COOKING DRIED NAVY BEANS. NAVY BEANS
Cooking Dried Navy Beans. Cooking University. Taste Of Home Guilt Free Cooking.
Cooking Dried Navy Beans
- The common bean, Phaseolus vulgaris, is an herbaceous annual plant domesticated independently in ancient Mesoamerica and the Andes, and now grown worldwide for its edible bean, popular both dry and as a green bean.
- A small white type of kidney bean
- (Navy Bean (song)) The Burdens of Being Upright is the first album by American singer/songwriter Tracy Bonham. It was released on March 19, 1996 and it was her major label debut.
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) prepare a hot meal; "My husband doesn't cook"
- Food that has been prepared in a particular way
- The practice or skill of preparing food
- (cook) someone who cooks food
- The process of preparing food by heating it
- Wipe tears from (the eyes)
- preserved by removing natural moisture; "dried beef"; "dried fruit"; "dehydrated eggs"; "shredded and desiccated coconut meat"
- Cause to become dry
- Become dry
- not still wet; "the ink has dried"; "a face marked with dried tears"
- (dry) remove the moisture from and make dry; "dry clothes"; "dry hair"
Eden Organic Navy Beans, No Salt Added, 15-Ounce Cans (Pack of 12)
Eden Organic Navy Beans are organically grown on USA family farms by salt of the earth farmers dedicated to building living soil and producing the best tasting and most nutritious food. They use no pesticides, herbicides, fungicides, or chemical fertilizers. Due to vital soil their much higher mineral content and stronger skins allow them to be cooked without processing chemicals. Eden Organic Navy Beans are expertly prepared at our certified Organic Kosher cannery in East Central Indiana. Beans are washed, soaked overnight and thoroughly cooked with water and a bit of Kombu Sea vegetable. You don't taste the Kombu, but its natural glutamic acid softens and enhances the flavor of beans. All water that contacts Eden beans, for washing, soaking, and cooking, is purified water.
Hm...well this is my best chili that I've ever made...its vegan like me ha. And i topped it with avocado and soup and chili crackers...so yeah :)
Oh, here's the recipe
1 orange bell pepper, seeded and cut into 1/2-squares
1 red bell pepper, seeded and cut into 1/2-squares
1 yellow bell pepper, seeded and cut into 1/2-squares
1 yellow onion, coarsely chopped
2-3 cloves garlic, finely chopped
3-4 tablespoons water for sauteing
¼ teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoons chili powder
3 medium tomatoes, peeled and chopped (or one 16-ounce can diced tomatoes)
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained (or 1-1/2 cups frozen corn, thawed)
Salt and freshly ground pepper, to taste
Water or tomato juice as needed
½ cup chopped fresh cilantro leaves or fresh parsley (optional)
1. Heat up the few tablespoons of water in a heavy 4-quart saucepan over medium heat. This is to replace the oil that is often used for sauteing.
2. Add the bell peppers, onion, garlic, oregano, and chili powder, cayenne, coriander, and cumin, and cook, stirring, for 5 minutes.
3. Stir in the tomatoes, the canned corn, and all the beans, and bring to a boil. Add a little water as needed.
4. Lower the heat and simmer for 30 minutes, adding water or tomato juice as needed if too much liquid evaporates. Season with salt and black pepper, and stir in the cilantro or parsley. Serve in shallow bowls.
Serving suggestions and variations:
*Add a dollop of non-dairy sour cream on top of the chili once it’s plated.
*You can obviously use any color variation of bell pepper; the more color variety, the prettier the dish is. Same goes for the beans. You can use all black or white (Navy, Great Northern, etc.) instead of pinto. It’s really up to you, your preferences, and what you have on hand.
*Add more cayenne and chili powder to make it hotter.
*Serve with different color tortilla chips: white, red, and black/blue.
*Sprinkle shredded non-dairy cheese over the chili. (Follow Your Heart brand is delicious. Check Whole Foods and other large natural foods stores, or ask your grocer to order it.)
I forgot where I got it from, so don't ask :P but it really is AMAZING
White Bean Salad with Tarragon Vinaigrette
(Serves 4 to 6)
1 yellow onion, thinly sliced
1 tbsp olive oil
1 15-1/2-oz cans navy or or great northern beans, rinsed and drained, or 1-1/3 cups dried beans, cooked until tender
1/4 cup canned artichoke hearts packed in water, chopped
1/6 cup pitted kalamata olives, thinly sliced
4 pepperoncini (Italian peppers in vinegar), sliced into thin rounds
1/4 cup chopped fresh Italian parsley leaves
Sea salt and freshly ground pepper
For the Tarragon Vinaigrette:
1/6 cup white wine vinegar
Grated zest and juice of 1/2 lemon
1 garlic clove, minced
2 tbsp chopped fresh tarragon
2 tbsp chopped fresh Italian parsley leaves
1/2 tsp paprika
1/4 cup olive oil
Sea salt and freshly ground pepper
Preheat the over to 400 F.
Toss onion and olive oil on a baking sheet with sides and roast until the onion is soft and light golden, and 15 minutes. Allow to cool slightly.
For the vinaigrette, stir the first 6 ingredients together in a small bowl. Add the oil in a slow, steady stream, whisking constantly until all is incorporated. Season with salt and pepper.
Place the drained beans in a large bowl. Scrape onion into the bowl with beans; add the artichoke hearts, olives, pepperoncini, parsley, and 1/2 cup of the vinaigrette and toss. Season with salt and pepper and add more vinaigrette to taste.
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