Haricot de Lima

Baked in it, not with it. The bean drinks half and the rest becomes sauce.

Slow oven, no lid. The tomato reduces to jam and the bean goes creamy.

Starch soaks the sticky liquor; the bean becomes the best thing in the pot.

Big starchy beans are sponges, and this is the fat worth soaking up.

Anise-green over flour. Added raw at the end so it stays sharp.

A bean this soft needs acid or the mouthful never resolves.

Whole cloves confited in the same oil; they go as soft as the bean.

Stalks in the pot, leaves on top. Grassy bitterness against cream.

Floury beans absorb the bloomed fat and go red the whole way through.

Smoke without meat. The bean is bland enough to take the whole tin.

Sea salt in plant form; it seasons and adds crunch a soft bean cannot.

The bean is named for it. Actual browned milk solids close the loop.

Same fat-and-starch softness. Salt it hard and the sweetness reads savoury.