Sentences with phrase «sort of bean»

I usually just toss some sort of bean in water overnight on a Friday or Saturday, then use my slow cooker all day Saturday or Sunday.

HS: While I used heirloom cranberry beans here, you can substitute another sort of bean if you like.

The kids like them, as they seem to enjoy any sort of bean / legume, and they've been a nice change of pace from the other beans we eat more frequently.

This is a vegetable curry composed of the pods of a long thin sort of bean, the shell of which is much too stringy to eat, but the beans and flesh inside the pods are really first - rate.

It should still taste great when replaced with any other sort of bean, the texture just might change a little.

Whenever I have spaghetti or pasta, I like combining it with some sort of beans to add up the proteins.

The combination of lentils and 3 sorts of bean yes (kidney, black and pinto) is so satisfying and delicious.

There, something like this would likely be served alongside several other dishes, probably including some sort of beans or lentils, rice, and various vegetable preparations.

At my house we love all sorts of beans, and prepare them in a host of ways.

I've been cooking up batches of all sorts of beans, legumes, and grains to compliment our veggie loaded meals.

This vegan cornbread is a perfect companion to all sorts of bean stews and chilis.

The sort of beans you get in a 2 - lb.

This vegan cornbread is a perfect companion to all sorts of bean stews and chilis.

Not exact matches

He did sort of mend the bridges and made it work in the end, but that really shocked me: to treat someone you love the most in such a neglectful way because you were too focused on bean counting even though you already had all the money you would ever need (and that is in his 20s — he was a multi-millionaire).

However, argument analysis and its long lists of labels can look like a lot of bean sorting.

If there's some sort of succulent meat right above the pans dripping down into the beans, then all the better.

I'd puree the beans too and make some sort of a hummus like dip.

I also save it to add a bit to the soaking water for beans, and to add to dressings, and all sorts of other stuff.

They sort of reminded me of a cross between a lima bean and a butter bean.

Pretty hard to read but choices included a Philly Cheesesteak burger, Buffalo Burger, «Pittsburgh Style» with coleslaw, «Garbage Plate» burger (a Rochester thing - a garbage plate usually includes some sort of meat piled with beans, mac salad, fries, and other things mixed together)..

Yes, beans, chickpeas, split peas, and lentils are packed with all sorts of nutrients we need.

Socca is a lovely, unleavened, garbanzo bean flour - based flatbread of sorts.

I made it with the oddest bean burgers that I kind of overpulsed so I had to add some flour to it, so they look more like «pancakes» of sorts, but the combo of both is incredible.

This is versatile, as you can get creative and add all sorts of your favorite things; baked tofu bites, other veggies, bean sprouts, etc..

I'm so excited that spring is here, bringing all sorts of goodies like broad beans and asparagus.

, no Starbucks... just a jar, some sort of filter and a couple of good beans.

Then put the bean «stew» of sorts in the bottom of your serving vessel of choice, and top each portion with an egg.

Otherwise you will have yourself a bean hummus / dip of sorts.

Especially when the soup is super thick and meaty and chunky with loads of chicken and black beans and avocado and crispsy tortilla strips and jalapeno peppers and all sorts of awesome seasoning.

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.

We've been making enchiladas here at least once a week since my first go at them, and since then I've turned them red (warning veganmofo - ers, pictures include optional goat's cheese), topped them with salsa and baked them, spread a layer of refried beans on the tortillas before adding the filling, and done all sorts of variations with the random greens and beans in my house.

I have yet to try bean butter or bean hummus but I love how everyone is adding beans to all sorts of things!!

Over the weekend we visited «some - sort - of - cousin» in San Juan Capistrano (CA) and, after a dinner of wonderful pizza from their new outdoor pizza oven, they tucked a large cast iron Dutch oven into the embers, left it overnight, and served the baked cannelloni beans, with home made WW sourdough, the next morning.

It's sort of a cheater's version of refried beans, sort of.

Simply slit two vanilla beans down the middle, drop them into 375 ml of vodka (I used the red Smirnoff) and within a few weeks you will have infused pure vanilla extract that someone can use in all sorts of recipes like granola, pumpkin bread, French toast, and oatmeal.

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.

HS: Hi Sue - a lot of times this sort of trouble comes from ending up with older beans.

But I usually end up eating some sort of snack combo, like mezze with flax crackers and maybe a chipotle bean dip.

The beans, both whole and ground, were very fragrant, sort of spicy, one of the most appealing aromas we've had from a Central American bean so far.

I detected some sort of very sweet, fruity aroma in the beans that I found really nice.

Since my pantry is full of all sorts of dried beans that I don't use nearly enough, here is a recipe for white bean stew with pumpkin and kale.

Our main standbys are probably: fagioli all» uccelletto — tuscan bean / tomato / sage stew, basically posh beans on toast, very quick and easy to make from tinned beans dal - roti - shaak — any simple dal, a spicy vegetable (often roasted cauliflower or stir - fried cabbage) and frozen parathas (which are amazing), with yoghurt and chutney on the side pasta with some sort of veg plus feta, olive oil and lemon.

Mine is some sort of Mexican chopped salad — black beans, corn (sometimes charred), avocado, romaine, tomatoes, etc..

Wrapped in foil and baked in the open fire, then topped with all sorts of goodies, Mum always had coleslaw, Dad and my brother opting for baked beans and eggs, where as I always stuck with butter, lot of butter, cheese, sour cream and fried bacon and onions.

They sometimes have a refried bean base and some sort of meat.

Simmered it for (much) longer than recommended, consequently, and the beans sort of broth down making a nice thick, rich sauce.

Dessert was a simple banana split of sorts with Greek yogurt and one bean - pb cookie I had made recently.

A few of these recipes have beans or legumes of some sort in them.

I keep all sorts of dried beans on hand at all times because I buy them in bulk from my co op.

All sorts of greens, fresh herbs, beans, asparagus, cabbage... the Baltimore farmer's market is the place to be right now.