Fry a diced onion and some crushed garlic in some oil. Add some dried Italian herbs (oregano, basil, parsley, that sort of thing). Add a grated carrot, grated zucchini, splash of red wine (rather important if you like that really full flavour of bolognaise), a tin of diced tomatoes, 2 tablespoons or so of tomato paste. Sprinkle in a teaspoon of sugar to smooth out the taste of the tomatoes. Mix together and simmer for a minute or so. Add a big handful mushrooms (cut into quarters so they stay in big chunks) and a tin of drained and rinsed red kidney beans. Simmer for about 5-10 minutes, or until everything is well cooked. Add salt and pepper to taste.
Serve with pasta of your choice, topped with cheese of your choice.
Fry a diced onion and garlic in some oil, with some dried herbs. Add a tin of brown lentils (drained and rinsed), a tin of diced tomatoes, big spoonful of tomato paste, with a teaspoon of sugar. Simmer for 10 minutes, add salt and pepper to taste.
You can alter the herbs and spices in the second recipe to make all sort of dishes. Instead of the dried herbs, add a teaspoon of ground cumin, half a teaspoon of ground coriander and a good sprinkle of chilli powder to make an awesome Mexican filling for tacos or burritoes! Other spices can make it into a curry dish.
I felt the same way about lentils the first time I used them to make a filling for tacos. It was delicious. But when I made them, my mum made a minced beef version as well, and I actually ran out of my version and had to go eat something else because my (all omni) family all thought mine was better!!! I'm certainly not going to complain about it though!
I use tinned lentils cos I'm lazy and never remember to soak them and I dont seem to be able to cook them too well!!
Hey Mark, what a good idea is that!! I will definitely have to remember that!
So does that apply to things like split peas and split lentils? Because Obviously the smaller the pulse, the smaller the cooking time.
I must admit that I have been a big wuss as far as cooking beans goes. I usually use tinned beans, and if I can't get it in a tin, I either substitute for one that does, or use something else.
Do you think it would work if I soaked them in the thermos overnight and then froze them? Because I know that a few recipe books I have suggest partially cooking the beans and then freezing them in portions. I can't see how it wouldnt work. I'm organised enough to plan my meals for the week, but not enough to know what order I am cooking them in!
Posted: Sat Feb 16, 2008 3:42 pm Post subject: COOKING BEANS
The slow cooker which used to be known as a "Crock Pot" is an excellent way to cook large amounts of pulses. Just go through for dirt and stones then put in the cooker with 3 cups of water to 1 of pulses. Cook for 6 - 8 hours depending if lentils, chick peas or soy beans (etc.) on low setting then portion in freezer bags and freeze for future use. No need to soak. Stir just once half way through. Cooking times may vary according to your individual cooker. _________________ Health and Happiness always. Davey
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum