New recipe, February 21, 2012

The new one is Chinese Long Beans with Cracked Black Pepper from the March 2013 Food and Wine. Very tasty, a great combination with the beans. sweetness from the pepper and onion, saltiness and umami from the soy, and zing from the pepper. Yum! Don't underestimate how long it takes the beans to become tender, though! It gets a 4. Served with more pan fried jerk chicken thighs.

No wine, but enjoyed a Lips of Faith Brewers Vivant from New Belgium Brewery.