Cedar braised beans from The Sioux Chef's Indigenous Kitchen (page 44) by Sean Sherman and Beth Dooley

  • dried beans
  • cedar branches

  • EYB Comments

    Beans soak at least 6 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Simple corn cakes with assorted toppings

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beans soak at least 6 hours.

  • Skamper on November 05, 2018

    I used great northern beans for this recipe. Knowing nothing of botany I had no idea where to find a cedar branch in urban Los Angeles, so I broke up a few cedar skewers (meant for grilling) and wrapped them in cheesecloth. It did impart a little flavor but not a ton. I also added some birch smoked salt. I partially mashed them as a topping for the simple corn cakes (p. 51). Good but not amazing.

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