The Blessed Bean

Meeting an entrepreneur friend recently, I asked her, “How’s business?”
“Slow,” she said, “but we’re still eating beans.”
Bless the bean, so thrifty yet adaptable to a thousand different, delicious recipes. I could write a whole book of bean recipes, and did decades ago. Unfortunately “Beans, Rices, and Pastas” is out of print now. Shucks, I could write a book just on bean soups. Leaving room for other news and columns in The Loop, I’ll content myself with including just a few in this issue.
Here’s a slow-cooked dish for the vegans among us. I make the standard serving size, four, It serves John L. and me twice, with a few spoonfuls left over for the subsequent minestrone, and can be frozen.

LIMA & BROWN RICE CASSEROLE
Prep and cook: About 2 hours, 4 servings
½ cup dry large lima beans, sprouted, or at least soaked overnight
½ to 1 medium yellow onion, chopped
2 Tablespoons canola or olive oil
1 clove garlic, copped
1 teaspoon paprika
½ teaspoon dried thyme
1 teaspoon dried savory
1 teaspoon minced fresh ginger
½ cup brown rice
1 large potato, peeled and quartered
1 teaspoon salt and several dashes pepper, or to taste
Water or vegetable broth to cover.
To sprout beans, soak them overnight starting in warm water. Drain and let breathe. Every few hours, give them a rinse and drain again. They will stick little white tails out after 18 to 24 hours in spring and summer. Sprouting increases their Vitamin E and cuts their cooking time.
Stirfry the onion, garlic and herbs briefly in the oil, until onion is glossy. Add rice and potato. Add salt and pepper. Add broth. Bring to a low bowl. Reduce heat and simmer until beans, rice, and potato are fork-tender.

MINESTRONE
Prep time: 15 minutes    Cooking time: 15 minutes    Servings: 4
Combine in 6-cup saucepan:
1 cup or more leftover Lima & Brown Rice Casserole  or 1 cup cooked beans of any kind
1 large or 3 small potatoes diced small
3 carrots, chopped
1 quart vegetable broth, chicken broth or consommé
Water to desired consistency
Garlic salt and pepper to taste
1 teaspoon Italian herb mix or 1/2 teaspoon dried oregano
Hot pepper flakes to taste
Bring to boiling. Reduce heat. Simmer 10 minutes or more. Two minutes before serving, add:
½ cup cooked kale or
1 large handful fresh spinach
Menu:  Minestrone, antipasto of red and green bell pepper cut in thick slivers, carrot curls or sticks, cherry tomatoes, and pickled peppers; Italian bread or sourdough bread, red wine or juice of choice.
Another favorite, very easy bean dish:

THREE BEAN BAKE
6 servings
½ cup chopped onion
1 carrot, grated
½ cup water
2 Tablespoons minced fresh parsley or 2 teaspoons dried parsley
1 15-ounce can pinto beans
1 15-ounce can large white beans
1 15-ounce can red or pink kidney beans
2 Tablespoons molasses
1 teaspoon dried marjoram
1 teaspoon ground cumin or coriander
In a small saucepan or skillet, pre-cook the onion until transparent. Combine in a baking dish with all the other ingredients. Bake at 300 to 350 degrees for 25 minutes, or slow-bake at 275 degrees for an hour or two, occasionally stirring down the crust that forms on top.
Salad suggestions: Ranch dressing goes well with any of these.
PEAR AND CHEESE: Lettuce, diced pear dipped in salted water to prevent browning, and sprinkles of crumbled blue cheese and dried cranberries.  Lay a base or torn lettuce. Drain the pear pieces and add. Garnish with blue cheese and cranberries.
ORANGE AND AVOCADO: Lettuce or spinach as a base for a peeled, diced orange or a couple of small tangerines or mandarins, and garnish with whole or quartered walnuts.
APPLE & CELERY SALAD: Boston or Bibb lettuce cups filled with diced organic apple, thin-sliced celery and chopped walnut or sliced almonds.