Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

blue_dolphin

blue_dolphin


to add link

A new shipment from the bean club should on its way soon so I need to eat up some beans.  

I made Bright Green Falafel made with Rancho Gordo garbanzo beans using a recipe from Shaya. Edited to add this link to an online version of the recipe. These got tucked into homemade pita and drizzled with a lemony, garlicky tahini sauce.
This recipe calls for about 1/2 a pound of garbanzos and a quart of lightly packed parsley leaves which accounts for the green:

fullsizeoutput_3977.thumb.jpeg.6854c941524e4166249d13c12007a3dc.jpeg

 

I used some of the midnight black beans to make Black Bean-Smoked Chile Dip from a recipe in Deborah Madison's Vegetarian Cooking for Everyone. 

fullsizeoutput_397d.thumb.jpeg.1038a75513c25da1f0846175979dea86.jpeg

 

fullsizeoutput_397a.thumb.jpeg.0ef4880d1af7a1fb8e33853c5ed31949.jpeg

 

fullsizeoutput_3979.thumb.jpeg.95af5fe29f0258295165178e751dba96.jpeg
The bean dip was used to make the Individual Nachos and the Quesadilla with Smoky Black Bean Spread and Salsa, both from the same cookbook.

 

 

blue_dolphin

blue_dolphin

A new shipment from the bean club should on its way soon so I need to eat up some beans.  

I made Bright Green Falafel made with Rancho Gordo garbanzo beans using a recipe from Shaya. These got tucked into homemade pita and drizzled with a lemony, garlicky tahini sauce.
This recipe calls for about 1/2 a pound of garbanzos and a quart of lightly packed parsley leaves which accounts for the green:

fullsizeoutput_3977.thumb.jpeg.6854c941524e4166249d13c12007a3dc.jpeg

 

I used some of the midnight black beans to make Black Bean-Smoked Chile Dip from a recipe in Deborah Madison's Vegetarian Cooking for Everyone. 

fullsizeoutput_397d.thumb.jpeg.1038a75513c25da1f0846175979dea86.jpeg

 

fullsizeoutput_397a.thumb.jpeg.0ef4880d1af7a1fb8e33853c5ed31949.jpeg

 

fullsizeoutput_3979.thumb.jpeg.95af5fe29f0258295165178e751dba96.jpeg
The bean dip was used to make the Individual Nachos and the Quesadilla with Smoky Black Bean Spread and Salsa, both from the same cookbook.

 

 

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...