Burdle's 'you guys interested in bean recipes?' edited

[Chancita]

Burdle,
I've had the same experience with the chickpeas. I cook mine for about 30mins at 400 and then turn the oven off with the door barely cracked. They seem to get nice and dry and crispy this way. Thanks for the spice suggestion. Those sound great.
Chancita

[mehitabel]

This sounds marvellous. But what do you mean when you say 'I make mine from dried and then freeze them'? What do you do exactly? Is this the soaking and boiling thing?

[Burdle]

Yes, the soaking and boiling thing. I cook them until tender, then drain and cool, place 1/2 cup in a sandwich bag, put all the sandwich bags in a freezer bag and freeze. I do this with all kinds of beans.
Hugs,
Burdle the Bean Queen

[lessame]

Burdle -- I was chatting with my mother, who has early stage Alzheimer's, and she had an astonishing memory about a recipe I had forgotten. My great aunt used to fix dried large limas this way, and I remember how good it was -- kind of reminiscent of Pizza Beans, I guess, in a southern, country way.

Cook 1 or 2 pounds large dried limas using a smoked ham hock (I sub a smoked turkey wing). When done, drain slightly (keep the juice -- in the south we call it "pot liquer" -- for those who might like to dunk their biscuit or cornbread in it -- not SBD, but really good). Top with fresh chopped tomatoes, fresh chopped onioins, and a little pepper vinegar (apple cider vinegar steeped with red hot peppers for at least a month). Fresh tasting, slightly spicy/hot/tangy, and those smooth, creamy beans!

Sue

[canadianbeacher]

Here's a yummy recipe:

Baked Lentils with Cheese

12 0z package of lentils, rinsed
2 cups water
1 bay leaf
2 tsp salt
1/4 tsp each pepper, marjoram, sage, thyme
2 large onions chopped
2 cloves garlic minced
1 can (about 1 lb) tomatoes
2 large carrots sliced thin
1 stalk celery sliced thin
1 green pepper, seeded and chopped
2 Tbsp chopped parsley
1 1/2 cups shredded reduced fat cheddar cheese

Place lentils in shallow 3 quart casserole along with water, bay leaf, salt, pepper, marjoram, sage, thyme, onions, garlic, tomatoes and their liquid. Bake covered in 375 degree oven for 30 minutes. Remove from oven and stir in carrots and celery. Cover and bake for about 45 more min (or until veg are tender). Remove from oven and stir in green pepper and parsley. Sprinkle cheese on top and return to oven. bake uncovered for 5 more minutes or until cheese is melted.

My husband says he doesn't like lentils, but he enjoyed these!

[Josietoo]

I tried these this week-end. The second baking must make the difference. I turned off the oven after 15 min and let them sit there until it cooled off. This was the first really crunchy batch that turned out. Thanks, Burdle!!

[sashachel]

Good Morning,
I'd like to try the Baked Lentil with Cheese recipe this weekend. Do you have to soak the lentils first or just rinse? Thank you,
Cheryl

[devon25]

Breton Beans (sorry if these are double posted)

INGREDIENTS:
2 cups cooked white beans (1 cup dry) or 19 oz. can, drained
1/4 cup chopped parsley
1/4 tsp. thyme
2 tsp. oil
1/4 tsp. pepper
1 cup chopped onion
1/4 tsp. salt (omit if using canned beans)
2 cloves garlic, minced
1 1/2 cups chopped tomatoes

INSTRUCTIONS:
Saute onion and garlic in oil. Add tomato and seasonings and simmer 5 minutes. Add beans and heat.
-----------------------------------------------------------
Black Beans Cuban-Style

INGREDIENTS:
2 cans (15 oz.) black beans
1 Tbsp. oil
1 medium onion
1 green pepper
2 garlic cloves
1 tsp. cumin powder
1/2 tsp. oregano
1/2 tsp. salt
1 tsp. red wine vinegar

INSTRUCTIONS:
Chop onion and green pepper. Mince garlic. Cook in oil until soft. Add beans with liquid. Add cumin, oregano and salt. Simmer 15-30 minutes. Before serving, add red wine vinegar.

[devon25]

Chili Bean Soup
Warm a wintry day with this spicy chili bean soup.
INGREDIENTS:
1/2 lb. dried pink, red or pinto beans
3-4 cups boiling water
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. each thyme and marjoram
1 can stewed tomatoes
1 cup water
1 1/2 Tbsp. chili powder
1/2 tsp salt
1/8 tsp black pepper
1 can (4 oz. ) chopped green chilies

INSTRUCTIONS:
Rinse, sort and soak beans. Drain and empty them into a large pot. Add boiling water, garlic and onion powder, thyme and marjoram. Cover and simmer until beans are tender (2 1/2 to 3 hours) Don't let beans boil dry. Add hot water as needed. Mash beans if desired. Add remaining ingredients (stewed tomatoes can be cut smaller if desired). Heat at least 10 minutes to blend flavors. Makes 5 to 6 cups of soup.

[Burdle]

Cheryl, you don't soak lentils. They cook quickly and would fall apart of soaked.
Burdle

[ablack8]

This forum rocks! I thought I was the only person who cooked with beans these days.

I have a question about soaking. Is this the right place to post?

Anyway...my beans never ever get soft. No matter what I do. All I have is little rocks when I follow the directions. I hear that has something to do with my super-hard water. Is that true? Has anyone tried bottled?

[Burdle]

This is absolutely the place to ask a bean question.
Try adding a little baking soda to the cooking water. I know I read that somewhere years ago...sorry, I can't remember how much to add. Seems to me it was about 1/2 tsp.
Hugs,
Burdle The Bean Queen 172/122.6/120 started 1/5/04

[Yosh]

Burdle,
If I search through this thread do you remember if I can find a recipe for Red Beans and Rice? I loved eating this in the Carribean, and am not sure if this can be made SB friendly. I did a search but it would only come up with thread which had red, bean, rice all scattered throughout the post. . .

Thanks!

[Burdle]

Hi, Yosh. I don't believe there is a recipe posted in this thread for red beans and rice...anyone have a recipe for Yosh? There are plenty of Mexican style recipes here, tho, in this thread.
Burdle

[Yosh]

Thanks Burdle. I thought I'd take a look here first to see if there was already a SB friendly one. I checked the internet and came up with these. Tell me what you think. I will be substituting the white rice with Basmati white.

Red Beans and Rice
1 quart dried red beans
2 quarts water
1 pound ham or salt pork (substitute Canadian bacon? not sure here)
1 carrot, chopped
1 onion, chopped
1 bay leaf
pepper, to taste
salt, to taste
Soak the beans overnight in cold water; drain. Heat the beans in about 2 quarts of water, add all ingredients except salt, and boil for at least 2 hours. When beans are tender, mash them up a bit. Serve on white boiled rice with meat and vegetables on top.
Serves 10 to 12

Caribbean Rice and Beans
dry white wine
1 large red bell pepper; roasted, thinly sliced
1/2 green bell pepper, thinly sliced
2 cloves garlic, minced
2 16 oz cans black beans, drained (or red)
2 tablespoons white vinegar
Tabasco
3 cups white rice, cooked
1 tablespoon dried oregano
salt and pepper, to taste
Saute red peppers, green peppers and garlic in wine until wilted. Add black beans, vinegar and Tabasco. Bring the mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes. Stir in rice and oregano. Taste and adjust seasonings.
Serve accompanied by additional Tabasco.
Serves 6.