You could add more texture by frying
the beans in a little olive oil, so that the edges get crispy, before folding in the other ingredients.
Not exact matches
Love taking fresh tomatoes basil green onions and black
beans and tossing them
in a
little bit of
olive oil and balsamic, if you have peppers and other veggies throw them
in as well.
Directions for confit: While
beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly
in 3 T
olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a
little like «marmalade»
in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the
beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.
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Heat the
beans and ready roasted peppers through
in a small saucepan with a
little olive oil and salt and pepper and a splash of Tabasco.
Best easy satisfying dinner ever: ripe plantains fried
in olive oil, over easy egg, black
beans out of a can cooked with some red bell peppers, cayenne, onion and a
little bbq sauce, with plain yogurt as a topping instead of sour cream.
Then my go - to meal at the end of a long day
in the stacks is a piping hot bowl of
beans lovingly topped with a
little fruity
olive oil and some sea salt, accompanied by whatever greens or green veggies are handy and some buttered toast, all
in one bowl.
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of
olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green
beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green
beans (tips removed)
olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some
in the za'atar, but I like a
little extra)
Boil the
beans in water together with the chopped onion and
little olive oil.
1 cup steamed edamame
beans (steam the whole pod and then extract the
little beans - a great job for someone
in your house other than you - like a child or lover) 1 cup sprouted chickpeas, lentils, mung
beans or cooked / sprouted
bean of choice 1/3 cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame seeds 2 Tbs
olive oil 2 tsp dill seeds or 1 Tbs cumin seeds 1 - 2 cloves garlic 1/2 cup water (or more as needed until desired consistency is achieved) sea salt and cayenne to taste
Serves 6 300g fresh borlotti
beans, or 200g dried
beans soaked
in cold water overnight and drained6 tbsp
olive oil1 onion, finely chopped2 basil leaves1 rosemary sprig1 litre chicken or vegetable stock 1 red chilli, chopped (optional) 1 tbsp tomato pureeSalt and pepper150g tubetti pasta (
little tubes) 4 tbsp extra virgin
olive oil to serve Put the
beans into a heatproof earthenware pot or large pan and cover with cold water.
I cheated and used a jar of store bought pesto, poured
in a
little extra virgin
olive oil, added a can of
beans plus a fresh ball of mozzarella cheese, cut into chunks and melting into gooey deliciousness.
Dinner: — ~ 2 cups of boiled mung dalas
beans (with some ginger, curry spices mix and onions sautéed
in a table spoon o virgin
olive oil); — 2 cups of greens: lettuce, baby spinach, ruccola; — a handful of walnuts and almonds; — a cup of green tea; — a
little piece of black chocolate;
For instance, maybe both your parents come from a purebred Greek lineage,
in which case you'd have
little trouble accessing fish, pasta, garlic,
olive oil, salads,
beans, and wine — roughly the kinds of foods that kept your ancestors healthy and fit.
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of
olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green
beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green
beans (tips removed)
olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some
in the za'atar, but I like a
little extra)