{"id":34340,"date":"2018-06-07T07:45:25","date_gmt":"2018-06-07T11:45:25","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=34340"},"modified":"2018-05-30T15:52:12","modified_gmt":"2018-05-30T19:52:12","slug":"great-28-pairings-cheese-beans","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-beans\/","title":{"rendered":"Great 28: Cheese + Beans"},"content":{"rendered":"

S<\/span>teve Sando, founder of acclaimed heirloom bean purveyor Rancho Gordo in Napa, Calif., says that when people unfamiliar with the company find out what he does for a living, they often feel sorry for him. \u201cThey\u2019re like, \u2018Oh, you\u2019re doing beans! What a weird idea!\u2019\u201d he laughs. \u201cIt\u2019s not fancy like wine. But once people get into beans, they become fanatical.\u201d<\/p>\n

The unglamorous legume certainly merits much more than wallflower status among pantry ingredients. Besides their frequently touted health benefits, beans offer a spectrum of flavors and textures that can elevate any meal. Canned varieties are convenient, quick to prepare, and cheap; dried beans require more time and planning, but if they\u2019re within two years of harvest, you don\u2019t need to soak them first, according to Sando. Plus, after you boil them, you can use the leftover liquid in other dishes. \u201cIt\u2019s a fabulous base for soups, or you can poach eggs in it, use it as rice water\u2014bean broth is more versatile and easier to make than bone broth,\u201d Sando asserts.<\/p>\n

Pairing beans with cheese brings out the best qualities in both. \u201cBeans already have that earthy taste…when cheese is introduced, it turns that earthiness into a creaminess,\u201d says Carlos Yescas, program director of Boston-based Oldways Cheese Coalition. \u201cThe combination makes me feel very satisfied and full, in a wholesome way.\u201d The textural interplay is also a game changer in otherwise humdrum dishes. Inexpensive yet indulgent, beans are a curd nerd\u2019s best friend.<\/p>\n

Ribollita<\/h2>\n

To their fellow Italians, Tuscans have long been known as mangiafagioli<\/em> (\u201cbean eaters\u201d). A favorite way to enjoy the legumes during Tuscany\u2019s colder months is in the hearty vegetable soup known as ribollita<\/em>. The name translates to \u201creboiled,\u201d a reference to the two-day process in which it is typically prepared: Stale (or sometimes toasted) bread is added when the soup is reheated the day after it\u2019s made, resulting in a stew-like consistency. Drizzle with olive oil and sprinkle with umami-rich Parmigiano Reggiano or aged Pecorino Toscano just before digging in\u2014the cheese adds a nutty creaminess to this dense and delicious dish.<\/p>\n

Recommended Pairings <\/em>
\n<\/em>Parmigiano Reggiano PDO Vacche Rosse<\/strong><\/a> + ribollita<\/em>
\nPecorino Toscano PDO Stagionato<\/strong><\/a> + ribollita<\/em><\/p>\n

Bean Burgers<\/h2>\n

There is no shortage of ways to transform beans into burgers, but the combination of black beans with wild rice in a patty is a definite winner, especially when topped with cheese. Savory and full-flavored, these burgers work equally well with subtly sweet and funky Reading raclette and creamy Buttermilk Blue. \u201cThe nuttiness of the wild rice pairs wonderfully with the minerality of a blue cheese,\u201d says Yescas.<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Spring Brook Farm Reading<\/strong><\/a> + bean burger<\/em>
\nRoth Cheese Buttermilk Blue<\/strong> + bean burger<\/em><\/p>\n

White Bean Hummus<\/h2>\n

Cannellini beans afford a sweeter, more delicate flavor to hummus than standard chickpeas do. Alessandro Grano, head chef at London\u2019s La Fromagerie, suggests blending in a thick fromage blanc or fresh ricotta to loosen up the consistency and add richness. Or grate an herbaceous, floral cheese such as sheep\u2019s milk Fleur du Maquis from Corsica, or Murray\u2019s Hudson Flower<\/a>, on top of the spread. \u201cAll those beautiful herbs will complement the earthiness of the bean,\u201d says Grano.<\/p>\n

Recommended Pairings<\/em>
\n<\/em>Salvatore Bklyn Whole Milk Ricotta<\/strong> + white bean hummus<\/em>
\nFromagerie Ottavi Fleur du Maquis<\/strong> + white bean hummus<\/em><\/p>\n

Photo Credit: Elena Elisseeva\/shutterstock.com <\/em><\/p>\n

The Great 28 is featured in our annual Cheese Pairings issue<\/a>. <\/em><\/h4>\n","protected":false},"excerpt":{"rendered":"

The ubiquitous legume is a champion cheese companion.<\/p>\n","protected":false},"author":95,"featured_media":34341,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[3687,3694,3691,3689,3693,3686,3695,3688,3690,670,3696,3375,3692],"coauthors":[579],"class_list":["post-34340","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-bean-and-cheese","tag-bean-burgers","tag-bean-hummus","tag-beans","tag-buttermilk-blue","tag-cheese-and-beans","tag-cheesy-bean-burger","tag-cheesy-beans","tag-fleur-du-maquis","tag-parmigiano-reggiano","tag-ribollita","tag-salvatore-bklyn-ricotta","tag-spring-brook-farm-reading"],"acf":[],"yoast_head":"\nHow to Pair Cheese and Beans<\/title>\n<meta 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