Did you say that you are sharing tried and true recipes for legumes or should I just Google it? I appreciate that legumes are very affordable and have a long shelf life/freezer life. My issue is more with how to add flavor to them so they are more palatable and enticing. I have been in the habit of buying ready made beans in cans which really limits how often I'll eat them. Who wants to shlep so many cans?
I look forward to cooking up a big pot of beans when I get home.
Thank you, SC, for your inspiration and for spelling out every little detail for people like me who aren't 'naturals ' in the kitchen.
I wrote here the simplest way to cook beans - but not exactly a recipe. The big-pot method is great because they're ready to be added to almost anything to make a delicious and nutritious meal: salads, soups, even the leftover gravy from Shabbos!
For many years, I lived in Latin America, where beans are on the lunch menu very often, if not taken for granted every day. I cook beans (and chickpeas) many ways, and can't agree with you more about their nutritious and culinary value.
Good Idea proposed to cook easily! + help to have the courage to walk , and also discovering vues ,for a good healthy, It seems very interesting to follow you. I gratify myself , to be a one of your followers.
Thank you! But I'm sure you'd manage to get some spices in without making it all taste like melted paprika. I gave up on that long ago. Don't even bother with salt.
Did you say that you are sharing tried and true recipes for legumes or should I just Google it? I appreciate that legumes are very affordable and have a long shelf life/freezer life. My issue is more with how to add flavor to them so they are more palatable and enticing. I have been in the habit of buying ready made beans in cans which really limits how often I'll eat them. Who wants to shlep so many cans?
I look forward to cooking up a big pot of beans when I get home.
Thank you, SC, for your inspiration and for spelling out every little detail for people like me who aren't 'naturals ' in the kitchen.
I wrote here the simplest way to cook beans - but not exactly a recipe. The big-pot method is great because they're ready to be added to almost anything to make a delicious and nutritious meal: salads, soups, even the leftover gravy from Shabbos!
Thanks for stopping by to comment!
For many years, I lived in Latin America, where beans are on the lunch menu very often, if not taken for granted every day. I cook beans (and chickpeas) many ways, and can't agree with you more about their nutritious and culinary value.
Good you for! Beans are definitely worthy of being a staple of our diets.
Good Idea proposed to cook easily! + help to have the courage to walk , and also discovering vues ,for a good healthy, It seems very interesting to follow you. I gratify myself , to be a one of your followers.
Thanks for stopping by to write here. I'm so glad that you're enjoying The Healthy Jew and finding it helpful!
You make a reader want to eat like you do! Thanks for the background and cooking tips.
Thank you! But I'm sure you'd manage to get some spices in without making it all taste like melted paprika. I gave up on that long ago. Don't even bother with salt.