What’s the secret to making perfect rice?

Posted by on Sep 23, 2010 in featured articles, Recipes | 2 comments

Masaru Emoto –  is one of our favorite heroes at Butter Beans. He is a Japanese scientist who has studied water extensively. He froze water, and then discovered that there is a twenty second-ish window of time in the melting process that water does, (looking under a high-powered microscope), either form crystals (think of a beautiful snowflake), or not. He discovered that water that had been filtered through the Earth, was able to make crystals, and that polluted water, could not.

Fascinated, he travelled all over Japan (and later the world) testing the water as he went. Then he made an incredible discovery. He started to talk to the water. He found that water that could not make crystals – when thanked with gratitude, was able to make crystals! Thank you. I love you. Mr. Emoto proves that water responds to our words, and our thoughts.

At Butter Beans, we decided to carry out an experiment that was carried out all over Japan thanks to Mr. Emoto. We cooked rice, and then put a cup each in two containers. We attached a yellow paper clip to one container of rice, and a red paper clip to the other. We put both on a table, and came in dutifully day after day, and talked, or simply looked at the rice with thoughts in our mind, and waited to see what, if anything (beyond decomposition) would happen.

To the rice with the yellow paperclip, we gave much gratitude. Thank you. You are beautiful. I love you…

To the rice with the red paperclip, we gave quite the opposite. You are a fool. You are stupid. I don’t like you…

A month passed. The pictures below show what happened. The rice with the yellow paperclip – grew pink mold, and when we tried to shake the cup,  the rice grains stuck together. Pink mold was all there was for a long while. Eventually there was a small black point of mold, but it was mostly pink.

The rice with the red paperclip, was clearly different. Black mold appeared rather quickly. When we tried to shake the cup, the rice grains remained separated, so they bounced around plenty while we shook. No pink mold at all.

If rice responds to our thoughts and intentions, so does all of our food that contains water, and as we ourselves are made mostly of water, so do we respond to thoughts and words. We at Butter Beans, are pleased to serve food that truly is, seasoned with love.

This is a great experiment to do with kids at home. If you do carry this one out, share your findings – we’d love to hear them.

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Butter beans soup with Empire apple sauce

Posted by on Sep 8, 2010 in featured articles, Recipes | 2 comments

We are showcasing butter beans this month. You may be wondering why we named our company Butter Beans?  As a child, our co-founder Belinda used to shell butter beans on her grandmother’s farm and sell them at the farmers market.  Due to her fond memories of this food experience with her grandparents, we thought it would be a great name, and knew that children would love it too!

This recipe, is delicious. Make a lot and freeze some for a quick meal on a future busy evening. The applesauce, which is a delightful addition, can also be frozen and served with the soup or separately as an after-school snack, or with yogurt in the am.

For the Soup:

1 lb Dry Butter Beans

1 Medium Onion (diced)

2 Tblsp Extra Virgin Olive Oil

1 Bay Leaf

3 Sprigs of Thyme

How to:

  1. Soak beans overnight in water about 2 inches above the beans
  2. Drain off water from beans and set aside
  3. Heat oil over medium heat in a pot that can accommodate double the size of the beans
  4. Cook onion in olive oil until they turn translucent about 5 minutes, stir occasionally
  5. Add beans, bay leaf and thyme
  6. Cover with water about 4 inches above surface of beans
  7. Bring to a simmer and cook slowly until beans are very soft 3 to 4 hours, stir occasionally
  8. Let beans cool slightly and remove bay leaf and thyme sprig.
  9. Puree beans in a blender until smooth

10.  Season to taste with salt.  (A note on salt and beans: never season beans early, if they are salted prior being cooked they will always be slightly crunchy no matter how long you cook them.)

For the Apple Sauce:

6 Medium Empire Apples (cored) (Note: you may substitute a similar mealy apple MacIntosh, Cortland etc.)

  1. Cover the apples with water in a pot
  2. Bring to a simmer
  3. Cook until the apples are falling apart and most of the water has evaporated off, stir often
  4. Let cool slightly
  5. Puree apples in a blender until smooth

To Finish:

Ladle the soup into a bowl and garnish with a dollop of apple sauce and a drizzle of extra virgin olive oil.

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Back to School!

Posted by on Sep 7, 2010 in featured articles | 2 comments

This is our favorite time of year at Butter Beans. New school year, new faces, new menus. We have spent our summer preparing for this beginning, creating our menus and planning classes. We are very happy to introduce our new executive chef to you!

Nicholas Littell brings over twenty years of culinary experience to Butter Beans. In his role of chef Nicholas brings the experience of some of the most progressive culinary environments in the country and a passion for the betterment of school lunches.

Nicholas has had a diverse career running the gamut from prestigious Michelin starred restaurants and chefs such as Joel Robuchon, Michael Mina, George Germon, and Johanne Kileen, to some of the largest culinary facilities in the world, Bellagio and MGM Grand hotels. Through this diversity he brings real world solutions to everyday problems. As a firm believer in a healthier more sustainable way of life, he brings these goals to the kitchen.

Nicholas earned his BS in food service management and AAS in culinary arts from Johnson & Wales University in Providence, Rhode Island.

Our children are in for such a treat…

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