I’ve pretty much declared my love of a “beans, greens and grains” diet on this blog. Just go through my recipes.
Now that it’s summer the usual hot bowl of my favorite foods doesn’t sound quite as appealing. That doesn’t stop me from cooking up beans in the pressure cooker but I do pause to think about how I might serve them a bit differently.
How about a Chickpea Sandwich?
I followed my usual chickpea recipe. The next day I took about 1/2 cup of cold, cooked chickpeas and mashed them with a fork to make a chunky spread. I made a sandwich with whole grain bread, red romaine lettuce from my garden, the chickpea spread, a slice of tomato from the farmer’s market and a dollop of whole grain mustard. Beans, greens, grains all together in a delicious, cold sandwich!
Have you met my new favorite nugget of delicious? Say hello to the Eye of the Goat bean.
eye of the goat bean = eye of goat bean Notes: This heirloom bean stays firm and richly colored after cooking, so it’s great as a side dish or in salads. [SOURCE]
I couldn’t find a pressure cooker recipe for theses beans. Some might conclude the best way to cook the beans, then, is a traditional stove-top method. Nope, not me.
JL’s Eye of the Goat Beans (PRINTABLE RECIPE)
- Soak Eye of the Goat beans and kombu in filtered water for one hour. Rinse and drain
- In the pressure cooker saute garlic and onion in avocado oil. Add the bay leaf, fresh dill, beans and enough water to cover the beans, plus a bit more. Cover and bring to pressure. Cook for 25 – 30 minutes at pressure. Natural release. Remove the pressure cooker lid, away from you. If the beans are not done, simmer for a few minutes with the pressure cooker lid off (add more water, if necessary). At this point, you can begin to add salt to taste.
Notice there are no measurements? Don’t panic, remember, I’m encouraging you to cook intuitively! Make whatever amount of beans you like and then think about how how much garlic and onion you want. (I tend to use 1 T of oil per cup of beans in the pressure cooker.)
Sticking with the theme of “refreshing” summer meals, I came up with this Eye of the Goat bean wrap
On a sprouted wrap I added an avocado spread (simply mash an avocado with a fork and spread on bread or a wrap) about 1/2 cup of cooked beans (cold), a few tomato slices and drained sauerkraut. I loved the crispy crunch of this wrap.
I did find another great use for the Eye of the Goat beans. If you follow me on Twitter you know that I’ve been eating a macrobiotic breakfast of late: veggies, grains, fermented foods (pickled veggies and/or miso soup). When I spied the leftover beans in the fridge I decided to add a little protein to my morning soup.
JL’s Eye of the Goat Bean Miso Soup (PRINTABLE RECIPE)
- Bring water and salt to a rolling boil. Add onion, carrot and wakame. Bring back to a boil. Add beans and bring back to a boil then reduce heat and simmer for 10 to 30 minutes. When ready to eat bring the soup back to a boil. Remove about 1/2 cup of the liquid and pour into a measuring cup. Add the miso and mix well with a fork. Pour miso mixture back into the soup and simmer (do not boil!) for two minutes.
Serve and enjoy!
How are you preparing your beans, greens and grains this summer?