Eat More Legumes to Improve Your Health

Bean

You’re not eating nearly enough beans and other legumes. (Photo by Kevin O’Mara, Flickr)

Are you cranky, bloated, and just downright uncomfortable? Are you having trouble fitting into your favorite pair of jeans? If you answered yes to any of the above, then you probably aren’t consuming enough legumes in your diet. This results in fiber deficiency, weight gain and ultimately, constipation. Read more of this post

What Is Epazote and How Do I Use It?

Epazote

Epazote is a herb traditionally used in Mexican cuisine. (Photo by Suzie’s Farm, Flickr)

Epazote is a herb commonly found in Mexican cuisine (pronounced eh-puh-ZOE-tay). It is also known as hedge mustard, Jerusalem parsley, Mexican tea, pazote, pigweed, West Indian goosefoot, and wormseed. Typically you will find this ingredient for sale with other dried herbs in Mexican tiendas, Latin grocery stores, supermarkets that cater to an Hispanic clientele, and online, although occasionally you may find it fresh at a farmer’s market in a bunch, similar to how items like cilantro are sold.  Read more of this post

Pinto Beans with Chile

 

Pinto Beans with Chile

Pinto Beans with Chile (Photo by Jathan Fink, Jadeworks Entertainment)

 There is simply something satisfying about a slow cooked pot of lentils, and this recipe serves up flavor in spades. We learned the basic recipe for these when we took a cooking class in New Mexico years ago, but we’ve riffed on the dish a bit since then until we think we got it just right. Read more of this post

Slow-Cooked Baked Bean Medley

Slow-Cooked BAked Bean Medley

Bacon, garlic and onion give our slow-cooked baked beans a rich smokey flavor perfect for hamburger night or your weekend barbecue.

A delightful accompaniment to your weekend barbecue, this sweet-and-sassy blend of beans garners its rich flavor from smoky bacon, garlic and a touch of hot sauce. The long cook time breaks down the beans until they are soft and creamy, but still retain their shape.

PREP: 10 minutes + 8 or more hours soak time
COOK: 3 hours or more

INGREDIENTS
  • 1/2 pound dried great northern beans
  • 1/2 pound dried lima beans
  • 1/4 cup vegetable oil
  • 3 strips thick-cut bacon, cut into 1-inch pieces
  • 1 medium onion, roughly chopped
  • 4 garlic cloves, minced
  • 1/3 cup cider vinegar
  • 1/2 cup barbecue sauce
  • 1/2 cup packed light-brown sugar
  • 2 tablespoons spicy brown mustard
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon hot sauce, if desired
  • 2 1/2 cups water
  • Salt and pepper
DIRECTIONS
  1. Rinse and drain beans. Cover with water in a large pot, and bring to a boil. Cover, remove from heat, and let stand overnight.
  2. Heat a large Dutch oven over medium-high heat, and add vegetable oil. Add bacon, onion and garlic. Cook, stirring occasionally, until onions are soft and fats rendered from bacon, 8 to 10 minutes. (Reduce heat to medium if onion and garlic start to brown.)
  3. Raise heat to high, stir in cider vinegar, and let simmer until reduced slightly, about 1 minute. Stir in barbecue sauce, light-brown sugar, mustard, salt and hot sauce, if desired.
  4. Drain beans and add to onion mixture. Stir in water, and bring to a boil. Cover, and reduce heat to a low simmer. Cook, stirring occasionally, until beans are tender, about 3 hours (more if necessary, depending on age of beans). Season with salt and pepper if desired. Beans can be refrigerated for up to 2 days. Reheat, and serve warm.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment.