This recipe caught my attention because I am limiting gluten in my diet. But I'm not the only one who enjoyed it! It was delicious enough that I even served it to company for treats on Family Home Evening. I'm eager to try it again when the raspberries come on this summer; that will be a great combination! My only regret is that I didn't get a photo of it before it disappeared.
1 1/2 cups semisweet chocolate chips
1 can (19 oz.) garbanzo beans, rinsed and drained
4 eggs
3/4 cup white sugar (I used 1/2 cup)
1/2 tsp. baking powder
1 TB vanilla extract
1 TB confectioner's sugar, for dusting
Preheat the oven to 350*F. Grease a 9-inch round cake pan.
Melt the chocolate chips in a double boiler until smooth.
Combine the beans and eggs in a food processor and blend until smooth. Add the sugar and the baking powder; pulse to blend. Slowly pour in the melted chocolate and vanilla and blend until smooth, scraping down the corners to make sure the chocolate is fully incorporated. Transfer the batter to the prepared cake pan.
Bake for 40 minutes, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes before inverting onto a serving plate. Dust with confectioner's sugar just before serving. Refrigerate any leftovers.
Notes: I'd like to upgrade this recipe with a higher grade of chocolate! It did take longer than 40 minutes to bake; you truly must use the knife to test doneness.
Showing posts with label Dry Beans. Show all posts
Showing posts with label Dry Beans. Show all posts
Saturday, February 14, 2015
Wednesday, January 22, 2014
Marsh Soup
We affectionately call this Marsh Soup because it originated with the Marsh family. Any way it is named, it is always easy and delicious. It is consistently a favorite with the guys: meaty, hearty, and perfect after a good snowball fight.
2 cans white beans, drained
2 cans kidney beans, drained
2 cans red beans, drained
1 quart bottled tomatoes with juice
1 pound ground beef
1/2 cup white rice, uncooked
1 large chopped onion
4 TBS taco seasoning mix
garnishments: Fritos, sour cream, cheddar cheese, green onions, etc.
Brown ground beef; drain excess fat and add onion. Cook until onion is translucent. Place beef and onion in a crock-pot with beans, tomatoes, rice, seasoning, and additional 1/2 cup water. Incorporate well. Cook on high for three hours. Serve with your favorite garnishes.
The rice in this recipe acts as the thickening agent. I have also used rice flour successfully. I like to replace the canned beans with leftover beans from other recipes: pinto, black, great northern, pink, anazai, kidney, whatever is on hand that week. It is a very forgiving recipe that adjusts to on-hand ingredients.
2 cans white beans, drained
2 cans kidney beans, drained
2 cans red beans, drained
1 quart bottled tomatoes with juice
1 pound ground beef
1/2 cup white rice, uncooked
1 large chopped onion
4 TBS taco seasoning mix
garnishments: Fritos, sour cream, cheddar cheese, green onions, etc.
Brown ground beef; drain excess fat and add onion. Cook until onion is translucent. Place beef and onion in a crock-pot with beans, tomatoes, rice, seasoning, and additional 1/2 cup water. Incorporate well. Cook on high for three hours. Serve with your favorite garnishes.
The rice in this recipe acts as the thickening agent. I have also used rice flour successfully. I like to replace the canned beans with leftover beans from other recipes: pinto, black, great northern, pink, anazai, kidney, whatever is on hand that week. It is a very forgiving recipe that adjusts to on-hand ingredients.
Friday, September 6, 2013
Hummus
I've had a couple of requests lately for my hummus recipe. This is my version. It is inexpensive (due to the lack of tahini) and delicious.
1 15 oz. can of garbanzo beans (drained, with the liquid reserved)
2 tsp minced fresh garlic
4 tsp extra virgin olive oil
4 tsp fresh lemon juice
salt to taste
Puree all ingredients in a food processor, adding enough reserved liquid to reach your desired consistency and texture. So easy! So delicious! I like to serve it with rice crackers and sliced, raw yams.
I have used dry beans (chick peas) and cooked them; that works wonderfully. Also, use the freshest ingredients possible; it really does make a difference to use fresh lemons and garlic. This is an opportunity to use the best oil, too. We need more good oils in our diets.
Friday, April 13, 2012
Chana Masala
Chick peas, aka garbonzo beans, are not my family's favorite. However, this recipe may just win them over as it received rave reviews at the dinner table last night! Thanks so much for sharing another incredible gluten-free option with me Jesse!Wednesday, February 9, 2011
Hearty Black Bean Soup
1 cup tomato salsa
2 (15 ½ oz) cans black beans, drained and rinsed
2 cups chicken broth
1 tsp lime juice
2 Tbsp chopped fresh cilantro
Sour cream, optional
Heat the salsa in a large saucepan for about 5 minutes. Add beans and broth. Bring the mixture to a boil, then lower the heat to a simmer and cover for 15 minutes.
Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it. Return the pureed soup to the pot. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with sour cream. Serves 4.
This recipe is also very successful using dry beans. Simply sort, rinse and soak the beans overnight. Cook the beans until tender before adding the remaining ingredients.
2 (15 ½ oz) cans black beans, drained and rinsed
2 cups chicken broth
1 tsp lime juice
2 Tbsp chopped fresh cilantro
Sour cream, optional
Heat the salsa in a large saucepan for about 5 minutes. Add beans and broth. Bring the mixture to a boil, then lower the heat to a simmer and cover for 15 minutes.
Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it. Return the pureed soup to the pot. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with sour cream. Serves 4.
This recipe is also very successful using dry beans. Simply sort, rinse and soak the beans overnight. Cook the beans until tender before adding the remaining ingredients.
Ham and Bean Soup
3 cups dry pinto beans
Ham bone
1 yellow onion, diced
1 bay leaf, dry
Salt and pepper to taste
Sort and rinse beans; soak them in a generous amount of water overnight. Next morning, rinse beans once more and add fresh hot water to cover several inches above the surface of the beans. This will be the broth, so add as much as desired. Add ham bone, onion, and bay leaf to the pan. Cover and cook on medium-high until beans are very tender—this could be anywhere from 2-8 hours, depending on how old the beans are. Remove from heat. Remove ham bone from the pan and slice any good meat on the bone to return to the soup. Add salt and pepper to taste. Remove bay leaf just before service. If a thicker soup is desired, puree with a stick blender.
Ham bone
1 yellow onion, diced
1 bay leaf, dry
Salt and pepper to taste
Sort and rinse beans; soak them in a generous amount of water overnight. Next morning, rinse beans once more and add fresh hot water to cover several inches above the surface of the beans. This will be the broth, so add as much as desired. Add ham bone, onion, and bay leaf to the pan. Cover and cook on medium-high until beans are very tender—this could be anywhere from 2-8 hours, depending on how old the beans are. Remove from heat. Remove ham bone from the pan and slice any good meat on the bone to return to the soup. Add salt and pepper to taste. Remove bay leaf just before service. If a thicker soup is desired, puree with a stick blender.
Southwestern Pinto Beans
1 pound dry pinto beans
½ lb bacon, chopped
2 cups chopped onion
3 minced garlic cloves
¼ tsp pepper
1 quart tomatoes + juice
2-3 Tbsp chili powder
½ tsp oregano leaves
½ tsp salt
1/8 tsp ground cumin
Soak beans overnight. Drain and rinse. Cover with water and simmer for 3-4 hours or until tender. In large skillet, crisp bacon, onion, and garlic. Do not drain. Add bacon mixture, tomato sauce, and spices to beans. Stir well. Simmer, uncovered, for an additional 20-30 minutes
½ lb bacon, chopped
2 cups chopped onion
3 minced garlic cloves
¼ tsp pepper
1 quart tomatoes + juice
2-3 Tbsp chili powder
½ tsp oregano leaves
½ tsp salt
1/8 tsp ground cumin
Soak beans overnight. Drain and rinse. Cover with water and simmer for 3-4 hours or until tender. In large skillet, crisp bacon, onion, and garlic. Do not drain. Add bacon mixture, tomato sauce, and spices to beans. Stir well. Simmer, uncovered, for an additional 20-30 minutes
Cowboy Beans
1-2 pounds ground beef
1 large yellow onion, chopped
left-over cooked beans: pinto, black, white
1 or 2 cans of pork and beans
ketchup
mustard
Brown 1-2 pounds of ground beef in a large fry pan. Drain fat and add one chopped, yellow onion, cooking until translucent. Add to the pan any drained, left-over beans from previous meals. (Pinto, black, pink, great northern all work well.) Stir in one or two cans of pork ‘n beans. Add ketchup and mustard to taste. Heat through and serve. Children love it because this is what cowboys eat! Husbands love it because its hardy and filling.
1 large yellow onion, chopped
left-over cooked beans: pinto, black, white
1 or 2 cans of pork and beans
ketchup
mustard
Brown 1-2 pounds of ground beef in a large fry pan. Drain fat and add one chopped, yellow onion, cooking until translucent. Add to the pan any drained, left-over beans from previous meals. (Pinto, black, pink, great northern all work well.) Stir in one or two cans of pork ‘n beans. Add ketchup and mustard to taste. Heat through and serve. Children love it because this is what cowboys eat! Husbands love it because its hardy and filling.
Bean Dip
3/4 cup of dried pinto beans (about 2 cups cooked)
water
1/2 tsp salt
juice of half a lemon
1 TB mayonnaise
1 tsp Worcestershire sauce
1 clove garlic, minced
1/4 tsp Tabasco sauce
Soak beans overnight. Drain and rinse beans the next day and cover with water again. Cook on medium-low heat until tender. Drain beans and reserve liquid. Place the cooked beans and remaining ingredients in a blender or food processor. Blend until smooth, adding reserved liquid until desired thickness is achieved. Garnish with fresh green onions or chives. Serve with vegetables and corn chips.
water
1/2 tsp salt
juice of half a lemon
1 TB mayonnaise
1 tsp Worcestershire sauce
1 clove garlic, minced
1/4 tsp Tabasco sauce
Soak beans overnight. Drain and rinse beans the next day and cover with water again. Cook on medium-low heat until tender. Drain beans and reserve liquid. Place the cooked beans and remaining ingredients in a blender or food processor. Blend until smooth, adding reserved liquid until desired thickness is achieved. Garnish with fresh green onions or chives. Serve with vegetables and corn chips.
Pinto Bean Fudge
I know, I know. It doesn't sound great. But it is a creamy, delicious fudge that never has a grainy texture. It tastes like chocolate, not beans! Check out the other options for utilizing dry beans here.
1 cup cooked pinto beans, drained
1 TB vanilla extract
6 TB unsweetened baking chocolate
6 TB butter
2 pounds powdered confectioner sugar
Puree 1 cup of soft, cooked pinto beans with a dash of milk to reach the consistency of mashed potatoes. Make sure they are smooth. Add 1 TB of vanilla to the bean mixture.
1 cup cooked pinto beans, drained
1 TB vanilla extract
6 TB unsweetened baking chocolate
6 TB butter
2 pounds powdered confectioner sugar
Puree 1 cup of soft, cooked pinto beans with a dash of milk to reach the consistency of mashed potatoes. Make sure they are smooth. Add 1 TB of vanilla to the bean mixture.
In a double boiler, melt
6 TB unsweetened baking chocolate and 6 TB of butter.
Pour the hot chocolate mixture into the beans and stir until slightly thickened.
Work in 2 pounds of powdered confectioner sugar.
Knead the mixture until smooth and spread into a 9x13 buttered baking dish. Refrigerate.
Knead the mixture until smooth and spread into a 9x13 buttered baking dish. Refrigerate.
 |
| Knead mixture until smooth texture is achieved. |
 |
| Spread new fudge into a buttered dish and chill until set. It can then be cut into bite-sized pieces. Set into paper candy cups to serve. |
Beans for Butter
Dry beans can be used as a fat substitute in most baking. I have successfully used black beans, pinto beans, white beans and pink beans. My latest attempt was making black bean brownies. "You can't tell there are beans in here" was just what I wanted to hear. I simply replaced the oil and butter straight across, in equal amounts, with a smooth black bean puree. Here are some great guidelines. Try it out!
Use cooked beans (either from a can or beans that you've soaked and cooked) and puree them in a blender. Liquid may be added to adjust the consistency. Puree the cooked beans until they reach the consistency of mashed potatoes or shortening. Use 1 cup of pureed beans for 1 cup of butter oil or margarine.
Using these pureed beans will give your baked goods a more cake-like texture. Cookies will never become crisp. They will, however, be moist and delicious, even after freezing them.
Another method is to use dry bean flour. (Best to use light-colored beans for this!) Grind the beans in a wheat grinder to achieve a fine flour. When you need "cooked beans" in a recipe, add 1 cup of bean flour to 2 cups of boiling water, whisking to incorporate. Simmer 5 minutes, covered. This is make a very smooth bean mixture, ready to use in baking.
Bean flour can also be used in baked goods as part of the wheat flour. This is great protein complementing in breads. Replace up to 25% of the wheat flour with bean flour within a recipe. Dry bean flour has a shelf life of 6 months without refrigeration.
Dry Bean Arithmetic
1 pound package= 2 cups dry beans= 5-6 cups cooked beans, drained
1 cup of dry beans=2 1/2-3 cups cooked beans, drained
1 can(15 1/2 ounces) beans= 1 generous cup of cooked beans
1 pound dry beans= 5 cups dry bean flour
Use cooked beans (either from a can or beans that you've soaked and cooked) and puree them in a blender. Liquid may be added to adjust the consistency. Puree the cooked beans until they reach the consistency of mashed potatoes or shortening. Use 1 cup of pureed beans for 1 cup of butter oil or margarine.
Using these pureed beans will give your baked goods a more cake-like texture. Cookies will never become crisp. They will, however, be moist and delicious, even after freezing them.
Another method is to use dry bean flour. (Best to use light-colored beans for this!) Grind the beans in a wheat grinder to achieve a fine flour. When you need "cooked beans" in a recipe, add 1 cup of bean flour to 2 cups of boiling water, whisking to incorporate. Simmer 5 minutes, covered. This is make a very smooth bean mixture, ready to use in baking.
Bean flour can also be used in baked goods as part of the wheat flour. This is great protein complementing in breads. Replace up to 25% of the wheat flour with bean flour within a recipe. Dry bean flour has a shelf life of 6 months without refrigeration.
Dry Bean Arithmetic
1 pound package= 2 cups dry beans= 5-6 cups cooked beans, drained
1 cup of dry beans=2 1/2-3 cups cooked beans, drained
1 can(15 1/2 ounces) beans= 1 generous cup of cooked beans
1 pound dry beans= 5 cups dry bean flour
Thursday, December 30, 2010
White Chicken Chili
2 cups great northern dry beans
1 quart chicken stock, or bouillon and water equivalent
1 can of cannery chicken or turkey, with broth
2 TB dried onion
2 cloves minced garlic
1 7 oz. can diced green chili
1-2 TB jalapeno (optional)
2 tsp ground cumin seed
1 tsp dried oregano
additional dairy ingredients below
Rinse and sort the dry beans. Soak beans overnight in a generous amount of water.
The next morning, drain and rinse the beans. Return them to the pot and cook them in the chicken stock on low heat until the beans are tender. Add more water as needed to prevent scorching; stir occasionally. (This will take about 2-4 hours, depending on the freshness of the beans.)
Break up canned chicken or turkey and add it with its liquid to the pot. Add all remaining ingredients and cook until the onions are tender.
Just before serving, remove from heat and add:
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream
Stir to incorporate and enjoy.
Terrific Options:
A faster edition will use canned great northern beans.
We also prefer to use the gorgeous, frozen chilies that Kali and Bobby have sent from New Mexico!
Be sure to grate your own cheese for this recipe; don't use prepared cheese that may contain cellulose (to prevent clumping).
This is a good way to use left-over, cooked poultry.
One chopped, sauteed onion is good for the dried onion.
The crock pot produces a soupier version and perfect for busy days.
1 quart chicken stock, or bouillon and water equivalent
1 can of cannery chicken or turkey, with broth
2 TB dried onion
2 cloves minced garlic
1 7 oz. can diced green chili
1-2 TB jalapeno (optional)
2 tsp ground cumin seed
1 tsp dried oregano
additional dairy ingredients below
Rinse and sort the dry beans. Soak beans overnight in a generous amount of water.
The next morning, drain and rinse the beans. Return them to the pot and cook them in the chicken stock on low heat until the beans are tender. Add more water as needed to prevent scorching; stir occasionally. (This will take about 2-4 hours, depending on the freshness of the beans.)
Break up canned chicken or turkey and add it with its liquid to the pot. Add all remaining ingredients and cook until the onions are tender.
Just before serving, remove from heat and add:
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream
Stir to incorporate and enjoy.
Terrific Options:
A faster edition will use canned great northern beans.
We also prefer to use the gorgeous, frozen chilies that Kali and Bobby have sent from New Mexico!
Be sure to grate your own cheese for this recipe; don't use prepared cheese that may contain cellulose (to prevent clumping).
This is a good way to use left-over, cooked poultry.
One chopped, sauteed onion is good for the dried onion.
The crock pot produces a soupier version and perfect for busy days.
Monday, July 12, 2010
Refried Beans
Thanks to Jenny for lingering in the kitchen to calculate this recipe and actually get it recorded. It's been a standard in our family since about 1991; it originated from a friend in the ward: Cynthia French. It's just delicious!
4 cups dry pinto beans, sorted and cleaned
6 cups chicken stock
2 tsp garlic (2-4 cloves)
2 bay leaves
2 large yellow onions, coursely chopped
2 TB ground cumin
2 TB dry cilantro
In a large saucepan, cover beans with enough lukewarm water to cover the beans generously, by about 4 inches. Allow the beans to soak and rehydrate overnight. In the morning, drain and rinse the beans; return them to the same pan. Add remaining ingredients and bring the mixture to a simmer. Turn the heat down low, cover the pan and allow the beans to cook slowly. Cook the beans for 4-8 hours, or until they are tender. (This time will depend on the freshness of the beans.) Check the fluid level periodically, to ensure that the beans are just covered with stock, adding more water if needed. (Nothing smells worse than burned beans!)
When the beans are tender, remove the bay leaves and add salt to taste. (Salt is added last to prevent toughening of the bean skins.) The level of the liquid should just be visible through the beans. If there is excess liquid, drain it off, reserving it for later if needed.
Traditionally the beans are now "refried" in hot oil in a frying pan and mashed. However, we have just used a blender, omitting the extra oil. A traditional blender, food processor or stick blender all work very well. Drain the beans if you like thicker beans; add more liquid if you prefer them thinner.
I love to double or triple this recipe, freezing portions for later use. They are great to have on hand. Also, the chicken stock can be replaced with water for the cooking and the addition of chicken boullion at the end of the cooking time.
Delicious!
4 cups dry pinto beans, sorted and cleaned
6 cups chicken stock
2 tsp garlic (2-4 cloves)
2 bay leaves
2 large yellow onions, coursely chopped
2 TB ground cumin
2 TB dry cilantro
In a large saucepan, cover beans with enough lukewarm water to cover the beans generously, by about 4 inches. Allow the beans to soak and rehydrate overnight. In the morning, drain and rinse the beans; return them to the same pan. Add remaining ingredients and bring the mixture to a simmer. Turn the heat down low, cover the pan and allow the beans to cook slowly. Cook the beans for 4-8 hours, or until they are tender. (This time will depend on the freshness of the beans.) Check the fluid level periodically, to ensure that the beans are just covered with stock, adding more water if needed. (Nothing smells worse than burned beans!)
When the beans are tender, remove the bay leaves and add salt to taste. (Salt is added last to prevent toughening of the bean skins.) The level of the liquid should just be visible through the beans. If there is excess liquid, drain it off, reserving it for later if needed.
Traditionally the beans are now "refried" in hot oil in a frying pan and mashed. However, we have just used a blender, omitting the extra oil. A traditional blender, food processor or stick blender all work very well. Drain the beans if you like thicker beans; add more liquid if you prefer them thinner.
I love to double or triple this recipe, freezing portions for later use. They are great to have on hand. Also, the chicken stock can be replaced with water for the cooking and the addition of chicken boullion at the end of the cooking time.
Delicious!
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