I had a wild weekend. Saturday morning I drove from Napa to Half Moon Bay to do a demonstration and book signing at Toque Blanche. In the evening I had my 30 year High School reunion party in Mill Valley (Yes, Tamalpais High, class of 1978) and on Sunday, I had two out of town reunion friends over for a late lunch/early supper and they brought my favorite English teacher from school. Weird, fun and grand!
At the book signing, people would timidly try the beans and then go nuts. I tell people to cook them simply and really get into how glorious the flavor of a good heirloom can be, but you just can’t believe it until you try it. I made Red Nightfalls the previous night in the slow cooker and in the morning, I tool off the lid and salted. I let them cook without the lid for about an hour to evaporate some of the liquid and make it more flavorful. I brought some mushrooms to saute and serve with the beans but the reaction to the beans was so strong, I didn’t bother. We sold out of Red Nightfalls almost immediatly.