Along the line of Jane's suggestion,
https://www.cookingchanneltv.com/rec...osting-2694588
Along the line of Jane's suggestion,
https://www.cookingchanneltv.com/rec...osting-2694588
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.
Formerly known as Blithe Morning II
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.
"Do any human beings ever realize life while they live it--every, every minute?" Emily Webb, Our Town
www.silententry.wordpress.com
Bean toxicity:
https://www.statefoodsafety.com/Reso...es/toxic-beans
Today I finished up the last of our lima bean/tomato/chicken soup.
They are freshly grown lima beans and they are heavenly.
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
In a world where you can be anything - be kind. Unknown
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
www.silententry.wordpress.com
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
In a world where you can be anything - be kind. Unknown
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.Anyone have a sauce/gravy type thing that they like that beans can be added to
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