Bean Basics

Ingredients

1 beans

Preparation
  How many beans to serve how many? As a rough rule, a pound of dried
legumes will yield 8 moderate servings. Getting them ready: Spread
beans on a big pan or plate and pick out any rubbish-especially small
pebbles-and broken beans. Rinse in a colander. To soak or not?
Lentils don t need to be soaked and neither do split peas. All other
dried legumes need soaking, especially if they have spent some time
on the shelf. Soaking how-tos: The basic way: Cover with water to
twice the depth of the beans and leave for 4 hours (most kinds) or up
to 24 hours, with changes of water, for fava beans or other
tough-skinned types. Drain, then cook in fresh water. Quick-soaking
or parboiling: Cover with plenty of water, bring to boiil and boil
for 1 to 2 minutes. Set aside, covered for 1 hour. Drain and cook in
fresh water. Cooking: This varies widely among beans. The newest crop
may cook in as little as half the time needed by long-stored beans.
The rule is to cook beans at a gentle simmer, partly covered, until a
sample is tender to the tooth. Depending on bean kind and age, this
may take as little as 45 minutes or as long as 3 hours; fava beans
may need even longer. When to salt: Wait until the beans are tender.
Salting before that point will toughen them permanently. (wrv)
 
  Servings: 1
 

Bean Burger Ovo
make up the beans, (slow overnight or faster boil & wait) then mash. Add the spices, I added the vege beef bullion as I don t worry too much about the salt. Form into patties ( make sure they are thin) and fry in a non stick pan. I found that mine took quite a while to cook (

Baa Yir Deep Fried Yellow Bean Paste
Soak the moong beans in water for 30 minutes; drain. Roll the kaffir leaves into thin cigarettes; slice into slivers. In a mortar pound the drained moong beans to form a paste. Add the other ingredients in turn, stirring well. Pluck a small piece of the paste and form into a ball

Bangkok Bean Burgers With Peanut Cilantro Sau
x Vegetable oil x Flour for dusting x slice peeled cucumber Squeeze tofu in paper towels to discard excess water. Mash tofu in a large bowl. Add rest of ingredients except for oil, flour, and cucumbers. Mix well. Lightly brush both sides of patties with vegetable oil and dus

Bean Burger
Brown ground beef and onion. Add catsup and Worcestershire sauce. Simmer for 20 minutes. Add kidney beans, garlic powder, chili powder and salt and pepper to taste. Simmer for 30 minutes. Serve on toasted bun and tip with cheese. Randy Rigg     strongServings:

Bean Burgers 2
Process bread, one slice at a time, in a dry blender to form soft crumbs. M all ingredients together well. Form into 8 patties. Brown on each side n a vegetable oil sprayed non stick skillet. Serve as is or on whole wheat buns with lettuce, sprouts and ketchup, if desired. Per pa

Bean Burgers Eating In
From "Eating In," The Biosphere Press, Space Biosphere Ventures. Mix all the ingredients thoroughly, either in a food processor or with a potato masher. The cooked beans should be mashed, not pureed, and the mixture should form into balls easily. If the mixture is too

Bean Burgers Koss
Combine everything in a large bowl and mash well. Form into 6 patties and cook in a non stick pan until browned on both sides. I consider a serving to be 3 patties. Each serving has 1019 kcal, 6g fat, 206g carbs, 24g fiber(!!!), and 37g protein. Posted by "R. S. Ko

Bean Burgers By Anita Cecena.
Preheat oven 350 degrees. Saute onions/garlic in stock/white wine. Combine with beans, cracker meal, egg whites, parsley, vinegar, seasonings. Mash well with fork until blended, but not entirely smooth. (Here I depart from recipe...I make up a bunch of hamburger sized patties, fr

Bean Burgers
1. Heat the oil in a small skillet and saute the onion and garlic until tender but not browned. Combine with the beans, parsley, crumbs, egg yolks, cream, salt, pepper, and oregano and mix well. 2. Shape into 4 burgers and coat with wheat germ. Chill for 1 hour or longer.

Bean Curd With A Deliciously Spicy Sauce
Prepare the sauce. Put the cornstarch in a small bowl. Slowly add the vegetable stock, mixing as you do so. Now add the chili paste, soy sauce, sesame oil, salt, and sugar. Mix again. Set the sauce aside. Heat the vegetable oil in a wok over a medium high flame. When hot, put in

Bean Curd With A Spicy Sauce
Whisk together the sauce ingredients & set aside. In a wok, saute garlic & ginger. Add scallions, followed by the tofu. Cook for a few minutes. Pour suace over the sauted ingredients. Mix gently & simmer carefully. Let the sauce thicken, stirring gently every now & th

Bean Curd With Carp
Cut tofu into 1 1/2" by 1/2" long strips. Scrape the scales off the carp. Remove the guts and the gills. Score 3 lines on each side of fish. Heat oil in a wok. Fry tofu strip until golden brown. Remove and drain. Fry the carp briefly. Remove and drain. Save some oil in

Bean Curd With Ginger
Cut tofu into 1/2 inch cubes. Soak tree ears in warm water till soft. Drain & chop coarsely. Heat oil in a wok & when very hot add ginger, garlic & scallions. Add tofu, stirring quickly. Add tree ears, chilies & peas. Stir. Add sugar & vinegar & toss. Spoon mi

Bean Pate
Puree the cooked beans, using the liquid as needed to make a smooth puree. Combine the puree with the remaining ingredients except the olives. The mixture should be thick. Chill, covered, for at least 1 hour. Garnish with olives, if desired and serve as an hor d euevre with whole
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In a large bowl, combine beans, rice, ketchup and spices. Mash with a fork potato masher until beans are well mashed. (Rice will be lumpy.) Add remaining ingredients and mix well. Divide mixture evenly and form into 8 burgers, 1/2 to 3/4 inch thick. Wet your hands slightly to avo

Budget Bean Pot On The Run
If you dont have a ham bone, or ham hock, a piece of smoky bacon or smoked sausage will suffice. In large saucepan, combine ham bone, tomato juice, onion, green pepper and cloves. Bring to boil and simmer for 30 minutes. Remove bone from pan. Cut away any meat. Disc