Yellow Indian Woman Beans with Shallot Pickle and Goat Cheese

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.

1 Comment on Yellow Indian Woman Beans with Shallot Pickle and Goat Cheese

  1. I have Yellow Woman, shallots, vinegar (not your fancy stuff, but sherry vinegar, but should work), and goat cheese. Off to try this out. Love all those multi-step dishes, but I think Gordo beans deserve the simplicity of a few touches so the beans shine through. Thus my love for your love of beans. Which is how I found you in the first place. Thanks, Steve. Let me know when you are in Houston, I’ll buy you dinner at Hugo’s.

Leave a comment

Your email address will not be published.