Notes & Info

Basic Slow-Cooked Beans

1 pound dried beans, sorted and rinsed 6 cups water 1 small onion, cut in half 1 crushed garlic clove 1 bay leaf Soak beans for 8 hours or overnight, covered. Drain beans, and combine all ingredients in a 5-quart electric slow cooker. Cover and cook on HIGH until tender. Times will differ depending on […]

Black Bean Cakes with Green Onion Cream and Avocado Salsa

From Cooking Light Magazine, December 2002 Cakes 1/2 cup bottled salsa 2 tsp. ground cumin 2 (19-ounce) cans black beans, rinsed and drained 1 cup dry bread crumbs, divided 1/4 cup thinly sliced green onions 1/2 tsp. salt Cooking spray Green Onion Cream 1 cup reduced fat sour cream 1/2 cup thinly sliced green onions […]

Cappuccino Brownies

From the November 1991 issue of either Gourmet or Bon Apetit … not sure which! For brownie layer 8 oz. fine-quality bittersweet chocolate ( I used Ghirardelli double chocolate chips) 3/4 cup UNSALTED butter, cut into pieces 2 tbsp. instant espresso powder, dissolved in 1/2 tbsp. boiling water 1 1/2 cups sugar 2 tsp. vanilla […]

New Potato Salad with Dill Pickles

3 lb. small red-skinned new potatoes, scrubbed and quartered Dressing 1/2 cup low-fat sour cream 1/2 cup plain low-fat yogurt 1/4 cup mayonnaise 1/2 cup chopped dill pickles 1/2 cup thinly sliced scallions 1/4 cup chopped fresh parsley 3 Tbsp. chopped fresh mint 1/3 tsp. salt 1/2 tsp. freshly ground black pepper Cook potatoes in […]

African Sweet Potato Stew with Red Beans

2 tsp. olive oil 1 1/2 cups chopped onion 1 clove garlic, minced 4 cups (1/2-inch) cubed peeled sweet potato, about 1.5 pounds 1 1/2 cups cooked small red beans 1 1/2 cups vegetable broth 1 large chopped red bell pepper 1/2 cup water 1 tsp. grated peeled fresh ginger 1/2 tsp. salt 1/2 tsp. […]