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Event

Beans! Beans! Beans!

Beans! Beans! Beans!

$195 Only $185 (member pricing)

Available 14 left

For some, cooking with legumes can be a tricky proposition. To soak or not to soak? Should you add baking soda? And what about pressure cookers? Won’t those things blow a hole through your wall? Legumes are one of the most affordable and versatile sources of protein out there and merit a prominent place in your pantry and on your plate.

In this class, we’ll cover the wide world of legumes—from French lentils to chickpeas to heirloom varieties. You’ll learn how to reduce gaseous side effects, why beans sometimes refuse to soften, and how to cook them with confidence, whether you're using a stovetop or pressure cooker.

Thu, Oct 29, 2026
Marie Brennan

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 Peanut Butter Mousse

Allergens: Peanuts, Soy. Concerns? Email Info@18reasons.org

Marie Brennan

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

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