Bean Recipes

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Pasta with Cranberry Beans and Greens
Recipe from: The Savory Way by Deborah Madison.

1/3 cup dried cranberry beans
1 quart water
1 bay leaf
6 sage leaves or 1/2 teaspoon dried sage
3-5 tablespoons virgin olive oil
4  garlic cloves
1 medium carrot, finely diced
Salt
1 or 2  bunches of mustard greens, kale, collards, or turnip greens
1 medium-sized red onion, finely diced
1/4 teaspoon red pepper flakes
8 to 10 ounces penne, ziti, butterflies, or shell pasta
Freshly ground black pepper
Freshly grated Parmesan or Romano cheese

Soak the beans for 6 hours. Put the beans in a skillet with the water, bay leaf, 3 of the sage leaves (or half the dried sage), and 1 tablespoon of the olive oil. Slice one of the garlic cloves and add it to the pan along with the carrot. Salt lightly and simmer gently until the beans are tender, about 30 minutes or possibly longer. Should they absorb all the water, add more as needed, including enough to leave some broth. When the beans are done, set them aside with their cooking liquid.

Remove the tough stems of the greens and chop the leaves. Heat 2 tablespoons of the oil in a skillet and gently wilt the onion. Finely chop the remaining garlic and sage leaves and add them to the onion with the pepper flakes (add other half of dried sage if not using fresh). Cook for a minute or two then add the greens. Lightly salt and add a little cooking water from the beans and cook until the greens are tender. Add the beans and enough liquid to make a nice sauce. Bring a large pot of water to a boil. Add some salt and the pasta and cook the pasta until al dente. Drain and toss with the greens and the beans. Season to taste and serve with plenty of ground black pepper, olive oil drizzled over the top, and freshly grated cheese.


Shrimp, Fava Bean, and Asparagus Salad
Recipe from: Gourmet, March 1997

For dressing:
1-1/2 teaspoons honey
1 teaspoon Dijon mustard
1/4 cup fresh lime juice
1 tablespoon chopped fresh tarragon leaves
2/3 cup extra-virgin olive oil
1 tablespoon finely chopped fresh chives (wash and dry before chopping)

2 pounds fresh fava beans, shelled (about 1 cup)
1 pound thin asparagus, trimmed and cut diagonally into 2-inch pieces
1 pound medium shrimp (about 30), shelled and deveined
3 cups mâche* (lamb's-lettuce), rinsed and dried
1 1/2 cups frisée* (French curly endive), rinsed and dried
Garnish: 1 tablespoon finely chopped fresh chives

Make dressing:
In a small bowl whisk together honey, mustard, lime juice, and tarragon. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Dressing may be prepared up to this point 1 day ahead and chilled, covered. Bring dressing to room temperature before proceeding. Stir in chives.

Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook favas until crisp-tender, about 2 1/2 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain favas in a colander and gently peel away outer skins. Transfer favas to a large serving bowl.

Have ready another large bowl of ice and cold water. Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes. Transfer asparagus with slotted spoon to ice water to stop cooking. Drain asparagus in colander and pat dry with paper towels.

Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with slotted spoon to paper towels to cool. In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mâche, frisée, and salt and pepper to taste. Drizzle salad with some of remaining dressing and garnish with chives.


Spicy Black Eyed Pea and Rice Frittata with Guacamole
Recipe from: Gourmet, January 1998

3/4 cup dried black-eyed peas
5 cups water
1-1/2 medium onions
4 garlic cloves
1 red bell pepper
1/2 teaspoon dried hot red pepper flakes
3 tablespoons unsalted butter
1/2 cup long-grain white rice
2/3 cup water
1 medium zucchini
1 large egg yolk
1 whole large egg
1/4 cup chopped fresh coriander leaves
1-1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Tabasco
Guacamole (See below)

Gently boil the black-eyed peas in the 5 cups water uncovered, until tender but not mushy - about 1 1/2 hours - or until 2 cups of liquid remain. Drain in a sieve.

Chop onion and mince garlic. Cut bell pepper into 1/4-inch dice. In a 3-quart kettle cook onion, garlic, bell pepper, and red pepper flakes in 2 tablespoons butter over moderate heat, stirring occasionally, until onion is softened. Add rice and cook, stirring, 1 minute. Stir in water and cook mixture, covered, over low heat until rice is tender and water is absorbed, about 15 minutes. While rice is cooking, coarsely shred enough zucchini to measure 3/4 cup and in a large bowl lightly beat yolk and whole egg. To egg mixture add rice mixture, black-eyed peas, zucchini, coriander, salt, pepper, and Tabasco to taste, stirring until combined.

In a 10-inch non-stick skillet heat remaining tablespoon butter over moderate heat until foam subsides, tilting skillet to distribute evenly. Transfer egg mixture to skillet, spreading top evenly, and cook until underside of frittata is golden and set but top is still wet, about 10 minutes.
Preheat broiler while frittata is cooking. Broil frittata about 3 inches from heat until set and top of frittata is golden and crisp, about 8 minutes. With a spatula slide frittata onto a platter. Cut frittata into 6 wedges and serve with guacamole.

Guacamole (for Spicy Black Eyed Pea and Rice Frittata with Guacamole above)

2 plum tomatoes
2 firm-ripe California avocados
2 tablespoons minced red onion
3 tablespoons fresh lime juice
1 teaspoon minced garlic

Quarter tomatoes, discarding seeds, and chop. Halve and pit avocados. Scoop avocado flesh into a bowl and mash. Stir in tomatoes, remaining ingredients, and salt and pepper to taste.
Makes about 2 cups.


Fresh Cranberry Bean Salad
Recipe from: Gourmet, June 1998

1-1/2 pounds fresh cranberry beans
2 tablespoons salt
1/4 cup extra-virgin olive oil
1 to 2 tablespoons fresh lemon juice, or to taste
2 tablespoons chopped fresh parsley or basil leaves
freshly ground black pepper to taste

In a large saucepan of boiling water cook beans with salt until tender and no longer mealy, 10 to 20 minutes. Drain beans and transfer to a bowl. While beans are still warm, toss with remaining ingredients and season with salt. Serve salad warm or at room temperature.


Central Asian Rice and Bean Stew
Recipe from: Seductions of Rice by Jeffrey Alford and Naomi Duguid, 1998.

3 tablespoons vegetable oil or rendered lamb fat
2 cups coarsely chopped onions (about 3 medium onions)
2 medium potatoes, cubed
2 medium carrots, coarsely chopped
1 pound (about 4 medium) ripe tomatoes, coarsely chopped
1 teaspoon cumin seed, ground
3/4 teaspoon dried chile pepper flakes or crumbled dried red chile
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 to 3 cups boiling water or mild stock
1 cup mung beans, soaked overnight in water to cover
2 1/2 cups cooked long-grain white rice (or 1 cup uncooked rice, cooked while mung beans cook)

Garnish and accompaniment:
Sprigs of mint (optional)
2 to 3 cups plain yogurt

In a large heavy pot, heat the oil or fat until very hot. Add the onions, lower the heat to medium, and cook, stirring occasionally, until lightly golden, about 10 minutes. Add the potatoes and carrots and cook, stirring occasionally, for 10 minutes.

Stir in the tomatoes, then add the cumin, chile, salt, and pepper and stir well. Add 2 cups of the boiling water or stock and bring to a boil. Let boil vigorously for several minutes, then stir in the dal. Once the mixture has again returned to the boil, lower the heat, cover, and simmer until the mung beans are tender, 30 to 40 minutes, stirring every 10 minutes or so to prevent sticking. Add more boiling water or stock if necessary.

When the beans are done, stir in the cooked rice. The mixture should be moist; add a little hot water or stock if necessary. Taste for seasoning. Serve hot, garnished with sprigs of fresh mint (if available) and accompanied by plain yogurt.

Alternative: An Uzbek version of this stew includes lamb: Cut 1/2 pound lean lamb into small cubes. Add the meat several minutes after you begin sautéing the onions. You may wish to increase the salt and pepper.


Cranberry Beans with Corn and Squash
Recipe from: The Book of Latin American Cooking by Elisabeth Lambert-Ortiz, 1994.

2 cups cranberry beans
3 tablespoons olive oil
2 tablespoons sweet paprika
1 large onion, finely chopped
4 medium tomatoes, peeled and chopped
1/2 teaspoon oregano
Salt and freshly-ground black pepper
1 pound (about 2 cups) winter squash, peeled and cut into 1" cubes
1/2 cup corn kernels

Wash the beans and put them to soak in a large pot for 3-4 hours. Simmer the beans in unsalted water to cover until they are barely tender, about 1-1/2-2 hours.  Drain and set aside. Reserve the cooking liquid.

Heat the oil in a skillet and stir in the paprika over moderate heat with a wooden spoon, taking care not to let it burn. As soon as the paprika and the oil are thoroughly mixed, stir in the onion and sauté until the onion is tender. Add the tomatoes, oregano, salt, and freshly ground pepper, and simmer the mixture, stirring from time to time, until it is thick and well-blended. Add this mixture and the squash to the saucepan with the beans, stir to mix, and add enough of the reserved cooking liquid barely to cover. Cover and simmer gently for 15 minutes. The squash will disintegrate and thicken the sauce. Stir in the corn and simmer for 5 minutes longer. Serve in soup plates.


Swedish Brown Beans
Recipe from: Vegetarian Cooking for Everyone by Deborah Madison, 1997.

1-1/2 cups Swedish brown beans, soaked
1-1/2 teaspoon salt
2 tablespoons blackstrap molasses
1 tablespoon brown sugar
1/4 cup apple cider vinegar

Simmer the beans in 6 cups water, covered, until they are partially tender, about 1 hour. Add the remaining ingredients and cook until very soft, another 30 minutes or so. When finished, the sauce should be brown and thick. If the beans are tender but the sauce is thin, raise the heat and boil, uncovered, to reduce the amount of liquid. If there is not enough liquid, add a little water to thin it out.


Country Style Soup
Recipe from: Bon Appétit, May 1997

Creativity with simple ingredients is one of the themes of Sicilian cooking. There's no better example than this bean and vegetable soup, which some say evolved from food that fifteenth-century galley cooks made for mariners. Serve an island dry red wine such as Corvo with this.

1/2 cup dried fava beans
1/2 cup dried Great Northern beans
6 cups water
1 large onion, finely chopped
1 carrot, peeled, finely chopped
1 small celery stalk, finely chopped
8 ounces savoy cabbage, cut into 1-inch pieces (about 4 cups)
1/2 head Bibb lettuce, cut into 1-inch pieces (about 2 cups)
Freshly grated Parmesan cheese
Extra-virgin olive oil

Place fava beans in medium saucepan. Place Great Northern beans in large bowl. Add enough cold water to each to cover by 3 inches and let soak overnight.

Bring fava beans to boil in their soaking liquid. Boil 5 minutes. Drain fava beans and cool slightly. Using small sharp knife, make small slit in skin of each bean. Peel off outer skins and discard. Drain Great Northern beans.

Bring 6 cups water to boil in large pot. Add all beans, onion, carrot and celery. Partially cover; simmer over medium heat until beans are half cooked, about 30 minutes. Add cabbage and lettuce. Partially cover; cook until beans are tender, stirring occasionally, about 1 hour. Season with salt and pepper. Ladle into bowls. Sprinkle with Parmesan. Drizzle with oil.


Mixed Beans with Pasta, Calabrian Style
Recipe from: Bugialli on Pasta by Giuliano Bugialli, 2000.

1/2 cup dried lentils
1/2 cup dried cannellini beans
1/2 cup dried cranberry beans
1/2 cup dried fava beans
1/2 cup dried chickpeas
1/2 ounce dried porcini mushrooms
1 pound savoy cabbage, cleaned
2 medium-sized red onions, peeled
2 medium-sized stalks celery
4 quarts cold water
Coarse-grained salt
4 teaspoons olive oil
1 pound dried long pasta, such as spaghetti or linguini
Salt and freshly ground black pepper

Soak the lentils, beans, and chick peas separately in 5 different bowls of cold water overnight. Soak the mushrooms in a bowl of lukewarm water for 30 minutes. Rinse the beans, remove and discard the stems from the fava beans and put all the beans in a large stockpot. Slice the cabbage into 1/2" strips, coarsely chop the onions and celery, and add the vegetables to the pot. Drain the mushrooms. making sure no sand is attached to the stems and add them to the pot. add the 4  quarts cold water, cover, and place the pot over medium heat. When the water reaches a boil, simmer for 1 hour.

When all the vegetables and legumes are almost cooked, add coarse salt to taste, then add the oil, mixing very well. When the soup reaches a boil again, add the pasta, broken into thirds, and cook for 9 to 12 minutes, depending on the brand. As the pasta cooks, stir the mixture several times to prevent it from sticking to the bottom of the pot. Taste for salt and pepper.  By the time the pasta is cooked, the least tender of the beans should be completely cooked, while others will be breaking down and thickening the sauce. Remove the pot from the heat and let the mixture rest for 10 minutes before serving. Serve over pasta drizzled with olive oil.


Adzuki Bean Miso Soup
Recipe from: Gourmet, February, 1997.

4 cups water
2 vegetable bouillon cubes (0.75 ounce total)
3 cups cooked dried adzuki beans or rinsed and drained canned adzuki beans
2 teaspoons vegetable oil
3 medium carrots, cut diagonally into 1/16-inch-thick slices
1/4 cup white miso (fermented bean paste)
4 scallions, slices thin

In a 4-quart heavy saucepan bring water to a boil and add bouillon cubes, stirring until dissolved. Add beans and simmer, stirring occasionally, 15 minutes. In a heavy skillet heat oil over moderately high heat until it just begins to smoke and stir-fry carrots until crisp-tender, about 3 minutes. Stir carrots into soup. In a small bowl stir together miso and 1/2 cup hot broth until combined will and stir into soup. Bring soup just to a boil, stirring occasionally, and stir in scallions and pepper to taste.


Chana Dal Guacamole
Recipe from: Rick Mendosa

2 cups cooked chana dal
2 small avocados
Juice of 1 lemon
2 large cloves garlic
Salt to taste

Whirl it all together in a blender. Serve with tortillas, pita, Indian, or Western bread.


Dried Curried Beans
Recipe from: Gourmet, January, 2000

2 teaspoons vegetable oil
1 1/2 teaspoons black mustard seeds
1 1/2 teaspoons cumin seeds
3 tablespoons picked-over split skinned urad dal
3 tablespoons picked-over split skinned chana dal
1/2 teaspoon asafetida powder
1 fresh hot red chile such as serrano or Thai, halved lengthwise
4 fresh curry leaves
1-1/4 lb green beans, trimmed and cut into 1/4-inch pieces
1/2 cup water
1/4 cup desiccated coconut or 1/2 cup finely grated fresh coconut
1 Tablespoon cilantro, finely chopped

If using desiccated coconut, soak in warm water to cover 1 hour and drain well in a sieve.

Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook mustard seeds, cumin, dals, asafetida, chile, and curry leaves, stirring occasionally, until mustard seeds begin to pop. Stir in beans, water, and salt to taste and simmer, covered, until beans are just tender and most of water is evaporated, 6 to 8 minutes. Stir in coconut and cilantro.


Basic Chana Dal
Recipe from: International Vegetarian Union

1 c. chana dal
7 c. water
1 t. salt
1/4 t. each cayenne, turmeric powder, cumin powder, corriander powder
1 T. tmarind pulp (or 1 T. lemon juice & 1 t. sugar)
1 T. vegetable oil
1/4 t. black mustard seeds
1 clove garlic, chopped

Chana dal is the larger of the skinned, split, yellow dals you will find in an Indian grocery -- it closely resembles the yellow split peas found in Western supermarkets, and in fact these yellow split peas make an acceptable substitute.

Measure the dal into a bowl and sort through it to remove any unskinned (dark) dal, small stones or other debris. Soak the chana dal in 4 c. water for 2-3 hours, then wash under running water and drain. Bring 3 c. water and the salt to boil in a medium-size pot. Add the chana dal and wait for the water to begin its second boil, then cover the pot and cook over medium-to-low eat for 30 min. At this time, remove the cover and stir up the dal. To the open pot add the cayenne, turmeric, cumin, coriander and the tamarind pulp (skin & seeds removed). Stir well and allow to simmer uncovered while you prepare the next step.

In a separate small pot or frying pan, heat the vegetable oil over low heat and add the mustard seeds and chopped garlic to it. When the oil gets hot, the mustard seeds will begin to pop (really. and they may spatter a bit.). When they have ceased popping, add the oil mixture to the simmering pot of dal. Immediately cover the pot and keep covered for 2 min. while the dal continues to simmer.
Then remove the cover and stir once with a spoon to mix in the new ingredients. Cook uncovered for another 5 min. and the dal is ready to be served with rice or bread. Salt to taste. This dal is fairly thick in consistency and should not be made thinned with water.


Ethiopian Alicha Wot
Recipe from: Eat Mediterranean

1 1/2 cups Chana Dal
2 cups finely chopped onion
1-2 inches ginger, finely mashed/chopped
1 head of garlic, finely mashed/chopped
1/2 cup spicy butter or olive oil*
1-2 Tablespoons turmeric
1/2 teaspoon cardamom
white or black pepper to taste
salt to taste (sea salt best)

Note: these measurements are approximations - feel free to increase or decrease according to taste.

Sort and wash Chana Dal, removing all black or green pieces as these add bitterness. Boil in enough water, covering them by 3 inches. You will need the excess liquid. When dal are almost translucent and softened, set aside. Some of them may be broken up and this is okay.

In another heavy pot, sweat the onions in a little bit of water until very translucent. Add the garlic and ginger and sauté for a minute or two. Add oil or butter and sauté until the mixture is very softened. This must not burn or bitter taste will result. Add the remaining ingredients except salt (will toughen dal...add at end to taste) and fry until the oil separates.

Add the dal with their liquid and cook until the dal are very softened. Stir frequently as it can burn. The end result will have the consistency and appearance of creamed corn. It will thicken a bit as it cools. It is best eaten with Ethiopian Injera (spongy bread) or even Indian Chapati.

Spicy butter:

Heat olive oil or ghee (clarified butter) with sliced onions, smashed garlic heads, smashed ginger, nutmeg, black peppercorns, a little turmeric, cinnamon stick, cardamom pods. I use about a tbsp. or each spice and adjust the onion or garlic to taste. The result will be colored and fragrant butter or olive oil (extra virgin is best). Strain the oil into a dry container. Keep it in the fridge.


Jacob's Cattle Boston-Style Baked Beans
Recipe from: Stephanie da Silva

2 cup Jacob's Cattle Beans
1 cup Lloyd's barbecue sauce
1 tbsp. Colman's mustard
1 tbsp. Garlic powder
1/2 cup maple syrup or molasses
1/4 pound salt pork or maple flavored bacon

Wash the beans. Soak overnight. Add salt, stir and drain, reserving the liquid. Preheat oven to 300 degrees F (150 degrees C). Cut off a third of the salt pork and place the piece on the bottom of a bean pot. Add the beans to the pot. blend the barbecue sauce, mustard, garlic powder, and molasses with the reserved bean liquid and pour over the beans. Cut several gashes in the remaining piece of salt pork and place on top of the beans. Cover and bake for about 6 hours, adding water as needed (do not let it dry out). Uncover for the final hour of cooking so the pork will become brown and crisp. Taste and correct seasoning.


Spinach with Marrow Beans
Recipe from: Stephanie da Silva

3/4 cup dried marrow beans
1 pound spinach, washed
1 large marrow bone or 1/4 pound parboiled or left over beef
6 tablespoons olive oil
2 teaspoon salt 2 cups stock or water

Cover beans with water and soak overnight. Pick over beans. Cook vigorously, starting with fresh cold water, for about an hour. Place one half the spinach in saucepan or shallow casserole, then a layer of half the beans, with the marrow bone or beef. Repeat layers using the rest of the spinach and beans. Add olive oil and 2 cups water. Cook for 15 minutes. When the beans are tender, add salt. Avoid over cooking to prevent from falling apart. Serve hot in soup dishes.


Papago Tepary Bean Soup
Recipe from: OCB Tracker

2 c Tepary beans, soaked overnight
1 tsp mixed oregano and cumin
1 clove garlic, diced
1 med onion, chopped
6 c water
1 c diced celery
3 c tomatoes w/juice
2 carrots, sliced
4 slices bacon, diced
Dry red chile pepper (optional)

Drain soaked beans and bring to boil in big pot. When tender, fry bacon until limp. Remove bacon; add onion, carrots, celery and garlic and saute. Add bacon, tomatoes and juice and the remaining spices. Cook 10 mins.Add beans. Cook another hour until beans are mealy-tender. Serves 6. Serve with flour tortillas. Dried red chile pepper may be stirred into pot during the last 10 minutes.


Steuben Yellow Eye Beans in Creamy Cumin Sauce with Mushrooms
Recipe from: Dean & Deluca Cookbook by Dean Rosengarten, Joel Dean, Georgio Deluca, and Lori Longbotham

9 ounces dried Steuben yellow eye beans or black-eyed peas
2 tablespoons vegetable oil
1/2 cup finely minced onion
1 teaspoon grated fresh ginger
2 cups sliced mushrooms
1 garlic clove, minced
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
2 cups drained canned tomatoes, broken into chunks
1 cup plain yogurt
1/3 cup packed, minced fresh cilantro
1 tablespoon grated lime zest
2 teaspoons salt, or to taste
pepper to taste

1. Cook beans according to basic instructions.

2. While the beans are cooking, heat the oil in a medium saucpan over moderately high heat. When the oil is hot, add the onion and saute it, stirring occasionally, until it turns brown. Add the ginger, mushrooms, garlic, cumin, and coriander. Cook, stirring occasionally, for 10 minutes, or until mushrooms are wilted. Add the tomatoes, stir up the bottom of the pan, reduce heat to low, cover, and simmer for about 1 hour.

3. When beans are done, drain them in a colander and add them to the sauce. Stir well, remove the pan from the heat, and let it sit uncovered, stirring occasionally, for at least 15 minutes and up to 1 hour. Add the yogurt, cilantro, and lime zest, and stir well. Season with salt and pepper.

Steuben Yellow Eye: There are several beans called yellow eye, so named for yellow brown mark on the beans white background. the beans vary mainly by the size of the"eye". Our favorite is this one, also called "molasses eye". our favorite is this one, also called "molasses eye"-which an eye that covers half the surface. It is a mildly flavored bean, with a thin skin and smooth texture. The steuben yellow eye is probably the original Boston Baked Bean, but it's delicious in assertive sauces. These beans are good to cook separately, then simmer for a while in a sauce, soup, or stew.


Rancho Gordo Drunken Beans

2 cups eye of the goat beans, cooked
1/2 bottle of beer
1 bacon slice (preferably nitrate-free)
1/2 onion, chopped
2 cloves garlic, minced
3 whole serrano peppers, minced
1/2 pound sliced fresh mushrooms
Limes

Cook time: 30 minutes
Yield: 4 main-dish servings; 6 as a side dish

Warm cooked beans (a type of cranberry bean, or substitute pintos). Add beer. These beans should be somewhat soupy. Add more beer if too thick or turn up the flame to cook off excess liquid if too thin.

Cook bacon crisp, leaving 1 tablespoon drippings in skillet. Saute onion, garlic and hot chilies. When soft, add mushrooms. Cook until soft. Crumble bacon and add to mixture. Add mixture to the pot of beans. Mix thoroughly and cook for another 10 minutes. Taste for seasoning. Serve with a lime wedge.
 


Vegetarian Scarlet Runner Beans

2 cups scarlet runner beans, cooked
1 cup reserved pot liquor from the beans
1/2 onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
1/2 pound shiitake mushrooms, chopped
1 dash Worcestershire sauce
1 dash soy sauce

Cook time: 20 minutes
Yield: 4 main-dish servings; 6 as a side dish

To a medium-size pot, add beans and 1 cup of their pot liquor. Gently heat. Or substitute, if you have to, a mixture of canned black beans and kidney beans, with liquid drained from cans plus water to sub for pot liquor.

In a skillet, saute onion and garlic in the olive oil. Add the chopped mushrooms and cook until soft. Add a little pot liquor if the mix starts to get dry. When cooked, add the Worcestershire sauce and soy sauce.

Add mushroom mixture to beans. Adjust seasonings. Allow to cook for another 10 minutes. Serve with brown rice or bread.
 


Chocolate Baked Beans Mole
Recipe from: OrganicGardening.com

3/4 cup thinly sliced onion
1 tablespoon chopped garlic
1 tablespoon olive oil
4 cups cooked Chestnut Runner beans (measure after cooking)
1 large red bell pepper, roasted and chopped
1 cup Mole Sauce (recipe follows)
Garnish: steamed aromatic rice, chopped cilantro, and chopped sweet red onions

Saute the onion and garlic in olive oil until soft and lightly colored. Combine the onion and garlic with the remaining ingredients and pour them into a lightly oiled baking dish.

Cover and bake in a preheated 350 degrees F oven for 35 to 40 minutes. Serve with aromatic rice, cilantro, and onions. Makes approximately 2 quarts (or eight side-dish servings). Per side-dish serving: 353 calories; 7.62 g fat (19% of calories); 19.3 g protein; 55.2 g carbohydrates; 1.25 g dietary fiber; no cholesterol; 110 mg sodium

Mole Sauce

2 tablespoons olive oil
3/4 cup sliced yellow onion
3 cloves garlic, minced
1 tablespoon sesame seeds, toasted
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon coriander seeds, toasted and crushed
2 tablespoons ground dried ancho
or mixed chili peppers
2 tablespoons chopped fresh cilantro
2 tablespoons unsweetened
chocolate, finely chopped
2 cups rich chicken or vegetable stock
1 1/2 tablespoons smooth peanut butter
2 1/2 tablespoons tomato paste
1/4 cup golden raisins
1 teaspoon soy sauce

In a heavy-bottomed saute pan, heat the olive oil. Add the onions and saute them until they are lightly browned. Add the minced garlic, sesame seeds, cinnamon, cloves, coriander seeds, chili peppers, cilantro, and chocolate, and cook over moderate heat for 5 minutes. Add the stock and simmer for 10 minutes, stirring occasionally.

Pour the stock mixture into a blender or food processor. Add the peanut butter, tomato paste, raisins, and soy sauce. Process until smooth.


Tuscan Beans
Recipe from: Gourmet, January, 2001

Active time: 15 min Start to finish: 3 3/4 hr

2 1/2 cups dried white beans such as Great Northern or Navy (1 lb), picked over and rinsed
10 cups water
2 fresh sage sprigs
1 bay leaf (not California)
1 head of garlic
1 tablespoon coarse sea salt
Accompaniment: fine-quality extra-virgin olive oil (preferably Tuscan)
Special equipment: a 5-quart terra-cotta bean pot or heavy saucepan

If using a terra-cotta pot for the first time, soak it in water to cover at least 6 hours, then drain.

Put beans, water, sage, bay leaf, and whole head of garlic in bean pot. Cover and slowly bring to a simmer over low heat; this can take 2 3/4 hours in bean pot or 1 hour in saucepan.

Simmer beans until tender and soft but not mushy, about 45 minutes in bean pot or 35 to 40 minutes in saucepan. Remove from heat and cool beans, covered, 15 minutes. Stir in sea salt.

Drain almost all cooking liquid from beans (reserve for making soup if desired) and season beans with sea salt and pepper to taste.

Dress beans with oil at the table.


Palak Dal

1 cup chana dal, washed.
5 cups water
1/2 teaspoon turmeric
salt to taste
1 package frozen chopped spinach (10 ounces) or 1 bunch spinach chopped.
3 cloves garlic chopped
1 onion chopped
1 tomato chopped or 3 tablespoons tomato sauce
1 teaspoon cumin seeds
1 tablespoon vegetable oil
1 teaspoon chopped green chili
4 tablespoons lemon juice
2 teaspoons coriander powder
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
cilantro to garnish 

Preparation 

Cook the dal in the 5 cups of water with turmeric and salt for 30 minutes. Add the spinach and cook until the spinach is tender and mixed with the lentils - about 35-50 minutes. In a separate pan heat the oil, add the cumin seeds and as they pop add the onions. Brown the onions. Add the garlic, tomatoes, green chili, coriander, garam masala, red chili powder, stir 2 minutes. Add the dal and spinach and lemon juice, stir and heat through. Garnish with cilantro and serve hot with pita or chapati or basmati rice.

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