Tasty Tuesday: Breakfast Beans
Starting from Dry Beans:
1-pound beans (try cannellini, garbanzo, great northern, navy, or soybeans)
1 teaspoon salt, optional
4 cups water
Sort and discard undesirable beans.
Rinse beans and cover with warm water and allow to soak for 8 hours.
Drain soaked beans and pour into pan. Add enough water to cover the beans. Add salt and bring to a boil.
Cover and reduce heat to a gentle boil. Boil for 1-2 hours or until beans are tender.
For pressure cooker, cook under pressure for 20-30 minutes. Or cook for 6-8 hours in a slow cooker.
After cooked, continue with cooked beans recipe.
Freeze leftover beans in two-cup portions and thaw before use.
Yield: 4 ½-cup servings
1 15-ounce can white beans with liquid or 1½ cups cooked beans with 1 cup liquid
¼ cup raw cashews
1 Tablespoon nutritional yeast
½ teaspoon onion powder
¼ teaspoon garlic powder
Drain beans and reserve liquid.
Place beans in a saucepan.
In a blender, combine 1-cup bean liquid and remaining ingredients. Blend until creamy smooth.
Combine mixture with beans and mix well. Stirring constantly, heat bean mixture over medium heat until bubbly. Serve! Bon Appétit!
Suggestions & Hints & Variations:
Delicious over whole grain toast, red potatoes, with a dollop of salsa and small chunks of avocado!
Combine cooked beans and sauce mixture in a casserole dish and bake at in a 350°F oven for 30 minutes.
Bean Gravy: Blend Breakfast Beans and use as a gravy.
Add 1-cup chopped and sautéed vegetables of choice: onion, garlic, bell pepper, summer squash, tomatoes, red potatoes, turnips, celery, etc. Try also adding other seasonings: dill, Mrs. Dash, kelp, parsley, Bakon Hickory Smoked Dried Torula Yeast, etc.
Interested in more tasty recipes?
Order Dana's Start A New YOU! Cookbook by calling 479-363-6585