I love to serve pale beans like cannellini or baby white limas as a warm salad, dressed with an emulsion of rosemary-and-thyme-infused olive oil, a little of their cooking liquid, and olives.
You won't need sterilized jars or much time for these pickles.
Mark Bitterman, author of Salt Block Cooking, explains how to use a salt block for cooking, curing and serving food.
“I always wanted to have something cooking while I was sleeping.” Andrew Schloss
“I always wanted to have something cooking while I was sleeping.”