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Soak overnight and cook 3/4 cup cannellini beans. After cooking, add a clove of minced garlic and let the beans stand for a day in the fridge in the remaining water (you want water to barely cover the beans, about the same amount of juice as would be in a can of cooked beans). To... Continue Reading →
With my growing interest in sea vegetable and its health benefits, I recently bought a package of kombu. I had some red kidney beans, and as I usually eat soy beans or chick peas, thought I'd go for a little variation. Here's what I did: Put about 2/3 cup dried kidney beans to soak on... Continue Reading →
Here's a beany vegan sandwich spread I created when confronted with a pot of cooked mixed beans that started to go mushy when I tried to make a salad! Ingredients 1 cup dry, Deluxe Bean Mix* 3 cloves wet garlic, diced 1 wet garlic green stalk, thinly sliced 1 medium shallot, thinly sliced 2 dessert... Continue Reading →
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