Katie learned
about Creamy Beans from a co-worker, and now she and her husband Andre usually make a batch once a week, have it with or for dinner, and then eat the leftovers in the mornings that follow, with seven - minute eggs on top.
Not exact matches
My cousin Katie makes something called
Creamy Beans, and she shared her method with me a few weeks ago, when I called to pick her brain
about seven - minute eggs.
Well, since you obviously already are thinking
about it: The texture is very smooth and
creamy, and you can't really taste the flavour of the
beans at all.
This is what we were talking
about before —
creamy cracked pepper cheez (that's c - h - e-e-z), and then a hot artichoke and white
bean spread.
Mash the
beans to break them up, then stir in the water and simmer, stirring occasionally, until the mixture is
creamy (
about 8 minutes).
Add Romano
beans and snap peas, return to a simmer, and continue to cook, adding just enough water to keep
beans submerged, until dried
beans are
creamy and fresh
beans are just cooked through,
about 15 minutes more.
Pressure cookers use steam to cook foods faster; that means
beans go from dry to delightfully
creamy in
about half an hour.
Think
about it — you've got warm rice,
creamy guacamole, spicy pico de gallo, crisp lettuce, a crunchy tortilla, and a smooth smear of refried
beans — just look at all of those layers!
Now don't worry y ’ all I'm not just waxing poetic today
about my DNA based need for pasta or passing along useful healthy info I am also sharing that delectable THREE
BEAN SPAGHETTI SALAD WITH
CREAMY CHUTNEY pictured above.