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.
Not exact matches
1
cup cooked white
beans, plus cooking
liquid /
liquid from can to achieve desired dressing consistency
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.
In a
liquid measuring
cup, use a fork to whisk together heavy cream, vanilla
bean, and vanilla extract.
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.
Pour the
bean liquid into a measuring
cup and add enough water to make 2 1/2
cups.
Then, gradually add 1/2
cup cooking
liquid from the
bean pot.
1 pound large
beans (Christmas limas, gigantes, etc.), soaked overnight 1/4
cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2
cup red or white wine 1/2
cup reserved
bean cooking
liquid, or additional wine 1/2
cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
Add
beans, 3/4
cup (180 ml) water, tomato paste, vinegar, Worchestersire sauce, sugar,
liquid smoke and chili powder.
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.
3/4 -1 # fresh tomatoes, peeled and chopped, retaining
liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2
cup) fresh green
beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2
cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced
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.
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini
beans, drain and reserve 1/2
cup liquid 1/4
cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1
cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2
cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over medium heat.
Add the thyme, 1 1/2
cups water, and 1
cup reserved
bean liquid to pot; bring to a boil.
Add the extra
cup of
bean cooking
liquid if it seems too thick.
Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6
cups water or reserved
bean cooking
liquid, or a combination.
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
Add the
beans, cauliflower, stock, 2
cups of
bean liquid, water, bay leaf, salt and pepper.
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
1 tablespoon Coriander Seeds 1/2 tablespoon Cumin Seeds Pinch Dried Pepper Flakes 1/2
cup Black
Beans, with
liquids 1 Avocado 1 teaspoon Olive Oil Juice and Zest from 1/2 Lime 2 teaspoons Honey (I used agave nectar) 1/4
cup Goat Cheese 4 Corn or Flour Tortillas
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
Add
beans, 1/2
cup reserved
bean liquid, and 2 1/2 tsp.
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.)
Remove 1
cup beans plus 1/2
cup liquid from slow cooker.
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 enough
bean cooking
liquid to cover well (I used 1 1/2
cups.)
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
When
beans are tender, drain cooking
liquid into measuring
cup.
2 tablespoons olive oil 1 medium onion, cut in wedges and separated 1 small green bell pepper, cut in strips 2 cloves garlic, minced 2 habanero chiles, minced 1/4
cup tomato paste 2 bay leaves 2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1/4 teaspoon ground black pepper 1
cup long - grain raw white rice 1 small tomato, cut into wedges 1 15 - ounce can black
beans, drained and
liquid reserved Salt to taste
Purée fava
beans in a blender with 1/4
cup reserved cooking
liquid and 1 Tbsp.
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.
• 1 1/2
cups any white
bean • 1/4
cup water (to start)(use cook water from the
beans or the
liquid in the can) • 3 tablespoons nutritional yeast • 1 tablespoon lemon juice + zest • 1 teaspoon apple cider vinegar • 3/4 teaspoon garlic powder • 3/4 teaspoon onion pwdr • 1/4 teaspoon black pepper
Drain
beans, reserving 1/4
cup of the
liquid.
Add
beans and their
liquid to blender and purée, gradually adding 1/4
cup warm water if mixture is too thick and blender is struggling, until smooth.
Caesar dressing ingredients • 1
cup cooked white
beans, plus cooking
liquid /
liquid from can to achieve desired dressing consistency • 2 tablespoons freshly squeezed lemon juice • 1/2 tablespoon Dijon mustard • 1/2 tablespoon vegan Worcestershire sauce • 1 teaspoon capers • 1/2 teaspoon maple syrup • 1/4 teaspoon sriracha • 1 garlic clove • sea salt — to taste • freshly ground black pepper — to taste • 2 tablespoons olive oil
4
cups cooked black
beans 4
cups roasted sweet potato, diced into 1/4 inch cubes 2 1/2 roasted red peppers, diced 1/2 medium red onion, diced 1 tomato, diced 1 1/2 cloves garlic, crushed 1/2 bunch fresh cilantro 1 3/4
cups canned whole tomatoes, in their
liquid 1/2 lemon, juiced 1/4 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground all spice 1/2 teaspoon smoked paprika 1 teaspoon dried oregano 2 tablespoons olive oil 6 tablespoons red wine vinegar salt and pepper to taste
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
1 (13.5 ounce) can full - fat coconut milk 1/2
cup unsweetened flaked coconut ± 2 tablespoons desired
liquid sweetener (honey, syrup, coconut nectar, etc.) OR 1/4
cup powdered sugar (see note above) 1/2 vanilla
bean, scraped 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 2 tablespoons unsweetened shredded coconut
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.