I usually cook dried beans in mass. I’ve learned to
- Soak the beans overnight in the same pot that I’ll be cooking them in.
- Also, cook each type of bean separately so that the color won’t bleed on the other beans (Back kidney bean . . . back!)
- Cook in bulk.
- Separate the beans according to what you may want to do with them in terms of freezing. Portion the cooked beans out and label the storage vessel.
Since I had used the last of the bean mash that I had in the refrigerator, it was time to make another bean mash. But, I decided to cook it differently this time.
Garlic Bean Mash
- 1 cup of cooked cranberry beans
- 1 cup of cooked kidney beans
- 1 cup of cooked small red beans
- 5 cloves garlic, minced
- 2 teaspoons Sriracha
I took some beans that I cook previously out of the freezer. It was 1 cup of cranberry beans, 1 cup of kidney beans and 1 cup of small red beans.
I made my bean mash a little bit different this time.
I defrosted the beans by cooking them in the microwave for 9 minutes. Then, I heated the sauté pan on the stove at 6 on the dial. It er rah, may have been left for too long because I was watching Rafa in Wimbledon. Rafaaaaaaaaaaaaaaaaaaaaaaaaaa! Thus, I had to wave the pan in the air to take out some of the heat.
I put the beans in the pan hot, stirred them around, added 2 teaspoons of Sriracha and let them cook untouched for 3 minutes. I stirred the beans at 3 minutes and let them cook untouched for another 3 minutes. I quickly minced 5 small cloves of garlic and added it to the pot once the 6 minutes of “untouched cooking” was done. I turned the stove down to 5, stirred in the minced garlic and started mashing the mix with a potato masher. I cooked the garlic bean mash until the liquid evaporated. I left them in a pot for a smidgen too long and added roughly a 3/4 cup of water to smooth and rehydrate.
Ahhhhh . . . Good eats it twas!
Easy Coconut Curry
For the sauce:
- 1 teaspoon coconut oil
- 1 red onion, chopped
- 3 cloves garlic, minced
- 2.5 tablespoons curry powder
- 1 (13.5 oz.) can light coconut milk
- 1 tablespoon tamari
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1 tomato (Uhm, it was ripe.)
I modified the recipe from http://detoxinista.com/2013/07/easy-coconut-curry/ which I’m realizing was a modification of http://www.realsimple.com/food-recipes/browse-all-recipes/curry-coconut-sauce-10000001113201/index.html ARGH! Part of me wishes that I tried the original recipe. However, kay sera sera, when all was said and done, it was one tasty meal.
After cooking the curry sauce, I left 1 cup in the pan and boxed the rest. I added sushi rice to the pan. Don’t judge me! It added a bite to the final product with the rice vinegar and it was already cooked. I quickly sliced 1 cup of red cabbage, added it to the pan, and tossed it around. Then, I sliced 1 cup of baby kale, added it to the pot, turned off the eye and let it sit. Then, I small diced a half of a mini yellow bell pepper.
It was one tasty lunch for today!