Hello!

And just in time for the start of the year, we’re back. New design. New concept.

Obviously my love for hosting runs deep. But now that Glassette is finally up and running, that’s the place to be for interiors. As for Hoste? This is where you can come for all things food. 

I’m so excited for this first one – especially as it’s all about one of my favourite ingredients: beans. Enjoy!

With love, 

Laura x

We’re not talking green beans. Or runners. Not broad beans either. We mean the plump ones that are encased in beautiful freckled pods. The ones you usually only used to buy in cans for a rainy day. That have been at the back of your shelf for way past their expiration date. It’s time to change your mind about beans. 

Aside from the fact that they’re packed full of protein, and work as a side or a main dish, they’re also ridiculously tasty – when they’re done right. We’re not saying chuck your cans away. Just make some room for perfectly salted jars. Or making your own pot. Stop relegating chickpeas to hummus. Do more with kidney beans than chucking them in a chilli. All we’re saying is: respect the beans. 

And don’t just take our word for it. Beans have been showing up on menus in restaurants like Ducksoup, Quality Wines and Elliot’s for years now. In cookbooks by Ottolenghi. Put on merch by Alison Roman.

So if you’re yet to dip your toe – or you’re fully converted – welcome to The One About The Beans. This is where we live now.

Fresh

Look, sometimes you go to a grocery store and see the speckled beauty of pink borlotti beans and you just can’t help yourself. We’ve been there. Sure, they’re more expensive but the therapy of shelling fresh beans? Priceless. No need to soak. Just cook them in a little water with ½ shallot and a few crushed garlic cloves and a sprig of rosemary. Lid on. 25-40 minutes. Don’t salt them until after. Then let them rest. Dress with lots of lemon zest and a little olive oil. Done. 

Dried

You don’t have to soak them. But it does reduce the cooking time. Pop them in a bowl with water and leave for at least a few hours. Drain the liquid and use stock to make a pot of brothy beans (like these creamy ones from Bon Appétit). Highly recommend turning it into a Sunday ritual, Alison Roman style. Then throughout the week: throw them in salads. Layer them on toast with a big dollop of labneh. Eat them with sausages and lashings of mustard. We’re mildly obsessed with this 10 bean mix. 

Jarred

Look no further than Bold Bean Co. Because these beans have a little salt in them, you can spoon them straight from the jar as an amuse bouche before, during and after meals. Alternatively: drain the chickpeas and throw them into a chopped salad (tomatoes, cukes, thinly sliced red onion, crumbled feta and a tahini dressing). The butter beans are great cooked in their juices with garlic and shallot, a little stock and lots of grated parm for a Sunday lunch side-dish. Or throw some drained white beans into a ribollita-style soup with lots of cavolo nero, chunky carrots and extra tiny pasta. 

Canned 

Once you’ve either cooked them yourself or tried a jarred bean, you’ll probably never look back. But canned beans are great for when you’re adding lots of flavour. Like Ottolenghi’s confit tandoori chickpeas. Or these olive oil braised chickpeas. Plus bonus points for using the chickpea water as an egg white replacement in baking (meringues anyone?)

Why should we all be eating beans anyway?

They were the source of protein humans relied on before industrial meat production – going back to them in the era of meat reduction is just a no brainer! They're also one of the few crops that give back to our soils, regenerating them with nitrates from the air (meaning less need for chemical fertilisers). Finally, they also can taste INSANELY good when grown and prepared with care. Eating something good for the planet also has to work for our taste buds. 

What’s your favourite bean and why? 

Our Queen Butter Bean. A creamy, thin-skinned heirloom variety of butter bean that I eat straight from the jar. 

Quick fire recipe that involves some Bold Bean Co beans?

Pile the Queen Butter Beans on a plate and slather them in really good Extra Virgin Olive Oil, grate the zest of a lemon on top and serve with great bread.

Best place for a bean dish in your opinion?

If you can get a ticket to Missy London - go!

Take us to Edinburgh just so we can get in on Alby’s Big Hot Sandwich game. Chicken Kiev and bacon focaccia? We’ll take two.

Speaking of Scotland, rumour has it there’s a new South East Asian soul food restaurant in Glasgow. Keep your eyes peeled for Ga Ga. It’s the breakfast nasi goreng with pancetta fried egg for us.  

Find us at Max Rocha’s canal side Café Cecilia, breakfast, lunch and dinner. Come for the glossy pasta. Stay for the Guinness bread ice cream. 

If you find yourself in Falmouth, book into Restaurant Mine. Think neighbourhood vibes meets Michelin star-worthy food from one of the co-founders of Le Bab. Their signature crab beignets are *chef’s kiss*. 

Someone fly us to Los Angeles and take us to Flamingo Estate, pronto. The colours. The produce. The kitchen inspo. It’s all so wonderful. 

“People who love to eat are always the best people.”
― Julia Child

Our Hoste supperclub series is on pause but, in the meantime, you can shop our hosting stationery range available now on Papier.

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