I'm on a bit of a bean kick, thanks to Mark Bittman's "Food Matters." Marks says that beans are easy to cook and easy to keep on hand for nutritious eating.
Here's a batch of beans that we ate last week. These are a mixture called Moki Bean Soup Mix from Adobe Milling Company in Dove Creek, Colorado. This photo shows the beans after soaking. That's why some of the beans look like they have ruffled edges. Included in Moki mix are Anasazi beans, pinto beans, black beans, black eyed peas, great northerns, baby lima, large lima, green split pea, yellow split pea, small reds, bolita beans and cranberry beans.
I sauteed a medium onion in 2 tablespoons of olive oil and 2 tablespoons of butter. I seasoned the onion with a pinch of red pepper, 2 or 3 grinds of black pepper and about a half teaspoon of dry rosemary. Two cloves of chopped garlic were added toward the end of cooking the onion.
Then I added the beans (drained, of course) with 2 cups of water, a medium chopped tomato and an 8 ounce can of tomato sauce. I brought the mixture to boil for 2 minutes and then let it simmer for about an hour. I put two pints of beans into the freezer for quick meals later and refrigerated the rest.
For supper on Saturday we ate these beans over rice with a touch of soy sauce. Served in a bowl and accompanied by fresh garlic toast they were delicious. We ate that meal outside on the east patio in late afternoon.
For the second bean meal, we had burritos with beans, rice, beans, chopped avocado and a sweet corn salsa from a Pure Michigan gift package that Liesl sent to us. I fixed a green salad to go with the burritos. We had golfed 18 holes and the beans and salad were a filling meal after being outside in the fresh Arizona air.
Here's a batch of beans that we ate last week. These are a mixture called Moki Bean Soup Mix from Adobe Milling Company in Dove Creek, Colorado. This photo shows the beans after soaking. That's why some of the beans look like they have ruffled edges. Included in Moki mix are Anasazi beans, pinto beans, black beans, black eyed peas, great northerns, baby lima, large lima, green split pea, yellow split pea, small reds, bolita beans and cranberry beans.
I sauteed a medium onion in 2 tablespoons of olive oil and 2 tablespoons of butter. I seasoned the onion with a pinch of red pepper, 2 or 3 grinds of black pepper and about a half teaspoon of dry rosemary. Two cloves of chopped garlic were added toward the end of cooking the onion.
Then I added the beans (drained, of course) with 2 cups of water, a medium chopped tomato and an 8 ounce can of tomato sauce. I brought the mixture to boil for 2 minutes and then let it simmer for about an hour. I put two pints of beans into the freezer for quick meals later and refrigerated the rest.
For supper on Saturday we ate these beans over rice with a touch of soy sauce. Served in a bowl and accompanied by fresh garlic toast they were delicious. We ate that meal outside on the east patio in late afternoon.
For the second bean meal, we had burritos with beans, rice, beans, chopped avocado and a sweet corn salsa from a Pure Michigan gift package that Liesl sent to us. I fixed a green salad to go with the burritos. We had golfed 18 holes and the beans and salad were a filling meal after being outside in the fresh Arizona air.
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