
It’s time again to link up your favorite recipes! This week’s theme is beans.
Eating and living locally . . . mindfully . . . simply.

Although hummus gets all the publicity, just about any bean mashed up with garlic and spices makes a tasty and versatile paste.

Yesterday we talked about some of the reasons you might want to use dried beans, or even grow your own. Today I’ll share three methods for cooking dried beans. They’re not as time consuming as you might think, and the taste and texture is definitely worth it! Pin It
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This week we’ll be talking about beans: cooking with, soups, dips, and other favorite recipes. Today, though, let’s start at the beginning. Not the can, the vine!

This is quite a versatile recipe; you can make it in a slow cooker, or bake it, or microwave it if you really want to. It’s a great way to sneak in more vegetables.

My friends at Collective Bias issued another challenge: make something in a slow cooker, using Frank’s Red Hot sauce. I decided to combine it with my Dark Days Challenge and created the following recipe, which turned out great if I do say so myself.

When suppertime came around, I was not too hungry but wanted a little something; so I looked through my cookbooks to find something quick, easy, and which would work well for lunch tomorrow. As soon as I saw this recipe in The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living I knew it fit the bill.

This recipe is adapted from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution. As much as I don’t want it to be winter yet, I was able to use mostly produce from last week’s CSA pickup.
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