OK, here goes. What better way to introduce beans than a recipe for dessert! Personally, I can't eat sf/ff chocolate pudding. Too much cornstarch for me, altho I love it. Took me 2 weeks to figure this one out, the first time I made it, I thought it had a very strange taste. Turns out it was the vanilla I bought at Trader Joe's. Don't care for it at all. I'm going back to the regular stuff from the grocery store. I am also going to find the other 2 bean recipes I previously posted and add them to this thread. I've changed the Greek Lima Bean recipe a litte to include more water and a longer baking time.
CHOCOLATE WALNUT BEAN PUDDING
For 2 servings:
1 oz. Toasted walnut pieces
1 c. white beans (baby navy, white kidney beans, any mild flavored white bean), mashed
1 Â½ tsp. Unsweetened cocoa powder
Â¼-1/2 tsp. Vanilla
Â¼ c. water
8-10 drops liquid Stevia sweetener or artificial sweetener of choice
Mix cocoa powder with a small amount of water in small sauce pan. Add remaining water and mashed beans. Cook on medium-low heat until creamy, 5-7 minutes. Pudding will be a bit lumpy because of bean skins, this can be avoided by using a blender on beans before adding. Stir in vanilla, add sweetener to taste. Divide into 2 portions, sprinkle with toasted walnut pieces. Serve warm.
This recipe makes 2 small servings, but if eaten slowly, quite satisfying.
The pudding skins over quite quickly, this disappears when stirred.
P1, P2 & P3
LARGE LIMA BEANS (GREEK BEANS)
1 jar Trader Joeâ€™s Bruschetta (the one that has 1.5g fat/serving), contains 11 servings
1 lb. Dried large lima beans, sorted, washed and cooked according to directions, but slightly undercooked (can use canned, rinsed and drained), contains 13 servings according to bag, I only get 10).
12 oz. water
Gently stir together the bruschetta and beans. Rinse bruschetta sauce jar out with 12 oz. water and stir water into beans. Gently place beans in ovenproof cassarole. To make beans creamer, sprinkle 2 tbs. olive oil on top. Bake at 350 until beans are hot and bubbly, about 1 1/2-2 hours. The longer these cook, the better they taste, but you can eat them without the added water and baking time.
Can be served hot, warm or cold. We like it best warm with shredded low fat cheddar cheese.
Original recipe for the above recipe:
Gigantes (Lime Beans)
(Large elephant Beans)
1 lb. Lima Beans
1 sliced onion
3 cloves chopped garlic
Â¾ c. olive oil
4 ripe tomatoes
3 sliced carrots
Soak the beans in water overnight. Boil them until soft and strain them well. Peel and chop tomatoes and add the salt, pepper, olive oil, celery,c arrots and parsley. Spread beans in a pan and cover them with the mixture. Bake for about 40 minutes in the oven.
P1, P2 AND P3
MUSHROOM, BEAN AND BARLEY SOUP
1/2 c. cooked white beans
1/2 c. cooked barley
1/4 lb. sliced fresh button mushrooms
1 c. water
Add all ingredients in saucepan, heat until it comes to a boil, simmer until mushrooms are cooked. Very hearty and filling. Can add some chopped fresh parsley as garnish.
P2 and P3