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Use this handy chart to determine how long to pressure cook soaked and unsoaked beans
This is a slightly modernized version of an old Kentucky recipe for plain corn bread. Eat it as a hot bread, or leave it for a few days and use it for the stuffing.
In this unusual dish, my starting point has been the Tunisian kitchen, where chickpeas are a staple and tabil–a spice mix of caraway and coriander seeds plus hot Chile pepper–is the much loved equivalent of India’s curry blend.
2 pounds butternut squash — peeled and seeded and cut into 1 1/2-inch chunks
2 large ribs celery…
Very quick, simple and surprisingly yummy. If fresh herbs are not available, substitute dry herbs.
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