There is nothing hard about making food taste good, as long as you can figure out how to build flavors. If you have basic knife skills, an onion, some carrots, and celery, you can make almost anything delicious. This classic combination is referred to as mirepoix in the culinary world and is usually used as a foundation for stocks and soups. It should ideally be fifty percent onion, one quarter celery, and one quarter carrot. The vegetables should be diced and sauteed in butter or olive oil over medium heat until they are soft.
Why is this important? Because mirepoix makes a pot of beans magically delicious. Especially if you add tomatoes, peppers, and fresh herbs. The need for meat or stock disappears completely, but the addition of sausage or ham does enhance any pot legumes, for sure. I made red beans last night in my very favorite red vessel, a cast iron Martha Stewart dutch oven, and the kids and I had a healthy, wholesome meal that was cheap and full of flavor. The only secret that I have is the addition of vegetables, which really isn’t much of a secret, considering I advocate adding vegetables to everything!
At the dinner table, Rylan said, “Mommy, I got a bean and a carrot and some sausage on my spoon, and it was delicious!” Nothing makes a mother smile like a compliment from a four year old who enjoys eating a healthy meal.
