beans

 

  If you are one of those people-like me- that became vegan  not because you dislike the taste of meat –poultry –fish, but because of ethical reasons, than you might, like me, find yourself from time to time, missing that sensation of chewing on something , well, something meaty-there is no nicer way to say it.

Well I found out that these protein packed lovelies can give you than feeling. I also think that once you nail tofu draining and cooking-it can have somewhat of a similar effect, though these babies are so cheap, colorful, nutritious and easy to cook- well you get my drift.

There are many many kinds of beans and  out there-all beautiful and cheap, keep tons of time in the pantry, freeze well once cooked and can be used in so many ways..

Here is a picture of my jars – these are on my kitchen counter- not only because they are such beauties but also to make them accessible as possible, and so before I leave to work at 5 am – and suddenly feel like making a new batch of fried chickpeas or red beans stew- I can pour these from the jar to the cooking pot , cover with water (give them 10 cm of  extra water ) and let them wait for you to come back from work and cook them.

 

Now about cooking them- I simply change the soaking water (of course I save the soaking water  to water the plants- why not??) pour fresh water to cover and then some and put to boil. No salt or baking soda involved –no need in my opinion.

Some beans are quicker than the others- not all beans  were created the same- mong beans are way too quick for me personally, so when cooking them I am alert as a watch dog.

It’s a good idea to check on the beans every 10 minutes to see how they are doing and maybe they need company.

They usually get foamy at some stage, don’t worry just scoop the white foam to your kitchen compost bin and carry on with your life ,not before you steer the beans and check if they are ready, it should take about an hour –depends on the tipe of beans , on how old they were and how much time they  were soaked.

Once cooked –and I do hope you batch cooked because-why not? – let them cool and freeze them- unless you are about to use them right away, this is because ,well, they don’t like to be in the refrigerator so they fight back and get all gooey and smelly.

Freeze in portions you need for everyday use- so you can take them to work –to use as your bean/legume part in the three parts salad you make- or in stews like this one. (yes I know that these are brown lentils on top –the beans are under the vegetables- it’s your choice whether to believe me  or not.

 

Thanks for joining- see u later- the cooliflower.

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