Beans Beans the musical fruit…you know the rhyme, but it is true that the more beans you eat, the better you feel, maybe not for every meal….beans are best eaten in the morning when your body is building for the day and you have time to digest them.

 

I’m sorry, but this is the anti-food porn post. In fact, it’s just straight-up bean recipes with no photos, but these really are my favourite bean recipes of all-time.

 

 

Baked Lentils

2 c. of lentils of choice

3 bay leaves

3 g sprigs of thyme

1 onion, finely chopped

2 cloves of garlic, minced

2 tbsp of brown sugar

2 tbsp of molasses or maple syrup

1/4 c. of cider vinegar

1/4 tsp of cloves

1/4 tsp of ginger

1 tsp of dried mustard

Salt and Pepper

Mix everything together in a baking dish. Put in enough water to cover the lentils. Cover tightly with a lid or aluminum foil and bake at 325 °F for 2 hours. Serve.

Black Bean Dip

 1 15 oz can of black beans

3 tbsp of fresh chopped cilantro

1/2 c. of finely chopped onions

2 cloves of garlic, minced

1 tbsp hot peppers, chopped

A pinch of cayenne pepper

2 tbsp of lime juice

1/4 c. of cottage cheese (optional)

salt

1/4 c. of toasted pumpkin seeds

Combine all of the ingredients except the pumpkin seeds in a food processor. Garnish with the pumpkin seeds.

Korean Mung Bean Pancakes

 

¼ c. of mung beans, soaked for 2 hours, drained and puréed with 2 tbsp of water

3 eggs, beaten

1 c. of bean sprouts

½ c. of kimchi, finely chopped

1 tbsp, of onion, finely chopped

1 green onion in 1 inch pieces

1 tsp of fresh ginger, minced or grated

1 tsp of sesame oil

1 tsp of salt

Black or white pepper

1 tbsp of wheat flour

1 tbsp of rice flour

2-3 tbsp of vegetable oil

Dipping sauce :

3 tbsp of soya sauce

1-2 tbsp of rice vinegar, or vinegar of choice

2 cloves of garlic, minced

1 tsp of toasted sesame seeds

½ tsp of korean chili powder or a mix of cayenne and paprika

black pepper

½ tsp of sesame oil

Mix the sauce ingredients and set aside. Mix the pancake ingredients. Heat a frying pan over medium heat with the oil. Cook 2 inch diameter pancakes in the oil a couple minutes on each side or until golden. Serve with the sauce.

Lentil Soup

1 onion, finely chopped

2 tbsp of olive oil

10 c. of water

1 c. of lentils

4 c. of greens of choice chopped (swiss chard, spinach, chickory, kale, etc)

salt to taste

pepper and 1 tsp of cinnamon

juice of 1 lemon

Heat the olive oil in a pot. Put in the onions and sweat until translucent. Add the water, lentils, salt and greens and bring to a boil. Cover and simmer 45 minutes. Season with salt, pepper, cinnamon and add lemon juice just before serving.

Lamb and Salt Pork Cassoulet cooked in the mason jars

200g of dried pink or romano beans, soaked overnight

2 shallots, peeled

2 cloves of garlic, peeled

2 carrots, peeled and in quarters.

100g of  salt pork or smoked lard or smoked ribs, cut into 4 pieces

4 lamb shanks

1 tbsp of tomato paste

2 cloves

1 pinch of freshly grated nutmeg

Salt and pepper

1 sprig of parsley, thyme and a bay leaf, or herbs of choice!

If using salt pork, sweat until it renders its fat. Add the lamb shanks and brown over medium heat. Add the carrots and shallots Cook 5 minutes. Add the garlic, tomato paste, salt pepper and clove and nutmeg.  Wet with 750ml of water. Bring to a boil and simmer 25 minutes. During this time, change the beans’ water and boil 10 minutes. In sterilised jars, put a piece of lamb and pork, some vegetables, a sprig of each herb and enough juice to cover.  Close th jars, wrap them each in a cloth