Beans

• Using a medium-size pot add olive oil and pre-heat
• Add bacon and allow it to cook out for about 5 minutes or until crispy golden brown
• Remove bacon and reserve
• Add onions, peppers, celery | allow to sweat until soft
• Add ginger and garlic | cook out for 2-3 minutes
• Add all spices, flour, and tomatoes | mix well | cookout until rustic brown  
• Add beans and liquid and salt | bring to a simmer
• Cover and allow to cook for 45 minutes to an hour (until tender) 
• Remove from heat | adjust seasoning as needed
• Finish with bacon and serve

Rice

• Pre-heat dry sauce pot and add rice and curry | slightly toast (your nose will tell you when it is toasted) 
• Using your spoon, move the rice and spice blend to one side of the pan and on the empty side add olive oil
• Add onions | allow to sweat out until soft (no color)
• Add butter and allow it to melt into the onions
• Add ginger, garlic and brown sugar | allow to sweat out until soft
• Mix well
• Add bay leaf, cinnamon stick, and preheated stock 
• Bring to a boil | reduce heat, cover and allow to simmer for 20 minutes
• Remove from heat | use a fork to fluff | serve

White Wine Braised Mushrooms

Phase 1

• Using a medium-size pot or sauté pan w/ lid, add olive oil and allow to melt
• Add shallots, allow them to cook out for about 5 minutes until they begin to caramelize 
• Add garlic and ginger, allow to cook out for about 1 minute 
• Add mushrooms, allow to sauté for about 3 minutes 
• Add bay leaves, thyme, and wine
• Reduce heat to a simmer and cover with a lid 
• Allow mushrooms to cook for about 15 minutes

Phase 2

• Remove the lid and mix
• Adjust seasoning with salt and pepper 
• Add heavy cream, allow the mixture to cook down until slightly thick
• Remove from heat
• Add butter, all herbs, and the lemon (both zest and juice) 
• Taste and serve