Beans | Gotta Eat, Can't Cook

Archive for the ‘Beans’ Category

March 13th, 2021

Anti-inflammatory Recipes, Beans, Grains, Nutrition, One Bowl Meals

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Savory Steel Cut Oats with Beans, Avocado & Bell Pepper Picture Book Recipe

Last post showed how to put together a fully-flavorful, energy sustaining sweet one bowl meal with cooked steel cut oats, nut butter, fresh fruit and kefir. As I mentioned in earlier posts, steel cut oats are richly versatile and can be used to make savory dishes just as well as sweet tasting dishes.

And I know that sounds counterintuitive, “my breakfast oats mixed with savory ingredients – really?”, but it works great!

Here’s an example: Savory Steel Cut Oats with Beans, Avocado & Bell Pepper that combines the full flavor, chew, and potent fiber, complex carbohydrate and protein benefits of steel cut oats and beans with the zesty flavor of vitamin-rich fresh avocado, bell pepper, and cilantro shown below.

Click this link or any picture on this page for the easy-to-follow picture book recipe, which, as I’ve mentioned before, is for you to use either as is or as a visual guide to improvise with ingredients and flavors to make this savory steel cut oats meal all your own.

April 23rd, 2019

Anti-Inflammatory Foods, Anti-inflammatory Recipes, Beans, Cycling Food, Fitness Food, Vegetables

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Quick Bell Pepper, Cilantro Pesto-Hummus, and Cheese – All in Pictures

Last post showed how to make fresh Cilantro Pesto-Hummus, a combination of cilantro pesto and hummus. Great stuff to lay on bread, toss with pasta or grains, mix with cooked vegetables, top on salads, and much more. Imagination is your only limit. Here’s a link to that recipe.

What you see above is a quick fresh meal I put together last night: bell pepper, “pummus”, and cheese. I started with 1/3 fresh orange bell pepper that I sliced into thick strips just so the pepper would spread out mostly flat on a plate. I then laid on a good spread of pummus and topped that with some leftover cooked grains (pearl barley, stone cut oats, and quinoa). For sure, what made this dish so quick for me to put together was having most of the ingredients already pre-made. Please use what you see below as a guide. That’s exactly what I do with just about every recipe I come across.

Next, I spread out a good layer of shredded mozzarella and provolone cheese and put the plate in the microwave oven for 1 minute at 100% power – just long enough to start melting the cheese.

After that quick warm in the microwave, I topped the pepper, cilantro pesto-hummus, and cheese with a good pour of fresh ginger cilantro kefir salad dressing, which you can either see how to make by clicking either this link or the picture below or just use your own favorite salad dressing.

I finished by adding a good blast of chopped hot peppers (jalapeños shown here), chopped fresh cilantro,…

…chopped sun-dried tomatoes, a good shot of kefir, and a mix of chopped nuts and ground flaxseed (I make a jar of nuts and flax every week – very easy & versatile – I’ll show how to do that next time I make it.)

Now make it yours & enjoy!

April 8th, 2019

Anti-Inflammatory Foods, Anti-inflammatory Recipes, Beans, Blog, Snacks, Special Recipes

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Cilantro Pesto-Hummus Picture Book Recipe

I’m a big fan of rich basil-flavored pesto and cilantro infused hummus. The “pummus” (pesto + hummus) recipe you see here combines those flavors by substituting fresh cilantro for fresh basil and then really pumping up the herb flavor of bean-based hummus.

Here’s what you need to make pummus, which goes great with vegetables, on pasta, with rice, on bread – your imagination is your only limit.

Click any picture on this page for an easy-to-follow picture book recipe.

November 3rd, 2015

Beans, Blog, Cycling Food, Fitness/Health

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Microwave Cooked Pistachio Pesto and Hummus Quesadilla – All in Pictures

Food usually comes to mind while I’m out on the bike. After a spectacularly colorful October ride, I came home to put together this recipe that combines the nutty flavors of pistachio pesto and hummus along with the fresh crunch of red bell pepper and creamy texture of avocado. Great stuff for a post-ride/workout meal or any lunch or dinner.

October 23rd, 2015

Beans, Blog, Cycling Food

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How to Cook Dried Kidney Beans – All in Pictures

Buying and cooking dried instead of canned kidney (or any) beans has two distinct advantages: dried beans are less expensive than canned beans, and, unlike canned beans – even those labeled “low salt/sodium”, dried beans are not at all processed with added salt or preservatives. Here’s an example of an ingredients label from a bag of dried kidney beans in my kitchen.

October 15th, 2015

Beans, Blog, Cycling Food, Fitness Food, One Bowl Meals

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Microwave Beans Alfredo Fusion: Full-On Flavor and All in Pictures

I’m a big fusion fan! Here’s a fully flavorful, richly nutritious, and very easy to make recipe that came to mind while ripping it on a gorgeously colorful fall bike ride the other day that combines – or fuses – the Italian creamy Parmesan cheese flavor of a modified (less fat, lower calorie) Alfredo sauce with the richly flavorful and nutritious Latin American staples of kidney beans, cilantro, avocado, and tomato.

Here’s a picture of what you need to make a bowl of microwave cooked beans Alfredo fusion.

March 19th, 2015

Beans, Blog, Cycling Food, Fitness Food, Snacks, Special Recipes

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How to Make Hummus – All in Pictures

Like I mentioned in the last post that showed how to cook dried garbanzo beans (also known as chickpeas), garbanzo beans/chickpeas are nut-like in flavor, versatile, meaning they can be used in all kinds of recipes, and are highly nutritious, especially regarding their protein and fiber content. Read more »

March 12th, 2015

Beans, Blog, Cycling Food, Fitness Food, How To & Tips

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How to Cook Dried Garbanzo Beans (Chickpeas) – All in Pictures

If you’re not familiar with garbanzo beans or chickpeas, they are nut-like in flavor, versatile, richly nutritious (especially regarding protein an fiber), and extraordinarily appetite-satisfying. Below is a summary of nutrition facts (164 grams is 1 cup of cooked garbanzo beans), which you can click for a full garbanzo bean nutrition graphic posted by Condé Nast that was derived from USDA information.