Seasoning Beans
Basic Bean Sauce
- 2 tbsp oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- Tomatoes (use 2-4 tbsp tomato paste OR 1 cup fresh or canned
tomatoes OR 1/2 cup tomato sauce)
- 1-2 tbsp salt
Saute the onion and garlic in the oil over medium heat. Add the
tomatoes and stir the sauce into the cooking beans. Add the salt
after the beans are cooked.
For White Beans (navy, pea, great northern, Michigan, or Italian),
Add to the Sauce:
- 1 tablespoon dried thyme (when you add the tomatoes)
- 1/2 teaspoon dry sage (when you add the tomatoes)
- 1 bay leaf (when you add the tomatoes)
- 3/4 cup chopped parsley (right before serving)
OR
- 1 teaspoon ground dried mustard (when you add the tomatoes)
- 1/3 cup molasses (when you add the tomatoes)
- 1 teaspoon vinegar (when the beans are cooked)
For Black Beans, Add to the Sauce:
- 1 tbsp ground cumin (stir into oil while sauteing garlic and
onion) OR
- 1/2 teaspoon each ground cumin, coriander, and tumeric (when you
add the tomatoes) OR
- Cook the beans plain and when they are ready to serve, stir in
some plain yogurt and ground ground cumin
For Kindey Beans, Add to the Sauce:
- 1 tbsp chile poweder (stir into oil while sauteing garlic and
onion)
- 1 tsp ground cumin (stir into oil while sauteing garlic and onion)
When beans are cooked, transfer to a casserole dish, sprinkle with
chedder cheese, and cook in a 350 degree oven for 20 minutes. If
after 20 minutes the cheese has not yet melted, put under broiler for 2
minutes.