I thought beans were the "musical food."
We love beans! We eat a lot of vegetarian meals and Mexican food, so beans are a staple around here. Here are tried and true recipes. Let me know what you think if you try them.Pot o' Beans
makes 6 cups
2 cups dried pinto (or black) beans
1 large onion, peeled and halved
2 large cloves of garlic, peeled and left whole
10 cups water
1 teaspoon salt, added after beans are cooked
Soak pinto beans overnight in water to cover. (Soak black beans for 1-2 hours.) Drain and add the 10 cups of water, onion, and garlic. Bring to gentle boil then simmer for approximately 1.5 to 2 hours. Times will vary depending on the age and type of beans. While simmering, partly cover the pot with a lid.
When beans are firm yet tender, add the salt and cook another 10-15 minutes. Remove any onion and mash in the garlic if it's still visible.
You don't have to soak the beans but they will be gassier and the cooking time will be longer if you don't. Enjoy as is, freeze for later, or use in recipes, nachos, burritos, with eggs for breakfast...Garbanzo Beans (Chick Peas)
Soak beans overnight in enough water to cover with a pinch of baking soda. The next day, add more water if needed, salt well, and bring to a boil. Reduce and simmer, partly covered, until tender (about 1.5 to 2 hours). Garbanzo beans can be cooked without soaking but the cooking time will be longer.Curried Garbanzo Beans
from The Vegetarian Epicure Book Two
, by Anna Thomas
2 cups cooked garbanzo beans with reserved liquid
1 Tablespoon butter or oil
1 teaspoon ground corriander
1 teaspoon. ground cumin
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper (I use New Mexico chile powder)
3/8 teaspoon ground cloves
3/8 teaspoon cinnamon
3 cloves garlic, minced
1/2 teaspoon ground ginger
salt to taste
2 Tablespoons lemon juice, more to taste
1 Tablespoon chopped fresh cilantro (corriander leaves)
1 firm tomato, cut into 1/4" dice
Melt the butter in a sauce pan and over low heat stir in the spices. Allow them to heat, stirring often, for a few minutes.
Stir in the garbanzo beans and enough of the reserved liquid to just barely cover them. Stir well, and mash a few of the beans with a fork or potato masher.
Cook the beans over a medium flame for about 20 inutes, or until the sauce is quite thick, stirring often. Remove from heat.
Stir in the lemon juice, the chopped cilantro, andt he diced tomato. Taste, and correct the seasoning.
Serves 4 to 6
I'm not a curry fan but I LOVE this recipe. It doesn't matter how much I make, it always gets eaten. I make this with rice, a dal, and a cucumber raita from the same cookbook. I'm cooking for the half the day, but it's worth it!