Ward House

How to cook beans & knit

Not at the same time; that would take talent and multi-tasking skills that I do not possess. Ronnie would confirm my fairy-dittle status for sure!
We ended up with maybe two ‘messes’ of painted pony beans that began to sprout after hulling! These needed to be cooked or canned as soon as possible. My canning booklets do not specifically address fresh hulled beans so I found a wonderful site that talked about how to cook fresh or dried beans, cooked ’em up and then canned ’em. I canned rather than letting them dry because first I do not know what to do with them to let them dry – obviously it is too warm and humid at the house for anything to dry – beans are sprouting! And secondly, the canned beans will be more easily and quickly used later if they are already cooked. These two messes resulted in a quart and a half of cooked beans. Hardly enough to carry us through the winter!

This same bean website presented the most wonderful sounding recipe that I hope to try soon!

Basil Parmesan Pot Beans
serves 4

2 cups heirloom dried beans
2 cloves of garlic
1/2 onion
1 tablespoon olive oil
Red pepper flakes, to taste
Salt and pepper, to taste
Fresh grated Parmesan cheese, to taste
1 cup loosely packed fresh basil
1 large tomato

Rinse and drain the dried beans thoroughly. Cover the beans with water in a medium saucepan and leave to soak for a couple hours or overnight. Sliver the garlic and chop the onion finely. Heat a tablespoon of olive oil in a heavy frying pan and lightly cook the onion, garlic, and red pepper flakes over medium heat until the onion is translucent.

Add the cooked onions and garlic to the beans in the saucepan and bring to a hard boil over high heat. Boil for five minutes, then turn the heat to very, very low. Barely simmer for 2-3 hours, until the beans are tender, checking from time to time to see if they are drying out.

Finely chop the basil and mince the tomatoes. At the very end of the beans’ cooking, throw in the basil and season to taste with salt and pepper. Serve with minced tomato, a little extra basil, and Parmesan on top.

I did not get anywhere with the lemon balm but did get to the viewing, began making tomato sauce and convertedfour chopsticks into four double point knitting needles. Now some chop sticks have a large square block at the holding end and these will not work; the sticks I used had a smooth round holding end and then the smooth, somewhat pointed eating end. To ‘sharpen’ the holding end I used an electric pencil sharpener; used the sharpener to make the eating points a little more pronounced, sanded and voila – knitting needles! Here, have a look. . .
Next step is to check the stash of yarn and see what I have that will feel good and work for socks.

Did I mention that it is raining again and has been, at least once a day all week? The forecast for the weekend is rain, rain, and rain with scattered thunderstorms. Should I start planting rice?


August 20, 2009 - Posted by | Cooking, Crafting, Gardening, recipes

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