Bountiful Beans

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 

Beans shouldn’t be a mystery, but for many cooks, they are. Should you soak them? Add baking soda? Trust a pressure cooker without fear of kitchen destruction? Join Chef Marie for this hands-on class, where we’ll bust the myths and give you the confidence to make legumes an easy and regular addition to your meals.

You’ll learn:

Soaking made simple — when to skip it and when it makes a difference

Bean science, demystified — why some never soften and how to fix it

Flavor first — seasoning strategies that make humble beans sing

Gut-friendly cooking — techniques to reduce gaseous side effects

Two foolproof methods — master stovetop and pressure cooker techniques

In addition to learning all about legume fundamentals, you'll also cook up a variety of dishes that will highlight the versatility of every varietal and create a delicious bountiful spread to enjoy at the end of class! 

MENU

Brothy Heirloom Beans
French Lentil Salad with Maitake, Herbs and Pomegranate Molasses
Roasted Seasonal Vegetables with Chickpeas and Fresh Herbs
Black Eyed Pea & Shiitake Loaf
Aquafaba Meringues
 

This menu contains the following common allergens: Soy, Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Marie Brennan is a vegetable enthusiast, keen fermenter and an avid traveler. Her explorations are fueled by the desire to find her next pantry staple and learn yet another way to use onions. Her culinary focus is vegetarian, Californian cuisine that is imbued with global flavors. Her classes are known for their healthyish and punchy flavors as well as her non-dogmatic and enthusiastic approach to food. Marie graduated from the University of Wisconsin with a degree in Dietetics and in 2014 moved to California to attend culinary arts school. She stayed for the produce and the sunshine. Marie lives in the Sierra foothills and works as an educator, consultant, and recipe developer. You can learn more about Marie at www.hedonistinmoderation.com

_{Photo Credit: Marie Brennan}