Comments on: “Economy Dish”

By: Lynne F

Lynne F — Sun, 15 Nov 2009 05:15:04 +0000

Looks yummy. I myself would do it in the pressure cooker, where I cook 99% of the dried bean/lentil dishes served around here.

By: coryy

coryy — Sat, 14 Nov 2009 14:48:16 +0000

That is my Grandma Rosie’s bean soup! yum!

My mom makes it with leftover pork shoulder…on day one she boils the pork shoulder, throwing potatoes and carrots in about an hour before dinner, and a quartered cabbage a half hour after that. With homemade dinner rolls, it’s a fall wonder. Then she makes the bean soup with the leftover broth the next day……mmmmmmmmmm.

I am in awe of what you have accomplished in the past few months. Just. In. Awe.

By: Anne

Anne — Fri, 13 Nov 2009 13:30:53 +0000

I cook beans in my crockpot. Works every time. (You are supposed to bring kidney beans and red beans to a hard boil for at least 10 minutes, as they have some toxin in themand that’s the only way to kill it. But then you can cook them in the crockpot. )And freeze portions to add to stuff later.

A family favorite here is black beans with corn, tomato (fresh, canned, juice, whatever is handy), a little garlic and onion, colored bell peppers and/or summer squash if around, cumin, dried chipotle, cilantro (I freeze into ice cubes when there is lots of it). Serve over rice, a little feta sprinkled on top is nice. Freezes really well! We eat this once a week, all year.

By: Louise Edsall

Louise Edsall — Fri, 13 Nov 2009 13:27:04 +0000

Yum… hurst beans has a blog site and there is a great recipe similar to this Susan and has pancetta and swiss chard in it. http://tiny.cc/FffLW Hope the link works. This is from Wolfgang Pucks kitchen.

By: Julie

Julie — Fri, 13 Nov 2009 12:33:04 +0000

Fresher beans does really make a difference. I am fortunate to have local beans available- check out the farmer’s market type places out there, it’s well worth it. Growing up in Louisiana you pretty much absorb red beans and rice through the pores, Cajun or not. I used to do a 5 minute boil followed by an hour soak before starting to simmer my beans but now I use a pressure cooker. Jason has done baked beans the the oven a few times and those always turn out well. I never get tired of bean dishes of any sort.

By: LizzieK8

LizzieK8 — Fri, 13 Nov 2009 11:56:23 +0000

Put the beans and water into a pot, bring to a boil. Turn off the water and let sit for a couple hours. Rinse. Add fresh water, ingredients and cook. A bit quicker way of doing it.

Or the good old crock pot. Add beans, ingredients, water. Plug it in. Eat good bean soup for dinner. Yum!

I love navy bean soup!

By: Elana

Elana — Fri, 13 Nov 2009 08:08:43 +0000

That sounds soo good! I have a vegan recipe that makes creamy sauce using white beans . Want it? Nice and sage-y on spaghetti.

By: Dragan

Dragan — Fri, 13 Nov 2009 04:01:55 +0000

I wish I could live in your house. The house here is 70 during the day! I’m counting down until I go home and wearing sweaters in the Winter makes sense again

By: Susan

Susan — Fri, 13 Nov 2009 03:25:23 +0000

Maggie, I never thought of that. I’ll make a batch this weekend to have in the freezer.

By: Maggie

Maggie — Fri, 13 Nov 2009 03:18:57 +0000

I love doing a vat of black beans in my slow cooker seasoned with anything (cumin, oregano, onion powder, garlic powder, etc), and then freezing them in portions to make burritos with, or throw in quesadillas, or mash up and add to black bean soup…hmm, maybe have to make some this weekend!