How to prepare your beans:
- Beans are best cooked yourself rather than draining them from a can.
- Guideline: 1 cup of dry beans will make 2 1/2 cups of cooked beans – about 4 servings.
- Rinse to remove any dirt and stones.
- Cover with 3 – 4 times the volume in warm water and soak overnight.
- Discard old water. Add fresh water and bring to the boil.
- Pour this water off and add a fresh batch, and continue to simmer until the beans are soft, and only then add Mary-Ann’s vegetable stock or salt for delicious flavour!
Cooking time: 60 minutes for most beans, but test after 30 minutes, they may be ready.
All beans freeze fantastically. Do as above, then cool down and freeze with the cooking water which should be quite thick.
Try this recipe!
MARK’S CHILLI NON-CARNE
Ingredients:
- 4 Leeks, finely chopped
- 4 Cups button mushrooms, quartered and or 4 cups cooked brown lentils
- 4 Cups of beans (butter, white kidney, black etc.), pre-cooked
- 4 Cups Italian tomatoes or 6-8 very ripe tomatoes diced
- 1-2 Cups tomato puree
- 2-3 Chopped red peppers
- 1 Tsp. Mary-Ann’s Garlic & Herb & or Seasoning Salt
- Mary-Ann’s Chili Pesto to taste
Dry stir-fry the leeks or with a dab of coconut oil.
Add the rest of the ingredients and simmer gently until heated through, adding pesto after cooking to avoid heating the oil.
Serve with brown rice, starting with a salad or raw vegetables.
Check out our recipe books for more bean recipes!
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