PULSE INNOVATION MIAMI
Pulses (dried beans) —they’re so small, so basic, yet they inspire in me such passion. Beans are nature’s little powerhouses of plant-based protein, they’re cheap, sustaining and sustainable, low carbon, low water, high yield. Beans are among the first crops we cultivated — score one for mankind.
I could go on for eons about pulses, but at least I’ve got 2016, a whole year designated by the United Nations as the International Year of Pulses. The whole world’s celebrating with pulse feasts, calls to action and pulse-centric events like – ta-da – Pulse Innovation Miami.
October 22nd 2016, the American Pulse Association presents this edible exploration of pulses, from how they sustain the planet and you to how they rock a kitchen. It’s like the Olympics for Beans. And I get to be part of it. I’ve been kind of starstruck, connecting with world-class pulse pros in sustainability, wellness and food innovation. Our passion for and knowledge of pulses is vast. Space, however, is limited and tickets are going like hot falafel.
Because the future of food is beans.
Amore con legumi,
Haitian Red Bean Gravy (Sos Pwa)Traditionally, this creamy, satisfying sauce is served over rice or cornmeal porridge. Untraditionally, adding a splash of hot sauce is a good idea.
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 garlic cloves chopped
- 2 scallions chopped, plus additional for garnish, if desired
- 1 sprig fresh thyme leaves plus additional for garnish, if desired
- 1 15- ounce can red beans rinsed and drained or 2 cups cooked red beans
- 2/3 cup reserved bean cooking liquid or vegetable broth
- 1/2 cup coconut milk preferably full fat
- sea salt and fresh ground pepper to taste.
- Heat olive oil in a saucepan over medium-high heat. Add the chopped onion, garlic and scallions and sauté, stirring occasionally until the vegetables become tender, burnished and fragrant, about 8 minutes. Add the thyme and the beans, and bean cooking liquid or vegetable broth.
- Purée the beans until they’re very smooth, using an immersion blender (or transfer to a food processor or blender), for 3 to 5 minutes. For extra smoothness, strain the mixture through a sieve. Return the beans to the saucepan. Swirl in the coconut milk.
- Heat through and reduce over medium heat about about 10 minutes, until the flavors meld and the bean sauce thickens enough to coat the back of a spoon.
- Season generously with sea salt and fresh ground pepper. Finish with a scattering of extra thyme leaves and snipped scallions if you like.