09 December 2009

Beans Beans....



God provided us with all these dry beans. Now to find some bean recipes... post your favorites!

5 comments:

Leo and Kim said...

Awesome! Plug your nose if you go to the Boyd house. :) I love Allrecipes.com for ideas.

Kel said...

The little kids might like to grow a bean in a plastic bag (with a wet paper towel). Sounds odd, but my kids love it! Jana thinks her bean is going to turn into a magical beanstalk to the clouds.

Refried beans
Split pea soup
Hsm and white bean soup
Chili

Megan @ SimplyThrifty said...

If you have some lentils you can try some Indian Dhal. It's delicious and makes a great meal served with homemade pitas and hummus (let me know if you'd like the recipe for either of those.
They're both inexpensive to make and delicious!)

Any type of lentils can be used for this, but red lentils or moong are the quickest cooking type and do not need soaking. (I was unable to find red lentils so I used green and they worked just fine).

250 grams lentils
1 1/2 tablespoons ghee (butter) or oil
1 large onion, finely sliced
2 cloves garlic, finely chopped
1 tsp. finely grated fresh ginger (I've substituted powdered ginger but I'm sure fresh tastes much better)
1/2 tsp ground turmeric
3 cups hot water
1 tsp salt or to taste
1/2 tsp garam masala (see recipe on this site if you would like to make your own garam masala)

Wash lentils thoroughly, removing those that float on the surface. Drain well. Heat ghee (butter) and fry onion, garlic and ginger until onion is golden brown. Add turmeric and stir well. Add drained lentils and fry for a minute or two then add hot water, bring to a boil, reduce heat to simmer, cover and cook for 15-20 minutes or until lentils are half cooked. Add salt and garam masala, mix well and continue cooking until lentils are soft and the consistency is similar to porridge. If there is too much liquid, leave the lid off the pan to speed evaporation. Serve dhal plain or garnished with sliced onions, fried until deep golden brown. Eat with boiled rice, Indian breads or as a light meal by itself.

Dhal can be frozen and reheated well. It might get a bit mushier if reheated but it still tastes great. If reheating, add some water to the dish to rehydrate and so it won't burn while heating up.

Anonymous said...

Look on the internet you will find all kinds of bean soup

Anonymous said...

I love beans could eat them every day