» Jump to recipes using Beans as an ingredient
This little pile of gems is a collection of heirloom beans from Baer’s Best Beans.
It was suggested to me (and I love suggestions) that some of you might like to hear about the quick-soak method for how to get the garbanzos from bag to bowl relatively quickly in the event that you forgot to do an overnight soaking. Here is a good link to a fellow blogger’s description in case you ever need it.
Also, if you have a pressure cooker, you can shave even more time off with a “quicker-soaking” method! Just cover the beans in enough water to cover them and pressure cook them for 5 minutes. You then let the pressure release naturally, and then your beans are ready to cook. This method works with other beans & peas as well.
Recipes Using Beans
I wish I could take credit for this one, but it’s adapted from Gwyneth Paltrow’s clean eating recipe collection called “It’s All Good”. Guess what? She’s right! This buttery rich soup is full of flavor and none of the bad stuff. It’s also a great use for all that slow cooker veggie broth we’ve been making from the veggie scraps!
It’s also a very flexible recipe ingredient-wise. No leeks? No problem! No chard? Just about any other leafy green will do! Canned or prepped dried beans work here. Make this one your own and enjoy!
From fellow food blogger Sherri at “To Simply Inspire”, this recipe has done just that! A healthy and hearty soup for sure! If you need to cut some time, microwaving the sweet potatoes instead of baking them helps, as well as sautéing the pepper and onion directly into your pot before adding the beans and broth. If going olde school, use 4 cups of homemade veggie broth in lieu of the carton. I served with avocado, lime wedges, and a dollop of sour cream.
The idea for this one came from Damn Delicious, and lives up to it’s name. Who knew a protein explosion could taste so good? The spices and veggies are flexible, but the technique of putting uncooked quinoa into the pot to make a one pot meal is quite handy!
