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Garlicky White Bean Soup. 1.

Garlicky White Bean Soup

Put the beans, garlic, and rosemary in a large pot with 6 cups water over medium-high heat. Bring to a boil, then lower the heat so the mixture bubbles steadily. 2. Cook, stirring every 20 minutes or so and adding more water if the mixture gets too thick or dry, until the beans are tender and falling apart, 45 to 90 minutes depending on the bean and whether or not you soaked them first.

Baked Brazilian Black Beans — Mark Bittman. 1.

Baked Brazilian Black Beans — Mark Bittman

Heat the oven to 350°F. Put the oil in a skillet over medium-high heat. Mark Bittman’s Indian Veggie Burger Is Super Delicious. Beluga Lentil Caviar Recipe. The Simplest Bean Burgers — Mark Bittman. 1.

The Simplest Bean Burgers — Mark Bittman

Line a baking sheet with parchment or wax paper. Put the beans, onion, oats, chili powder, and some salt and pepper in a food processor. Let the machine run, stopping to scrape down the sides as needed, until the mixture is thoroughly combined but not puréed, about 1 minute. (If you don’t have a food processor, put everything in a large bowl and use a potato masher.) Let the mixture sit for 5 minutes. David Tamarkin's Smoky Beans and Greens on Toast — Mark Bittman. 1.

David Tamarkin's Smoky Beans and Greens on Toast — Mark Bittman

Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside. Baked Falafel with Tahini Sauce — Mark Bittman. 1.

Baked Falafel with Tahini Sauce — Mark Bittman

Put the chickpeas in a large bowl and cover with water by 3 or 4 inches—the beans will triple in volume as they soak. Soak for 12 to 24 hours, checking once or twice to see if you need to add more water to keep the beans submerged. (If the soaking time is inconvenient for you, just leave them in the water until they’re ready; you should be able to break them apart between your fingers.) 2. Heat the oven to 375°F. 3. Creamy White Beans With Herb Oil Recipe.

Instant Pot pinto beans. MUNG BEAN AND COCONUT CURRY. Vegetarian Black Bean Chili recipe. Spicy Oven-Roasted Chickpeas Recipe. Two Heads of Lettuce: chickpeas romesco. This is a great potluck recipe, from Veganomicon-The Ultimate Vegan Cookbook 1/2 cup sliced almonds28oz can diced tomatoes (fire-roasted are especially good)2 roasted red bell peppers 3 Tbsp olive oil3 cloves garlic, minced finely2 shallots, minced finely1 red serrano chile, seeded and minced finely1/4 cup white wine or vegetable broth2 tsp red wine vinegar2 tsp sugar1 tsp dried thyme1/2 tsp dried rosemary, crumbled2 15-oz cans chickpeas, drained and rinsed1/2 tsp salt, or to tastefreshly ground pepper Using a food processor, grind the almonds into very fine almost powdery crumbs.

Two Heads of Lettuce: chickpeas romesco

Place in small bowl and set aside. Puree the tomatoes and roasted peppers until smooth. Pour mixture into a large bowl and set aside. Preheat medium-size saucepan over medium heat. Add the ground almonds and stir the mixture until they are completely combined. I might prefer this without the almonds, but then it's no longer romesco... Turkish Carrots and Lentils with Herbs. This shows just how delicious frugality can be.

Turkish Carrots and Lentils with Herbs

Ingredients. Green Bean Chili Garlic. This is a quick stir fry that’s packed with flavor, thanks to fresh and dried chilies, lots of onions, and ginger.

Green Bean Chili Garlic

Have everything ready to go and make the beans when you’re ready to serve them. They are at their best when eaten immediately. You can use regular green beans for this recipe instead of the thinner French beans, but you may have to cook them for a few minutes longer. Chickpea Masala & Saffron Rice. 1 Tbsp ground cumin1/4 tsp saffron threads 1 cup (7 oz/220 g) basmati rice 1 3/4 cups (14 fl oz/430 ml) chicken or vegetable stock or water Kosher salt 1 Tbsp extra-virgin olive oil 1 small red onion, finely diced 1 garlic clove, minced 1 Tbsp peeled and minced fresh ginger 2 Tbsp curry powder 1/4 cup (2 fl oz/60 ml) heavy cream 1 can (151/2 oz/485 g) chickpeas, rinsed and drained 3 oz (90 g) spinach Juice of 1 lemon 1/2 cup (4 oz/125 g) whole-milk yogurt seasoned with pepper and lightly drizzled with extra-virgin olive oil (optional) In a saucepan, combine the cumin and saffron over medium heat.

Chickpea Masala & Saffron Rice

Toast, stirring, until fragrant and slightly darkened in color, about 2 minutes. Add the rice and stock and season with 1/2 teaspoon salt, if desired. Raise the heat to high, cover, and bring to a simmer. Reduce the heat to low and cook for 15 minutes. Meanwhile, in a sauté pan, heat the olive oil over medium heat. Spoon the rice onto plates and top with the curried chickpeas and spinach. Black beans with onions and peppers.