Category Archives: How to cook…BEANS

How to cook Chickpeas

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-SLOW COOKER-

I love chickpeas.. A LOT!!! What a cool bean (and source of protein)

Like I always says, buying dried beans is cheaper (You can have here a medium size bag of chickpeas for like 2$) and it’s super easy to cook them yourself. You can even freeze cooked beans to use them later. If you don’t want all the beans to stick together, place them on a baking sheet, put it in the freezer and when the beans are frozen, place them in a plastic bag of freezer-safe container.

Chickpeas are high in fiber and protein. Per cup of cooked chickpeas you have 15g of protein and 12g of fiber. They help you feel full during the day (so it’s helpful if you’re watching your weight) It’s also a source of plenty of vitamins like E, K, A, C, B… it’s just awesome! (And good for you) The possibilities are almost infinite with chickpeas, you can cook almost everything with them! You can use them in curries, stews, salads, soups, homemade hummus.. awww there is so many possibilities!

Servings

2-3 cups cooked chickpeas

(the almost triple their size while soaking and cooking)

Ingredients

* 1 cups dried chickpeas

* water

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Directions

* Rinse chickpeas under water.

* Let the chickpeas soak in water for many hours (minimum 12 hours, here I start soaking them in the afternoon and cook them the next day. Chickpeas are very hard, this is why they need a long time of soaking.)

* Rinse the chickpeas and put them in the slow cooker, add water to cover them (in fact you can put more water just to be sure), On low settings it took around 8-9 hours. (It’s half the time on high) I know they say it’s optional to soak the beans if you’re using a slow cooker, but I do it anyway, otherwise I found the beans way too hard.

* To check if the chickpeas are done is simple, just taste them. Cooked chickpeas are not too mushy but are easy to eat.

* Remove from heat, rinse (optional, but I love to rinse them first)  and serve or use in a recipe.

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How to cook Romano Beans (Slow cooker)

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Romano beans have multiple names.. you can call them Romano, Cranberry or Bortelli Beans.  You can recognize the beans with their kind of light brown color splashed or streaked with red, dark red, pink or even black.

Like every other kind of beans it’s a good source of protein. In 1/2 cup of cooked beans (and hey it’s not a lot!) you have around 8grams of proteins. Yay! 1 good point for beans! In the same 1/2 cup of cooked beans you have 15% of your iron daily intake.

The funny thing about this bean.. when you cook it it kind of loose it stripes, hehe

Like I always says, buying dried beans is way cheaper than canned beans. There is no added salt when you cooked them yourself, also you can buy them in bulk (even cheaper) and you can store them for a long time too. So.. GO! Make the switch from canned beans to dried beans!

-SLOW COOKER-

Servings

 3 cups cooked Romano beans

Ingredients

* 1 cup dried Romano beans

* 3 cups water

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Directions

* Rinse beans under water.

* Let the bean soak in water for few hours (minimum 4-5 hours, here I let them soaked all night and cooked them the next morning)

* Rinse the beans and put them in the slow cooker, add water to cover them (in fact you can put more water just to be sure), On low settings it took around 5 hours.. I know on internet you can read up to 8-9 hours, but you should try with your slow cooker, they are not all the same, so just try! After 5 hours I tasted them and they were perfect, maybe in yours they will be ready after 6-7-8..

* To check if the beans are done is simple, just taste them. Cooked beans are not too mushy but are easy to eat. If they are overcooked they will turn all mushy and will not be eye appealing anymore, the taste will be the same but they would not be very cute in a bean salad for example.

* Remove from heat, rinse (optional, but I love to rinse them first)  and serve or use in a recipe.

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How to cook Green Lentils

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Since a lot of people don’t know how to cook dried beans, I thought I would write posts like this one, hope it will be useful.

The two most common lentils are the green lentils and the red lentils.

What exactly is the difference between green lentils and other kinds of lentils..

They have a color from pale green to green-brown. They usually have a robust flavor, it can be described as more earthy. They are usually available as whole. (You can sprout them and use them raw) they took longer to cook than red lentils and they keep a firm texture, they don’t become all mushy.

In 1/4 cup of dried green lentils you have around 9 g of proteins. It’s a very good source of proteins, it’s a very good alternative to meat (Green lentils contains no fat, not like meat..). It’s also a good source of fibers. They are generally used in salads, warm dishes such as casseroles. My family and I love to eat a lentil macaroni (RECIPE HERE) or an Indian style curry made with lentils, potatoes, coconut milk (RECIPE HERE).., they are both sooooo good! When my big girl was still a baby, she was such a fan of a green lentil dish made with lentils, parsnip and pear (RECIPE HERE).

Green lentils (well here in Quebec) are cheaper to buy than red lentils, for around 2$ I had an enormous bag (the red lentils was about 6 cups) of around 10-12 cups. So if you do simple maths.. 12 cups become over 24 cups of cooked lentils for 2$.. a can is 2 cups and cost 1$.. it would cost around 12$ to have the same amount of lentils that I can have for 2$. Like I always says, buying dry beans is way cheaper!

Servings

2 1/2 cups cooked green lentils

Ingredients

* 1 cup dried green lentils

* 3 cups water

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Directions

-Lentils do not require soaking!-

* Rinse lentils under water.

* To cook on a regular stove, combine green lentils with water in a saucepan. Use 3 cups of water for each cup of green lentils. Use a large saucepan, as lentils will more than double during cooking.

* Bring to a boil, cover tightly, reduce heat and simmer until they are tender, it can take around 30 minutes.

* To check if the lentils are done is simple, just taste them. Cooked lentils should be very easy to eat.

* Remove from heat and serve or use in a recipe.

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How to cook Red Lentils

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Since a lot of people don’t know how to cook dried beans, I thought I would write posts like this one, hope it will be useful.

The two most common lentils are the green lentils and the red lentils.

What exactly is the difference between red lentils and other kinds of lentils..

The have a color range from gold-orange to red, these are the sweetest of all the lentils and have a nutty taste. They are available split, that means they are not whole, so they cook faster! Since they kind of get mushy during cooking, they are perfect to use in dishes (not in a beam salad) like curries, dals, soups, chilis, well any kind of dish that you like.

In 1/4 cup of dried red lentils you have around 13 g of proteins. It’s a very good source of proteins, it’s a very good alternative to meat. The only thing is that red lentils have half the quantity of fibers that you find in green lentils, but heh they are still good for you!

Cooking beans instead of buying them in cans is way cheaper. You can have a big bag of lentils (well in Quebec) for around 2$CA, and there is around 6 cups of dried lentils, so 12 cups cooked. We can buy a can of 2 cups for 1$, so 6$ for 12 cups instead of 2$.. you can still buy in cans, there is no problems there, but if you do, remember to rinse the beans before using them to remove all the salt. because beans are canned in a brine.. and we all know what brine is made of.. SALT!!!! The other thing is that you cannot find all the beans in cans, here I never saw canned red lentils, only green.

Here lentils are used everywhere, I even make lentil cookies. My big boy is also a big fan of sweet potato and red lentils puree.

Servings

2 cups cooked red lentils

Ingredients

* 1 cup dried red lentils

* 2 cups water

redlentils

Directions

-Lentils do not require soaking!-

* Rinse lentils under water.

* To cook on a regular stove, combine red lentils with water in a saucepan. Use 2 cups of water for each cup of red lentils. Use a large saucepan, as lentils will double during cooking.

* Bring to a boil, cover tightly, reduce heat and simmer until they are tender, removing before they become too mushy. With the red lentils it’s really hard to finish with perfectly round and neat lentils, they tend to get mushy when cooked.

* To check if the lentils are done is simple, just taste them. Cooked lentils should be very easy to eat.

* Remove from heat and serve or use in a recipe.

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