thanks
These sound awesome…! I’ve not seen frozen butterbeans before, I’m thinking canned would probably work fine.
Good to see this is one of the rare veg burger recipes that has you chill the mix before cooking- most seem to skip that step and then comments invariably mention how they fall apart. Something about letting the mix chill and rest really helps everything stick together
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Forgot this one. I was culling old cookery mags and saw this. Took a photo before recycling the mag. (click on image once or twice to open full size)
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I don’t use dried beans too often, because of the lengthy soaking time required. I almost never remember to soak my beans in time, so I defer to canned when I really need to. I’m a sucker for kidney beans and green beans in particular - in salads, chili, etc and mulligatawny is one of my favorite soups. But my absolutely favorite bean recipes are actually Chinese ones, which alas don’t offer canned versions:
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Fresh hot soy milk with no sugar. My mom used to make this alot, and I could drink a gallon of this.
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Red bean (sweet) soup which is a classic Chinese dessert that is perfect in the summertime once it’s been chilled in the fridge. Red Bean Soup I like mine with lotus seeds too.
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I recently picked up some frozen beans… this looks good!
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Lima or baby lima beans in the freezer section - WF has them, TJ used to (or does occasionally?) I’ve also seen them at Key and Westside.
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I see a recipe you linked, but it doesn’t register as a salad to me. Can you link it again, or help me find it? Is it the chickpea sunflower sandwich?
Hmm, the Chickpea sunflower seed sandwich is definitely an all time favorite, i do love it ontop of salad or scooped up with raw veggies. If you don’t smoosh the chickpeas it would be a great salad thing as is.
Looks like i didn’t add the link to Espinacas con garbanzos which isn’t a salad yet is delicious and easy- i often use a lot more frozen spinach and skip the addition of the bread all together so it’s just not as thick. That one is best warm on crusty bread though.
Balela salad is a really good one is you want a cold chickpea salad, that looks close to what I’ve done before, tons of variations out there- basically israeli salad meets chickpeas.
Hope all is well with you :))
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Making a variation of this, which I found in the pig trotter thread.
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Bookmarking this because I suddenly have a lot of dried pigeon peas.
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Assume you mean the brown ones?
I’m more familiar with dried white peas - we mostly eat them as Ragda, which is delicious.
I also grew them in my farm experiment last year (from kitchen stock, after my fancy snow pea seeds didn’t survive several times)!
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Yes; they are brown. Actually, beige, but they are darker when cooked.
This one doesn’t seem to have a paywall.
It includes a link for this;
And this!
That one says " It should be like ragda (stew) consistency. "
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Oh yeah - in indian terms this is the bean form of tuvar/arhar dal.
Funny - we eat many varieties of beans in our house, but not this one! Even though we eat the dal version and the fresh green version of the same thing.
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White beans au vin = a fabulous winter dish. Beans stand in for beef in this rich stew. Dinner party fare for a rainy ednesday night.
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Thanks for the link!
Not worth all the survey questions and pop-up ads that one has to deal with.
Actually, this recipe IS. But since you asked so politely, read it here:
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I think I know these as Toor Dal as well.
And Gungo Peas(of the famous Rice and Peas) in the Caribbean
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