Comments on: Assorted beans and peppercorn melange

By: julio calvao

julio calvao — Mon, 07 Jan 2008 01:54:58 +0000

i’m looking for a recipe of ” over night coocked beans”

By: Ebba Myra

Ebba Myra — Wed, 07 Nov 2007 17:56:41 +0000

This reminds me of my husband’s comments the other night when he was slicing an avocado for his taco (not the big variety that Pinoy adds milk and sugar); he said that other than avocado, his other favorite vegetable/fruit is beans – specifically Pinto beans. And I cook them a lot. I usually don’t soak them, but place them (in the morning) in the crock pot, together with other vegetables and “picante” (or canned italian tomato) sauce. At most times too, I use a bag of the mixed beans (just like what is in today’s post) and same cooking process done. In the afternoon when we come home from work, dish is made! We eat them at times with flour tortilla, sour dough bread, or topped them with corn chips. Yummy, my husband can finish 3 big bowls. Oww… and when I do have them I topped it also with mozzarella cheese or sharp cheddar & cilantro.

By: Rose

Rose — Wed, 07 Nov 2007 09:23:58 +0000

Oh man… I think I’d rather deal with mushy peas than separate all of them. The weather’s cold again, so I’ll be trying out that chicken and bean soup sometime.

By: Connie

Connie — Tue, 06 Nov 2007 15:02:15 +0000

Thanks for the tip, Gay. What a time saver!

By: Gay

Gay — Tue, 06 Nov 2007 10:28:15 +0000

We cook a lot of white beans at home. To hasten the cooking of the beans, I usually soak the beans in water with a pinch or two of baking soda. No need for overnight soaking, 2-3 hours will do.