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Posts Tagged ‘beans’

  1. Vegan Refried Beans

    May 16, 2011 by Lisa

    I was a little random last time I made these – this is what I think I did!

    Rinse and drain one package of dried pinto beans and place in a large bowl. Cover with cold water and soak over night. By morning, they will have absorbed most of the water, so add additional water so that they are, again, covered with water. Pour into a large saucepan and add:

    • 3-6 gloves of garlic, crushed
    • 2 tablespoons dried oregano
    • 1 1/2 tablespoon powdered cumin

    Simmer slowly for 2 to 3 hours or until the beans are very tender. Make sure the pan does not run dry and add additional water periodically if needed. Remove from heat and mash with a potato masher. Stir in about a cup (I used three heaping desert spoons, which I think was close to a cup) of shortening or margarine until well-absorbed.

    If you’re not concerned with a vegan version, lard is more traditional as is soaking the beans overnight with a hamhock or some bacon drippings!


  2. Pasta e Fagioli

    June 17, 2006 by Lisa

    (AKA Pasta Fazool)

    Not really a summer recipe, but a great one for when you have nothing fresh in the house. Wonderfully filling and lovely. Used dried beans if you like, but soak overnight first.

    • 2 cans pulses (any sort: kidney, cannellini, flageolets or haricot)
    • 125g cubed panchetta or chopped bacon
    • 2 tblsp olive oil
    • 1 shallot or a 1/4 – 1/2 an onion, chopped
    • 1 carton or a can of chopped tomatoes
    • stock cube (any sort)
    • 1 1/2 cups boiling water
    • large handful of chopped herbs – oregano, rosemary, marjoran and thyme are nice
    • 200gms small pasta, like Conchigliette (tiny shell pasta)
    • Salt and pepper

    In a large saucepan, fry the pancetta and shallot or onion in the olive oil until the onion is soft. Drain about half the water from the beans and add to the pan with the chopped tomatoes and the stock cube and boiling water. Add the chopped herbs and bring to a low boil. Reduce the heat and simmer for an hour or more or until the beans are tender. Longer is better as some beans can remain hard. Watch it carefully as the water can easily cook away and you run the risk of burning the soup. Add additional water if required. 15 minutes before the end, add the pasta (and a little more water if necessary).

    When the pasta is cooked, serve with crusty bread or polenta as desired. I like to make a double batch of soft polenta to serve the first time, then let it harden and slice and grill it for the next day’s serving. The second day is always the best.


  3. Chili con Carne

    December 6, 0206 by Lisa


    Ooh, yum. My recent trip to the states gave me a taste for some American home cooking. I dragged a couple packets of corn bread mix home and made this easy chili with what I could find in the house.

    Ingredients:

    • 500gm beef mince
    • 1 large shallot or half an onion
    • 2 tablespoons olive oil
    • 1 can kidney beans
    • 3 fresh tomatoes, chopped roughly or 1 can chopped plum tomatoes
    • 1 tablespoon cumin
    • 1 tablespoon flour
    • 3 tablespoons water
    • several good shakes Tabasco (I think I did about 10) or chili powder to taste
    • 1 half a tube of tomato paste
    • salt and pepper to taste

    Brown the beef and shallots in the olive oil. Add the kidney beans, pasta sauce and fresh tomatoes and cook for 10 minutes. Mix the flour, cumin, tabasco and water into a paste and add it to the beef and beans. Cook an hour at low heat, stirring frequently. Longer is even better, when poss. Add more tabasco and salt and pepper as you like!