See my blog about how to cook beans. Cook your beans. You’ll have 3 cups of beans. With a slotted spoon scoop the beans from the broth. Reserve broth! You now have beans for three different meals.
Great Northern Bean & Potato Salad (Great as a wrap filling, too)
- 1.5 c cooked beans
- 1/2 c cubed cooked potatoes
- 1 T diced red pepper
- 1/4 c diced yellow pepper
- 1/2 c barely steamed broccoli pieces
- 2 T minced leek
- 1/2 c diced purple cabbage
- 2 T diced celery
- 2 T minced parsley
- 1/3 c extra virgin olive oil
- 2 T lemon juice
- 1 T Braggs vinegar
- 1 t Dijon mustard
- 1 t maple syrup
- 1 t herbes de provence
- 1 t curry powder
Mix dressing ingredients above and toss with beans, veggies and parsley. Add sea salt and fresh black pepper to taste. Garnish with beets.
- 1/2- 1 c cubed beets Sauté in 1 T each water and olive oil; add 1/2 t herbes de provence and 1 t balsamic vinegar. Cook until all liquids evaporate and beets caramelize a bit. Serve on the side or as garnish. Beets can overpower the other flavors if mixed in.
Bean Green Soup
- 4 c water or vegetable stock or add vegetable bullion to the water
- 1/2 c chopped onion
- 4 minced garlic cloves
- 4 c mixed cruciferous greens
- 2 carrots diced
- 1/4 c chopped parsley
- 2 t minced fresh rosemary
- 4 medium potatoes cubed.
- 1 c cooked great northern beans
- 2 T ghee
- lemon juice
- sea salt and pepper to taste
- Garnish: 1/2 c yogurt mixed with 2t Maple syrup and 2T water
Place water or both in saucepan and add all ingredients. Cook for about twenty minutes. Puree with an immersion blender and swirl with yogurt.
Bean Stock Pot
Bean broth from cooking great northern beans – should be about 3 to 4 cups.
Vegetables of your choice, I like celery, carrots, onions, leeks, cabbage, zucchini, potatoes, a clove of garlic. Fresh greens (kale, spinach, collards) to add right before serving along with the remaining beans – about 1/2 cup beans.
Herbs of your choice – parsley, rosemary, thyme, bay leaf & sea salt and black pepper.
Serve with crunchy pumpkin seeds and or a touch of Parmesan.
Voilà Bean Bliss!
“Mom, how do you cook beans?” She’d chuckle and tell me three different ways. I NEVER could get my beans to turn out like Mom’s. Since she died a few years ago I crave beans the way she made them. (I also long to eat them sitting across from her at her southern Carolina home.) So I began to experiment.
In my opinion, the perfect bean holds its shape on the outside but is tender on the inside. Oh, the occasional one might split but mostly they look like before they are cooked – only fatter. For me, beans must be soaked in a weak saline solution for eight hours. The rest is easy. A gentle simmer with seasonings of your choice.
Then the real fun begins as beans make great sandwich spreads, dips, side dishes, soups, fake potatoes, salads, sauces, bean loafs, bean breads, entire meals. Try cold white beans with olive oil, lemon juice and fresh parsley. The saline soak helps with the fartability and so does a bit of basil. Check out the next THREE-DAY FRESH! for more tasty pulse ideas.