Simple, Green, Frugal Co-op: Dried Heirloom Beans
[Simple, Green, Frugal Co-op] With my housemate being Mexican American, we eat a lot of beans! And a great trick for keeping the gassiness down: when you put your beans in the cold water, before you turn the heat on it, put half of an onion in (no slicing or dicing, just one CHOP and half an onion into the pot).
[Pen & Fork] Heirloom Bean Soup « Pen & Fork: For this simple bean soup, you really can use any type of bean you want, but I encourage you to try an heirloom variety just to broaden your bean repertoire.
[Chiot's Run] Local Heirloom Beans | Chiot's Run: We live in southern MS and cajun food is all around us so red beans and rice, which I make with white beans as well. refried beans many different ways, black beans same way, Bean, Barley, Potato soup, and alot of times I just start out with a bean and just start throwing things into the pot and see what we come up with.
[Cube Marketplace | Gourmet Food Blog] Beans. On the Cheap. | Cube Marketplace | Gourmet Food Blog: Not because I'm super girl in the kitchen (though I do make mean Chocolate Chip Cookies) but because heirloom beans don't need any help to be nuanced, .Follow the recipe above exactly, but substitute pinto beans.
[local kitchen] Chorizo & Heirloom Bean Soup « local kitchen: 24 hours). Alternatively, quick-soak the beans by covering with boiling water (do not use a plastic bowl) by 4 inches, and allow to sit for 1 hour. Drain beans, rinse, then transfer to a medium saucepan. Cover with cool water by 2 inches, then bring to a boil. Lower heat, add 1 tsp salt if desired, then simmer on low until al dente-tender; this took about 35 minutes for the October beans, but can take up to 3 hours depending on the bean variety, age, cooking conditions, etc. Keep the beans a little undercooked, as they will cook for 15-30 minutes in the soup.
[Joy the Baker] Joy the Baker » Blog Archive » All About the Bean: Those are some awesome looking beans. The bag of black beans in the cupboard has been lingering in my mind for a couple of days…I’d been toying with the idea of ordering some lizano for a Costa Rican dinner, and I might have to try this too!
[SFoodie] Fruit of the Luym: Your SFoodie Lunch Planner - San Francisco ...: Quinoa Taboule Con Heirlooms light quinoa salad, , heirloom tomatoes, sugar snap peas, roasted squash $10.00 @ Destino.
[I am what I eat] Purgatorio Beans and Spoon Lamb « I am what I eat: According to the tradition, they were prepared for the “Lunch of Purgatory” for the Ash Wednesday. White / Green Chicken Chili Makes 6 servings .
[Concord Magazine Blog] I, too, Am Determined to Know Beans - Concord Magazine Blog: Having spent many happy hours doing so both as an education and in preparation for ordering seeds, I've noticed that some list dozens and dozens of old bean varieties. They have great names and the text sings their praises but I always thought, "They're just beans, right?
[Tom Alphin's Blog] Seeds are here”¦ » Tom Alphin's Blog: My approach this year is to start seeds in a 72-seed starter tray, then transplant them into 4″ square pots as they outgrow the starter tray. The starter trays are placed on a heat mat to raise the temperature by about 10 degrees from the temperature of the room. They are covered with a clear humidity dome, andI am watering them by filling the tray with water and allowing it to soak up from below. This doesn’t displace the seeds as watering from the top often does. Starting with the second starter tray, I used a blend of compost, peat moss and perlite as my planting medium (The mix was sifted through hardware cloth to ensure that it was well broken up and debris-free.
[The Second Lunch] Tasty Things to do with Beans | The Second Lunch: This works best when the beans are still warm from cooking, but after tossing you can whack it in the fridge until about 20 minutes before you are ready to eat, at which point you take them out and let them get to room temperature. You can add freshly chopped vegetables such as tomatoes, cucumber, red bell peppers, and trim in fresh herbs like parsley and mint, and add in some salty cheese such as feta, or even hard cheeses like an aged parmesan.
[Cooperative Extension in Knox & Lincoln Counties] The University of Maine - Cooperative Extension in Knox & Lincoln ...: PERENNIALS:Monkshood, Aruncus, Ladies Mantle, White Achilea, Blue Dwarf Aster, Blue Baptisia, Boltonia, White Campanula, Daisy, Lily of the Valley, Bugbane, Pink Bleeding Heart, Pink and White Coneflower, Pink Geranium, Large Hosta, Blue Leaf Hosta, Blue German Bearded Iris, White German Bearded Iris, Liatris, Catmint Blue and Pink, Balloon Flower, Cameo Pink, Fragrant Peony, Double White Fragrant Peony, Double Pink Fragrant Peony, White, Pink and Purple Summer Phlox and Blue Veronica
[Not Eating Out in New York] Not Eating Out in New York » White Bean Puree with Poached Egg: It was the same extra-large heirloom cannellini beans that I’d used in a cassoulet a week ago, but any white bean would suffice here just as deliciously. I wouldn’t call this a soup, though, as it was too purely beans to be anything else (it had a dash of olive oil to sizzle the garlic with, and salt and pepper, too).
Posted at February 9, 2010 09:05 AM
Post a comment
Thanks for signing in, . Now you can comment. (sign out)(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)