Sentences with phrase «more about beans»

The Rancho Gordo staff make sure everyone walks away having learned a little more about beans, Sando says.

Not exact matches

Porras now sells every El Faro bean that meets Starbucks» standards to the company for $ 1.45 a pound, about 35 cents a pound more than the coffee fetches on the commodities market.

The roastery is a theater - style Starbucks catering to coffee connoisseurs more discerning about the coffee beans and roasting.

I'm sure they got some nasty phone calls from more moderate behaving christians for «spilling the beans» about their nasty little secret with something like,»... and remember!

If we all came out and said we want to hear more on the price of beans in China they would start talking about it.

And with that, what began as silly tale about a boy who traded his family's only cow for magic beans took a foreign turn into something more dangerous than our usual fare.

I probably know more about Islam than you do, old bean old sock.

Scripture even teaches irony, as when God sarcastically addresses Jonah, who is complaining about the collapse of his bean vine: «Should I not spare Nineveh, this great city, wherein are more than six score thousand persons that can not discern between their right hand and their left hand, and also much cattle?»

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.

I also let it cook down for about 30 mins so the beans softened up a bit more.

Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste

I see a lot of other commenters concerned about the mushrooms and thinking about adding more beans — but wouldn't that be too bean - y?

I love that when your family wasn't crazy about green bean casserole you made another that was more your style.

I am a fan of bean chili — I pick up dried beans at Sprouts off — but didn't even think about any more reasoning behind that either other than that being easier on my wallet!

Place over medium heat and bring to a boil, then reduce the heat and simmer for 1 1/2 hours, or until beans are tender, adding additional water if necessary (I usually have to add 1 - 2 more cups of water after about an hour).

I've heard before about all the great benefits that black beans have like the vitamin A content and more, will defintiely be eating this Friday night!

2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream

1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving

For more about that and the different varieties of beans, click here.

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.

Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

When there's about 30 minutes left of cooking the beans, toss in the 1/2 cup of quinoa, adding more water if needed.

Turns out Mimi most often cooked a pot of beans, frijoles de olla, without going that step further of making refried beans (but more about that later).

1 1/3 cup (300 g) full fat coconut milk 2 rosemary sprigs — lightly bruised with the back of a chef's knife 1 tablespoon green tea leaves 1/2 vanilla bean — seeds scraped out 3/4 cup cashews — soaked in water for 4 hours 1 cup purified water, plus more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if needed

Before I get too far into typing about Kona coffee beans; I would like to tell you a little more about the rest of the islands.

So while the beans themselves may be okay, it's more about what they add to them.

Cook and stir until a smooth paste forms, adding some of reserved bean liquid if needed, about 5 more minutes.

Post update: For those of you wanting to know more about cooking beans, here is a great reference from Christopher Kimball of America's Test Kitchen.

I'd also encourage you to dress the salad a bit more heavily than what you see in the photo - I always worry about over-dressing things before taking a photo, and now that I'm looking at the shot, the beans up there are looking a tab bit naked.

Reduce the heat to a low boil and cook until the vegetables are softened, beans are heated through, and the rice (if using) is tender, about 5 more minutes.

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.

This second type of garbanzo bean is about half the size of cream - colored type we're accustomed to seeing in the grocery, and it's more irregular in shape.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

Reduce heat to medium - low and simmer until beans are tender, about 5 minutes more.

Stir in beans and spinach; cook until warm, about 1 minute more.

Each time I spend the day fretting about whether beans and rice are befitting for the occasion, but am usually too busy working to plan anything more complicated.

I did make some minor modifications: - Used the entire can of black beans drained (which added about a 1/2 cup more)- Used Erythritol instead of sugar (70 % of sweetnes of sugar)- Added one more tablespoon of maple syrup to «sweeten the added beans» - Added 1/4 teaspoon baking soda - Topped with walnuts The kids loved it and could not tell it was whole wheat and bean loaded.

The nice part about a quinoa black bean burger is combining of the different protein sources to make a more complete protein!

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 Black Beans, Salt, Pepper and Taco Seasoning, and a couple more tablespoons of Veg Broth and stir occassionally for about 10 minutes.

I gave co-owner Hannah Kullberg a call to hear more about what makes her family's beans so delicious.

Partially cover pot and cook beans, skimming surface occasionally and adding more water as needed to keep beans submerged and seasoning with a couple of pinches of salt after about 30 minutes, until beans are tender but not falling apart, 45 — 60 minutes for cannellini and 1 — 1 1/2 hours for Tarbais or corona.

For more information about Chilorio, Cochinita Pibil, Refried Beans and other Chata Products and for distribution in the US visit Chata.com.mx.

I think it's more than a coincidence that making this burger and getting the post together for another sweet potato black bean burger happened, without thinking about it, exactly one year later.

I've made about six different bean soups so far this season, but I am making room for one more!!

The tomatoes are taller than I am (that isn't saying much), the carrots are doing wonderful (see previous post about carrot cake cupcakes), the bean are going for broke, and we have more peas than anyone should ever have at once.

Cover and cook on high until beans are tender, stirring occasionally and adding more water if dry, about 4 1/2 hours.

I am so intrigued by the idea of using beans for more than just casseroles and burgers — I would love to learn more about other ways to incorporate them into my diet!

You can read here about some of the nutritional benefits of black beans if you need some convincing about incorporating more black beans into your diet.

To learn more about how to properly prepare beans, legumes and grains and for healthy recipes, check out my ebook Gluten Free Vegetarian.