I'm sad you're not going to celebrate beans as much anymore. I am, and have been, an avid RG Bean Club member for about three years now. Our home has a plethora of beans and when the pandemic panic happened last spring, I was able to gift so many bags of beans and celebrate the gifts that beans provide. They have natural protein and carb…
I'm sad you're not going to celebrate beans as much anymore. I am, and have been, an avid RG Bean Club member for about three years now. Our home has a plethora of beans and when the pandemic panic happened last spring, I was able to gift so many bags of beans and celebrate the gifts that beans provide. They have natural protein and carbohydrates, they really are a perfect food. All that being said, I made your brothy beans for the first time with the addition of caramelized lemon on low and slow. I lost time and didn't worry about it. When it was determined they were ready, I topped the bowls with massive amounts fresh chopped tomato, a smattering of pretty olive oil, parsley and a jammy 6-minute egg. I almost took a photo, but just like you won't wash out your coffee filter before making your cup of coffee, I rarely take photos of my food. You just have to trust that I made it, it was crazy delicious and that you make a difference on our dinner table!
I think if you go to the RG Bean Club website, there is a "notify me" option...sign up. Also if you sign up for their newsletter, bean club or not, they do have some pretty good inspiration that they share.
I'm sad you're not going to celebrate beans as much anymore. I am, and have been, an avid RG Bean Club member for about three years now. Our home has a plethora of beans and when the pandemic panic happened last spring, I was able to gift so many bags of beans and celebrate the gifts that beans provide. They have natural protein and carbohydrates, they really are a perfect food. All that being said, I made your brothy beans for the first time with the addition of caramelized lemon on low and slow. I lost time and didn't worry about it. When it was determined they were ready, I topped the bowls with massive amounts fresh chopped tomato, a smattering of pretty olive oil, parsley and a jammy 6-minute egg. I almost took a photo, but just like you won't wash out your coffee filter before making your cup of coffee, I rarely take photos of my food. You just have to trust that I made it, it was crazy delicious and that you make a difference on our dinner table!
How does one get into the RG bean club these days??
I think if you go to the RG Bean Club website, there is a "notify me" option...sign up. Also if you sign up for their newsletter, bean club or not, they do have some pretty good inspiration that they share.