QUICK SOAK I:

Place rinsed beans in large saucepan and cover with 2" of water; bring to a boil. Boil 2 minutes then remove from heat and cover. Let stand 1 hour then drain and rinse.

QUICK SOAK II:

Place rinsed beans in large saucepan and cover with 2" of water. Bring to a boil and boil 10 minutes. Drain and cover with cold water. Let soak 30 minutes, then drain.

black bean burgers

1 1/2 c cooked black beans
1 - 14.5 oz can of tomatoes, diced and very well drained
1 c cilantro, chopped
1 tsp ground cumin
1 clove garlic, minced
2 green onions, chopped
2/3 c shredded carrot
1 3/4 c oatmeal

Measure all ingredients into a food processor and process until well combined. Grease a tray and make 8 patties and press flat on the tray. Transfer to a parchment-lined tray and bake at 400°F for 20 min. Turn and bake for another 15 min. Eat or let cool and freeze.

Made these and they're pretty darn good. Drain the tomatoes really well!

white beans with walnuts and cranberries

1/3 c fresh lemon juice
1 tsp honey
½ tsp salt
¼ c olive oil
¼ c walnut oil
½ c dried cranberries
1 c diced celery
1 c coarsely chopped toasted walnuts
½ c finely diced red onion
2-540 mL cans white beans, drained and rinsed
Salt and freshly ground pepper to taste

Whisk together lemon juice, honey and salt. Drizzle in olive and walnut oils, whisking until emulsified. Cover dried cranberries with very hot water and let soak 10 minutes. Drain and reserve. Combine celery, walnuts and red onion with vinaigrette. Add cranberries and beans. Stir very gently to combine. Season with salt and pepper. This salad can be made up to 24 hours in advance, but don't add the walnuts or cranberries until serving time.

molasses baked beans

1 lb white beans (about 2 1/4 c)
1/4 c packed brown sugar
6 slices lean bacon, chopped
2 tbsp balsamic vinegar
2 onions, sliced
2 tsp dry mustard
2 cloves garlic, minced
1 tsp salt
1 - 7 1/2 oz can tomato sauce
1/4 tsp pepper
1/3 c molasses

Bring beans and about 6 cups cold water to a boil. Boil 2 minutes; remove from heat and stand, covered, 2 hours. Drain and cover with 8 cups cold water. Bring to a boil and simmer 45 minutes or until beans are tender but still holding their shape. Drain, reserving 2 cups liquid.
Fry bacon until crisp. Drain and discard all but 2 tbsp fat. Add onions and garlic and cook 5 minutes, stirring. Add reserved cooking liquid from beans, tomato sauce, molasses, sugar, vinegar, mustard, salt and pepper. Stir into beans and pour into a baking dish. Cover and bake at 300?F for 3 hours or until most of the liquid has been absorbed.

kidney bean salad with feta and peppers

1 can (540 ml) kidney beans
1/4 c chopped fresh parsley
1 red pepper, chopped
1 clove garlic, minced
2 c finely chopped cabbage
2 tbsp lemon juice
2 green onions, chopped
1 tbsp vegetable oil
1 c cubed feta or part-skim mozzarella (about 100 g)

Drain beans and rinse under cold water. In salad bowl, combine all ingredients and toss to mix. Cover and refrigerate for up to 3 days. Makes 6-1 c servings

black-eyed pea salad

6 oz chopped bacon
3/4 c walnut pieces
20 oz blackeyed peas, cooked and drained
2 diced red bell peppers
1 medium zucchini, sliced and cut into quarters
1 bunch watercress, trimmed
1/3 c olive oil
2 tbsp red wine vinegar
2 tbsp Dijon mustard
1 minced garlic clove
Salt and pepper to taste

Fry bacon, remove and drain. Toast nuts in bacon grease, remove and drain. Combine warm peas, bacon and walnuts in a bowl. Add bell peppers, zucchini and 3/4 of the watercress. Toss. Whisk together remaining ingredients, add to salad and toss. Serve with remaining watercress.

spinach and mung dal

1 pkg (10 oz/284 g) fresh spinach
1 c red lentils or yellow split beans (mung dal)
4 c water
1 tbsp minced garlic
1 tsp minced ginger
2 tsp salt

tadka (tempering)

1 tbsp vegetable oil
1 tsp cumin seed
1 tsp cayenne pepper
1 c finely chopped onions
3 medium tomatoes, coarsely chopped OR 4 canned tomatoes, chopped

Trim spinach and wash well. In large pot, combine spinach, mung dal and water; bring to boil and toss in garlic, ginger and salt. Lower heat to medium-low and cook, partially covered, for about 25 minutes, or until very tender, thick and stewlike.

Tadka: meanwhile, in heavy frying pan, heat oil. When hot, add cumin seed and stir-fry over medium-high heat for about 15 seconds before adding cayenne and onions. Cook until onions are soft, about 5 minutes, stirring frequently. Add tomatoes and simmer over medium heat for 5 minutes. Add spinach mixture and stir to combine. Remove from heat and spoon into serving bowl. Serve hot with rice and Fresh Carrot Chutney (see Chutneys).

curried cashew and red lentil burgers

3/4 cup raw cashews
1 egg yolk
1 cup diced carrots
1/2 cup fine, dry breadcrumbs
1/2 cup red lentils
1/2 tsp. salt
2 1/2 cups water
1/3 cup mayonnaise
1 1/2 tbsp. olive or vegetable oil
1/2 tsp curry powder
1 cup finely chopped onion
Lemon juice to taste
2 tsp curry powder
1 tbsp. vegetable oil
1 clove garlic, minced

1. Spread cashews on a baking sheet and toast in a preheated 350?F oven for 10 minutes. Transfer to a plate; cool thoroughly.
2. Combine carrots, lentils and water in a medium saucepan; salt lightly. Bring to a boil. Reduce heat and cook at a low boil, partially covered, for about 13 minutes, until lentils are falling apart. Drain lentils through a sieve, using the back of a spoon to press out most of the liquid. Spread lentil mixture in a bowl; cool.
3. Heat oil in a skillet. Add onion and saute over medium heat until translucent (about 7 minutes). Stir in curry powder and garlic and sauté 30 seconds more. Remove from heat; cool.
4. Finely chop cashews in a food processor. Add cooled lentil mixture, yolk and onions. Process, in short bursts, until mixture is smooth but still textured. Transfer to a large bowl. Add breadcrumbs, salt and pepper to taste and blend well.
5. Lightly flour your hands and shape mixture into 5 patties about 3/4 inch thick. Transfer to a wax paper lined plate. Cover and refrigerate 1 hour or longer.
6. Meanwhile, prepare the curry mayonnaise. Mix mayonnaise and curry powder. Add lemon juice to taste.
7. To cook burgers, heat vegetable oil in a skillet. Add burgers and cook over medium low heat for about 3 minutes per side, flipping once. Serve with curried mayonnaise or chutney.

baked beans

1 lb white pea beans
1 tbsp vinegar
2 med onions, sliced
1 tsp salt
1/4 c molasses
1/2 tsp dry mustard
2 tbsp tomato paste OR 1/2 c ketchup
1/4 tsp black pepper OR hot pepper flakes
1 tbsp packed brown sugar
4 c hot water
2 slices bacon, chopped

Rinse beans; discard any discoloured ones. In large saucepan, soak beans overnight or quick soak as below; drain. Add water to cover by at least 2", bring to boil and simmer for 30 min; drain.

In bean pot or 8-cup casserole, spread onion slices. Mix molasses, tomato paste, sugar, vinegar, salt, mustard and pepper; pour into casserole. Add drained beans and hot water; sprinkle with bacon. Cover and bake in 250°F oven for 6 hours; uncover and bake for 1 hour longer, adding enough water if necessary to keep beans covered. Makes 8-3/4 c servings.

tandoori black beans

1 onion, thinly
1can black beans
3-4 cloves of garlic, minced
2-3 tbsp tandoori paste (Patak makes one)
1 orange pepper, diced
Salt to taste
Yogurt and cilantro

Fry onion until well coloured. Add the garlic and orange pepper and saute briefly. Salt to taste and add Tandoori paste, beans and enough hot water to make a thick saucy consistency. Cook for 5-10 minutes until the ingredients are heated through. Serve in a rice of hot cooked rice garnished with a dollop of yogurt and chopped cilantro.

black bean and ham soup

2 c dried turtle beans
1 stalk celery & leaves, chopped
2 tbsp vegetable oil
1 bay leaf
3 cloves garlic, minced
1 tsp dried thyme
4 onions, chopped
1 tsp oregano
1 ham bone(opt
1 tsp ground coriander
1/2 lb cooked ham, chopped(about 1 1/2 c)
8 c water OR beef stock
Yogurt chopped tomato & green onion

Place beans in strainer and wash. Transfer to large pot and cover with 8 c water. Bring to boil and boil 2 min. Remove from heat and cover; let stand 1 hour then drain.

In large heavy saucepan heat oil over medium heat and stir in garlic & onions; cook for 3-5 min or until softened. Add remaining ingredients and bring to boil. Reduce heat to med/low and cover. Simmer, stirring occasionally, for 1 1/2 hr or until beans are tender. Discard bay leaf and bone. Puree 4 c of the soup in food processor then return to saucepan and stir to mix.

Serve with a topping of chopped tomato and green onion over a dollop of sour cream or yogurt. Makes about 8 servings

pasta fagiola

1 onion, chopped roughly
4-5 garlic cloves, chopped
1 can white kidney beans
3-4 tomatoes, chopped OR
1 tsp dried basil
8-9 cherry tomatoes left whole
1 tsp dried oregano
1 zucchini, cubed
Salt and pepper
Rotini, partially cooked
Parmesan cheese to serve

Fry together the onion and garlic. Add tomatoes and zucchini, salt and pepper to taste. Add the partially cooked rotini along with about 1 cup of its cooking water as well as the undrained kidney beans and spices. Cover and cook 10 min or so until thick and amalgamated. Serve with lots of Parmesan sprinkled over.

feijoada

16 oz (2 1/2 c) dry black beans
8 oz smoked sausage links cut in bite-size pieces
6 c water
1 small smoked beef tongue (1 to 1 1/2 lb)
1/2 c chopped onion
4 oz (3/4 c) ham or back bacon, cubed
8 oz stewing beef
1 pigs' feet
1 medium tomato, peeled & chopped
3 c water
1 lb pork spareribs, cut in 1 rib portions
2 tbsp snipped parsley
2 cloves garlic, minced
8 oz fresh pork sausage links
1/4 tsp crushed dried red chilies

Rinse beans; place in 4 qt Dutch oven. Add the 6 c water & cover. Let stand overnight. (OR Bring to boil, simmer 2 min. Cover & let stand 1 hour.) Do not drain.

Bring to boil; simmer, covered, for 2 hr or until beans are nearly tender. Meanwhile, in another large kettle, place tongue, stewing beef & pigs' feet; add the 3 c water. Cover & simmer 45 min. Add spareribs; simmer 30 min more. Add fresh sausage; simmer 15 min more. Remove meats; reserve cooking liquid. Skin tongue; remove bones from spareribs. Dice all cooked meat; discard bones. Skim fat from reserved liquid; add cooking liquid to beans along with the cooked meat, the smoked sausage, back bacon, onion, tomato, parsley, garlic & chilies. Cover & simmer 30 min more. Mash beans slightly. Season to taste with salt & pepper. Makes 10 -12 servings

swedish beans

2 c Swedish brown beans, pintos or any brown bean
1 1/2 c beef or chicken stock
3/4 c unsweetened applesauce
1/3 c molasses
1/4 c cider vinegar
4 tsp AP flour
3/4 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon

In large saucepan, bring 6 c water and beans to a boil. Boil 1 minute, cover and remove from heat. Let stand one hour. Drain, cover with 10 c water. Boil and reduce heat; simmer 45-70 minutes or until tender. Drain. In clean saucepan stir together beef stock, applesauce, molasses, 3 tbsp of the vinegar, flour, salt, pepper and cinnamon. Stir in beans. Simmer over low heat, stirring occasionally, for 30-40 minutes or until sauce sticks to beans. Stir in remaining vinegar and cook 5 minutes. Makes 6 servings

winter vegetable and black bean curry

1 onion, chopped (? missing in recipe)
1 clove garlic, minced (? missing in recipe)2 tbsp tomato paste
1/2 c dry red wine
1 tbsp grated fresh ginger root
2 tbsp mild curry paste (like Patak)
1 red onion, cut into wedges
2 carrots, peeled, diced and blanched
2 1/2 c canned plum tomatoes, chopped with the juice
1 c diced zucchini
1 c cauliflower florets
1 sweet red pepper, diced
1 c cooked black turtle beans
1/2 tsp dried whole oregano
1 tbsp olive oil
Pinch of hot pepper flakes
1 tbsp chopped fresh basil
1 tsp chopped fresh cilantro

1. In a medium saucepan, sauté onion and garlic in olive oil to soften.
2. Add tomato paste and cook 5 minutes until slightly thickened.
3. Add wine and ginger root and cook for 1 minute. Add curry paste and cook for another minute.
4. Add remaining ingredients (except basil and cilantro), stir well, cover and simmer over medium-low heat for 10 minutes, stirring occasionally.
5. Remove from heat, stir in fresh herbs, then cover and let sit for 5 minutes.
6. Serve over steamed brown rice, quinoa or couscous with black pepper pappadums.

curried lentils with coriander

2 c green lentils
2 tbsp vegetable oil
1/3 c chopped green onions
3 whole cloves
2 whole cardamom
2 med onions, chopped
1 - 3" stick cinnamon or 1/2 tsp ground cinnamon
1 tsp ginger
1/4 tsp hot pepper flakes
1 tsp coriander
1 tsp cumin
1 tsp turmeric
1 c chopped tomato fresh or canned
1 tsp minced garlic
1/2 tsp salt
1/4 c chopped fresh coriander

Wash lentils in cold water; drain. In saucepan, bring 6 c of water and lentils to boil; reduce heat, cover and simmer for 20-30 min or until tender; drain. Meanwhile, in large saucepan over medium heat, combine oil, onions, garlic and spices; cook for 10 min or until onions are soft, stirring frequently. Add tomatoes and drained lentils; simmer over low heat for 3 min. Discard cloves, cardamom and cinnamon stick. Stir in green onions and coriander. Serve hot. Makes 8 servings

Mark made this 25.09.05 and thinks it shouldn't have the cinnamon in it