Now that the holidays are over and there don’t seem to be quite as many recipes shared, I thought I would ask if anyone on the list has any good recipes for various kinds of beans, split peas, lentils, etc. that are cooked from scratch (dry beans instead of canned beans)that they would be willing to share?
With food prices on the rise many are going to need to be cooking more things from scratch since it is much more economical and most recipes today use canned beans. While most of these can be adapted for using dry beans, many younger cooks have no idea how to cook dry beans, so it might be helpful as well as fun.
Many more varieties are available now too, so it might be fun to buy some different varieties of legumes for our families to try as well. I will pull out some of my favorites and post a favorite or two of mine later this week.
Hanburger Lentil Soup - My Moms Great Recipe
1 lb. lean ground beef
2 Cans diced tomatoes
2 cans tomato sauce
2 c. hot water
1 c. dry lentils
1 c. chopped carrots
1 c. chopped celery
1 c. chopped onion
3 c. shredded cabbage
1 c. chopped green bell pepper
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
Directions
Brown ground beef and onion. Transfer to crock pot and add all remaining ingredients. Cook on low 10 hrs. Remove bay leaf before serving.
Soak your beans overnight (or bring to a boil and let sit for an hour. Then cook until done. Check them after around 40 minutes. Different beans take different amounts of time to cook and it depends on the age of the bean too. When done, cool and then put 2 cups beans per Ziplock freezer bag and freeze. Each packet will equal one can of store-bought beans.
Red Beans and Rice
1-1/2 cups uncooked long grain brown rice
one 16 oz can diced tomatoes, including juice
2 cups (one can) kidney beans(or red, pinto, black...)
1-2 bell peppers, any color
1 large onion, chopped
1 to 2 tsp. cumin
1 tsp basil
4 to 6 cloves garlic, minced
1 tsp. Worchestershire sauce
3 cups vegetable broth (or water if that’s all you have)
Hot sauce to taste
Salt and pepper to taste
Put everything into a large sauce pan, cover, and cook until rice it tender, about 40-45 minutes. Leftovers are great rolled up in a tortilla. This freezes very well.