Tag: kidney beans,
Chopped Salad with Cashew Chipotle Dressing
Today I decided it was time, for the first time ever, to cook dry beans on the stove top. I know, I know, the pressure cooking queen (and rice cooker fall-back gal) going old school? Well, the funny thing about creating recipes for a book is that I have to remember that not everyone has a pressure cooker – or rice cooker – so I decided to try making beans without either. I enlisted help from my Facebook and Twitter friends, who gave me lots of great advice. I soaked 2+ cups of dry, red kidney beans (16-oz bag) overnight. […]
