I’m trying some new beans for our dinner tonight — Anasazi, a type of white bean. According to Walton Feed, The anasazi is a white bean with a maroon patern and is a cousin to the pinto bean. They have a flavorful, sweet taste and are easier to digest and therefore cause less gas than [...]
Baked Burritos
July 5, 2006 By 3 Comments
Creamy Black Bean Chili
June 22, 2006 By 5 Comments
My other name for this chili is “Change of Pace Chili” because that’s what it is — a little different from the usual fare, but very chili-like. 2 pounds grass-fed ground beef 1 onion, diced 1 14-ounce can light coconut milk 2 cups beef broth 1 28-ounce can diced tomatoes 4 cups cooked black beans [...]
Cooking Dry Beans
May 12, 2006 By 76 Comments
Updated 3-16-2010 Overview of Bean Preparation: Ingredients & Equipment Start with new crop dry beans. Dry beans that are more than 13 months old are not only less nutritious but harder to rehydrate, and therefore more difficult to cook completely. Reputable natural food warehouses and health foods stores with good turnover can provide delicious, healthy, [...]
Refried Beans
April 29, 2006 By 12 Comments
4 cups cooked pinto beans (or other beans of your choice) 1 onion, diced 2 tablespoons extra virgin olive oil 1 1/2 teaspoons sea salt 1/4 + 1/8 teaspoons black pepper 1 teaspoon onion powder 1 1/2 teaspoons cumin 1 teaspoon paprika smidge cayenne pepper (or to taste) 1 cup water See Cooking Dry Beans [...]
Company Chili
February 21, 2006 By 5 Comments
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
Class materials compiled into easy downloads: 
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