I bet you've got some beans to use up

greenspun.com : LUSENET : TimeBomb 2000 (Y2000) Preparation Forum : One Thread

I expect most of you have a hummus recipe, but did you know you can substitute other beans for the garbanzos? I've successfully used black beans, pinto beans and canellini beans. Here's a hummus recipe which will also use up some of those bottled roasted peppers you have.

Red Pepper Hummus

as prepared at Dr. Gabe Mirkin's Fat Free Clinic

1 can chick peas, drained

2 large bottled red pepper steaks (Sun of Italy brand)

1 small onion, cut into chunks

1 clove garlic, peeled

1/2 cup tomato sauce

Juice of one lemon

1 t. Southwestern spice blend (or use cumin)

Pinch cayenne, to taste

Black pepper to taste

Puree all ingredients in a blender. Serve with raw vegetable "chips".

[Of course you can serve it with the traditional pita bread triangles or corn chips.]

-- Old Git (anon@spamproblems.com), January 02, 2000


Thanks! Do you have a good recipe for tuna? Lots of tuna? :)

-- helen (sstaten@fullnet.net), January 02, 2000.

Add some curry powder to your tuna (along with mayonnaise)....It really makes the tuna taste good!

-- mmmm (mmmm@mmmm.com), January 02, 2000.

Old Git........your recipe sounds GREAT! Thanks so much for sharing. When I wake up, I will contribute my aunt's recipe for baked beans- really different!

I do hope this forum will stay up, even tho we no longer (hopefully) have to worry about Y2K. I would Greatly miss the companionship, the education, and the occasional hearty laugh you friends provide.

-- Jo Ann (MaJo@Michiana.com), January 03, 2000.

Yessss! More bean recipes! We all have the traditional ones (or can find them easily in recipe books or on the web); what we need are different recipes, something for variety.

-- Old Git (anon@spamproblems.com), January 03, 2000.

At one point when I was a child, my grandparents received a HUGE bag of government surplus pinto beans from a neighbor. We all received home-made bean bag toys for Christmas (and this was at least 25 years prior to Beany Babies!)

-- yerfdog (yerfdog@qwestinternet.net), January 03, 2000.

This looks good! No reason why you couldn't substitute other beans for those listed.

1 lg onion, chopped

2 tsp cumin seed

2 qts chicken broth (use canned)

1 cup dried lentils

4 cups water

16oz cans of black, red and garbanzo beans, rinsed and drained

1lb tomatoes, pureed (use one of those cans)

1/2 cup fresh basil, chopped

1/2 cup fresh parsley, chopped

1/2 tsp red pepper (careful)

salt to taste

1 tbs fresh parsley, minced

1/2 cup light sour cream

In large soup pot, simmer the onion and cumin seeds in the broth, covered, for 5 mins. Add water and lentils, cook for 40 more mins. Put a little of soup liquid into the blender with a cup of mixed black and garbanzo beans, partially puree.

Add puree and remaining beans to the soup pot. Stir in the pureed tomatoes, basil, parsley, pepper, and salt. Simmer for another 30 mins.

You can serve each bowl of soup with a dollop of sour cream and a sprinkle of parsley.

-- Old Git (anon@spamproblems.com), January 03, 2000.

Sorry to get back to this so late....but here's the recipe for my aunt's baked beans. Don't let the vinegar scare you away....they are kind of sweet-sour. Personally, I like them cold best....as a side dish or on a piece of buttered bread. It makes a pretty good sized batch, so you may want to halve the recipe.


3 1/2 cups dry beans (I use navy beans) 3/4 cup sugar 3/4 cup vinegar 4 tsp. salt 2 Tbsp. veg. shortening (butter would be fine) 1 onion, sliced or chopped (your preference)

Soak beans overnite. Simmer, covered with water, until just tender. (If necessary, add water while they cook.) Do not drain off liquid, after cooking, unless there is a lot, but save it.

Combine beans, sugar, salt and vinegar. Dab shortening on the top. Bake, stirring occasionally, to prevent crust form forming. More liq. can be added, if beans get too dry.

No temp. or time is given, on my recipe, but if using a glass baking dish, about 325 degrees would be right. I bake until the most of the liq. has evaporated, or soaked in.

-- Jo Ann (MaJo@Michiana.com), January 03, 2000.

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