Sunday, July 25, 2010

current beans

My beans these days:

1 lb beans (any variety from Rancho Gordo)
juice from 2 lbs carrots--about 20 oz
juice from celery
juice from herbs from the garden (parsley, basil, chives)
water as needed
1 onion
1 lb mushrooms, any kind (Dr. Fuhrman now says all mushrooms are good for you).
Rinse the dry beans. Combine everything in a big pot, and soak overnight or for several hours. Cook for 2-4 hours, until desired tenderness, adding water as needed.

Note: I tried juice from collards (my garden is loaded with them) instead of celery and didn't like it as much. But you might like it.


Anonymous said...

Does it matter if the mushrooms are cooked or raw?

kneecap said...

Hi, I use raw mushrooms and let them cook in the soup. They only take 10 minutes to cook but I let them cook the whole time and it doesn't bother them. So the answer is either one, but if you use raw, make sure they cook for at least 10 minutes in the beans.

Kristi said...

What type of juicer do you use for your carrot juice?

kneecap said...

Hi Kristi,

I have a greenstar twin gear juicer. it's kind of pricey but I know people who use cheaper Breville juicers and are happy with them. Also the omega is very good too.

Anonymous said...

What do you do with the carrot pulp?

kneecap said...

I compost the carrot pulp. I've tried using it in recipes and didn't come up with anything I liked. It has no flavor since it all got juiced out. :)

Alexandre said...

Hi Barb,

What do you think of cooking beans in a pressure cooker?

kneecap said...

I think it's great to cook beans in a pressure cooker. lots of people do it. I think it's still a good idea to soak the beans for several hours. but you can experiment with that too. if you find you can get away without soaking, let me know! Make sure to follow the instructions--add plenty of water. Also, they often advise adding lots of oil. I don't do it. I think it keeps the foam down. But as long as you don't overfill your pot, you should be okay.