Friday, July 9, 2010
Dilly Susan K.
My friend Susan died this week after a six year struggle with cancer. Being who I am (and not knowing yet what other memorial will take place), I made her dilly beans. Or rather, made them in her honor.
Beans are high on the best anti-cancer foods lists because they act as protease inhibitors. All dark red and purple foods appear on that list, too, because of their flavenoids. Susan was a photographer and had an eye for beautiful things, so purple beans seem right.
Note that the purple color will disappear into the hot vinegar, turning the vinegar dark, but leaving the beans green.