Not exact matches
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
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 button mushrooms, thinly sliced handful
of green
beans, ends trimmed &
beans halved 1/4
cup peas
small handful thin rice noodles 1 tsp rice bran oil 1 tsp sesame oil 1 tsp soy sauce 1/2 tsp rice wine vinegar
1 cauliflower 2 bay leaves 1 onion 3 cloves
of garlic 1 can white kidney
beans 10
cups water or low sodium veggie broth (or a combo) 2 carrots, shredded 2
cups of corn 3 medium potatoes, peeled and shredded 2
small zucchini, shredded 1 pkg frozen, chopped spinach — defrosted and squeezed
of all the juiciness white pepper, nutmeg, onion powder and garlic powder to taste
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.
3
cups butternut squash, cubed 2
cups green
beans, trimmed and cut into 2 - inch pieces 1
cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1
small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch
of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
2 tbsp extra virgin olive oil 2 tsp red curry paste 3
cups cubed pumpkin 2
cups cooked chickpeas 1
cup coconut milk 1/2
cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce
small bunch
of parsley bunch
of swiss chard mung
bean or rice noodles lemon juice, or lime juice
1 15 - ounce can
of white cannelini or navy
beans, drained and rinsed 1
small jar roasted red peppers, or about 1
cup, drained 3 ounces cream cheese, softened 1 clove garlic, minced Juice from half a lemon Salt and pepper to taste
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2
small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2
small), peeled and diced into medium -
small cubes 1 (28 ounce) can diced tomatoes, drained
of juice 1
cup beef (or chicken) stock, warm 1 (15 ounce) can kidney
beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1
cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
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
3 medium sweet potatoes a drizzle
of olive oil 5 - 6 mustard green leaves 1
small leek, diced 2 cloves
of garlic, diced I
cup of cannellini
beans (canned or cooked, drained) salt + pepper
Cream
of Chicken soup substitute 1 3/4
cup cool water 5 TBS white
bean flour (
small white
beans grinded in wheat grinder - on coarse setting) 2 garlic cloves, minced Approx. 3 TBS Chicken - Like Seasoning or 1 1/2 TBS Soup base... to taste (I usually use a little
of both until I reach the desired taste)
What's in it: 1 lb hot turkey (or chicken) italian sausage 1
small sweet onion (or 1/2 large), finely chopped 1
cup carrots, chopped 1 tablespoon italian herbs 2 cloves
of garlic, finely minced 2 14.5 oz cans white
beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3
cups low sodium chicken broth (more or less according to desired thickness) 6
cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends
of my parmesan to use in soups.
cans pinto
beans 2 tbsp olive oil 1
small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4
cup vegetable stock juice
of 1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
Top with the rhubarb compote: 1
small bunch rhubarb poached in half a
cup of water with 100g (1/2
cup) raw sugar and the leftover vanilla
bean.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black
beans 1/2
cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4
cup adobo sauce from canned chipotle 1/2
cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices
of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1
small can green chiles, chopped 1/4
cup pickled jalapeno juice from jar 1/4
cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
INGREDIENTS Sea salt and rashly ground black pepper 1
cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful
of raw shelled peanuts 1 clove
of garlic A thumb - sized piece
of fresh root ginger 1 fresh red chile A
small bunch
of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful
of snow peas 1/2 can
of coconut milk A handful
of bean sprouts 1 lime
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves
of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1
cup fresh cranberry
beans, shelled / 4
cups water / 6 new potatoes, cut into rounds / 2
small zucchinis, cut into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green
beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
1 tbsp
of coconut oil 1/2
cup cremini mushrooms, sliced 1
small head
of broccoli, trimmed & chopped 3 pieces
of baby bok choy, ends trimmed, sliced 1
cup cooked
beans (your choice!
1 tablespoon olive oil 1
small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1
small rutabaga, peeled, cut in 1/4 inch dice 1
small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1
small zucchini, cut in 1/4 inch dice 6
cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk
of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern
beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
1 tsp neutral oil (olive oil or refined coconut oil) 1 package
of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4
cup of a yellow onion, diced 2 - 3 cloves
of garlic, minced 1
small zucchini, cubed or 1/3
of a medium zucchini 1
small bell pepper or 1/2
of a large, diced 1
cup of black
beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp
of turmeric powder 1/3 tsp
of smoked paprika 1/4 tsp chili powder 1 tbl
of water
9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2
cup water 1 15 - oz can cannellini
beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2
cups chicken broth 1/2
cup small pasta (I used Gemelli) salt, to taste 2
cups baby spinach handful
of fresh basil, chopped freshly grated parmesan cheese (optional)
for the burgers 2
cups shelled edamame or fresh shelled fava
beans or green peas 1
cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2
cups coconut black rice (from above) 1/4
cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice
of 1 lime 1
small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
1/2
cup of wheat berries (cook according to package directions — I used Bob's Red Mill) Olive oil 2
small or 1 medium zucchini, diced 1
small yellow onion, finely diced 1 - 14 oz can
of dark red kidney
beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein
of choice — I used about 1 lb
of turkey sausage, casing removed 1 teaspoon
of fennel seeds (I like the pairing with the sausage) Salt and pepper
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice
of 1 lime pinch
of salt and pepper 1 teaspoon
of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful
of cilantro, chopped 1
small handful
of mint, chopped 1 avocado cut into 1 ″ cubes 3/4
cup edamame
beans 1/2
cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
1/4 red onion, diced 4
small cooked sweet potatoes or 3 medium, cut in
small cubes 1 can or brick
of garbanzo
beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2
cups) 1 can or brick
of black
beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2
cups) 2 Tablespoons sesame tahini 2 Tablespoons apple cider vinegar 5 ounces mixed baby greens.
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced
small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1
cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2
cup vegetable broth 1
cup loosely packed fresh cilantro 1/4
cup shopped scallions 1 15 - oz can
small white
beans, drained and rinsed Juice
of 1 lime Avocado slices for garnish
1
cup of small white
beans (soaked for 24 hours) 4
cups of water Drizzle
of olive oil 1 yellow onion, minced 4 cloves
of garlic, peeled and finely chopped 1 — 28 oz can
of fire roasted diced tomatoes 4
cup container
of vegetable broth — low sodium, organic 5 large leaves
of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful
of fresh parsley or 2 tablespoons
of dried 1 tablespoon
of fresh oregano or 1 tsp
of dried 1 teaspoon smoked paprika Salt and pepper
1
small cucumber, cut into 1/4 ″ squares (peel first if not organic) 1 block
of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first if not organic 1 oz sunflower seeds 1
cup garbanzo
beans 1
small avocado cut into
small squares 2 Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
2 Tablespoons Olive Oil 1 Medium Onion, Diced 2 Celery Stalks, Diced 1 Large Carrot, Peeled & Diced 1 Red Pepper, Cored & Diced 3 Garlic Cloves, Peeled & Minced 1
Small Eggplant (1 Pound) Cut Into 1/2 Inch Dice) 1 Tablespoon Ground Cumin 1 Teaspoon Ground Chipotle Pepper 1/2 to 1 Teaspoon Cayenne Pepper 1 Teaspoon Dried Oregano Salt & Pepper 2 (15 Ounce) Cans Chopped Tomatoes 2 (15 Ounce) Cans Black
Beans, Drained 1/2
Cup Dried Lentils 1/3
Cup Chopped Fresh Cilantro Juice
of 1 Lime Toppings Of Choice (See Notes Abov
of 1 Lime Toppings
Of Choice (See Notes Abov
Of Choice (See Notes Above)
Dust hands with garbanzo
bean flour, scoop a
small amount
of dough (1/2
cup) and roll into a 3 to 4 inch diameter ball.
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch
of life changing vegan cheese sauce (or cheese
of your choice) 1/3
cup black
beans 1/4
cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into
small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
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
Using a
small sauce pan, add 1
cup of milk, 1 tbsp
of sugar, a vanilla
bean, a cinnamon stick and some lemon peel
2 teaspoons olive oil 1
small red onion, cut into thin half moons 3 cloves garlic, minced 1 tablespoon fresh chopped thyme 8 oz cremini mushrooms, sliced in half 2 tablespoons breadcrumbs (plain or seasoned) 2
cups vegetable broth 1/2 teaspoon salt Juice and zest
of 1/2 a lemon Lots
of fresh black pepper 3
cups cooked fava
beans (or two 15 oz cans, rinsed and drained)
2 Medium Sized Organic Sweet Potatoes 1/4
Cup Chopped Onion 1 Teaspoon Olive Oil 1
Cup Cooked Black
Beans 1/2
Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3
Cup Chopped Tomatoes 1/4
Cup Minced Cilantro 3/4
Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4
Cup Extra Virgin Olive Oil 1/4
Cup Water 1
Small Jalapeño Pepper, Seeded and Chopped 1
Small Handful
of Cilantro, Chopped Juice From 1 Large Lime Salt to Taste
Navy
Beans (small white beans) or 4 cans of Navy Beans 1 cup organic, salt - free tomatoes 3 tablespoons Herbes de Provence (thyme, rosemary, basil, oregano, lavender) 3 cloves garlic 4 carrots, cut in 1 inch chunks 3 onions, cut in 1 inch chunks 3 tablespoons Dijon mustard salt to taste 1 cup water or white
Beans (
small white
beans) or 4 cans of Navy Beans 1 cup organic, salt - free tomatoes 3 tablespoons Herbes de Provence (thyme, rosemary, basil, oregano, lavender) 3 cloves garlic 4 carrots, cut in 1 inch chunks 3 onions, cut in 1 inch chunks 3 tablespoons Dijon mustard salt to taste 1 cup water or white
beans) or 4 cans
of Navy
Beans 1 cup organic, salt - free tomatoes 3 tablespoons Herbes de Provence (thyme, rosemary, basil, oregano, lavender) 3 cloves garlic 4 carrots, cut in 1 inch chunks 3 onions, cut in 1 inch chunks 3 tablespoons Dijon mustard salt to taste 1 cup water or white
Beans 1
cup organic, salt - free tomatoes 3 tablespoons Herbes de Provence (thyme, rosemary, basil, oregano, lavender) 3 cloves garlic 4 carrots, cut in 1 inch chunks 3 onions, cut in 1 inch chunks 3 tablespoons Dijon mustard salt to taste 1
cup water or white wine
1 head
of organic tatsoi 1 organic spring onion, thinly sliced 2 organic avocados, sliced 1
cup sugarsnap peas, chopped 1
cup organic mung
bean sprouts 1/2 organic cucumber, cut into sticks 8 sheets nori seaweed, cut into
small squares 1 handful roasted organic sesame seeds 1 handful organic cilantro, chopped Organic wasabi Organic soy sauce / tamari
Grab a
small sauce pan, heat the fire to a medium to high heat and add about 2
cups of water, add the lima
beans and cook for at least 20 minutes or until soft
1
cup uncooked quinoa, rinsed 2
cups water 1 tablespoon olive oil 1
small onion, diced 3 cloves garlic, minced 1 red pepper, seeds removed, diced 1 orange pepper, seeds removed, diced 1
cup corn frozen kernels Juice
of 1
small lime 1 teaspoon ground cumin 1 tablespoon chili powder 1/3
cup chopped cilantro Salt and pepper, to taste 2 (15 oz) cans black
beans, drained and rinsed or three to four
cups cooked on your own 2
cups red enchilada sauce 2
cups shredded Mexican cheese
Ingredients 3 Tbsp olive oil 1
small onion, diced 1
small zucchini, diced (about 1/2
cup) 1
small yellow squash, diced (about 1/2
cup) 2
small carrots, diced 1 - 2 celery stalks, diced 1/3
cup frozen lima
beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch
of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3
cups hot water 1 (15 oz) can Kidney
beans, rinsed and drained 1 (15 oz) can Great Northern
beans, rinsed and drained 2
cups kale, finely chopped (tough stems discarded) 1/2
cup small pasta shape Pinch
of kosher salt, if needed
1 15 ounce can garbanzo
beans, drained and rinsed 1/2
cup Blue Moose
of Boulder original hummus 1 tablespoon extra virgin olive oil 1
small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest
of one lemon 1/2
cup packed fresh parsley (stems and all) 1/2
cup packed fresh cilantro (stems and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch
of sea salt flakes 1/2
cup garbanzo
bean flour
Add 1/2
cup of the
beans and greens filling, one tablespoon
of feta and a
small hand - full
of pepper jack.
To serve: Mound a
small pile
of watercress on a plate and top with 1
cup of the
bean salad.
Daniel Peterson
cupped beans from all over the farm, and discovered the pleasant citrusy flavor present in the mixed
beans from the farm as a whole were being flavored by some outstanding
beans from a 50 hectare plot in one
small valley at the high end (1550 m)
of the farm: the Esmeralda Especial.
By: SIMONE VAN DEN BERG Ingredients: 2 tablespoons matcha powder 2
cups double cream 1 1/4
cup full fat milk 1 vanilla pod 1/2
cup sugar 3,5 sheets gelatin (or 2 tbsp dried) Directions: Put the double cream, milk, seeds
of the vanilla
bean and sugar in a
small saucepan and... Continue reading →
1/4
cup quinoa 1/2
cup water One 15 - ounce can kidney
beans, drained and rinsed 2 tablespoons barbecue sauce 2 tablespoons ketchup 2 tablespoons low - sodium soy sauce 1 tablespoon yellow mustard 1 teaspoon onion powder (granulated) 1 teaspoon garlic powder (granulated) 1 tablespoon Italian seasoning 1/2 teaspoon paprika 1/3
cup vital wheat gluten In a
small saucepan, combine the quinoa with 1/2
cup of water, cover, and bring to a boil.
can crushed tomatoes 1 can or bottle
of beer 1
cup water or vegetable broth 1T balsamic vinegar 3 ripe avocados, peeled, seeded, and chopped Juice
of 1 lime 1 can black
beans, rinsed and drained 1
cup cilantro, chopped 1
small (or 1/2 large) red onion, diced 1
small green pepper, diced 1 jalapeño, seeded and diced 3/4 tsp salt 20 corn tortillas
5 - 6 sausages
of choice, meat removed from casings 1
small onion, rough chop 1 plum tomato, rough chop 1 tablespoon + 1 teaspoon chili powder 1 tablespoon onion powder 1 teaspoon salt 1/2 teaspoon pepper 2
cups shredded cabbage 1
cup cooked
beans of choice, rinsed 1 bag frozen corn 3 bell peppers, large dice 2
cups masa harina (maseca) + 1 teaspoon salt 2
small or 1 large jalapeño, thin slice (optional) NOTE: USE PLASTIC FOOD SAFE GLOVES for slicing and arranging jalapeños.
The puff pastry I usually use is around 275 gram and the canned
bean is the
small one, which is about 400 gram with the liquid, so about 1 - 1,5
cups of cooked
beans.