Magic Beans

It's been bean week over here at the Hungry house. And I learned something: besides the fact that the kids won't even consider eating beans, Mama apparently doesn't like them much either. She'll eat them--after polishing off any leftovers in the fridge--but that's about as far as it goes. She'd never really said as much before, but, then, I'm not sure we'd been eating as many of them as we are now, since beans are my main source of protein. (Actually, when we first got together, I shyly and demurely didn't eat beans for at least the first year. Oh, what 12 years of togetherness will do! And I keep forgetting the beano.) She told me not to worry about the bean dinners too much, though, because she eats her main meal at work and can handle some beans now and then, in moderation. Which is good, I guess, because I love these recipes: Mediterranean Beans, French White Bean and Cabbage Soup, and Dal, all of which come from my new favorite cookbook, Robin Robertson's Fresh from the Vegetarian Slow Cooker.

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Basic Beans
I've discovered that I don't like the tinny flavor of canned white beans. I like black and red beans just fine from cans, but the white ones are subpar. And so I made a batch of basic beans with a leftover bag of cannellinis I had in the cabinet. They'd been there awhile so they had to cook longer and were still a bit tough but the flavor was incomparable. But I didn't eat them straight; instead, I split the recipe in two and made Mediterranean Beans, which I served with some wheat pasta, and White Bean and Cabbage Soup. YUM!

1 lb dried white beans, picked over and rinsed
1 large yellow onion, quartered (optional)
2 garlic cloves, crushed (optional)
2 bay leaves (optional)

Soak the beans in enough water to cover plus an inch or two for 8 hours or overnight.

Drain the beans and place them in a 5 1/2-6 quart slow cooker. Add the onion, garlic, and bay leaves, if using, and enough water to cover (6-8 cups). Cover and cook on High for 8-12 hours, or longer, depending on the type of bean. [I actually cooked them on the stove.]

Robin Robertson, Fresh From the Vegetarian Slow Cooker
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Mediterranean Beans
This was especially good as a "sauce" for pasta. I imagine it would be equally good the next day as a cold pasta salad (I reheated it).

1 recipe Basic Beans (above; I used 1/2 a batch)
1 tablespoon olive oil
2 garlic cloves, minced
1/4 cup pesto
1/4 cup sun-dried tomatoes, soaked in hot water to cover until softened, drained, and chopped

Heat oil in skillet, add the garlic and cook until fragrant, about 30 seconds. Stir in the pesto and tomatoes. Add the beans. Heat til warm.

Robin Robertson, Fresh From the Vegetarian Slow Cooker

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French White Bean and Cabbage Soup
I liked the novelty of using Herbes de Provence (instead of thyme, which isn't my favorite in concentrated amounts), which gave this a unique and bright flavor. I just wished I'd had some hearty bread. I think Mama liked it because of the cabbage, which outnumbered the beans!

2 tablespoons olive oil
1 medium-size yellow onion, chopped
1 medium-size carrot, chopped
3 garlic cloves, minced
1 smal head green cabbage, cored and shredded
1 large Yukon Gold potato, peeled and diced
1 1/2 cups cannellini or other white beans, drained and rinsed (from the Basic Beans batch, above)
6 cups stock
3/4 teaspoon thyme (I used Herbes de Provence)
salt and freshly ground black pepper
1 teaspoon liquid smoke (optional)
1 tablespoon minced fresh parsley leaves

Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and garic, cover and cook until softened, about 5 minutes.

Transfer the cooked vegetables to a 6-quart slow cooker. Add the cabbage, potato, beans, stock, and thyme; season with salt and pepper, cover, and cook on Low for 8 hours.

Just before serving, stir in liquid smoke, if using, and parsley. Taste to adjust seasonings. [My note: I accidentally put the liquid smoke in to cook. And it was just fine].

Robin Robertson, Fresh From the Vegetarian Slow Cooker

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What a Dal
This Indian lentil dish was amazing! I loved the colors of the spices as Bud helped me measure them out into a bowl. And the enticing aromas while it was cooking made me hungry all day. I adjusted seasonings some, based on personal preferences and my spice rack. I just wished I'd had some Peshwari Nan and a mango lassi to go with it.

2 tablespoons olive oil
1 large yellow onion, cut into pieces
2 garlic coves, peeled
1 teaspoon peeled and minced fresh ginger (I used my zester)
1 teaspoon ground coriander (nope)
1 teaspoon ground cumin (probably 1/2 teaspoon)
1 teaspoon turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper (nope)
1/4 teaspoon ground allspice (nope)
[2 1/2 teaspoons Penzey's sweet curry spice, to make up for missing spices]
1 1/2 cups dried brown lentils, picked over and rinsed (I had 1 cup brown lentils and 1/2 cup red)
1 1/2 cups kidney beans, drained and rinsed
3 cups water
salt and freshly ground black pepper

Pour the oil into a 4-quart slow cookier and set it on High.

In a food processor, puree the onion, garlic, and ginger and add it to the cooker (I just used my Pampered Chef chopper to mince it all). Cover and cook to mellow the flavor and remove the raw taste while you assemble the other ingredients. Stir in spices and cook, stirring for 30 seconds.

Turn the setting to Low. Add the lentils, kidney beans, and water; cover, and cook for 8 hours. Before serving, season with salt and pper and adjust the other seasonings if necessary.

Robin Robertson, Fresh from the Vegetarian Slow Cooker