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Experimenting with bean recipes

Jars of beans

Working on polishing up our recipes to turn into a cookbook has spurred me on to cook some of our homegrown dried goods that I often forget about. I gave my sister some of our scarlet runner beans in December, and she recently told me that they tasted exceptional when just stewed up in water. Mark's a reluctant bean-eater, so when I cooked my own Refried beansbatch, I resorted to diversionary tactics involving bacon, onions, frozen red peppers, sweet corn, and cheddar...and my anti-bean husband liked the dish so much that he snuck some extra beans out of the fridge while cleaning up the kitchen!

Now I just need to work on a good recipe for mung beans. In the past, we've sprouted them and used the sprouts in tuna salad and (sometimes) stir fries, but nothing I've made has really hit the spot yet. Time to experiment!

As a side note, David is the winner of our cookbook-naming contest, with the awesome suggestion (slightly tweaked) of Farmstead Feast. David, be sure to email anna@kitenet.net to claim your prize!



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There's a million recipes for dal and many of the beans in dal are interchangeable.
Comment by Andi | Greenbasket.me Sat Jan 3 19:57:52 2015
Andi --- Good idea! I think I might try falafels too. Lots of fun experimenting ahead!
Comment by anna Sun Jan 4 09:53:17 2015
I used to hate beans because of the gas problem. Then I discovered epazote (which you can actually get seeds for and grow). You simply put the epazote in with the beans when you're cooking them and lo! and behold! Gas problem solved. If I run out of epazote I use BEANO, which really does make the gas go away. :)
Comment by Nayan Sun Jan 4 11:07:21 2015