Notes about Recipes in this book

• Mini baked rancheros with tofu scramble mix

  • Megoola on June 24, 2017

    I used street taco sized corn (maize) tortillas in my photo.

• Creamy spinach artichoke white bean dip

  • sayeater on May 01, 2023

    Part of my one pot of beans (Rancho Gordo Ayocote Blancos) 3 ways: Thought this was a great bean based version of spinach artichoke dip for when you don't want/can't eat the heavy dairy based version. Nice flavors, good spreadable texture, thumbs up from my teen son. I like it spread on seeded farmer bread, could use sturdy crackers or veggies as well.

• White bean pecan pâté

  • sayeater on May 01, 2023

    Part of my one pot of beans (Rancho Gordo Ayocote Blancos) 3 ways: The right pate consistency and typical subtle flavors. I like this best with veggies. Celery or cucumber slices are good contrasts. I used fresh basil and oregano since I have them in my herb garden now.

• Almond cheese spread (Faux goat cheese)

  • sayeater on May 01, 2023

    Part of my one pot of beans (Rancho Gordo Ayocote Blancos) 3 ways: My favorite of the 3 spread recipes. While no one will actually mistake this for goat cheese, it hits all the right notes. Creamy, tangy - I have to keep myself from eating it all. I like it on the seeded cracker planks from Trader Joes then topped with sliced cucumbers. I think I need to go make one now...

• Indian split pea and mung bean soup

  • sayeater on May 01, 2023

    I was glad to use some of my mung bean stash for this recipe (I often forget about this variety). A good recipe but not nearly as spiced as recipes from my Indian cookbooks. I'd double the spices in this next time to suit my palate. Topped with cilantro and ate with some brown basmati and fresh greens. Filling, nutritious but no wow factor as is.

• Sloppy Buffalo beans

  • sayeater on May 05, 2023

    Big hit in our house! These will be reappearing regularly (which is saying something because with 700+ cookbooks I rarely make the same recipe twice). The only deviation I made from recipe was not to add the little bit of sour cream to the bean mixture at the end. With already having a creamy dressing topping I didn't see the need for it. I don't eat bread very often so I served this over air-fried cubed potatoes (ran out of time to make a baked potato) and some chopped cabbage. The beans, ranch topping and chopped veggies all played so well together and had that bold, spicy buffalo kick. Looking forward to my leftovers (not that my teen left me much!).

• Pineapple rum beans over coconut lime sweet potatoes

  • anightowl on October 20, 2016

    The sweet potatoes are fantastic in this recipe - I had never tried lime in my sweet potatoes before - it was a new and very good combination. The beans were good, but flavor could have been bumped up a bit - maybe more cumin, or even a Middle Eastern baharat. The dish also lacked "crunch." Some nuts or lightly sauteed, but still crunchy, onions added as a garnish would have done the trick. I garnished each plate with a sprinkle of coconut and some finger lime vesicles for little pops of flavor.

• Apple baked beans

  • sayeater on May 28, 2023

    Use homemade applesauce instead of grated apple and yellow eyes as my bean choice. These were really good baked beans. Different than the usual "Bush's baked bean" style but tons of flavor. They tasted great both before and after they cooked down. I wanted to try baking them off in oven but couldn't bring myself to run a hot oven for an hour on an already toasty day. They were fine right from the slow cooker anyway. Will make these again.

• Lentil quinoa Bolognese sauce

  • SugarFree_Vegan on July 19, 2017

    Pg 146 lovely tasty vegan bolognese sauce that leftovers can be amped up with chilli and some red kidney beans and chilli for using in tacos etc

• Cornbread-topped casserole

  • sayeater on April 29, 2023

    I was in the mood for something substantial so thought I'd give this version of cornbread casserole a try. A simple preparation with not much more than tomatoes and spices added to the beans. I used Rancho Gordo Sangre de Toro beans so they don't need much adornment anyway. The cornbread batter came out very thin when I made it using the provided measurements so I added more cornmeal and flour to get to a thicker consistency. It still was more pourable than spreadable as recipe states. All was well in the end though. It cooked nicely, provided the desired "crust", and everything had a nice homey flavor. Made a simple slaw of grated cabbage, chopped radish, salt and pineapple vinegar to counterplay the stoginess of beans and cornbread. Hit the spot, would make again for an easy pantry meal, tweaking the topping a bit.

• Double-chocolate devil's food cookies

  • ccav on November 12, 2014

    These were good! Made with black soybeans instead of black beans and it worked fine.