or avocado oil
1 medium yellow onion, diced
1 green bell pepper, diced
1 celery stalk, diced
Kosher salt
1 teaspoon dried oregano
¾ teaspoon dried thyme
½ teaspoon sweet paprika
½ teaspoon smoked paprika
Pinch of cayenne pepper, or to taste
1 garlic clove, minced or pressed
2 (15-ounce) cans red kidney beans, drained and rinsed
236 grams (1 cup) vegetable broth or stock
23 grams (4 teaspoons) tamari or soy sauce
8 grams (1½ teaspoons) apple cider vinegar
Cooked rice and/or cornbread, for serving

    1. Heat the oil in a 12-inch or larger sauté pan or a 4-quart saucier. Stir in the onion, pepper, and celery. Season with a pinch of salt. Cook, stirring occasionally, until the vegetables are very soft, 8 to 10 minutes. Meanwhile, measure the oregano, thyme, both paprikas, and cayenne pepper into a small pinch bowl.
    2. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the spices and cook for 1 minute.
    3. Stir in the beans, broth, tamari, and vinegar. Bring to a simmer, then turn the heat down as needed to maintain a steady simmer. Cook until thickened slightly, about 5 minutes. Using a potato masher or the back of a large fork, smash some or all of the beans to your liking. Taste and adjust the cayenne, tamari, and vinegar. Serve promptly over cooked rice. Serves 4.