The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.
If you have attended any of my classes before, you know that I’m a great LOVER of dried beans.
Did you know that you can get four cans of beans from one bag of dried beans?
So in addition to having a better flavor and texture – they are also super economical.
With the weather getting warmer (maybe….sometime….in Kansas City…….) I thought I would share some of my favorite dips made from beans and also give you a little tutorial in dried-bean-ology.
Dried Beanology
First, don’t be scared of cooking dried beans. I know dried beans can seem weird, but they are really easy to cook. And if you screw up (which you won’t) you are only out $.99.
Method #1: On The Stove
1. Sort dried beans and look for any rocks or “bad beans”. Discard.
2. Dump beans in a large stock pot and cover with water and a lid. Soak overnight.
3. When ready to cook, strain beans and rinse. Then add back to pot and over with water and any desired seasonings.
4. Uncovered, bring water to a boil on high heat and then reduce heat to a simmer and cover. Cook for approximately two hours (sometimes longer) until beans are desired “softness”.
5. Strain beans in a colander and rinse. Use immediately or place equal four-part portions in freezer bags and freeze for later use.
Method #2: In the Crockpot
1. Sort dried beans and look for any rocks or “bad beans”. Discard.
2. Dump beans in a large crockpot, cover with water and any desired seasonings. Place lid on top.
3. Cook for approximately six hours (sometimes longer) until beans are desired “softness”.
4. Strain beans in a colander and rinse. Use immediately or place equal four-part portions in freezer bags and freeze for later use.
And now some of my favorite bean-inspired dips.
White Bean Puree on Grilled Slice Baguette
(adapted from Christine Ferrare’s Big Bowl of Love – which is my NEW favorite cookbook!)
Ingredients
2 cups dried white beans (and then cooked with above instructions)
3/4 teaspoon kosher salt
Cracked pepper
1 scallion, chopped
3 tablespoons lemon juice, preferably fresh
1/4 cup + 1 tablespoon olive oil
2 sprigs fresh thyme
5 fresh basil leaves
1 baguette, cut into slices
Check out the directions at Christine Ferrare Big Bowl of Love website.
Kelly’s Hummus
Ingredients
2 cups dried chickpeas (and then cooked with above instructions)
1/3 cup tahini – this is available at most grocery stores in the ethnic aisle
1/4 cup lemon juice, preferably fresh
1 teaspoon kosher salt
2 cloves of garlic, crushed
1 tablespoon olive oil
1/2 teaspoon paprika
2 tablespoons water
Directions
1. Place cooked chickpeas, tahini, lemon juice, salt, garlic, 1 tablespoon of water and olive oil in a food processor.
2. Blend until smooth – adding extra water as needed.
3. Sprinkle with olive oil and paprika and serve with pita chips or warm pitas.
What about you? Do you have any great and healthy bean dips for the summer? Please share in the comments.
