I hadn’t cooked Yellow Indian Woman beans for quite awhile. They’re small and dense but somehow creamy at the same time.
I think they’d be great in a chili but as usual, a simple bowl with little garnish is my preferred way to enjoy them.
Macerated shallots are my current obsession. You thinly slice them, add a bit of salt and then douse them with banana or pineapple vinegar. Some Oregano Indio is nice as well. Let them rest about 15 minutes and you have a sweet little bite that adds acid, texture and flavor. It’s not as harsh as a plain onion would be.
For this meal, the Yellow Indian Woman beans met with the shallots and a few crumbles of goat cheese. As the whole mess settles and melts you get what is almost a sauce and the beans have never been happier.