Not exact matches
Hi Amy, I've been
eyeing these up to make since you posted the recipe and finally have all the ingredients on hand (it's funny how when you
soak things, having the specific combo of
soaked & cooked grains /
beans / nuts that you need for a recipe seems to be such a lucky occurrence!!).
1 lb (2 1/3 cups) soldier
beans (or navy or yellow -
eye or pinto, etc),
soaked overnight 1 medium onion, finely chopped 1 can tomato paste (~ 1/2 cup)(optional, but I used it) 1/4 cup blackstrap molasses (substitute molasses for a sweeter taste) 1/4 cup pumpkin seed butter sweetener, to taste (Jae recommends 2 tbsp brown sugar but I did not add anything else) 1 tsp salt, or to taste 1 tsp ground mustard 1 tsp minced ginger 1/2 tsp Ancho chile powder (optional, but highly recommended) freshly ground black pepper, to taste
And
soak and rinse those
beans, even for 4 hours if you're really nervous, black -
eyed don't need as much as others (eg.
With the exception of black -
eyed peas, all dried
beans must be
soaked before they're cooked.