Archive for the ‘beans’ Category

Butternut Squash and Kidney Beans

This was something that I just threw together, using some of my bumper crop of butternut squash.  It was very tasty, so I wanted to post the recipe.  No picture, because, quite frankly, it wasn’t very nice to look at!

  • 1 butternut squash, peeled, cut into cubes, and roasted in the oven
  • 1 tablespoon of peanut oil
  • 1 teaspoon of curry powder
  • 2 tablespoons of raisins
  • 1 15-oz. can of kidney beans, and a little bit of the liquid in the can

Heat the peanut oil in a pan over medium heat.  Add the curry powder and the raisins and cook for a couple minutes.  Add the butternut squash and the kidney beans and cook for about 5 minutes.  Makes two servings.


Scarlet Runner Beans

I harvested by scarlet runner beans a few days ago. That’s all of them there in the picture. I made a soup out of them with some vegetable bouillon, tofu, broccoli, and carrots. The beans turned pale purple the moment I put them in the boiling water. They taste kind of like lima beans, but better.

Beans, Gnocchi, and Swiss Chard

I’ve already blogged about making this dish, but I’ve decide to type up my own version of the recipe, as adapted from the original:

    2 tablespoons of olive oil
    1 teaspoon of minced garlic
    3 shallots, minced
    Swiss chard, leaves cut into strips and stems cut into small pieces
    1/2 cup of water
    1 cube of vegetable bouillon
    1 15-oz. can of beans

Heat the olive oil in a skillet over medium heat.

Add the garlic, shallots, and chard stems and cook until they start to soften.

Add the chard leaves in three or four bunches and cook until they start to wilt.

Add the water and the vegetable bouillon and cook for a few minutes.

Add the beans and cook for a few more minutes.

While you are doing the above, cook the gnocchi in boiling water until they float to the top of the pan.

When the gnocchi are done cooking pour them into a strainer and let all of the water drain away.

Transfer the other ingredients from the skillet to the strainer, mix them and the gnocchi together, and let all of the liquid drain away.


My goodness, I’ve been blogging for more than two months yet I haven’t posted my hummus recipe before now! How inexcusable of me!

Anyway, here are the ingredients:

1 15 oz. can of chickpeas
3 tablespoons of tahini
3 tablespoons of water
3 tablespoons of lemon juice
3 tablespoons of olive oil
1 1/2 teaspoons of minced garlic
1/2 teaspoon of coriander
1/4 teaspoon of cumin
1 pinch of cayenne

My favorite way to eat hummus is to wrap it up in a tortilla. Sometimes I include some fresh veggies, but not always. Either way, it is ever so tasty!


This is a tagine that I made yesterday. A tagine is a kind of North African stew that traditionally has meat, vegetables, and fruit in it, and is seasoned primarily with cinnamon and turmeric. I of course made a vegan tagine without any meat in it. What I did put in it was: butternut squash, sweet potatoes, carrots, parsnips, chickpeas, tomatoes, raisins, and dried Turkish apricots. I served it over couscous, as is traditional with tagines. It was very good – perhaps the best tagine I have made yet.

By the way, the butternut squash and the tomatoes I used are homegrown and were harvested last fall. The tomatoes were stewed and frozen and the butternut squash has been stored whole and at room temperature.

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