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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 →
Malabo, Capital of Equatorial Guinea - Image via Wikipedia Publication of the promised Red Kidney Bean recipe has been postponed to bring you this important Valentine's Day message. Profacetime 'liked' my wraps post, so I went to visit their blog and found the headline The Complexity of Life and beneath it the picture you see... Continue Reading →
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