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Thread: Bean recipes wanted

  1. #21
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    Along the line of Jane's suggestion,
    https://www.cookingchanneltv.com/rec...osting-2694588

  2. #22
    Senior Member Anne Lee's Avatar
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    I got the best recipe for making beans from this forum for any dried bean except kidney beans per the concern about phytohaemagluttinin
    1. Rinse dried beans well.
    2. Dice an onion.
    3. Add beans and onion to crockpot/slow cooker.
    4. Add enough water so it is about an inch higher than the beans and onion.
    5. Add a tablespoon of oil for each 8 ounces of beans.
    6. Cook on low for up to 9 hours or high for 4-5 hours (YMMV depending on your crockpot). My crockpot gets hot enough even on low that the beans simmer a long time. If you are concerned about your beans getting hot enough, then do the soak/pre boil method.
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  3. #23
    Senior Member catherine's Avatar
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    I like this one: Southwestern Corn and Black Bean Salad

    3 large ears of corn husked
    1⁄3 cup pine nuts
    1⁄4 cup lime juice
    2 tablespoons extra-virgin olive oil
    1⁄4 cup chopped fresh cilantro
    1⁄2 teaspoon salt
    Freshly ground pepper to taste
    2 15-ounce cans black beans rinsed
    2 cups shredded red cabbage (see Tip)
    1 large tomato dicedTomatoes Beef / Beefsteak1 lb For $1.99Thru 07/09
    1⁄2 cup minced red onion

    Bring 1 inch of water to a boil in a Dutch oven. Add corn, cover and cook until just tender, about 3 minutes. When cool enough to handle, cut the kernels from the cobs using a sharp knife.
    Meanwhile, place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.
    Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.
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  5. #25
    Senior Member iris lilies's Avatar
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    Today I finished up the last of our lima bean/tomato/chicken soup.


    They are freshly grown lima beans and they are heavenly.

  6. #26
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    Quote Originally Posted by iris lilies View Post
    Today I finished up the last of our lima bean/tomato/chicken soup.


    They are freshly grown lima beans and they are heavenly.
    I never liked lima beans as a kid, but I'm pretty sure I never had fresh ones. Definitely something I want to try again.
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  7. #27
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    Quote Originally Posted by happystuff View Post
    I never liked lima beans as a kid, but I'm pretty sure I never had fresh ones. Definitely something I want to try again.
    Same here. The texture is what turned me off.

  8. #28
    Senior Member catherine's Avatar
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    Another lima bean hater here. Yes, frugal-one, the texture is dreadful, and no taste off them.

    I used to hate all beans, until I became vegetarian, and my palette changed. I now love beans (except limas) and I used to hate nuts and I now love nuts.
    "Do any human beings ever realize life while they live it--every, every minute?" Emily Webb, Our Town
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  9. #29
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    Reviving this thread as I need some motivation to start using the stored dried beans in the pantry. I manage to rehydrate them successfully, but then they sit because I can't figure out what to do with them.

    Anyone have a sauce/gravy type thing that they like that beans can be added to and served over grains or pasta? (i.e. like chicken in gravy, but beans in gravy instead. lol)
    To give pleasure to a single heart by a single act is better than a thousand heads bowing in prayer." Mahatma Gandhi
    Be nice whenever possible. It's always possible. HH Dalai Lama
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  10. #30
    Senior Member herbgeek's Avatar
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    Anyone have a sauce/gravy type thing that they like that beans can be added to
    I typically either go Mexican or Indian with beans. And there is always chili which we sometimes have over rice. Similar ingredients, different spices. White beans can totally disappear into your regular gravy if pureed, also in alfredo sauce for pasta.

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