I have taken to using Instacart to find out what’s in stock at various local markets. It’s a time saver – if not always perfectly accurate about inventory.
3 Likes
Same. Massive time saver.
Also helps when you go to the store and someone says they don’t have it, but you pull it up on Instacart and bingo! They have to actually look for it, because it’s definitely in the store.
1 Like
That’s sort of amazing! Do you know how it works?
Yes! The subtitles seem pretty accurate. As an added bonus, I am also beginning to learn the words for the ingredients in Hindi (is it Hindi? I don’t want to assume…) The recipe is also written out in English in the space below the video and I often cut and paste that into a Google Doc to reference when I’m cooking. He is definitely fun and funny! “‘Ranveer, you didn’t tell us!’ Ah, but I did!”
3 Likes
So, my friend, originally from Jordan, made an enormous pot of navy bean soup with veggies and just over a lb of smoked turkey wings. He said where he is from, they aren’t familiar with navy beans, he soaked 2 packages in cold water overnight.
He, his wife and 4 kids, some in 20’s!) ate the whole pot for dinner. Once son thinks he should double the wings next time.
So, it’s so economical and tasty. I love it that he branches out, experimenting with new recipes. He brought me some to try, I added sea salt, pepper, Tabasco, butter.
7 Likes
I see you post a plethora of recipes across all the boards. Do you make any of these and if so, could you state that and let us know how they turned out alá Phoenikia? Thank you!
2 Likes
I have made at least 2 dozen bean recipes I have posted.
I’ll add links to the recipes I’ve made the most, if you like.
Off the top of my head, I have made Ina’s maple beans, several different Polish Breton beans, several charros recipes, Cuban beans, home-made refried beans.
Most recently, I made Lebanese beans.
Are the links of recipes I have not made yet annoying you?
I usually do post photos when I make something, in the bean thread as well as in the healthier food thread, occasionally in What’s For Dinner, and often in Cuisine of the Quarter.
1 Like
Oh no, not at all!
You have a wealth of recipes, not just for beans, from so many sources and I was just curious as to how they come out. The more recs, the better!
1 Like
Oh okay, good! 
I did it take a photo of my leftovers from my winged Sunday night curried apricot beans for you. LOL.
1 can of drained and rinsed beans
8 chopped dried apricots
Half a cup of water
10 grape tomatoes cut in half or a chopped medium tomato
1 to 2 tsp curry powder
1/4 cup coconut milk powder, or half a cup of coconut milk
Mix all the ingredients in a saucepan, bring to a boil, lower heat to keep a simmer, to a simmer until tomatoes look cooked.
My weeknight curried apricot beans recipe is inspired by Ravi’s lentil and apricot soup:
7 Likes
That is so logical but I never thought of a dish combining coconut milk, curry and beans. I really like dishes with mixed types of beans. Very cool!
I really need to be making healthier dishes like this at home.
Coconut milk is healthy’ish, right?
1 Like
I think coconut milk is healthy. Coconut milk is also a laxative. Combined with beans and dried apricots, this dish can help things get regular. LOL.
2 Likes
Are there any hacks to make shelling favas easier (the inner shell, not the pod)?
I slice an x on one side with a paring knife before boiling, then slip them out of their skins.
1 Like
As @Phoenikia wrote, scoring them, although I tend to use my raggedy fingernail after the boiling water. .
I’ve also tried freezing the beans instead of the dip in boiling water. Doesn’t go any faster, but is a little simpler, and allows for some delightful procrastination!
OTOH, for some preps you are still directed to cook them in water.
2 Likes
Fava bean pesto! I’m using last seasons blanched garlic scapes and preserved lemon puree instead of garlic and lemon juice, and also a few pecan pieces.
Before pureeing; it’s more than we’ll eat tonight so I will leave some like this.
Fini!
It’s good!
13 Likes
Two bean ideas in this thread
“there was a link to a recipe for “Lentil Salad with Olives, Mint, and Feta” with the suggestion that you can brine in warm water for 1 hour, drain and refrigerate for up to 2 days before cooking! I’m doing that”
And…
1 Like
