“THE SKINS ARE still too tough.”
My colleague said this with a polite smile, and I knew that the rest of my tasting group was thinking the same thing, because it was true. I had been developing a recipe for stewed cranberry beans for the past few weeks and had finally landed on a version—redolent of garlic and sage—that tasted great, but the skins weren’t tender enough. I suspected that the tomatoes were
