I am the sort of person who prefers to cook from scratch as much as possible. I’ve never really used much of the dried bean selection from the shops because it seemed way too time consuming (even for me) to have beans ready to go.
But as I’m shying more and more away from processed food, its pretty clear that dried is healthier than canned – with all the salt and extra chemicals canned goods can have I’d rather go for the most natural product and add my own salt etc.
Eating plant based also requires us to branch out and eat a variety of protein sources. So I’ve been experimenting with a few beans lately. The other night I made a really delicious kind-of-Mexican soup, with a tomato base, black eyed beans and plenty of veggies and herbs.
These beans don’t actually need to be soaked or cooked for a long time, and they were delicious.
As I said dried beans can be time consuming. An overnight (or full day) soak, then a long cook before even adding to your dish. So they require forward planning, including knowing what I want to cook in advance otherwise I end up using canned beans as a last minute decision on what to cook.
Last night I put some dried soybeans on to soak and this morning I threw them into the slow cooker.
I’m hoping it can quietly simmer away with them all day so they are ready when I get home. I have planned to make a curry with lentils, soybeans and pumpkin, inspired by this recipe.
We have a pumpkin which is immature but was knocked off the vine by accident. I have no idea how, but it came off.
(Ok, I’ll confess. It was hanging on the fence and I poked it. It shifted a little, and I walked away. About 10minutes later we heard a thump and it had fallen)
Anyhow, I’m going to use some for curry and if its orange enough, some for soup. Otherwise I’ll maybe stirfry it for tomorrow nights dinner – we are having friends over for a meal so I want to think of an exciting vegan meal to share, since I’ve already made these friends my pumpkin sage risotto. Hmmm *ponders*…