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Discussion Starter · #1 ·
Can someone PLEASE give me some more ideas for lentils and beans. Every recipe I look at has Cumin and Coriander and there's just so much I can take before it all starts to taste the same. I use a lot of chilli and paprika too so not those... Arrrrggghhh no more masoor daal.
 

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I have a few recipes that you might be interested in.<br><br><br><br><a href="http://home.earthlink.net/~kyosan/BostonBakedBeans.html" target="_blank">Boston Baked Beans</a><br><br><br><br><a href="http://home.earthlink.net/~kyosan/BlackEyedPeaSweetSoup.htm" target="_blank">Vietnamese Blackeyed Pea Sweet Soup</a><br><br><br><br><a href="http://home.earthlink.net/~kyosan/Hummus.htm" target="_blank">Hummus</a>
 

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use liquid smoke <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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"use liquid smoke"<br><br>
--------------------------<br><br><br><br><br><br>
LOL ... hahha that sounds like such an oxymoron. Does that come in a bottle?
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block"><i>Originally posted by dk_art</i><br><br><b>"use liquid smoke"<br><br>
--------------------------<br><br><br><br><br><br>
LOL ... hahha that sounds like such an oxymoron. Does that come in a bottle?</b></div>
</div>
<br>
I think so. Liquid smoke is a liquid that gives food a smokey flavor....<br><br><br><br>
I don't know if it will sub for cumin and corriander, but it's worth a try.
 

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Try experimenting with different spices, like cinnamon, fennel seeds, fenugreek, star anise (aniseedy), cardamom etc... I understand your boredom! If you want something a little more "sweet" (I can't think of any other way to describe it) try cardamom, cinnamon and maybe star anise... cardamom is lovely!
 

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what about making southwest or mexican style beans?<br><br><br><br>
They still have cumin but are completely different from what you described.<br><br><br><br>
Instead, just make dried black or pinto beans like you normally would (boil for an hour, or soak overnight). Then, add just enough water in a pan to cover. Add chopped green peppers, onions, a jalapeno or two, and a fresh diced tomato. Add some cumin and salt. Boil, then reduce heat to simmer for about an hour.<br><br><br><br>
Keep an eye on the water level - don't want them burning. Add a little more water if needed.<br><br><br><br>
These are great in burritos or just on the side with tacos or a salad... enjoy.<br><br><br><br>
amy
 

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Discussion Starter · #8 ·
Thanks guys - I would never have tried cinnamon and I eat WAY to much mexican style meals already heehee.<br><br><br><br>
BTW anyone know what I'm doing wrong when I cook lentils? The canned ones are still whole but when I cook them they break apart and the 'skin' part comes away - they aren't smooth either they come out textured - slightly rough. Hmm maybe I overcook them or cook them too fast? I usually drop them in boiling water and simmer them for about 25 mins.
 

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I make a split pea and a black bean soup that are REALLY good...and have fresh ginger. Defintely a change. I know what you mean. For a logn time I got stuck on the same spices. I'm trying to branch out.<br><br><br><br>
B
 
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