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Chef Nancy Berkoff’s earlier Journal article “Usin’ the Previous Bean” gives a number of simple recommendations for getting ready dishes with canned or leftover cooked beans. Nancy says, “Doesn’t it all the time appear as you probably have both leftover cooked beans within the fridge or further cans of beans staring out at you from the pantry? Cooked or canned beans are definitely edible of their pure state. However this could get so boring!”
A few of her worldwide bean dish concepts primarily utilizing garbanzo or white beans (additionally known as Nice or small Northern beans) embrace:
Italian: Toss frivolously with tomato sauce, minced garlic or garlic powder (watch out, since garlic “grows” in energy because it’s heated), dried crimson pepper flakes, and chopped contemporary or dried basil.
Greek: Toss very frivolously with olive oil, chopped contemporary parsley, and chopped black olives; in the event you’d wish to serve this chilly, toss in some chopped cucumbers and contemporary tomatoes.
Central American: Add in chopped contemporary or canned tomatoes, chopped contemporary cilantro, chopped onions, and chopped inexperienced bell peppers; in the event you’d like some warmth, add some Tabasco or scorching sauce.
English: Toss cooked white beans with ketchup or used canned vegetarian baked beans and serve on toast. (Beans on toast is a light English teatime merchandise.)
Indian (and it is a very Anglicized model): Toss cooked lentils or garbanzos with curry powder and chopped onions. If in case you have the time, buy garam masala (spice combine) and a few tandoori paste, then toss cooked beans with these and bake till bubbly.
Norwegian: Very gentle, very pure-cooked, or baked beans flavored solely with a small quantity of bay leaf.
French: Put money into a small bottle of Herbes de Provence (present in most markets), an fragrant spice mix that features lavender and thyme. Toss frivolously with tomato juice, lemon juice, and Herbes de Provence. If in case you have the time, you can also make a vegan cassoulet by simmering white beans with onion, garlic, tomatoes, vegan sausage, black pepper, and thyme.
Discover your complete article right here: https://www.vrg.org/journal/vj2003issue1/2003_issue1_cooking_tips.php
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