Even now, I'm just guessing at it. Due to my choice to be in lack of sufficient internet connection in my home, I'm being forced to just use my own noggin.
I snapped all of the stemmy bits off of the beans because I've never seen stemmy bits in a can. I trusted this impulse on account of the fact that it made me feel very much like I should be sitting in my apron on a front porch with a mixing bowl betwixt my knees. I sliced the red onion and covered the two with a vegetable stock that I made last week and let it simmer for about 20 minutes. Or until the onions lose their purple. I don't know exactly how scientific that is, though. Something tells me that it wouldn't take long.
Before I put the onion in with the beans, I took a huge bite of it. I was so excited by its name Red Candy Apple--I assure you, it was still very much an onion.
New Potatoes with Dill Butter.
I can't wait to get back to the McPherson Farmer's Market, either. I have my source for fresh eggs, bread and tons of vegetables for the entire summer.
Is there an ingredient that you've never cooked with, before? I'm thinking about delving into the world of fresh beets, next week but I don't know if I've got it in me. Thoughts?