Chinese Green Bean Salad

4 Servings

This bright green, crunchy salad is bursting with Asian flavors and is so easy to prepare. Look for fresh, plump organic green beans if you can find them. Cook them until they are bright green and still crunchy-tender. At this point you can keep the green beans refrigerated. Toss them with the dressing just before serving or the acid in the dressing will dull the bright green color. Ginger root, one of the main flavors in this salad, is actually a rhizome, an underground stem of a tropical plant, Zingiber officinale, which is well known for its anti-inflammatory properties and as a treatment for nausea. You can use ginger in many forms and reap its benefits. Look for other recipes that use crystallized ginger, the dried powder, the fresh form (used here) or even ginger tea.

Ingredients:
1 pound fresh green beans, organic if possible
1 tablespoon finely chopped fresh ginger root
1 cup slivered red onion

Dressing:
4 teaspoons dry mustard powder
1 tablespoon cold water
2 tablespoons reduced-sodium soy sauce
3 tablespoons rice or cider vinegar
2 teaspoons dark-roasted sesame oil

Instructions:

1. Trim and cut the green beans into 1-inch lengths. Cook in rapidly boiling water, about 5 minutes or until crunchy-tender.

2. Drain beans, immerse in cold water to stop the cooking until they are cool, then drain well.

3. Mix the dressing ingredients in a small bowl with a whisk until well blended.

4. Toss the green beans with the ginger root, red onion and dressing. Serve immediately.

Bean dip with horseradish

8 Servings

Beans are wonderful food — no two ways about it. They are loaded with protein, fiber, potassium, magnesium and folic acid. They have a very beneficial effect on blood sugar and they taste great. There are many ways to use beans — from chili to soup to tasty dips scooped up with raw vegetables, whole-grain crackers or pita triangles. Beans are also one of the foods that work well from a can, saving the time and effort of presoaking. Lower-sodium versions are also available. For those of you who enjoy the aroma of a big pot of beans simmering on the stove, however, keep cooking from scratch!

Ingredients:
2 cups cooked beans (cannellini, pinto or Great Northern)
2 tablespoons extra-virgin olive oil
1 tablespoon prepared horseradish
2 scallions, trimmed and minced
Salt to taste

Instructions:
1. Combine beans, olive oil, horseradish and scallions in a blender or food processor and blend until smooth, adding a little water if necessary.

2. Season with salt to taste.

Black Bean Soup

Black Bean Soup
8 Servings

Among the most inexpensive of foods, dried beans offer a bounty of fiber, iron, protein, folic acid and B vitamins. Black beans, also known as "turtle beans," are an especially tasty variety, and make a lovely soup. Do not salt dried beans until they are cooked, as the salt slows down the softening process. On another note, so-called "cooking" wines or sherries contain lots of added salt. Do your palate and your body a favor and use a drinkable sherry in this recipe.

Ingredients:
1 pound black beans
1/3 bay leaf
1 large onion, sliced
Salt to taste
A few cloves of chopped garlic
1 tsp dry mustard powder
1 cup dry sherry (not cooking sherry)

Instructions:
1. Pick over beans to remove any dirt, stones or foreign objects. Wash well, then soak for 8 hours in ample cold water.

2. Place beans and soaking liquid in a large saucepan with 1/3 bay leaf and bring to a boil over high heat. Skim off foam, lower heat, and simmer, partially covered, till beans are just tender, about 1 hour.

3. Add onion and continue to cook until onion melts into liquid, about 1 more hour.

4. Add salt to taste and garlic. Continue to cook, adding a little boiling water if necessary, until beans are very soft and start to melt into liquid, about 1-2 hours more.

5. Remove bay leaf and turn off heat. Ladle beans in batches into blender or food processor and puree or use an immersion blender and puree soup directly in the saucepan.

6. Add dry mustard powder and dry sherry. Correct seasoning. Reheat and serve, adding any garnishes you wish, such as slices of lemon or freshly chopped herbs.

White bean salad

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This is a very easy bean salad you can make the night before and take to work, or serve as a side dish.

Ingredients:
1 can white beans, like cannelini
1 tbsp red pepper, chopped fine
1 tbsp fresh parsley, chopped fine
1/4 cup tomato, diced
1 tbsp red onion, chopped fine
1 tsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 tsp herb and spice blend

Instructions:
Drain the canned beans and rinse well in a strainer. Make sure you've drained all the rinse water. Combine the remaining ingredients in a bowl, whisking the oil and vinegar together first. Add the beans. Experiment with different types of canned beans and different chopped vegetables to add.

Fuszeres-paradicsomos bableves

A receptet itt talaltam.

Hozzávalók:

1 közepes fej hagyma

2 gerezd fokhagyma

2 doboz darabolt paradicsomkonzerv

2 doboz babkonzerv (lehet fehér-, tarka- vagy vörösbab)

6 dl víz

1-1 ek oregánó, bazsalikom, borsikafű

só, méz ízlés szerint

A hagymákat apróra daraboltam, és olajon megdinszteltem. Ráöntöttem a paradicsomkonzervet és a vizet, hozzáadtam a fűszereket, sót, majd fedő alatt forrástól kb. 10 percet lassú tűzön főztem. Akkor összeturmixoltam, majd hozzáadtam a lemosott, lecsöpögtetett babot is, és még azzal is felforraltam, majd azonnal elzártam. A mézet ekkor kevertem bele, annyit tettem hozzá, hogy elvegye a paradicsom savanyú ízét, de ne legyen édes. (Nekem ez kb. 3 evőkanálnyi volt) Lenmagolajpöttyökkel a tetején tálaltam.