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Eating Pebble Beans

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In the kitchen

So we sampled the Pebbles this weekend at the farmers market and they were a big hit. They are dense like a Pinquito and meaty like a Black Nightfall.

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As usual, I just sauteed some onion, garlic, celery and carrot in olive oil until soft, then added the soaked beans and gently simmered until cooked after bringing them to a hard boil. I used 2 teaspoons of salt for a pound of beans, after they were soft.



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