Potato Recipes

Ruth Morrison’s Sour Cream Potatoes
Two Potato Casserole
Grandma’s Potato Soup
French Fries (also sweet potato, zucchini and more!)

Dry Bean Recipes

Baked Bean Quintet
Refried Beans without the Refry

Cowboy Beans
Fava Beans with Smoked Pork

Sweet Corn Recipes

Corn Souffle
Fresh Corn Salad

Mint Recipes

Mint Chocolate Chip Ice Cream
Cream Cheese Mints

Wheat Recipes

Wheatberry Salad
Whole Wheat Banana Bread

Garbanzo Bean Recipes

Garbanzo Taco Soup

Hamburger-Vegetable-Lentil-Pea-Garbanzo Soup
Gluten-free Brownies
Lemon Chickpea Cake

Barley Recipes

Chicken and Barley Soup
Curried Barley Salad
Barley Beef Stew
Barley Mushroom Pilaf

Barley and Chicken Meatball Soup

Lamb Recipes

Braised Lamb Shanks with Herbs
Scotch BrothLamb Stew
Dry Rubbed Lamb Ribs
American Basque Lamb Ribs
Roasted Leg of Lamb

Dry Pea Recipes

Hamburger-Vegetable-Lentil-Pea-Garbanzo soup
Split Pea Soup

Onion Recipes

Buckwheat Recipes

Lentil Recipes

The BEST Lentil Soup
Hamburger-vegetable-lentil-pea-garbanzo soup
French Lentil Salad
Fettuccine with Lentils and Pancetta

Avocado Recipes


Citrus Recipes

Lemon Cake
Lemon Bundt Cake

Sugar (beet) Recipes

Carol’s Excellent Dessert
Rhubarb Cake
5-Minute Microwave Fudge
Mom’s Butter Bars
Coconut Homestead Cookies
Almond Bars


How To Soften Dry Beans or Peas

So, you have acquired some dried beans. These may be garbanzo, pinto, red, kidney, white, lima or any other variety. The method to prepare them so you can use them is basically the same.
1. Put the beans into a large mixing bowl. Gently fill the bowl with water, running under the tap, and let the bowl slowly overflow. As the water runs off, the chaff, leaves and dirt will wash off. (If you have purchased beans from the store, they won’t be very dirty, just perhaps slightly dusty). Stir the beans and water gently with your hand, to help this along. When the water runs clear (it takes a few minutes), pour the beans into a collander, pick out any stray debris, and rinse thoroughly.
2. Now you are ready to cook the beans. Put your beans into your crockpot. Then add a 3:1 water to bean ratio. Turn the crockpot on “high” for 2 hours, then to “low” for the rest of the day or over night.
Or, if you prefer to use a stockpot, use the same 3:1 water to bean ratio. Bring the water to boil, then turn down the heat, and simmer for 1.25 to 1.75 hours.
Test the beans. They should be plump and very soft. You be the judge, after biting into one, do they have the right texture? Keep cooking them until they are nice and soft.
3. Drain the beans in a colander. Rinse completely. Now your beans are ready to prepare as your recipe directs.
4. A good way to save the cooked beans is: divide them into 12 oz. batches (1-1/2 Cups). Put them into ziploc bags and pop them into the freezer for future use. Then they’re ready to go for salads, hummus, refried beans, soups and the like.



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