Not exact matches
This may be a really silly question but I have tons of
dried beans, which I would
use for this recipe.
Do you have an advice
for me how much chickpeas (or
beans or lentils in your other recipes) I should take if I
use the
dried ones?
For the beans I used two cans, but you could use dried ones — just soak them for about six hours first and then boil them for an hour or so before usi
For the
beans I
used two cans, but you could
use dried ones — just soak them
for about six hours first and then boil them for an hour or so before usi
for about six hours first and then boil them
for an hour or so before usi
for an hour or so before
using.
I got a slow cooker
for Christmas and am very keen to get into
using dried beans & grains — in fact this recipe looks like it would translate perfectly
for the slow cooker.
2 large onions Oil
for frying — I
use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of
dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I
used one large Portobello mushroom Black
beans — 2 x 400g tins / 500g cooked weight of
dried, soaked & boiled
beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour
for rolling / shaping —
use rice or chickpea flour if you are gluten free
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)
* 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
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more
for apples and pan 1 vanilla
bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I
used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup
dried cranberries
Of course, you could also
use dried beans and cook them in large batches (something I really want to get into the habit of doing more), but to save time, I often find myself grabbing
for a can of organic
beans.
I've had
dried lima
beans in my cupboard
for almost a year now and have been stumped on how to
use them.
For more oval shaped beans and other legumes, soak for 12 - 24 hours in filtered water to cover plus 1 tablespoon of cider vinegar or lemon juice for every cup of dried beans / legumes us
For more oval shaped
beans and other legumes, soak
for 12 - 24 hours in filtered water to cover plus 1 tablespoon of cider vinegar or lemon juice for every cup of dried beans / legumes us
for 12 - 24 hours in filtered water to cover plus 1 tablespoon of cider vinegar or lemon juice
for every cup of dried beans / legumes us
for every cup of
dried beans / legumes
used.
I
used 2 14 oz cans of cannelini
for 12 oz of
dried beans.
How to Soak, Cook and Freeze
Dried Black Beans — Learn how to cook dried black beans to prepare them for use in rec
Dried Black
Beans — Learn how to cook dried black beans to prepare them for use in rec
Beans — Learn how to cook
dried black beans to prepare them for use in rec
dried black
beans to prepare them for use in rec
beans to prepare them
for use in recipes.
I
use these
dried, «spent»
beans and seeds to make a lovely vanilla sugar (I let the
dried beans sit in a nice organic sugar
for at least two months.)
I
used a half of a cup of
dry red
beans in this recipe and it's the perfect amount
for one person.
How to Cook, Soak and Freeze Red Kidney
Beans — Learn how to cook dried red kidney beans to prepare them for use in recipes.Read
Beans — Learn how to cook
dried red kidney
beans to prepare them for use in recipes.Read
beans to prepare them
for use in recipes.Read More
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.
Note: if
using homemade dough, pre-bake tart shell covered in foil with
dried beans or pie weights at 400 degrees F
for 15 - 17 minutes, then and add meat and veggies and custard filling and bake
for additional 20 minutes or so until the tart is set.
White Chicken Chili looks like something I «d like — we have tons of
dried beans & I'm alsways looking
for a new recipe to
use them.
1 green (or semi-ripe) plantain 1 cup
dried aduki
beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake
beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or
dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or
use 1 teaspoon of
dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro)
for garnish
Using the is liquid drained from a can of legumes such as chickpeas or small white
beans, is probably the simplest way, but you can also get aquafaba from cooking
dried beans in water
for a couple of hours.
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.
4 cups Great Northern
Beans (or another white bean like navy beans) * MUST be dried beans 2 cups onion, chopped 4 slices bacon, chopped (omit bacon to make vegetarian) 1/4 cup lower sugar ketchup 1/3 cup molasses (I used blackstrap molasses) 12 packets Krisda stevia 1 tsp pepper 1 Tbsp Worchestershire 2 tsp dry mustard (could sub for yellow mustard or brown mustard) 6 cups
Beans (or another white
bean like navy
beans) * MUST be dried beans 2 cups onion, chopped 4 slices bacon, chopped (omit bacon to make vegetarian) 1/4 cup lower sugar ketchup 1/3 cup molasses (I used blackstrap molasses) 12 packets Krisda stevia 1 tsp pepper 1 Tbsp Worchestershire 2 tsp dry mustard (could sub for yellow mustard or brown mustard) 6 cups
beans) * MUST be
dried beans 2 cups onion, chopped 4 slices bacon, chopped (omit bacon to make vegetarian) 1/4 cup lower sugar ketchup 1/3 cup molasses (I used blackstrap molasses) 12 packets Krisda stevia 1 tsp pepper 1 Tbsp Worchestershire 2 tsp dry mustard (could sub for yellow mustard or brown mustard) 6 cups
beans 2 cups onion, chopped 4 slices bacon, chopped (omit bacon to make vegetarian) 1/4 cup lower sugar ketchup 1/3 cup molasses (I
used blackstrap molasses) 12 packets Krisda stevia 1 tsp pepper 1 Tbsp Worchestershire 2 tsp
dry mustard (could sub
for yellow mustard or brown mustard) 6 cups water
However, I
used dried beans, soaked overnight and cooked
for about half an hour.
1 corn or rice tortilla 1 tbsp of pizza sauce (I
use store bought — homemade would be great) 2 tbsp of black
beans 2 tbsp of corn 2 sundried tomatoes (soaked
for a couple of minutes in warm water and sliced) 1 clove of garlic, minced a sprinkle of fresh or
dried basil (I only had
dried) 2 tbsp of homemade nacho cheeze (store bought would work) 1/4 of an avocado, sliced a sprinkle of vegan parmesan (I
used parma) a dash of fresh cilantro
I always keep some
dried cannelini
beans on hand, and so I'm always on the lookout
for new and interesting ways to
use them.
-LSB-...] electric stone - grinding appliance
for dry grains and
beans, which I
used / talked about in last week's recipe.
dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I
used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black
beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp
for garnish 2 Tbsp cilantro, plus 1 Tbsp
for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado,
for serving
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon
dried Mexican oregano (or regular
dried is fine) 1 cup low - sodium black
beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we
used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour
for dredging olive oil or canola oil
for frying
If
using dried beans, soak overnight and simmer in pressure cooker
for 10 minutes or stovetop
for 1 - 2 hours.
Since my pantry is full of all sorts of
dried beans that I don't
use nearly enough, here is a recipe
for white
bean stew with pumpkin and kale.
I'll
use them all over the house — in the pantry
for dried beans and grains storage, in my seeing studio
for buttons, as flower vases....
I also
use them
for storing many of the ingredients that I keep in my cupboards (such as
dried beans, grains, nuts and seeds).
Excellent made this tonight
used dried beans that I cooked ahead of time as well as four Roma tomatoes that I grilled
for about 10 minutes blackened the edges and softened.
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup
dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural
beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I
used rosemary, thyme, sage and flat - leaf parsley —
for garnish
1 pound
dried and skinless fava
beans (broad
beans), soaked
for 24 - 48 hours 2 teaspoons cumin 1 teaspoon ground coriander cayenne pepper or chili pepper (optional, to taste) salt & pepper 1 teaspoon baking soda 1 cup parsley 1 cup cilantro 2 leeks, white and green parts 6 scallions, finely chopped 6 garlic cloves, minced 3/4 cup sesame seeds (optional) frying oil (I
used peanut oil)
The spot that Sam got himself into was because he
used the cooked
beans measure
for DRY beans.
I try to
use dry beans over canned beans when possible (for the advantages of using dried beans over canned beans see Dry Beans Vs. Canned Bean
dry beans over canned beans when possible (for the advantages of using dried beans over canned beans see Dry Beans Vs. Canned Be
beans over canned
beans when possible (for the advantages of using dried beans over canned beans see Dry Beans Vs. Canned Be
beans when possible (
for the advantages of
using dried beans over canned beans see Dry Beans Vs. Canned Be
beans over canned
beans see Dry Beans Vs. Canned Be
beans see
Dry Beans Vs. Canned Bean
Dry Beans Vs. Canned Be
Beans Vs. Canned
BeansBeans).
I
used your recipe
for dry black
beans and they turned out perfectly.
Toppings: Chopped nuts,
dried fruit, rolled oats (soaked, et cetera as applicable) Fresh cream (organic, raw preferred) Additional sweetener, such as honey, maple syrup, or brown sugar Sliced fresh fruit Grated citrus zest (lemon and orange are both wonderful) Vanilla
bean paste (contains processed sugar,
use with discretion) Method: My friend Millie at Real Food
for Less Money came up with the base
for this recipe, and I'm so glad she did!
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green
beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped
For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2
dried red chillies, soaked in hot water
for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or
use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green
beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped
For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2
dried red chillies, soaked in hot water
for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or
use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Learn how to cook all varieties of fava
beans, from fresh to
dried, to prepare them
for use in recipes.
I
used dry garbanzo
beans for the first time, I've always gone with cans.
Pure Ground Vanilla makes a convenient and delicious addition to baked goods, spice rubs, coffee, tea, specialty drinks, smoothies,
dry mixes, and can be
used in many recipes as a substitute
for vanilla
beans or vanilla extract.
Learn how to soak and cook
dried chickpeas or garbanzo
beans to prepare them
for use in recipes.
I
used dried butter
beans, soaked them
for 9 hours, then cooked them.
Used dried beans and cooked them in the slow cooker
for several hours.
Bring the mixture to a boil and reduce heat to low and simmer
for 10 minutes (if
using dry beans you will need about 1 hour at least, sometimes more)
Feel free to
use regular
dry pinto
beans or yellow eye
beans for this recipe, they both make delicious refried
beans.