The diet here mostly consists
of cooked dry beans, lots of white rice, and many wheat products which I avoid.
Shhhh... you start with a can of baked beans so that you get all the flavor that's already there and don't have to deal with the time and labor
of cooking dry beans.
Seeing as my last endeavor
of cooking dried beans on a stovetop took nearly six hours and left me with partially cooked beans (they were from a good source too, ie.
I may look for the Eden brand, but I really should master the art
of cooking dried beans.
I enjoy the process
of cooking dried beans — and the flavor and the lack of BPA — so I always have a variety of them in the pantry.
Not exact matches
(That's what I find they normally yield) or 4 cups (what I think
cooking 2 cups
of dried beans would come to).
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g
cooked white
beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest
of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured
dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup
dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black
beans, about 1 3/4 cups — rinsed and drained well, or the same amount
of cooked black
beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch
of salt 1.
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
1 onion, peeled and halved (if using slow
cooker) or chopped (if using stove top) 3 cups
dry pinto
beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon
of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
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 bean
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 bean
of doing more), but to save time, I often find myself grabbing for a can
of organic bean
of organic
beans.
Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can
of corn) 1 can
of black
beans rinsed or 1 cup
dry beans, soaked overnight then
cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch
of chopped fresh cilantro A dash
of your favorite hot sauce (I use Chalula)
One
of my favorites is Charro
Beans that my frenid taught me to make while living in TX.1 pound
of pinto
dry beans1large onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast
cooked and shredded (roasted chicken or rotisserie) 3 cloves garlic or 1 large heaping tablespoon
of chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt / pepper to taste the last 20 min.
However, the COSORI pressure
cooker will
cook beans from
dry on the highest pressure setting (as instructed in one
of the recipes in the recipe booklet).
1 pound
dried black
beans 8 cups water 2 Tbsp olive oil 6 slices
of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup
dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
A few blocks
of Idiazabal cheese, over a dozen large cans
of tuna in olive oil, jars
of cooked beans, spices, recycled yogurt containers and a large bag
of freeze -
dried raspberry powder.
With that said I like having a small slow
cooker for breakfast and a large 6 quart for
cooking pumpkins and giant batches
of dry beans that I freeze in 1 1/2 cup portions.
That's definitely the case here — add 16 oz
of dried black
beans and 6 cups
of vegetable broth and water (I used 4 cups
of broth and 2 cups
of water) to your slow
cooker.
To
cook lima
beans, place them in a pot and add three cups
of fresh water or broth for each cup
of dried beans.
Method: Heat a large pot with a «good glug»
of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets
dry, add a splash
of wine and continue to
cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and
cook for about 15 minutes Add the fresh tomato, mushrooms and
beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed
Buy
dried beans instead
of canned and
cook them in a pressure
cooker.
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 st
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 st
Cook together for another 10 minutes / Good stuff.
As for the
dry beans, I can the
dry beans and the process
of canning
cooks the
beans it cuts out the step
of soaking and
cooking them first.
To make chickpeas in the slow
cooker, add about 2 cups
of dried and rinsed
beans to the slow
cooker with enough water to cover them about 4 inches high.
I think those
of you who have been visiting MJ's Kitchen for a while know that I love
cooking up
dried beans and putting them in all sorts
of dishes.
1 Large can
cooked Black
beans 1 Large onion, chopped (1 TBS
dried) 1 Large green or red bell pepper, chopped Cream
of Chicken soup substitute (see recipe below) 1 (4 oz.)
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.
Refried
beans are a regular in the Tin and Thyme household and as a result we get through quite a lot
of black
beans; rather than buy tins which work out to be rather expensive, I like to buy packs
of dried beans,
cook them in the slow
cooker, divide into tin sized portions and keep in the freezer until needed.
One cup
of dry beans yields about 2 1/2 to 3 cups
of cooked beans.
I know that some people look down their noses at canned
beans: maybe they don't taste or feel quite the same as perfectly
cooked - from -
dried beans, and they can be higher in salt, and then there's the specter
of BPA in the can lining.
I
cook 1 and a 1/2 cups (
dry) in 6 cups
of water for 30 minutes on medium high heat, drain, and then add 1/2 a jar
of Trader Joe's Bruschetta mix and a can
of white
beans.
I do keep
dried beans around, and I
cook them often, and sometimes I do a good job
of it.
By 4 cups
cooked beans, do you mean 4 cups
of dried beans cooked?
Senator Pete Domenici (R - N.M.) noted in 1983: «New Mexicans know that «chili» is that inedible mixture
of watery tomato soup,
dried gristle, half -
cooked kidney
beans, and a myriad
of silly ingredients that is passed off as food in Texas and Oklahoma.»
6 Tbsp
dry adzuki
beans or a can
of Eden brand
cooked unsweetened aduki
beans, drained Pinch salt 2 Tbsp coconut nectar or other liquid sweetener 1 sweet potato 1/3 kabocha squash 5 - 10 chestnuts,
cooked and peeled (optional) 2 tsp agar - agar powder 4 Tbsp erythritol, xylitol or coconut sugar
The raw
beans can be
cooked when
dry or soaked overnight, then stewed, drained
of most
of the remaining liquid, and converted into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins).
INGREDIENTS:
Cooked Whole Navy
Beans, Sunflower Oil, Long Grain Rice Flour, Cane Sugar, Buttermilk Powder, Sea Salt, Whey Powder (Milk), Sour Cream (Cream, Nonfat Milk, Cultures), Dextrose, Onion Powder, Spices (Chili, Black Pepper), Citric Acid, Nonfat
Dry Milk, Garlic Powder, Non-GMO Natural Flavor, Natural Extractives
of Paprika (Color).
This original recipe called for the soaking and
cooking of your
dry white
beans with lots
of delicious spices and flavorings.
so the best way to get through a whole pot
of dried beans cooked from scratch (or leftover white or black
bean soup).
Amounts — Use at least a 6 - quart pressure
cooker to
cook a pound
of dried beans.
By the way, if you have the time you can choose to
cook dry beans instead
of using canned
beans.
An entire bag
of dried legumes is so inexpensive, yet once soaked and properly
cooked that one bag
of beans can be used in a number
of dishes.
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.
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove
of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black
beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash
of smoked paprika 3/4 cup chicken broth ** 1 tbsp
dry parsley or cilantro for topping black pepper to taste 2 cups
cooked jasmine or basmati rice
1 3/4 cups chick peas (garbanzo
beans),
cooked from
dried beans or from a can (look for no - salt added) 3 - 6 Tablespoons tahini (to taste) 1 red bell pepper, seeded (raw or roasted) juice
of one lime or lemon water (if necessary for a smoother consistency) salt to taste (optional)
How much
of the
dried, uncooked flageolet
beans did you
cook to get four and a half cups
cooked?
1 can organic black
beans, rinsed or 1 1/2 cups
cooked beans from
dried Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup
cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice
of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
If mixture starts to look
dry, moisten with a bit
of reserved
bean cooking liquid when breaking up the crust.