Sentences with phrase «just about the bean»

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!