HOW TO USE THOSE BEANS IN YOUR PANTRY!

Posted on September 30, 2014 by Karen Schumann | 0 comments

DISCOVER THE BEAUTY OF THOSE BEANS IN YOUR PANTRY

tepary beans with shallots and peppers, yum!

It's October and I start the slow process toward my winter hibernation and it is when I turn to my pantry instead of the market for my food inspiration.  So welcome to my pantry.  I will head back to the market next spring.  Well, I was hungry and went looking to see what I had in my pantry and came upon a fabulous find, a bag of tepary beans from a recent trip out West and decided to give them a try.  I was making a soup and thought that they would be a wonderful addition. They turned out to be more incredible than I ever thought possible.  They have a sweet, nutty flavor and upon researching, found that they have more protein and higher fiber than ordinary beans, and the best part, they are easy to digest with considerably less digestive issues (gas) than ordinary beans. What a terrific pantry find!  I prepared a pound of beans on a Sunday afternoon and spent the next few days using those delicious morsels in many different ways, which I list below.  My new motto...I love beans in any way, shape, or form.  Give beans the spotlight, your time and energy, you won't be disappointed.

Basic Recipe:  soak beans in water overnight, drain, rinse and sort.  Add beans to a pot, cover with water, bring to a boil, add a little salt and simmer until tender.  I simmered mine for about an hour but I like mine on the firmer side.  I have seen recipes that range from 90 minutes to 4 hours, so be prepared but it is worth the effort.

What I did with a pound of cooked tepary beans:

1.  Added them to my minestrone soup.  Exceptional!

2.  Sauted shallots with a variety of peppers, sweet and hot and tossed with the beans.  Wow, I ate the whole bowl!

3.  Threw them in my Vitimix with some olive oil, garlic, and water to make a tepary bean hummus and ate a whole bag of pita chips with it!  Yummy!

4.  Sauted them with olive oil, threw in some arugula, poached a couple of eggs for the top and had a great breakfast.  What a way to start the day!

5.  I only had a handful left, so I tossed in some salt and pepper and ate them right out of the container.  Simple and Fabulous!

Note:  I bought my beans out West, but really, you can use any bean.  Just make sure you use dried beans, it really makes a difference.

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