Sentences with phrase «cup of bean liquid»

Add the beans, cauliflower, stock, 2 cups of bean liquid, water, bay leaf, salt and pepper.

Not exact matches

For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.

Add the tomato sauce, kidney beans, Worcestershire and 1 cup of water to the pot and bring the liquids up to a simmer.

Add the beans along with 5 1/2 cups liquid (I typically do 2 cups bean liquid / broth + 3 1/2 cups water), and remaining 4 tablespoons of olive oil.

Separate the cloves first but don't peel, then roast until soft and the cloves pop right out of the skin) 1 16 oz can of chickpeas or garbanzo beans 1/4 cup liquid from can of chickpeas 3 - 5 tablespoons lemon juice (depending on taste) 1/2 teaspoon salt 2 tablespoons of oil used to roast the garlic And then whatever you like for seasonings.

Hi Pat, just wanted to follow up with you... I literally threw all the ingredients to make this white bean soup in the slowcooker with about 10 cups of liquid.

2 cans of garbanzo beans (one drained, one with liquid) 1/4 cup raw sesame seeds 1 tablespoon olive oil 1/4 cup fresh lemon juice 1/2 teaspoon salt 1 teaspoon cumin Smoked paprika and parsley for garnish Optional: 1 clove of garlic

2 cans garbanzo beans (about 3 cups), drained (reserve some of the liquid) 1/2 cup tahini 1/4 cup lemon juice 1 to 1-1/2 teaspoons kosher salt 4 cloves garlic, halved 1 tsp ground cumin

Reserve 1/4 cup of the liquid from the packaged beans, and drain and rinse the rest.

Add the extra cup of bean cooking liquid if it seems too thick.

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 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)

Add squash and 6 cups of liquid (reserved bean cooking liquid plus additional broth if necessary.)

Edited to add: According to Instant Pot's own Facebook page, the minimum amount of liquid needed is 1 cup (they adjusted that from originally recommending 2 cups), unless you are cooking something that absorbs liquid, such a rice or dried beans.

Add the beans, stock, tomatoes, pepper, and 2 cups of reserved bean cooking liquid.

The puff pastry I usually use is around 275 gram and the canned bean is the small one, which is about 400 gram with the liquid, so about 1 - 1,5 cups of cooked beans.

Add 1 cup of reserved bean - cooking liquid.

When the tomatoes have softened, use a ladle to transfer them to your blender along with about half the beans and a cup of liquid.

2 cups of cooked brown rice (or quinoa) 1 tablespoon of olive oil 1 small Vidalia onion, diced or 1/2 of a larger onion 3 cloves garlic, minced 1 bell pepper, any color, diced 1 jalapeno, diced (seeded or not depending on your preference) 2 cans of dark red kidney beans, drained and rinsed 1 - 15 oz can of diced tomatoes or 2 medium fresh tomatoes, diced 2 tsp garlic powder 1 tsp smoked paprika 1 tsp oregano 1 tsp liquid smoke 1/2 -1 tsp of red pepper flakes 1/2 -1 tsp cayenne pepper Fresh cracked pepper A few pinches of salt (around 1/2 tsp)

1 lb dried white beans pre-soaked over night, or two cans of white beans, rinsed and drained 2 tablespoons of olive oil 4 leeks, chopped 2 garlic cloves 2 teaspoons ground cumin 2 teaspoon paprika 2 bay leaves 1/2 cup whole wheat couscous 2 - 3 cups fresh spinach leaves Salt and pepper to taste 4 - 6 cups of water, depending on how thick you want the soup, if using dry beans you will need more water as dry beans will absorb the liquid

Transfer beans to a large bowl and mix in bacon, onion mixture, thyme leaves, grated Parmesan, and 1 1/2 — 2 cups cooking liquid (this will be most of it; mixture should be consistency of stew); season with salt and pepper.

Drain beans, reserving 1/4 cup of the liquid.

1/2 cup sliced shallots or onion a handful of flaked coconut (shredded would work too) 2 - 3 Tablespoons liquid coconut oil, divided 1 Tablespoon red miso black pepper to taste 1 cup cooked chickpeas (garbanzo beans) Handfuls of green delicious kale, washed and torn Lemon slices for squeezing on top, if you like

a liquid coffee concentrate made from 100 percent Arabica beans, offers the experience of having a decadent cup of coffee, in a variety of flavors, at any time.

Drain the beans and reserve 1 cup of their cooking liquid.

Ben: After I drain the liquid of a can of beans, I usually find myself with between 1.5 to 2 cups of beans.

2 teaspoons of raw chocolate powder 1 tablespoon flax, chia or hemp seeds 1/2 teaspoon of liquid stevia (or to taste) 1 teaspoon of honey 1 tablespoon coconut oil 2 cups pure water Optional: 1 dropper liquid marine phytoplankton 1 teaspoon of raw carob powder 1/4 teaspoon of maca powder 1/2 teaspoon ground vanilla bean powder pinch cayenne pepper

1 1/2 cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes chopped, liquid reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1 large onion, chopped 2 chipotle peppers in adobo sauce, chopped, plus 1 additional teaspoon of adobo sauce 1 tablespoon + 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans of black beans, drained and rinsed 1 cup vegetable broth or water 1 bunch chopped fresh cilantro leaves

One quarter pound of ground 99/1 beef, chicken or turkey One cup of uncreamed cottage cheese or farmer's cheese (Freeze / thaw the cottage cheese and pour off the liquid to remove the lactose) Three cups of canned puréed pumpkin, drained cooked carrots or cooked cabbage One cup drained canned peas or Rosarita fat - free pinto beans One half cup of rice bran

4 When the pasta is ready, drain it with the beans (reserving 1/2 cup of the liquid), then return the pasta and beans to the pot along with the onion, sour cream or crème fraîche, thyme (if using), salt, pepper, and the reserved water.