Spilling the Beans: Cooking and Baking with Beans and Grains Everyday by Julie Van Rosendaal and Sue Duncan

  • Pancakes

    Pancakes (page 22)

    from Spilling the Beans: Cooking and Baking with Beans and Grains Everyday Spilling the Beans by Julie Van Rosendaal and Sue Duncan

    • Categories: Children & baby food; Pancakes, waffles & crêpes; Breakfast / brunch
    • Ingredients: all-purpose flour; canned white beans; milk
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Notes about this book

  • Caradon on January 22, 2014

    Creamy mushroom soup is great.

Notes about Recipes in this book

  • Falafel

    • Rinshin on August 17, 2014

      This was quite good. But, falafel is not hard to make. The only complaint I have with this recipe is the authors' description of making them into meatball size. I pondered this because meatball size can vary greatly from baseball sizes to small marble sizes. It would help to give approx dimension. The recipe supposed to make 20, but after fiddling with sizes and trying to stretch to 20, I was able to make 18. My idea of meatball size would have made only about 12 :-(

  • Crispy black bean tacos with feta & slaw

  • Black-eyed pea & kale soup with cheesy croutons

    • Rinshin on August 18, 2014

      This was bland. I followed the recipe but in the end I had to add other aromatic ingredients to increase the taste. I did not have the time to add carrots, etc for more taste. I should have known better when I saw onion and garlic only for aromatics.

  • Chorizo, black bean & corn chowder

    • Jenjeanh on November 04, 2025

      I used Italian sausages and to the leftovers added cooked pumpkin which was good

  • Sausage, lentil & barley soup

    • Jenjeanh on February 11, 2023

      I cooked onion in with sausage and added garlic and a bit of thyme

  • Chana masala

    • Sray32 on May 23, 2026

      This is on page 145, not page 151 as listed.

  • Quick chickpea curry

    • Kiiaro on August 13, 2014

      This is one of the best curry recipes I've ever made! It is my go to recipe now!

  • Lentil & mushroom Bourguignon

    • kgmom on December 15, 2025

      I used turkey stock and a little water with a little BTB beef. Used cremini and portobello mushrooms. I would try more lentils next time. Used frozen pearl onions, sautéed right from freezer. Served over fettuccine. Really good.

  • Roasted sausages with braised lentils

    • Jenjeanh on October 29, 2024

      Really good. Used French lentils and cooked Mennonite sausages because that’s what I had. Added a little braggs sauce

  • Mexican fried rice

  • Thai chicken thighs with black beans & sweet potatoes

    • Jenjeanh on May 10, 2022

      This was so good. I used boneless thighs and chopped roughly. Served with Indian spiced rice recipe found online

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  • ISBN 10 1770500413
  • ISBN 13 9781770500419
  • Published Oct 01 2011
  • Format Paperback
  • Page Count 268
  • Language English
  • Countries United States
  • Publisher Whitecap Books
  • Imprint Whitecap Books

Publishers Text

Learning to cook delicious meals using healthy ingredients is a snap in this new cookbook. With humorous anecdotes and current factoids on health, Julie and Sue explain everything from the truth behind beans and flatulence to demystifying the simple process of soaking and cooking dried beans and lentils. At a time when eating foods that are as good for the environment as they are for us is a growing concern, whole, healthy, high-fiber foods such as beans and grains are in high demand. Helpful info from gastroentrologist Dr. Guido Van Rosendaal also highlights the physical benefits of incorporating more legumes and whole grains into our everyday diets. Spilling the Beans covers it all, from how to cook up beans and grains, to how to add healthy fiber to your favorite desserts. An entire section on baking delicious desserts with beans amps up cakes, bars, and cookies with flavor and fiber.

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