beans Tag

Charmian-Logo-New-transparent
Recipe: Buttermilk Bean Waffles
I'm doing my part to make beans hip and cool. I even I walked through downtown Toronto clutching a clear plastic bag brimming with the four pounds of brightly coloured lentils, legumes and beans picture above. No one laughed. No one pointed at me. And if I may say so, I think the odd fashionista stole a sideways glance as I strutted my stuff down King Street. I hadn't planned on being the poster girl for legumes. I was in Toronto to meet up with Julie Van Rosendaal, this time in wasp-free, neutral territory. She says she's fine with my previous behaviour, but I notice she brought protection -- her coauthor Sue Duncan. Julie and Sue were in Ontario to promote their new book Spilling the Beans: Cooking and Baking with Beans and Grains Every Day. Part way through the interview, Julie realized her 2 kgs of demo beans would not fit into her luggage and she turned her big blue eyes to me in desperation. Being a cooperative person, I left the interview with lots of information and enough fibre to clean out an elephant. During the course of the conversation, I learned several compelling pro-bean points. Enough to not only have me haul them about Canada's largest city, but to feel darned good about it. Beans are great because:
Charmian-Logo-New-transparent
Legume and Lentil Recipes to Get You Through the Winter
Legume Recipe Round Up I'm on CTV's News at Noon today talking about lentils and legumes. I'm not sure who be hosting since Kyle, my usual side kick, won't be there. Wonder if it's something I said? Or maybe he's afraid I'll make him stuff another pepper. After all, I did give him the tippy one. Whoever the host may be today, have no fear. No problematic peppers. Just some dried beans and a piece of wicked cool stainless steel kitchen equipment. I'll be discussing how to incorporate beans into your diet in ways that won't require you to book time off work -- to accommodate the supposedly long cooking time or that other reason people shy away from beans. With a reputation for hogging stove time only to make you socially unacceptable, beans are misunderstood. If you cook your own from dried (with a pre-soak done while you sleep) you:
Charmian-Logo-New-transparent
Slow Cooker Refried Beans Dip
There are two problems with refried beans. One: They tend to be very fattening. Two: They look like something that came out the back end of a flatulent donkey. This slow-cooker recipe solves the high-fat issue. The lovely dish my sister's boyfriend gave me for Christmas solves the other. Look at the sensual, distracting curves. See the bright red tortilla chips? Isn't it festive! Ole! You hardly notice the brown glob in the centre. The resulting "refried" beans have the depth of flavour you get from the authentic version but without the frying or the fat. Make them as spicy or mild.  Use Pinto or Romano beans. Toss in some black beans if you like. Serve this dip with some sour cream, guacamole, salsa and chips. Or slather some on a burrito. It's up to you. No matter how you eat them, just serve them in a very distracting bowl.

Subscribe to my newsletter.

It’s easy. It’s free. It’s informative.

 

Receive weekly tips, recipes and advanced notice of upcoming events.

Yes, please!