Roll that fabulous Bean Footage!
Now, in reading the title of this post did you think I was all excited about some new jelly-belly flavors? If you're just joining our zany crew...It's "How You Bean?!" week here on the blog. I've been sharing new legumes and hopefully also sharing the love! I wanted to share 3 bean flavor variations that you may not have ever thought of doing with beans. I mentioned this in class and said, "You know, because there's more to do with your beans than make chili." To which one of my friends replied, "But what if you like chili?!"...Then, every time I mentioned chili there after, someone else in the class would chime in, "...or they're also good in chili!" We had some good laughs! As for these recipes, I shared them with my class, but not any of the fancy-Schmancy photos that will make anyone else want to ever delve into the realm of experimentation. So...Yes, I have been dancing with beans all week! Singing bean songs. Wearing beans in my hair...okay...maybe not in my hair. I do have the earrings though. Did you miss the printable version of the recipes? Find it here
One of the beautiful things I adore about beans is that they are the perfect canvas for flavor. I think these 3 recipes will give you some great ideas for adding some pizzazz to your bean life!
Chef Tess' Thai Beans in Spicy Peanut Sauce
1 lb black beans (red beans, zuni Gold or Aztec work amazing here too), soaked overnight (or quick soaked)
Place beans in a large stock pot with 6 cups of fresh water and simmer until tender.
In a separate pan, make the sauce:
Saute:1 cup chopped onion, 2 T minced garlic in 1 T sesame oil
When onion is tender add: 1/3 cup vinegar, 1/3 cup soy sauce, ¼ cup dehydrated peanut butter, 2 tsp chile flakes and 2 tsp ginger. Add sauce to tender beans and simmer 10 minutes. Just before serving, garnish with ½ cup chopped green onion and ½ cup chopped cilantro.
The next one I made using the large Mortgage Lifter beans I mentioned on Monday's How You Bean Post. This recipe uses all the food storage Items I have in my pantry! I even used Freeze Dried Cheese as a garnish. I admit...some thick shavings of Parmesan cheese would almost make me cry with these Italian white beans.
Italian White beans with Olives, Peppers and Pesto
1 lb white beans, cooked until tender, about 6 cups
1 cup hot water
½ cup dehydrated onion
½ cup freeze dried bell peppers
¼ cup basil pesto
2T Mixed Olive Tempanade
Black pepper and lemon juice to taste
Combine all and simmer until veggies are tender, about 10 minutes. Serve Hot with Crusty Italian Bread and fresh minced rosemary or oregano.
Last but not least...the French~style.French White Bean and Ham
1 lb cooked white beans (about 6 cups total)
1 cup hot water
¾ cup freeze dried ham
1 T Herbs de Provence
1 clove fresh pressed garlic
¼ cup sundried tomato
¼ cup dehydrated butter
Chopped fresh parsley
Simmer all ingredients together until ham is hydrated (about 15 minutes). Serve hot with crusty French Bread.
In case you missed the size of these beans...look very carefully at this picture and you can see how they are, indeed the same width as my regular fork!
There you go! Some bean ammo!