Later On

A blog written for those whose interests more or less match mine.

Beans for Life!

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I eat beans at each meal, and I’ve grown to like them a lot because of the variety. For example,

  • Cook, drain, chill, and use in salads or standalone — lentils (black belugua, Du Puy, brown, green), kidney beans, soybeans, black beans, and a jillion kinds of heritage beans (some favorites: Christmas Lima beans, black valentine beans (better than black turtle beans), flageolet beans, mortgage lifter beans (enormous), corona beans (a special favorite—sweet and creamy and hold their shape), scarlet runner beans, black rice beans (very small), and others. Good sources: Purcell Mountain Farms and Rancho Gordo and see the list in this post.
  • Make a soup — for example, Lentils Monastery Style is easy to make with ingredients you might already have on hand (and that in any case are easily found).  I also made a variation when I was active in WW, Lentils WW Style. Or try Senate Bean Soup.
  • Cook and mash to make hummus (chickpeas and tahini with lemon juice and olive oil) or a variation with a different kind of bean and perhaps a nut butter (almond butter, hazelnut butter) instead of tahini — see Hummus, Generalized and also browse this list for variants I’ve made. My stand-by standard recipe is what I make most often.
  • Cook and don’t mash to make some sort of bean salad or side-dish, such as Texas Caviar or Mark Bittman’s Bean Salad (with variations).

Written by Leisureguy

6 January 2021 at 11:57 am

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