If using dried beans, combine the soaked beans and 6 garlic cloves in
Add the beans to a pot with enough
rowned, 8 to 10 minutes. Using a slotted spoon, transfer to
edium size saucepan, measure mung beans, cover with water, cover saucepan
Soak dried beans at least 8 hours.
Place all ingredients (except Tabasco) in a large 8-quart pot. Slowly bring to boil and simmer, covered, for 2 hours (if you are using soaked dried beans) or for 1 hour if you are using canned beans.
If the level of liquid goes down, replace it with water or the soup will end up being too thick.
Season to taste with Tabasco.
This soup keeps on improving with each reheating!
If using the dried beans, soak them in cold water
Having soaked the beans in cold water overnight, boil
Shell the fava beans and boil in lightly salted
If using dried beans, rinse them and pick them over.
Then rehydrate and cook.
Drain and set aside.
If using canned beans, drain, rinse and drain.
Set aside.
Heat the oil in a large pot over medium heat; add the garlic; cook until fragrant, 1 minute; add the greens, vinegar, water and hot sauce; cook, stirring often, until greens slightly soften, about 5 minutes.
Cover; cook 5 more minutes.
Add the beans with 1/2 cup of the beans cooking liquid (if using canned beans, use water), cover; cook until the collards are tender, about 10 minutes.
Stir in salt, pepper and more hot sauce to taste.
If using canned beans, drain and place in a
If using canned beans, drain them.
Put beans in a 1 1/2-quart greased casserole dish.
Lay onion rings over beans.
Fry bacon; save drippings.
Crumble bacon; sprinkle it and almonds over beans.
Add sugar and vinegar to bacon drippings; heat to a simmer.
Pour over beans; marinate several hours or overnight. Bake at 350\u00b0 for 45 minutes.
Serves 6.
Cook beans in salted water (soak overnight or 1 hour in boiling water with tight lid) about 2 hours, until tender.
(Omit this step if using canned beans.)
up water and the garbanzo beans, mix well.
Cover and
Pick, sort and boil enough beans to fill crock-pot or use the cheapest (tasteless) canned beans and save an hour.
While beans are heating, dice salt pork into 1/2-inch cubes and rinse well in hot water.
Fry pork in skillet until foaming stops, then add to crock along with 4 tablespoons melted fat.
Add mustard, molasses, peanut butter and ginger.
May be eaten right away but flavor improves with long simmer in crock.
Adjust flavor to taste but use only enough peanut butter to thicken juice and not enough to recognize its flavor.
If using frozen or fresh green beans, cook beans until crisp-tender and drain.
If using canned green beans, drain.
Prepare sause by combining oil, Dijon mustard, lemon juice and salt and pepepr.
Toss beans with sauce and marinate for one or two hours before serving.
Reheat beans before serving.
Combine beans, olive oil, horseradish and scallions in a blender or food processor and blend until smooth, adding a little water if necessary.
Taste and season accordingly.
Transfer to serving bowl.
Serve with pita wedges, veggies or crackers of choice.
Time to make does not include cooking beans.
In a medium bowl, combine the beans through the garlic. In a small bowl, combine the oil through the salt. Pour the dressing over the bean mixture and toss to combine. Divide among 4 small plates and garnish with beet wedges.
arge pot. Rinse the dry beans and pick out any stones