Brothy Basil Beans That Sounds So Good

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One thing I’ve learned about beans is that some types fall apart when they’re cooked no matter what you do. It’s not your fault! Some beans have very thin, delicate skins and a fine texture. On the other side of the spectrum are chubby white beans, like gigante, Tarbais, and baby limas. They are naturally predisposed to stay intact on the outside and get super creamy inside, and that’s desirable here. As they cook, they’ll absorb the flavor of the basil in the cooking liquid. But listen—if your beans fall apart, it won’t ruin the dish. The broth might be a little thicker—no big deal! • With apologies to Lisa Stansfield ‪@LisaStansfieldtv‬ • • Lisa Stansfield - All Around the World • Grab your copy of That Sounds So Good! • https://www.penguinrandomhouse.com/bo... • Head here for a peek behind the curtain at my creative process in the kitchen: • https://carlalallimusic.substack.com/ • More about Carla, including info on her books, is here: • https://www.carlalallimusic.com • Producer: Zoie Omega • / x_omegadeth_x • Camera: Tim Racca • https://vimeo.com/348179757 • Food Stylist: Cybelle Tondu • https://www.instagram.com/cyborrrrg/?... • Editor: Meg Felling • / poorpotatoface • Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC. • / madmcferrin • https://www.madisonmcferrin.com • https://madisonmcferrin.bandcamp.com/ • #thatsoundssogood

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