Who says that quesadillas are
just about beans and cheese?!
You can use
just about any bean, seed or nut milk, as the flavors of most are undetectable in baked goods.
Great coffee is not
just about the bean, it's about everything put into it from the land it's grown on and the people who take care of it.
Not exact matches
And it's not
just coffee America should worry
about, after all: Food staples like wheat, corn, and
beans will also face increasing production challenges.
So there you are, still joking and complaining
about beans and rice, while you're living with people who that feel so fortunate
just to eat
beans and rice.
Made the bread tonight as per the recipe book «ml» and «g» measurements, and subbed in walnuts for almonds because that's what I had —
Just testing a slice covered in my home made walnut and kidney
bean spread... Yummy Think I need a touch more salt but I'm always a bit worried
about over seasoning... I used mixed herbs but think I would love to add some garlic (powder maybe) next time, and use selected herbs rather than the commercial mix.
Hi Ella,
just wondering
about beans.
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 using.
It holds approximately 117 ounces of baked
beans and can be purchased at
just about any warehouse / membership store ***
The basil, garlic, and white
bean hummus makes the perfect appetizer and is pretty great on
just about anything.
117 oz of baked
beans (# 10 can like you get at a warehouse club)-- drain
about a third of the juice if you can (it's hard as the sauce is thick —
just drain what you can) 30 ounces of black
beans — juice drained off 30 ounces of red kidney
beans — juice drained off 18 - 20 oz of BBQ sauce 1 red onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute jalapeno) 2 lbs brown sugar 1 lb of smoked brisket, chopped 1 cup bourbon
Everything I'm
about to describe goes for all types of
beans, by the way, I
just happen to be using black
beans because they're my favorite.
1 117 oz can of baked
beans (# 10 can like you get at a warehouse club)- drain
about a third of the juice if you can (it's hard as the sauce is thick -
just drain what you can)
It's great with chili
bean soup, ham, or
just about anything else you would pair cornbread muffins with.
I found your website when my daughter called to tell me
about the pumpkin and black
bean soup recipe she'd
just made and how fabulous it was.
I get excited whenever I place an order, but of course, everyone else around
just thinks I'm weird for being excited
about dried
beans.
* Optional Add - ins:
Just like the
beans, this a blank canvas that's great by itself but also with some additions, try
about a cup of sharp cheddar, a minced jalapeno, some green onions, or some chorizo.
He's been bugging me
about making them at home, so I
just made a beef and
bean burrito and covered it in enchilada sauce.
I really love black
beans though, which is so surprising since I wouldn't even look at the stuff
just a couple years ago haha Maybe I'll be saying the same
about liver in a few years?
I don't know what it was
about the boarding school
beans, might have been the tiny weevils, when you got tired of picking them out you
just ate.
It's very easy to incorporate
beans into your diet, as they make a great side dish with
just about anything.
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.
I was
just thinking
about making egg and
bean burritos the other day and now I think they are definitely going on the menu for next week
I may
just take this as a cue to prepare an everything - you - need - to - know -
about -
beans post.
These Garlic Butter Green
Beans are the perfect ace to have up your sleeve to serve with
just about anything.
Just for fun, here's a BBC2 video with Carol Klein
about growing your own
beans....
I tossed some into black
beans for tacos, dipped tortilla chips into it, and even put it on ice cream (
just kidding
about that last one)
For this, we rely on canned
beans, and
just about a quarter of their liquid, which adds a bit of extra flavor to the dish (though I agree that too much of the liquid can produce something a tad slimy).
I
just got finished having a lengthy discussion with a friend
about the merits of
beans for budget and as sustenance because that is how we roll on Sunday nights.
I
just wanted to tell you
about Arizona Vanilla, they have awesome vanilla products like
beans, paste, extracts, and ground vanilla... check it out at http://www.arizonavanilla.com.
Cook until soft,
about 10 minutes / Add chopped tomatoes and cook
about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry
beans and water to the pot / Cook until
beans are
about halfway cooked,
about 20 minutes / Add potatoes and cook until
beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and
beans, salt well and saute a few minutes,
just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.
A delicious light three
bean salad that's perfect with
just about anything.
I've never understood the outraged culinary purists who say there should be no
beans in chilli because really chilli without
beans is really
just a spicy meat sauce and what's special
about that.
Use these green
bean recipes to make a favorite side dish for
just about any meal, from Cooking Channel.
Add the pork,
beans (with their liquid), red pepper flakes, cumin and coriander, bring to a simmer, and cook until the pork is
just cooked through,
about 10 minutes.
I
just toss the main ingredients (onion,
beans, broth, raw chicken, seasonings and tomatoes) in and cook on low till I get home from work (
about 8 hours).
A few nights ago Lisa made one of those perfect - to - use - up - the - CSA - box recipes: this warming soup used
just about every vegetable in the kitchen; adding a little pasta and some
beans turned it into a great meal.
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.
I roasted the squash as others suggested and then sauteed onions, garlic and spices (I
just eyeballed them and added lots more), then added black
beans, some homemade tomato puree I had
just made, the wheat berries and 1 cup water and simmered for
about 15 minutes.
Add green
beans and cook until
just tender,
about 4 minutes.
I know I'm years late, but I'm
just finding out
about your blog (btw LOVED the holiday book) did you ever post the vegan black
bean recipe?
I turned off the heat at
about 55 minutes so that the
beans are
just tender.
Add scallions, fava
beans, and peas; cover and cook until fava
beans are
just tender,
about 2 minutes.
Nutritional Highlights: I love making chili because it is incredibly versatile and can incorporate
just about any vegetable, any
bean, any grain, and any meat.
In a small saucepan of boiling salted water cook
beans, covered, over moderate heat, stirring occasionally, until
just tender (5 - 20 minutes, depending on the
bean: cranberries boiled for
about 15; edamame's were actually microwaved for
just a couple of minutes).
I used a ten - ounce bag,
just about 2 cups of
beans.
The best bit
about this recipe is you can make it the way you love it,
beans or no
beans, hot or mild, cheese or no cheese or
just loads of avocado.Another thing I like
about these nachos is that it gets all done on one baking tray.
If it's a
bean, it's simmered
just until tender and that's
about it.
Just a heads up though — it does taste like
beans when it hasn't been cooked, so if you take a taste of that batter and are
about to freak out, take a deep breath and let the oven do it's magic!
We
just about always use organic canned (cooked) black
beans, but you could also use canned pinto
beans or white
beans, or make your own from scratch!