Not exact matches
(That's what I find they normally yield) or 4
cups (what I think
cooking 2
cups of
dried beans would come to).
1/2
cup dried white
beans (such as cannellini, navy, baby lima, etc.)- soaked overnight in purified water and
cooked
1 tablespoon chia seeds 3 1⁄4
cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2
cups / 250 g
cooked white
beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml coconut oil, melted 1⁄4
cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4
cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured
dried apricots 1⁄4
cup / 30 g raisins 1⁄4
cup / 35 g pumpkin seeds 2
cups / 60 g organic, non-GMO cornflakes (optional)
1/4
cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4
cup dark chopped chocolate — chilled 1
cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black
beans, about 1 3/4
cups — rinsed and drained well, or the same amount of
cooked black
beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
Roughly 1/2
cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green
Beans 3
cups spinach 3 cloves garlic 2 tsp
dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for
cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
3 tablespoons extra virgin olive oil 1/2 pound sliced mushrooms 1/4 teaspoon fine grain sea salt 4
cups cooked black
beans 3 celery stalks, chopped 1/3
cup sliced
dried figs 1/3
cup chopped toasted almonds
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black
beans, drained and rinsed (or soak and then
cook an equivalent amount of
dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
1 onion, peeled and halved (if using slow
cooker) or chopped (if using stove top) 3
cups dry pinto
beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9
cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black
beans rinsed or 1
cup dry beans, soaked overnight then
cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula)
2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon
dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1
cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo
beans, drained 7
cups water or stock 1 garlic clove, minced (optional) 3/4
cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.
Three 15 1/2 ounce cans black
beans (about 4 1/2
cups), rinsed and drained 1
cup drained canned tomatoes, chopped 1 1/4
cups chopped onion 1/2
cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4
cup) unsalted butter 4
cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2
cups) 1/2
cup dry Sherry 1/2 pound
cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
1 pound
dried black
beans 8
cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2
cups chopped onion 1 1/2
cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2
cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
With that said I like having a small slow
cooker for breakfast and a large 6 quart for
cooking pumpkins and giant batches of
dry beans that I freeze in 1 1/2
cup portions.
That's definitely the case here — add 16 oz of
dried black
beans and 6
cups of vegetable broth and water (I used 4
cups of broth and 2
cups of water) to your slow
cooker.
To
cook lima
beans, place them in a pot and add three
cups of fresh water or broth for each
cup of
dried beans.
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp
dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3
cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4
cup cooked white (navy)
beans 3/4
cup raw cashews 1
cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short,
dry pasta 1
cup fresh or frozen green peas
To skillet, add 6
cups (7 oz) chopped escarole, 1 3/4
cups cooked or rinsed and drained canned white
beans (15 oz can), 1 1/2
cups vegetable stock, and 1/4
cup (1 oz) chopped sun -
dried tomatoes.
To a 6 - quart slow
cooker add 2, 15oz cans Mrs. Grimes Black
Beans that have been drained and rinsed, 2 chopped bell peppers, 1 — 2 minced jalapeno peppers (1 is mild enough for Cameron to eat,) 1/2 chopped yellow onion, 3 minced garlic cloves, 1
cup salsa, 2-1/2
cups chicken broth, and herbs and spices including chili powder, cumin, salt, and
dried oregano.
To make chickpeas in the slow
cooker, add about 2
cups of
dried and rinsed
beans to the slow
cooker with enough water to cover them about 4 inches high.
I made these with home -
cooked chickpeas; if using canned, you may need to add less chickpea flour to account for
drier beans.If starting with
dried chickpeas, soak 3/4
cup dried beans in cool water for 8 - 12 hours.
One
cup of
dry beans yields about 2 1/2 to 3
cups of
cooked beans.
I
cook 1 and a 1/2
cups (
dry) in 6
cups of water for 30 minutes on medium high heat, drain, and then add 1/2 a jar of Trader Joe's Bruschetta mix and a can of white
beans.
1
cup white rice (not the fast
cooking kind) 1 can kidney
beans, drained (fresh red peas are used on the island) 2 cloves garlic 1 uncut scotch bonnet pepper (again use fresh jalapeño if you can't find scotch bonnets) 1/4
cup sliced leeks 3/4
cup coconut milk 1 1/2
cup chicken broth 1/2 tsp salt 1/2 tsp pepper 1 tsp
dried thyme (or 2 sprigs fresh)
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2
cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces
cooked rice) 1/2
cup (4 ounces) vegan cream cheese 1 1/2
cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon
dried oregano 2
cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black
beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1
cup cooked flageolet
beans (or other white
bean) 1/2 orange, peeled and cut into small slices / sections 3 - 5 radishes, sliced paper thin 1/3
cup Medjool dates, pitted and quartered 1/3
cup dried apricots, sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional
By 4
cups cooked beans, do you mean 4
cups of
dried beans cooked?
1 can organic black
beans rinsed or 1 1/2
cup cooked beans from
dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cakes
12 ounces tiny whole green
beans (I used frozen Birds Eye brand) 4 strips bacon, cut in 1 - inch pieces,
cooked 1/3
cup dried cranberries or cherries 1/3
cup toasted nuts, such as sliced almonds or hazelnuts (6 min.
2 cloves garlic, minced 1 tablespoon minced garlic 1 Scotch bonnet chile, stem and seeds removed, minced or substitute 2 fresh cayenne chiles 1 to 2 tablespoons vegetable oil 1 onion, diced 3 tablespoons curry powder 1 teaspoon
dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1/4 teaspoon salt 3
cups cooked, peeled, diced potato 2
cups water 2 tablespoons tamarind paste dissolved in 1/4
cup water (optional) 1 15 - ounce can garbanzo
beans, drained Vegetable oil for frying
1 pound
dried small white
beans 8 fresh Anaheim chilies 1/4
cup (1/2 stick) unsalted butter 2 large onions, chopped 1/3
cup all purpose flour 4
cups low - salt chicken broth 1 1/2
cups half and half 1 1/2
cups 2 % milk (whole milk or 1 % would work too) 4
cups shredded
cooked chicken 1 tablespoon chili powder 1 tablespoon hot sauce 1 tablespoon ground cumin 2 teaspoons salt 1/2 teaspoon pepper
2 tbsp vegetable oil 1/3
cup thinly sliced yellow or red onion 1/2
cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black
beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4
cup chicken broth ** 1 tbsp
dry parsley or cilantro for topping black pepper to taste 2
cups cooked jasmine or basmati rice
can canellini
beans, drained and rinsed 2
cups cooked (1 1/3
cups dry) small pasta (I used whole wheat mini shells) 8 - 10 oz.
1 3/4
cups chick peas (garbanzo
beans),
cooked from
dried beans or from a can (look for no - salt added) 3 - 6 Tablespoons tahini (to taste) 1 red bell pepper, seeded (raw or roasted) juice of one lime or lemon water (if necessary for a smoother consistency) salt to taste (optional)
How much of the
dried, uncooked flageolet
beans did you
cook to get four and a half
cups cooked?
1
cup dried white
beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2
cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4
cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4
cups vegetable stock (recommend Imagine No Chicken broth) 2
cups water 2
cups bean cooking liquid, plus 1 more
cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2
cup flat - leaf Italian parsley leaves
1 pound chicken,
cooked and chopped 1 tablespoon olive oil 1 small onion, chopped 3 cloves garlic, minced 2 teaspoon chili powder 1 teaspoon
dried oregano 1 teaspoon ground cumin 1 can (28 ounce) crushed tomatoes 1 can (10.5 ounce) chicken broth 1-1/4
cups water 1 can (4.5 ounces) chopped green chilies 1 can (15 ounce) black
beans, drained and rinsed 1/4
cup fresh cilantro, chopped (optional but yummy!)
1 white onion, peeled and halved 1 jalapeno pepper 1 serrano pepper 45 ounces unsalted
cooked white
beans, drained and rinsed (about 5
cups) 1 chipotle chili pepper, canned in adobo sauce + 2 teaspoons sauce 2 tablespoons all - purpose flour 4
cups organic, unsalted chicken stock 6 teaspoons olive oil (or other oil) 10 garlic cloves, minced 1 teaspoon
dried oregano 1 teaspoon ground coriander 1 tablespoon ground cumin 1 lb.
filling quality olive oil, for
cooking 1
cup diced yellow onion 2 large carrots, diced 2 teaspoons
dried rosemary sea salt, to taste 4 to 5
cups chopped, fresh broccoli florets 1
cup cooked navy
beans
1 can organic black
beans, rinsed or 1 1/2
cups cooked beans from
dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1
cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3
cup Organic unrefined and unfiltered extra virgin olive oil
-- 1 tablespoon olive oil — 1 onion, chopped — 3 cloves garlic, crushed — 1 (4 ounce) can diced green chile peppers — 1 jalapeno, diced * — 1.5 teaspoons ground cumin — 1 teaspoon
dried oregano — 1 teaspoon cayenne pepper, optional — 2.5
cups chicken broth ** — 3
cups cooked, chopped or shredded chicken *** — 3 (15 ounce) cans white
beans Optional: — canned or frozen corn — topping ideas: cilantro, scallions, ground pepper, cheese or sour cream
1
cups dried lentils (or 2
cups already
cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of
beans - I used black and kidney but any are fine!
4 - 5 small fennel bulbs 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon fine grain sea salt 1 1/2 tablespoons honey Half a lemon, scrubbed and sliced or cut into wedges 1/4
cup dry white wine 2
cups cooked white
beans (corona, cannellini, etc) 1/2
cup water (or reserved liquid from
cooking the
beans) 1/2
cup roughly chopped dill
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon
dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2
cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2
cups reserved
bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
2 tablespoons olive oil 6 garlic cloves, minced 1 teaspoon thyme 2 bay leaves 1/2 teaspoon marjoram 1 teaspoon rosemary 3/4
cups vegan,
dry red wine (i.e. Frey Table Red) 1-1/2
cups carrots, peeled and sliced on an angle 3/4
cup celery, cleaned and sliced 1
cup potatoes, cubed 1
cup tomatoes, diced 1
cup prepared seitan, cut into bite - size pieces 2 tablespoons molasses 1 tablespoons Dijon mustard 1-1/2
cups cooked kidney
beans 1-1/2
cups cooked navy
beans Sea salt and pepper to taste 4 - 5 russet potatoes, peeled, cubed and
cooked Unflavored soymilk (try Eden Soy original)
stuffing 1/2 bunch of Andy Boy broccoli rabe 1/2
cup dry quinoa (soaked for 6 to 8 hours) 1
cup filtered water 1
cup cooked cannellini
beans 1 tablespoon extra virgin olive oil 1 tablespoon fresh squeezed lemon juice 1 garlic glove, grated 1/2 teaspoon
dried basil 1/2 teaspoon fine sea salt a few dashes black pepper
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4
cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon
dried oregano 1/2 teaspoon
dried basil 1
cup green bell pepper, diced 1⁄3
cup celery, diced 1
cup cooked beans of choice (e.g., black
beans, adzuki
beans) 1⁄3 - 1/2
cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2
cup grated non-dairy mozzarella cheese (optional)
1 1/2
cups cooked black
beans, rinsed & drained 1 8 - ounce package organic tempeh 1/2
cup vegetable broth 1/2 teaspoon ground cumin 3/4 teaspoon chili powder 1/8 teaspoon chipotle powder few dashes cayenne pepper 1 teaspoon
dried oregano salt & pepper to taste juice from 1 lime
1 3/4
cups dried pinto (or Sangre de Toro or Rio Zape)
beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons
dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice
Cooked brown rice (optional)
2 to 3
cups of
cooked Black
beans with a little of the liquid from the
beans (canned black
beans can be used, but precooked
dried ones are better)
The HSUS suggests using 3
cups of
cooked canned
beans instead of
dried beans, and eliminating the kombu, bay leaves and 1 teaspoon of the salt.