Beans

[bjd]

Too late for last night's meal but recently I found a recipe for Moroccan white beans. Fry an onion in olive oil, put in the beans (I used canned white ones), a tomato, 3 cloves of garlic and a bunch of spices like curcuma,ginger, paprika,parsely, salt and pepper. Just let it all cook for a while. It was really good.

I found it by googling "recette haricots blancs" and the "à la marocaine" came up.

I only recently started eating more beans but still can't stand lentils.

[kerouac2]

Jan 17, 2022 21:10:20 GMT kerouac2 said:

Tonight I am simmering a combination of white beans and black beans

Guess what? It turned into a pot of brown beans.

[tod2]

Today I looked up ideas and recipes for Adzuki beans. Those tiny red Japanese beans. Most of the recipes are for a salad additive if not the main event. They dont need pre-soaking which is good but I'm worries about over cooking them. We will see what the weekend brings....I love beans.

[kerouac2]

Beans are on the menu tonight with slices of leg of lamb fried in butter. Lots of garlic.

[onlyMark]

For Tod -

[bixaorellana]

                     

[lugg]

[tod2]

Looks like my comment about beans was interoperated as a lot of hot air! Thanks Mark - Luckily I cooked Spelt instead and added a can of Cannelli beans to the mixed salad. I was very pleased with the result.
This is the recipe I used but added chopped tomato as well - Next time I will try something with the Adzuki beans.

www.seriouseats.com/whole-grain-spelt-salad-leeks-recipe Combined with some of this recipe : www.oliviascuisine.com/spelt-salad-with-navy-beans-cherry-tomatoes-and-cucumber/

[bixaorellana]

Thanks for the recipe & reminder about spelt. I keep reading about it, but have yet to try it.

[tod2]

Bixa I hope you do. I cooked mine in a vegetable stock powder ( I found one from Germany). After an hour and a half of mild bubbling I took a bite and immediately thought my husband is not going to like the chewyness. The spelt kernels were in two different stages. Some split open and others still swollen but closed. I decided on another 15min cooking then switched off and left the spelt in the remainder of the stock to cool off. That was a good move as the final result was not mushy and not too chewy.

[bixaorellana]

Thanks, Tod. Do you have a pressure cooker? Obviously there is extra safety protocol called for when cooking grains in the pressure cooker, but it does reduce the cooking time.

I don't know if this would work with spelt, barley, etc. but this technique makes brown rice come out with fluffy separate grains, rather than either too mushy or too chewy. All you have to do is to fry the raw rice in butter &/or oil until it's well coated and starting to turn a little golden. Then add boiling water & proceed as usual.

[tod2]

I don't have a pressure cooker but my mother used one for years and years. Probably because she had a fulltime secretarial job and had to feed us when she got home. The Spelt packet suggested a little soak first or cooking it a bit longer. I will try your suggestion of frying the grains in oil or butter first for a few minutes. Just like Risotto.

[bixaorellana]

I went & Searched myself on this forum, as I know I've yapped repeatedly about ways to use pressure cookers. I didn't use one until I was in my mid-fifties, but was converted completely after the first use. anyportinastorm.proboards.com/thread/2097/pressure-cooking

[lagatta]

Obviously Mesoamerica is a source of the majority of our current bean varieties, but are those (cute) small white beans found in Mexico and Central American countries?

Pulse crop production has been on the rise in Canada in recent years.

[bixaorellana]

LaGatta, yes, they are common here. This is the kind we get, although the picture is this US site shows them larger than life ~
www.ranchogordo.com/products/alubia-blanca-de-san-jose-iturbide

Here may be more than you ever wanted to know about beans in the Old World and the New ~
www.directoalpaladar.com/ingredientes-y-alimentos/alubias-habichuelas-origen-variedades-beneficios-recetas-para-cocinar-legumbre-extendida-mundo

[kerouac2]

I grew up eating navy beans ("Michigan whites") regularly, but I don't know if it is because my mother loved them or because we were poor. Luckily, I loved them, too.