I’m not too fussy with pairings for this just any white either dry acidic or big body. Chilled Pinot or something. Ideally you would have Portuguese wine I suppose
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Manilla Clams, Clam Juice, Cassoulet Beans, Spanish Chorizo, Dry White wine, Bay Leaf, Smoked Paprika, Shallots, Garlic, Fennel Seeds, Crushed Red Pepper, Unsalted Butter, Cherry Tomatoes, Lemon Juice & Zest, Parsley
Went to visit my gurl, Jaela, at Adams Wine Shop. I told her what I was cooking and what was recommended. She suggested a few wines and I went with these two (both from female run wineries) - Viognier & Albariño
The ‘Sauvage’ Albariño was ‘green & flinty’ alright. Probably should’ve mentioned I’m not a skin contact lover, a little too tart and fermenty for my taste. I’m sure it had other features but the nuances escape me because I don’t care for orange wine. The full-bodied, biodynamic Viognier is more in my wheelhouse. I stumped Jaela on the Savagnin from the Jura @aaqjr lol. But I was curious and ordered a well-reviewed bottle online only to get an email the next day saying they were out-of-stock. 
Bonus Round: I was looking thru photos for something and came across this. Apparently, I have made beans and seafood before…
Ayocote Blanco Beans, Shrimp & Clams
Happy Bean & Seafood Eating! 
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That food is looking good!
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Thanks!
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Those Toasts!!! 
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I pan fried them. 
Good sopping!
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Rancho Gordo Con!!!
Alta Baja Market on Santa Ana hosts some great events and it looks like this one will be no exception! More details to come… Follow them on Insta here!
https://www.instagram.com/p/CvzupA3LD3A/?igshid=MzRlODBiNWFlZA==
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I love those Bean Pies. There used to be men from “The Nation” selling them on Crenshaw dressed in suits with bow ties. We called them “the bean pie men” lol. They were made at the Shabazz Bakery formerly on MLK Blvd in Leimert Park. They were so prevalent for a time that some 7-Eleven’s even sold them.
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BOLO: What happened to Caballero Beans? It’s now been years since I’ve seen them anywhere. Anyone know what happened? Paging @ranchogordo.
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This Canadian vendor has them.
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Haha I had a feeling you could find them. The beans in the bag look smaller like cannellini beans but the description definitely describes caballero beans. 
The company also has these.
I’ll give them both a try and report back. Thanks.
Caballero Beans are back! 
I actually can’t believe it. It’s been years and it seemed hopeless as this was the reply I got from Rancho Gordo in August… “It looks like they were hard to grow as they were a bean that came from Peru. So sorry! We will still keep your email on our internal list if by any chance we grow it again.”
And yet here they are. Very curious.
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You might want to buy an extra bag in case they disappear again!
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I ordered three! 
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I brined and cooked some Corona beans I picked up at bay cities in Santa Monica. They are just so creamy
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While mourning the disappearance of the Caballeros I bought two varieties of white beans from the Canadian vendor @robert found. Did the big ones first.
Some were a little discolored and banged up. I soaked them for hours w/baking soda & salt. Simmered for 2hrs in chicken broth & water, w/shallots, garlic, carrot, celery, bay leaf, BTB Chicken-not-chicken concentrate, white pepper and a little chopped fennel bulb. I’m trying to embrace fennel @Nemroz. 
It gave the beans a slight, floral sweetness and no licorice flavor. Drizzled beans w/smoked oil, topped w/roasted tomatoes & garlic, roasted tomato drippings, oyster & trumpet mushrooms sautéed & sprinkled w/salt & smoked paprika (shroom bacon), flaky salt, parsley. Skepticism gone. They’re not Caballeros but they’re delicious! I think they’re Butter Beans, possibly Royal Coronas. Big like Gigantes but creamier and buttery, w/a touch of sweet like a potato - it’s like eating potatoes w/butter or gravy because of the rich broth. Served w/toasted baguette & lotsa olive oil. So good! 
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Here is mine! With preserved lemon finished with some leftover turkey and turkey-madiera jus and topped with a crouton from some home made bread fried in evoo & topped with an picholine orange relish
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I always like your impressively chefy twists!
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Celery leaf is great
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Good eye! I love that flavor combination
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