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Cooking with Dry Beans and Peas  RSS feed

 
gardener
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Location: Zone 6b
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Todd Parr wrote:

r ranson wrote:bottom burps



Lol, excellent.



Or when you're adding to the bubbles in the hot tub, make sure the jets are ON first. :)
 
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Two years ago I tried these brown soup peas. https://www.saltspringseeds.com/products/carlin
They are called Carlin
I am in zone 3 in central BC Canada.
They grew beautifully and are the best tasting soup peas I've tried so far.
Unfortunately the pigs got out this year and ate all my peas.
So I will be ordering more in the next couple weeks.

Does anyone know where I could get s couple seeds of the grey soup pea mentioned earlier?
We LOVE pea soups.
 
pollinator
Posts: 252
Location: Galicia, Spain
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We enjoy recipes made with the beans from the garden. Especially the runner beans which have a wonderful flavour. But this can be made with any bean.

This is in the way of a savoury crumble.
I sweat onions, leeks, chopped carrots and celery in a mixture of butter and olive oil. Garlic is optional - i.e. whether I have some handy or not. I add some flour to soak up the oil and then add some stock slowly making a thickened sauce, then add beans or dried peas that have already been soaked and cooked.

I make the topping with flour, butter, salt, pepper and herbs. Roughly rub 4 ounces of butter into 8 ounces of flour until it resembles breadcrumbs and add the seasoning. Then I put a handful of oats and a tablespoon of mixed sunflour and pumpkin seeds and mix in.

I spread the topping over the bean and mixture without pressing down and pop in the oven at 180°C for around 35 mins or the the top is toasty brown

Serve with a savoury vegetable gravy (or if you are British,  Bisto!), and some sprouts, or broccoli and mashed potatoes.

The bean mix can also be cooled and made into pasties with a butter shortcrust pastry and are great hot for lunch or cold for picnics.  
Enjoy!
 
master pollinator
Posts: 675
Location: mountains of Tennessee
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Recently cooked a batch of white beans that had some green peas in the bottom of the jar. Cooked them together. The result was white beans in a thick pea gravy. It was an excellent combination. Serendipity.

I enjoy beans of all sorts & cooked many ways. The one I have most experience growing & eating is pinto beans. I make what is called charro beans or TexMex beans. Boil the beans. Some pork or other seasoning meat. Add onion, garlic, cilantro, jalapeno &/or other peppers, salt, and the secret ingredient chili petin pepper. Then big gobs of chili powder & cumino. Reduce heat to a simmer & until the beans are soft & the gravy thickens. Adjust seasonings to taste during the cooking process. It's supposed to be spicy!!!

Next step .... put it on some enchiladas or guiso arroz. Es muy bueno comida mi amigos.

Si, Stevie Ray Vaughan habla caliente frijoles. WHAM!




 
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