Recipes!
Both are veggie, and born of desperation.
1 large leek, chopped
2 medium cloves garlic, minced
1 tbsp oil
4 cups water
4 cups broth (I used vegetarian)
Shake or two of Mrs. Dash (or spiced to taste)
Chop leek and mince garlic, cook in oil until soft. Add broth and water, add spice, simmer for ~20 minutes. Eat.
This one's a bit more relative.
1 large onion, chopped
1 large clove garlic, minced
1 small can tomato paste + 2 cans water
1 tbsp oil
wack o' beans
Ketchup
Mustard
Agave nectar
Okay, so to preface this I made a 1 kilo package of pink beans. So I had many beans at my disposal. I'd say I used a little more than a pound of them for this.
Cook onions and garlic in oil until soft. Add beans, tomato paste, and cans of water (you might want to start with one can of water and add more as you go along- mine was a wee bit juicy but I just added more beans 'cause I had them). I just squirted ketchup in until it looked enough- maybe a third of a cup, if that? We only had about two squirts of yellow mustard so I used that, and then used some coarse honey mustard we had in the fridge, about a tablespoon or a bit more. I stribbled some agave nectar in until it tasted about right.
We had some smoked steak spice stuff in the cupboard so I chucked a bit in there as well.
I tasted this between every step and was conservative with everything so I could just add more if it needed it.
Bonus: 90 minute no-soak beans. I made all these beans in less than 2 hours with no pre-soaking. MAGIC, I TELL YOU.
1 large leek, chopped
2 medium cloves garlic, minced
1 tbsp oil
4 cups water
4 cups broth (I used vegetarian)
Shake or two of Mrs. Dash (or spiced to taste)
Chop leek and mince garlic, cook in oil until soft. Add broth and water, add spice, simmer for ~20 minutes. Eat.
This one's a bit more relative.
1 large onion, chopped
1 large clove garlic, minced
1 small can tomato paste + 2 cans water
1 tbsp oil
wack o' beans
Ketchup
Mustard
Agave nectar
Okay, so to preface this I made a 1 kilo package of pink beans. So I had many beans at my disposal. I'd say I used a little more than a pound of them for this.
Cook onions and garlic in oil until soft. Add beans, tomato paste, and cans of water (you might want to start with one can of water and add more as you go along- mine was a wee bit juicy but I just added more beans 'cause I had them). I just squirted ketchup in until it looked enough- maybe a third of a cup, if that? We only had about two squirts of yellow mustard so I used that, and then used some coarse honey mustard we had in the fridge, about a tablespoon or a bit more. I stribbled some agave nectar in until it tasted about right.
We had some smoked steak spice stuff in the cupboard so I chucked a bit in there as well.
I tasted this between every step and was conservative with everything so I could just add more if it needed it.
Bonus: 90 minute no-soak beans. I made all these beans in less than 2 hours with no pre-soaking. MAGIC, I TELL YOU.