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
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
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
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
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
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
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
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
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
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
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
Cranberry Beans with Corn and Squash
Recipe from: The
Book of Latin American Cooking by Elisabeth Lambert-Ortiz,
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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.
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
1 large red bell pepper, roasted and chopped
1 cup Mole Sauce (recipe follows)
Garnish: steamed aromatic rice, chopped cilantro, and chopped sweet red
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
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
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.
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
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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