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Cooking with Dried Beans: Storey Country Wisdom Bulletin A-77

Di Sara Pitzer

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Lunghezza: 47 pagine30 minuti

Editore:: Storey Publishing
Pubblicato:: Jan 8, 1981
ISBN:: 9781603424240
Formato:: Libro

Descrizione

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

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Informazioni sul libro

Cooking with Dried Beans: Storey Country Wisdom Bulletin A-77

Di Sara Pitzer

Valutazioni:

Valutazione: 2 su 5 stelle2/5 (1 recensione)

Lunghezza: 47 pagine30 minuti

Descrizione

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Editore:: Storey Publishing
Pubblicato:: Jan 8, 1981
ISBN:: 9781603424240
Formato:: Libro

Informazioni sull'autore

Sara Pitzer

Sara Pitzer is the author of Homegrown Whole Grains and more than a dozen cookbooks and travel guides. She has studied and written about grains in Amish country in central Pennsylvania, in the southeastern United States, and in California. More recently, she has studied small-scale rice growing in Thailand and quinoa production in Peru. She lives in North Carolina.

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Cooking with Dried Beans - Sara Pitzer

Dishes

Introduction

Dried beans are good food. People have been eating them for at least 8,000 years. Today we have our regional favorites in every part of the country — Boston baked beans in New England, refried beans on the West Coast, chili in Texas, red beans and rice in Louisiana. We like beans because they taste good. And in this case, our tastes are nutritionally sound.

Cooked dried beans provide B vitamins: niacin, thiamin, riboflavin, B⁶, and folic acid; minerals: calcium, phosphorus, magnesium, sulfur and potassium, plus traces of iron, manganese, and copper. Dried beans provide almost as much fiber per serving as bran and as much protein as 2 eggs or ⅛ pound of hamburger. While the protein in dried beans is incomplete, beans in combination with grains or dairy products provide all the essential amino acids of complete protein.

All this for only about 225 calories per cup of cooked beans.

For all this, most of us don’t eat beans as often as we might because we tend to run out of ideas for cooking them once we’ve made bean soup, baked beans, and chili.

The recipes in this collection include regional favorites from all over the country, along with recipes that have become my family’s favorites during the years I’ve experimented with good ways to cook beans. I’ve not included any of those bizarre recipes that tend to pop up when one is looking for the greatest number of ways possible to use a particular food. Recipes exist for bean cake with vanilla frosting and bean pie with meringue; some people undoubtedly would find them tasty and exotic, but appealing to the esoteric tastes among us is not my goal. I want to introduce you to the possibilities for using dried beans as good, basic, day-to-day standard fare, the kinds of dishes that are so good you want to prepare them again and again, and you rely on them when you want to feed people something you know they’ll like.

Kinds of Beans

As you browse through the recipes, you may discover some calling for a bean you can’t find where you live, because a few beans still seem to be popular only in certain parts of the country. In these cases, just substitute another similar bean. The following list and descriptions should help

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Informazioni sul libro

Cooking with Dried Beans: Storey Country Wisdom Bulletin A-77

Azioni libro

Descrizione

Azioni libro

Informazioni sul libro

Cooking with Dried Beans: Storey Country Wisdom Bulletin A-77

Descrizione

Informazioni sull'autore

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Correlati a Cooking with Dried Beans

Gardening in Clay Soil: Storey's Country Wisdom Bulletin A-140

Homegrown Whole Grains: Grow, Harvest, and Cook Wheat, Barley, Oats, Rice, Corn and More

Baking with Sourdough: Storey Country Wisdom Bulletin A-50

Growing & Using Oregano: Storey's Country Wisdom Bulletin A-157

Buying an Old House: Storey Country Wisdom Bulletin A-88

Growing & Using Rosemary: Storey's Country Wisdom Bulletin A-161

Cooking with Oats: Oat Bran, Oatmeal, and More / Storey Country Wisdom Bulletin A-125

Making Quick Breads: Storey's Country Wisdom Bulletin A-135

Making & Using Flavored Vinegars: Storey's Country Wisdom Bulletin A-112

Recipes for Gourmet Vegetables: Storey's Country Wisdom Bulletin A-106

Cooking with Winter Squash & Pumpkins: Storey's Country Wisdom Bulletin A-55

Basic Bread Baking: Storey's Country Wisdom Bulletin A-198

Making Ice Cream and Frozen Yogurt: Storey's Country Wisdom Bulletin A-142

Making European Breads: Storey's Country Wisdom Bulletin A-172

Cooking with Honey: Storey Country Wisdom Bulletin A-62

Salsas!: Storey's Country Wisdom Bulletin A-176

Making & Using Mustards: Storey's Country Wisdom Bulletin A-129

Making Maple Syrup: Storey's Country Wisdom Bulletin A-51

Favorite Pickles & Relishes: Storey's Country Wisdom Bulletin A-91

Jams, Jellies & More: Storey Country Wisdom Bulletin A-282

Cooking with Cranberries: Storey's Country Wisdom Bulletin A-281

Tea and Teatime Recipes: Storey's Country Wisdom Bulletin A-174

Bird Food Recipes: Storey Country Wisdom Bulletin A-137

Potatoes, Sweet and Irish: Storey's Country Wisdom Bulletin A-04

Drought Gardening: Storey's Country Wisdom Bulletin A-73

Making Liqueurs for Gifts: Storey's Country Wisdom Bulletin A-101

Growing and Cooking with Mint: Storey's Country Wisdom Bulletin A-145

Grow Super Salad Greens: Storey's Country Wisdom Bulletin A-71

Growing & Using Chives: Storey Country Wisdom Bulletin A-225

Great Rhubarb Recipes: Storey's Country Wisdom Bulletin A-123

Growing and Using Garlic: Storey's Country Wisdom Bulletin A-183

Perfect Grilled Vegetables: Storey's Country Wisdom Bulletin A-152

Making the Best Apple Cider: Storey Country Wisdom Bulletin A-47

All the Onions: Storey's Country Wisdom Bulletin A-204

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