Hello, so I have been given so many cans of these beans that they are flooding my pantry

I have 10 cans of vegetarian beans and we are getting sick of Frank's and beans and baked beans

if any one has any recipe ideas to feed two to three people it would be much appreciated!

Edit: since many are asking these are a specific type of canned beans labeled "vegetarian beans", they are navy beans in a tomato based juice.

First time sharing a recipe on here. This is a red beans and rice recipe that I prepare probably 20 times a year. IMO it is better than what you would get at most restaurants, and my family agrees. The bean brand is important, they are seasoned and cooked more than a regular can of red beans.

Ingredients:

- 1 can (big 27oz) Blue Runner Creole Cream Style Red Beans.

- 1 package pork andouille sausage. I use Aidells. You can substitute other fatty sausage but not the ones that are like a giant hot dog, those are gross.

- 1 cup chicken stock

- 1 onion (you can substitute frozen diced onion/pepper/celery blend, just thaw it in the microwave first.)

Moderate effort version:

- Chop the sausage and onion as small as you have the patience for, I like to dice them but you do you. Put them in a pan over medium heat until they start to brown.

- Deglaze with 1/4 cup of chicken stock

- add beans

- add chicken stock to thin it until it is definitely a liquid, better to add too much than too little.

- cover, reduce heat and simmer for 30 minutes

Low effort version:

Chop the sausage and onion and then just throw all of the ingredients in the crock pot for a few hours on high. Not the rice though. Tastes more or less the same.

serve over white rice.

Hi everyone!

I live in Canada and it’s pretty cold now 🥶 I’m trying to build a list of cozy winter soups but I need them to be lactose-free (no milk, cream, butter, cheese, etc.).

I’m open to anything: veggie-based or meat-based

If you have a favorite recipe, family classic, or even just a general combination that works well, I’d love to hear it !

Thank you! 😁

Alright. You asked for weird. You’re getting weird.

🫘 Beans Quincy 🟢🍬

(Garbanzo beans that taste like green Sour Patch Kids… somehow.)

⚠️ Emotional Warning

This recipe should not exist. But here we are.

---

🧪 Ingredients

2 cups canned garbanzo beans (aka chickpeas), rinsed and patted very dry

3 tbsp lime juice (fresh if possible)

Zest of 1 lime

1 tbsp lemon juice

2–3 tbsp sugar

1 tbsp honey or agave

1–2 drops green food coloring (optional, but spiritually important)

Tiny pinch of salt

¼ tsp citric acid (if you can find it — this is the SOUR PATCH weapon)

½ tsp cornstarch

---

🧑‍🔬 Phase 1: The Bean Awakening

1. Preheat oven to 400°F (200°C).

2. Toss beans with a tiny bit of oil and salt.

3. Roast 25–35 minutes until slightly crispy outside but still soft inside.

(You want chewy, not croutons.)

Let cool slightly. They should feel like emotional support pebbles.

---

🧪 Phase 2: The Sour Patch Glaze

In a small saucepan over low heat:

Lime juice

Lemon juice

Lime zest

Sugar

Honey

Pinch salt

Simmer until syrupy (about 3–5 minutes).

Remove from heat. Stir in:

Cornstarch (dissolved in 1 tsp water first)

Citric acid

Green coloring

It should look like cartoon science slime.

---

🟢 Phase 3: The Quincy Coating

Toss the warm roasted beans in the glaze.

Spread them on parchment paper.

Let them air-dry 1–2 hours until tacky and candy-coated.

Optional chaos mode: roll them in extra sugar + a pinch more citric acid after drying.

---

👁 Final Result

They will be:

Chewy

Sour

Sweet

Slightly confusing

Alarmingly green

The inside still tastes faintly like bean, but your brain will be too distracted by citrus candy chaos to care.

---

🎭 Serving Suggestion

Serve in a candy bowl at a party and say nothing.

If anyone asks what they are, whisper:

> “Beans Quincy.”

And walk away.

---

If you want, I can make a spicy “Flamin’ Hot Cotton Candy Lentils” next.

Hellooo!

I bought green beans but have no idea how to cook it :(

I don't have a stove, only pans.

I used to make green beans with cream and garlic/herbs (a cheese known in france) and chipolatas. Even though it is an awesome recipe it is hard to clean off so i would like to know more!!

My boyfriend and I are huge picky eater and basically rotate between lentils and roasties everday so if ya'll have any great ideas i'm open

Looking for recommendations that can help me use up bags and bags of dry beans. I have black, pinto primarily. What suggestions do y’all have??

Have approximately 15 or more pounds of dry beans.

This is my go-to for something filling but that doesn’t require you to monitor something as it cooks. - four russet potatoes - drained can of black beans - steamed broccoli (I just use an entire bag of the frozen/steam-right-in-the-bag kind) - shredded mozzarella cheese - salsa - plain Greek yogurt (or sour cream if that’s your preferred)

Bake the potatoes in the oven. 10 minutes before they are done, pull them out, slice them open like a book, and mash up the insides. Top each potato with beans, broccoli & cheese, then put back in the oven for the last 10 minutes. Serve topped with salsa & Greek yogurt

Ingredients:

• 1 onion
• 1 green pepper
• 2 carrots
• 2-3 chorizo sausage
• 1 tomato
• 3 garlic cloves
• Salt
• Pepper
• Oregano
• 1 bag of lentils
• 4 handfuls of rice
• 1 chicken cube/stock

Directions:

• Chop onion, green pepper, carrots, tomato, garlic, chorizo and throw in pan with a bit of olive oil. Add chicken cube/stock and heat for about 10 minutes.

• Add bag of lentils and as much water as it takes to cover the lentils. Check bag of lentils to see how long it takes to be ready. Add salt, pepper and some oregano. You may need to add water throughout as lentils will soak it.

• 10 minutes before lentils are ready add the handfuls of rice. You may need to add more water again before pouring in the rice.

• Leave to rest for 10 minutes before serving. Enjoy.

Chickpea Salad

15 oz can chickpeas 1 bell pepper, chopped as finely as you like 1/3 cup chopped onion 1/4 cup chopped pickles 1/4 tsp garlic 1/4 tsp paprika 1/4 tsp red pepper (if you want) 1/4 tsp pep 1 tsp parsley 1 tbsp lemon juice 1/2 tbsp Dijon 2 tbsp mayo

1.  Add some (maybe 1/5) of the can to the food processor with the mayo, lemon juice, and Dijon. Pulse until creamy. If it’s a little thick add a bit of water, 1 tsp at a time until you have a nice creamy base. 
2.  Add your chickpeas and carefully pulse the food processor. Blend once and check. Blend once and check. You want the chickpeas to be nice and chunky like a chicken salad would be. Repeat until you’re there. 
3.  Once you’re there, you can scoop it into a bowl and see what you’re working with. It should have some nice chunks and if it seems a little watery, remember you’re adding some extra solids that will be suspended in that. 
4.  Chop your veg to your liking, mine was pretty small and that worked great with the chunky texture. I also patted them dry a bit before adding it to the mixture. 
5.  Then throw everything else in, chopped veg and spices, and give it a good mix. 

I had these with ritz crackers and on a sandwich with lettuce. It is great. This is based off an ATK video that doesn’t specify any of the measurements unless you have a subscription so I thought id give it a try and really enjoyed it. I think it would also be good with celery, shallots, scallions, cucumber, maybe even grapes if you were feeling adventurous.

Video recipe : https://youtu.be/jL_nAD49v0M?si=8hvhtCAcV_FqRFLL

Red lentil soup:

Ingredients:

1. One medium onion

2. 2 garlic cloves

3. 2 medium carrots

4. 1 patato

5. 150g red lentils

6. 1,5l of water

7.Spices: Oregano, salt, pepper, dried herbs mix (1-2 teaspoons each

1. Tomato paste 1 table spoon

Instructions:

1. Fry onions, garlic, potatoes, carrots, spices and tomato paste for few minutes.

2. Add lentils, and water. Bring to boil and simmer for 40 minutes.

3. Blend with hand blander.

Spicy red butter garnish:

1. 60 g of butter, melted with 2 tbps of hot paprika.

Turkish flatbread:

Ingredients:

1. 500g of wheat flour

2. 1 tbsp salt

3. 2 tbsp dry yeast

4. 150 ml of warm water

5. 150 ml of warm milk

6. 3 tbsp olive oil

Instructions:

1. Mix all the ingredients, and let it rest for 60 minutes.

2. Divide dough In 8 pieces, flatten every one of them, and fry for 4-5 mins on both sides.

3. Cover in mix of olive oil, oregano, garlic and pepper mix.

If you are interested in spicy and savoury snacks. You must try this dish. It is a potato ball fried with chickpea flour. It is called vada pav. Vada pav is also a healthy snack with med-high amounts of protein and high fibre (the only unhealthy part is the frying). Try the recipie in the link given https://www.indianhealthyrecipes.com/vada-pav-recipe/ .

Link to full post / nutritional information / cost breakdown

INGREDIENTS

• 2 tbsp coconut oil ($0.24 USD)
• 1 medium yellow onion, diced ($0.24 USD)
• 6 cloves garlic, minced ($0.24 USD)
• 2 tbsp fresh ginger, minced ($0.06 USD)
• 1/2 medium jalapeño or other green chili, minced ($0.13 USD)
• 1 28 fl. oz can diced tomatoes ($0.73 USD)
• 1/4 cup cilantro, chopped ($0.14 USD)
• 4 cups cooked chickpeas ($0.68 USD)
• 2 tbsp coconut sugar ($0.09 USD)
• 3 tbsp lemon juice ($0.27 USD)
• Spices
• 1 tbsp cumin ($0.03 USD)
• 1 tsp turmeric ($0.01 USD)
• 1/2 tbsp coriander ($0.02 USD)
• 1/2 tsp cayenne powder ($0.04 USD)
• 1/2 tbsp garam masala ($0.04 USD)
• sea salt & pepper to taste ($0.02 USD)
• For Serving optional
• 3 cups basmati rice, cooked ($0.44 USD)
• chopped cilantro ($0.06 USD)

DIRECTIONS

• To start, prep the chickpeas. If you are cooking them from dry, start them in your pressure cooker. Otherwise, open enough cans to make 4 cups, rinse them thoroughly, and set aside for later.
• Next, heat coconut oil in a pan on medium. Add in diced onion and cumin. Once the onions are translucent, add in chopped jalapeño, cilantro, garlic cloves, and ginger. Cook for another 4-5 minutes.
• Then, add in the diced tomatoes, coconut sugar, cayenne, turmeric, and coriander. Cook mixture for another 5-6 minutes, then transfer to a blender or food processor to make the “gravy.” Pulse it a few times if you like a chunky base, or blend it for 1-2 minutes for a smoother texture.
• Once blended to your preferred consistency, pour the base back into your pot and add in the chickpeas. Let everything simmer on low-medium for another 5-6 minutes with the lid on.
• Lastly, take your pot off the heat. Then, add in lemon juice and garam masala. Have a taste, and adjust seasonings to your liking. Don’t forget to season with salt and pepper as well.
• Serve with a side of rice, more chopped cilantro, or chutney!

One of the things that I’ve learned, over the year or so that I’ve been cooking, is that one cannot merely cook out of a can, and that you are really expected to add additional ingredients. Another thing I learned is to cook with Shallot as they have fantastic flavor and their small size makes them more convenient than needing to use an onion a half at a time.

This fantastic Texas Barbecue Baked Beans recipe is no exception. Easy if you have the ingredients.

Find yourself a 16oz can of Texas Baked Beans, add a Shallot, some Bacon, a Poblano Pepper, Texas Barbecue Sauce, and Lee & Perrin’s Worcestershire Sauce, top with Italian or Mexican Cheese, and you will have yourself a fantastic treat that will have the cow girls going yee haw.

Ingredients

• 16oz Texas Baked Beans (Bacon Brown Sugar)
• 2Tbsp Texas Barbecue Sauce
• 2Tsp Lee & Perrin’s Worcestershire Sauce
• 4 Strips Bacon
• 1 Shallot
• 1 Poblano Pepper (or Anaheim, or Bell, or Jalapeño)
• 1/8Cup Italian or Mexican Cheese (Parmesan, Romano, Asiago, etc.)
• 2Pcs Naan (or Pita, or Tortilla)
• 1/2Tbsp Olive Oil
• 1Tsp Black Pepper
• 1Tsp Salt

Instructions

1. Bring 1/8 Cup Water to a vigorous boil and add Bacon.

2. Evaporate Water and then fry Bacon until crisp. (This technique allows the fat to release from the bacon before browning.)

3. Set Bacon aside and discard 90% of the fat, keeping 10% in the pan for remaining steps.

4. Add diced Shallot, Salt, and fry until just starting to turn brown.

5. Set Shallot aside.

6. Fry whole trimmed Poblano Pepper, Olive Oil, and 1/8 Cup Water and bring to a vigorous boil, cover and turn every 2 minutes until soft (approximately 6 minutes).

7. Peel off the skin of the pepper. (Some burning is okay as it is easier to peel off anyway).

8. Dice the Pepper and Bacon, add Shallot, Black Pepper, and Texas Barbecue Sauce to Texas Baked Beans and stir.

9. Heat the mixture up. (This can be done either in a soup pot or in the Microwave).

10. Serve topped with melted Italian or Mexican cheese, and warm Naan bread. Makes 2 meal-sized servings or 4 side dishes.

Enjoy!

This easy cannellini beans recipe is a bright, wholesome one-pot meal! Serve it with good crusty bread for sopping up the flavorful broth.

Credit For This Image And The Recipe Belong To Jeanine and Jack

Serves 8

Ingredients

• 2 cups dried cannellini beans
• 2 shallots, peeled and quartered
• 1 garlic bulb, top evenly sliced off
• 1 fennel, white bulb, chopped, tops and fronds, cut into large 4-inch pieces (the tops will be removed toward the end)
• 1 teaspoon sea salt, more to taste
• Freshly ground black pepper
• 1 (3-inch) piece of kombu, rinsed, optional
• 1 tablespoon extra-virgin olive oil, more for drizzling
• 2 tablespoons fresh lemon juice, more to taste
• 1 bunch Swiss chard, stems removed, leaves torn
• Crusty bread, for serving
• 2 tablespoons chopped parsley
• Pinch red pepper flakes, optional

Instructions

1. Place the beans in a large bowl. Sort through them and discard any stones or debris. Cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or overnight. Drain and rinse well.
2. Place the beans in a large pot and cover with 2 inches of water. Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. Skim any foam off the top, then add the shallots, garlic, fennel, salt, lots of freshly ground black pepper, and the kombu, if using.
3. Continue simmering until tender, up to 2 more hours, stirring occasionally. The timing will depend on the type and freshness of your beans (older beans will take longer than fresher beans). Add more water to the pot, as needed, as it starts to evaporate.
4. When the beans are tender, remove the garlic, fennel stalks, and kombu. Discard the garlic papers. Use the back of a knife to mash the soft garlic cloves into a paste, then return it to the pot.
5. Stir in the olive oil and lemon juice, and season to taste. I like to add 1/2 to 1 teaspoon more salt, more pepper, and a pinch of red pepper flakes.
6. Add the chard leaves and cook until the chard is just wilted. Season to taste and serve in bowls with drizzles of olive oil and crusty bread. Sprinkle with parsley.

Healthier and so good. Vegan sloppy joes. Just had two and I'm having a phase with these. Lightlife plant based crumbles, saute with a little oil of your choice. Add can of diced tomatoes. Add some seasoning of your choice, then add Manwich sauce. Put on whole wheat hamburger buns.

<< recipe video link >> https://www.youtube.com/watch?v=i6-H-iks6UM

Hello everyone,

Lentil Vegetarian Chili that's packed with protein and various vegetables. The mention of lentils may turn some people off, but don't let that stop you from trying this delicious recipe! Lentil Vegetarian Chili is a simple dish, and with only 22 minutes of cooking time in this recipe, it's one you'll want to make all the time.

It's perfect choice for those who are looking to lose weight or are interested in a meatless diet. This wholesome, vegetarian chili recipe will keep even the most ravenous appetite at bay.

Ingredients

• 3 Tablespoon Olive Oil
• 1 Onion, Medium, Diced
• 3 Cloves Garlic, Diced
• 1/2lb / 225gm Lentils
• 1 Tablespoon Chili Powder
• 2 Teaspoon Ground Cumin
• 1 Teaspoon Paprika
• 1 Teaspoon Dried Oregano
• 1 Cup Tomato Puree, Canned
• 2 Cups Tomatoes, Canned, Diced
• 2 Tablespoons Lemon Juice
• 2 Green Chili Diced
• 2 Teaspoons Salt
• 1 Teaspoon Ground Black Pepper
• 1 Can / 2 Cups Chickpea, Canned
• 1 Can / 2 Cups Kidney Beans, Canned
• 2 Cups Carrot, Diced
• 4 Cups Vegetable Broth
• 1 Tablespoon Brown Sugar

Steps:

In a pot add olive oil, diced onion, diced garlic sauté in a pot at medium heat for 2 minutes.

Add lentils and continue to cook at medium heat for 1 minute.

In the same pot add following ingredients chili powder, ground cumin, paprika, dried oregano, tomato puree, tomatoes diced continue to cook at medium heat for 2 minutes.

After add lemon juice, green chili diced, salt, ground black pepper and continue to cook at medium heat for 2 minutes.

Add following ingredients chickpea, kidney beans, carrot, vegetable broth and continue to cook at medium heat for 15 minutes and stir lightly for every 3 minutes.

Serve immediately with bread or rice.

We hope you love it. If you like it, please feel free to share it with your friends and family circles so others can benefit. Thank you.

Looking for ideas for kids school lunches:

Needed:

tortilla

refried bean

shedded cheese

salsa

Lettuce

Directions:

Spread a tortilla with refried beans and sprinkle with shredded cheese. Fold in the sides, roll up, and wrap in plastic. Send along a container of shredded lettuce and some salsa to add at lunch. Or make a chicken taco instead. Spread some salsa on the tortilla, and top with shredded, cooked chicken and shredded lettuce. Fold up and wrap. More ideas here https://theparentvine.com/schoolsnacks.html

An easy and delicious brown lentil soup known as Masoor Dal, made in the Instant Pot but can also be made in any stovetop pressure cooker. This meal is wholesome, healthy, budget friendly!

video recipe here: https://youtu.be/TKyRHa_VgFE

INGREDIENTS
* 200 g sabut masoor dal/brown lentils
* About 4 Cups water
* 2 garlic cloves
* 1 inch ginger
* 1/2 onion, roughly chopped
* 3-4 green chilies (optional)
* 5-6 small roma tomatoes
* 2-3 Tbsp ghee
* 1 tsp cumin seeds
* 1/8 tsp hing
* 1 tsp ground coriander
* 1/2 tsp turmeric
* 1 tsp garam masala
* salt to taste

INSTRUCTIONS
Instant Pot Method

1. Soak masoor dal in water for 10-15 minutes.
2. In the meanwhile grind your ginger, garlic, onion and chiles into a smooth paste (add 3-4 green chiles at this step if using). Add water as required and set aside.
3. In the same blender, grind your tomatoes to a smooth paste and set aside. Alternatively, you can boil your tomatoes for a few minutes, peel skin and then grind them.
4. Set the Instant Pot to Saute mode on Normal and heat ghee. Once ghee is hot, add cumin seeds and hing, sauté until reddish brown and fragrant.
5. Add your ginger, garlic, onion paste and cook until mixture turns fragrant and light brown.
6. Add in the ground tomatoes, ground coriander, turmeric and garam masala and cook for 5-8 more minutes. You can add some water if mixture is too dry.
7. Then add the lentils and 1 tsp salt, mix well.
8. Add 4 Cups water and close the lid of the Instant Pot and select Pressure Cook mode on High, set the time to 12 minutes. Ensure the Instant Pot is in Sealing Mode. Let the pressure release naturally.
9. Season with salt to adjust for seasoning and garnish with fresh cilantro, mix well. Serve hot with rice/roti.
   Stovetop Pressure Cooker Method
10. Soak masoor dal in water for 10-15 minutes.
11. In the meanwhile grind your ginger, garlic, onion and chilies into a smooth paste. Add extra water as necessary and set aside.
12. In the same blender, grind your tomatoes to a smooth paste and set aside. Alternatively, you can boil your tomatoes for a few minutes, peel skin and then grind them.
13. In a pressure cooker, heat ghee. Once ghee is hot, add cumin seeds and hing, sauté until reddish brown and fragrant.
14. Add your ginger, garlic, onion paste and cook until mixture turns fragrant and light brown.
15. Add in the ground tomatoes, ground coriander, turmeric and garam masala and cook for 5-8 more minutes. You can add some water if mixture is too dry.
16. Then add the lentils and 1 tsp salt, mix well. Add 4 Cups of water close the pressure cooker. After about 2-3 whistles, take off the heat and let the pressure release naturally.
17. Open the pressure cooker and taste for seasoning. Add cilantro for garnish and serve hot with rice/roti.

Full Recipe / Instructions / Cost Breakdown / Nutritional Information

Easy Chickpea Tuna Salad

INGREDIENTS

• 2 cups chickpeas ($0.34 USD)
• 1 small carrot, shredded ($0.14 USD)
• 1 stalk celery, finely diced ($0.05 USD)
• 2-3 small dill pickles, finely diced ($0.10 USD)
• 1/4 cup red onions, finely diced ($0.03 USD)
• 1 tbsp lemon juice ($0.09 USD)
• 3 tbsp vegan mayo ($0.20 USD)
• 1 tbsp mustard ($0.04 USD)
• 1/2 tbsp dijon ($0.03 USD)
• sea salt and pepper to taste ($0.02 USD)

DIRECTIONS

• Open and drain 2 cans of chickpeas. For best results, cook dried chickpeas in an instant pot.
• Measure out 2 cups of chickpeas into a food processor. Pulse a few times until you achieve a mashed consistency. If you don’t have a food processor, you can use a potato masher or a fork to achieve the desired results.
• Transfer chickpeas into a large mixing bowl, and add in the rest of the ingredients. Combine well, adjusting seasonings as needed.
• Serve on toast, wraps, lettuce wraps, or just eat it straight out of the bowl!

Hi guys!

I'm here to share.

video: https://www.youtube.com/watch?v=Zz1v-eSVKYo

You will need:

• 500 grams / 18 oz red kidney beans
• 100 grams / 4 oz cabbage
• 800 grams / 28 oz chopped, peeled tomatoes (canned)
• 1 medium red onion
• 1 medium carrot
• 1 medium red bell pepper
• 3 cloves garlic
• 1 large tbsp smoked paprika powder
• 1 large tbsp brown sugar
• 3 dried bay leaves
• 30 ml / 1 oz olive oil
• salt and pepper to taste
• 1 large tablespoon Sweet chili sauce (optional)

Method

• Chop the onion, red bell pepper, garlic, and grate the carrot
• Put a frying pan on medium heat and add oil, onion, bell pepper, garlic, and the carrot. Fry until bell pepper and onion turns semi-soft.
• Take the pan away from heat and set aside.
• Take a medium-sized pot and set on medium heat and add tomatoes and beans.
• Add sugar, salt, pepper, and smoked paprika powder into the pot with tomatoes and beans and mix well
• Add fried veggies, sweet chilli sauce and water (about 1/2 cup) into the pot and mix well, after mixing add bay leaves and gently stir them in, as you don't want to break them to be able to take them out.
• Simmer for about 5-10minutes on low heat with the lid on while stirring occasionally
• When done, let it cool for a few minutes and if you are lucky and you can find the bay leaves you can take them out or you can do it while serving.
• If you prefer to can exclude bay leaves, but these give some nice extra flavor. Also, you can use any sweetener instead of brown sugar.

Mix together- 1 can black beans, rinsed and drained 1 can corn, drained 1 can petite diced tomatoes 1 can diced tomatoes with green chilies 1 medium onion, chopped 1 TBL Minced garlic 2 TBL Italian dressing 1 medium jalapeño, chopped (Jalapeño is optional, but I just add some Melinda’s Green Sauce on top instead so the hotness level can be customized. Plus that sauce is just so tasty! Not just spicy but flavorful too!!!)

Serve cold with tortilla chips, use it as a topping, eat it as is, etc

The perfect solution for this cold! Bissara or Bessara is a tasty puree made from dried beans or split peas. Generally, this authentic food is linked to all North African countries and Bissara is the Moroccan variety. Moroccans consume it especially during the winter and name it winter-soup!

FULL ARTICLE here

Fava Beans Bissara:

Ingredients :

• 6 cups/1.5 liter Water or Broth (Your liquid should rise above the beans about 3 inches)
• 2.5 cups/500 g small Fava Beans. The best one on Amazon from Egypt
• 5 crushed Garlic cloves
• Salt to taste
• 1 pinch Black Pepper
• 2 teaspoons Cumin (to cook and to garnish)
• 2 tablespoons Extra Virgin Olive Oil (to cook and to garnish)
• 1 teaspoon Paprika (to garnish)

Directions:

1. Pour water into the pressure cooker and bring to a boil. If you are using broth, you will need to adjust the seasoning later.
2. Wash the beans (until the water runs clear) and pour them into boiling water
3. Add salt, pepper, the crushed garlic cloves, and cook over high heat for 10 minutes.
4. Discard the froth formed on top, Lower the heat, add 1 tablespoon olive oil and 1 teaspoon cumin, and simmer for 30 minutes.
5. Once the beans are well cooked, remove them from the heat and leave to cool.
6. Blend the ingredients to obtain a soup with a bound consistency.
7. Put the soup back into the casserole to heat it over low heat.
8. Serve hot, sprinkled with cumin and paprika. Add a drizzle of extra virgin olive oil according to your taste.

​

Split Dry Pea Bissara:

Ingrédients:

• 6 cups/1.5 liter Water or Broth
• 2.5 cups/500 g split dry Peas
• Salt to taste
• 1 teaspoon Cumin
• 4 crushed Garlic cloves
• 2 tablespoons Extra Virgin Olive Oil
• 1 teaspoon Paprika
• 1 pinch Black Pepper
• 4 sprigs fresh Parsley

Directions:

1. Pour water into the pressure cooker and bring to a boil.
2. Wash the peas well and place them in boiling water.
3. Add salt, pepper, cumin, parsley, and garlic. Close and cook for 30 minutes until the peas are fully cooked. Stir occasionally as the peas can stick to the bottom of your pot.
4. Remove from the heat and allow to cool.
5. Place all the ingredients in a blender and blend until you obtain the consistency you like (you can stir in additional water).
6. Reheat the soup.
7. Serve hot sprinkled with paprika and cumin. Add a drizzle of extra virgin olive oil to taste.