Category Archives: legumes

Sweet and Sour Lentils

Bring to a boil and simmer for 20 minutes: 1 cup lentils2 cups water or homemade bone broth1 bay leaf1 t. salt(add broth powder, which is cheaper than bouillion cubes and usually found in the ethnic section of the grocery store, to the water for added flavor if you don’t have home-made bone broths in […]

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Brazilian Rice and Beans

Brazilian Rice and BeansServes 8-10 You want about five or six cups of cooked beans.  If you cooked ahead, you have plenty of frozen, cooked legumes in your freezer.  Otherwise, you soak 2 cups of pinto or kidney beans overnight. Shortly before meal time, continue with the rest of the recipe: Dice four cups of […]

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Cooking Beans

First, here’s how we cook our beans most of the time: I don’t measure them.  I put them in a colander and rinse them, then I put them in a huge pot- about half way to the top, and then fill the rest of the pot with water and leave them out to soak overnight.The […]

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Crusty Mexican Bean Bake

This tasty combination of ground beef, beans, and cheese baked up in a casserole with a warm crusty topping is from the More with Less Cookbook It serves 6 The crust can be made a day or two in advance, or prepared along with the rest of the meal Combine:  1/2 cup flour- I do […]

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Gypsy Soup

A favorite meal for this time of year is Gypsy Soup: 3 tablespoons olive oil — up to 4T2 cups chopped onion2 cloves chopped garlic2 cups sweet potatoes — chopped & peeled (Or wintersquash)1/2 cup chopped celery1 cup chopped fresh tomatoes (best, but canned is alsogood)3/4 cup chopped sweet peppers1 1/2 cups cooked chickpeas3 cups […]

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Hoppin’ John

Here’s one recipe for Hoppin John: * 4 slices of bacon, snipped into pieces with a good pair of kitchen shears * 1 cup diced onions, * 3/4 cup chopped celery (save the leaves, and snip them up, too) * 2 cloves garlic, crushed * 3 cups cooked black-eyed peas (if you get frozen, start […]

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Creamy White Bean Soup

Creamy Bean Soup,  based on a recipe from the Country Beans cookbook: Run four cups cooked white beans (navy) or two cans of prepared white beans through the blender- adding enough liquid to puree it and keep it a ‘soup’ consistency. Pour into saucepan and reheat, adding 2-4 Tablespoons bouillon (or cook the dried beans […]

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Roasted Winter Vegetables

Vegetarian Version:My version serves ten. Most of you’d need to reduce it.  You also do not have to use the vegetables below, and I have a photograph and another version further below: vegetable cooking spray 2 lbs. winter squash such as hubbard, butternut, or acorn: peel, seed, cut into two inch chunks4 large carrots, sliced […]

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Chili Cheese Bake

Adapted from the cookbook Custom Cooking by Mary Carney For 8 servings:Combine:4 cups cooked rice1 t. garlic powder1 four ounce can green chilies2 t chili powder1 t. salt2 cups cooked kidney beans (or other beans- pinto, anasazi, black turtle…)1 cup diced, cooked onion2 t. ground cumin1 t. oregano2 cups tomato pureeOptional: cooked, leftover meat, 2 […]

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Split Pea Soups

Here’s a split pea potato soup recipe we’ve enjoyed: 1 1/2 cup finely chopped onion3 cup split peas6 diced potatoes15 cups water1 1/2 cup parmesan cheese1-2 t. salt In a large stock pot brown the onions in a small amount of oil. Add everything else but the parmesan cheese to the stock pot (rinse your […]

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