Monday, November 15, 2010

dry beans

this is how many we've shucked so far. isn't it crazy? we've got many many more to do, however.  shucking beans is looking to be an all-winter project for us.  
just made soup with those great northern beans, which turned out successful.
next i'm going to mix-up my veggie burger recipes with some great northern and jacob's cattle beans, instead of black beans and/or pinto.  have any good bean recipes to share?

1 comment:

  1. Here's a recipe!

    Pumpkin Black Bean Soup

    2 cans black beans, drained & rinsed
    1 can (14.5 ox) diced tomatoes
    1 can pumpkin puree
    1/2 cup red onion, chopped
    2 garlic cloves, minced
    4 TB. olive oil
    4 cups vegetable broth
    1 TB ground cumin
    1 tsp. each: kosher salt, cinnamon, allspice
    1/2 tsp. gr. pepper
    3 TB balsamic vinegar
    Baked pumpkin seeds, for garnish
    1. Place oil, red onion, garlic and seasonings into a large pot.
    2. Cook on low-medium heat until red onion and garlic brown.
    3. Puree the beans and tomatoes with half of the vegetable broth. Add pureed ingredients, pumpkin and rest of broth into your pot.
    4. Simmer uncovered until thick, about 40-45 minutes. Before serving, stir in balsamic vinegar. Garnish with baked pumpkin seeds.

    (Could always throw in some hot chili peppers, too!)
    This tastes YUMMY! :o)