Jenny Matthau , Director at the Natural Gourmet Institute in NYC, add beans to create nutritious Now & Later meals for TravelingMom.

NOW:  BEAN SALAD;  LATER:  BEAN PUREE

 

TOTAL INGREDIENTS LIST

3c cooked beans *
lemon juice
1 clove garlic, minced
sea salt
extra virgin olive oil, flaxseed oil, and tahinini

½ c bean liquid

fresh herbs (see BEAN PUREE below)
paprika to taste
pita bread, cut into triangles
3 cups filtered water
mustard
2 tablespoons lime juice
cider vinegar
3 red radishes, small dice

3 scallions, minced
¼ cup parsley, minced

*(For black soybeans, keep at full pressure for 30 minutes.  Turn off heat and allow pressure to come down naturally for 10-15 minutes.)  Drain beans.

 

NOW:  BEAN SALAD

1 cup cooked beans

3 cups filtered water
1 tablespoon mustard
2 tablespoons lime juice
1 tablespoon cider vinegar
½ to 1 teaspoon sea salt
¼ cup extra virgin olive oil
3 red radishes, small dice**
3 scallions, minced
¼ cup parsley, minced
 

Procedure:

1.    Drain soaked beans and rinse well with water.  Drain again.
   
2.    Combine beans and water and bring to a boil (or full pressure*) over high heat.
   
3.    Lower heat and cook for proper amount of time. 
   
4.    Whisk together the next 5 ingredients and pour over warm beans.
   
5.    When beans have cooled, toss together with vegetables.

**For black-eyed peas, omit radishes and add ½ cup reconstituted and chopped sun dried tomatoes.
 

LATER:  BEAN PUREE 

2c cooked beans
3 tbsp lemon juice
1 clove garlic, minced
¾-1 tsp sea salt
extra virgin olive oil, flaxseed oil, and tahini*
½ c bean liquid*
fresh herbs (see below)
paprika to taste
½ pckg of pita bread, cut into triangles

Procedure:

1.  Combine beans, lemon juice, garlic, salt, poil and /or tahini in food processor or blender.  Blend until smooth, graduallly adding bean liquid until desired consistency is reached.
2.  Place bean mixture in bowl and stir in fresh herbs by hand.
3.  Sprinkle with paprika
4.  Servie with warm pita triangles.

*For kidney beans:  Add3 TBSP olive oil and 1 TBSP flaxseed oil; stir in ¼ c minced scallions and ¼ c minced cilantro.  Replace lemon juice with vinegar.
**Use only ¼ c bean liquid
*For chickpeas:  Use ¼ c tahini, 1 TBSP olive oil and 1 TBSP flaxseed oil.
* For great northern beans:  Add 3 TBSP olive oil an d1 TBSP flaxseed oil.  Stir in 1 TBSP each minced fresh dill and finely minced scallion.
*For canellini beans:  Add 3 tbsp olive oil an d1 tbsp flaxseed oil.  Use fresh herbs of choice to taste.-