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Put beans into a 2 1/2 litre bean pot or slow cooker.
In a small bowl combine brown sugar, molasses, tomato paste, vinegar, dry mustard and salt. Stir into beans and add bacon
and bay leaf. Stick cloves into whole peeled onion and bury in middle of bean mixture. Pour on 2 1/2 cups hot water. Cover
and bake in 275 F (140 C) oven, stirring occasionally, for 4 1/2 hours, adding more water if mixture seems dry. Uncover and
bake for 30 minutes longer or until tender. Discard onion and bay leaf. Season with salt and pepper.
* Measure the dry beans and then soak and cook
as directed on the quick soak page.
Hot bean stew
This is a delicious vegetarian winter warmer with a Mexican flavour and couldn't be easier. It is a good dish for diabetics.
1
tbsp. oil
2 cups
Morses Yellow Eye Beans (measure dry and then cook)*
1 onion
1 can
red kidney or black beans (drained)
2 cloves garlic
1 can
chick peas (drained)
1 can plum tomatoes with juice
1/3 cup vegetable stock
1 tbsp.
tomato paste
1
tsp. paprika
1 tsp
basil
1
tsp. sugar
1 tsp. chili
1 tsp. black pepper
1 tsp.
salt
Soften chopped onion and garlic in oil, add all other ingredients and simmer gently for 1 1/2
hours. This is a great dish for latecomers as the flavour only improves with sitting on the stove.
* Measure the dry beans and then soak and cook
as directed on the quick soak page.
Curried
Beans
2 cups Morse’s yellow eyed beans (measure
dry and then cook)*
2 tablespoons cooking oil
1 large onion chopped
3 cloves garlic crushed
4 tsps curry powder
1 tsp ground cumin
½ tsp ground coriander
pinch cardamom or 4 cardamom pods
1 tsp turmeric
½ tsp paprika
4 tsps sugar
1 796ml can tomatoes
1 cup chopped vegetables (celery, peppers, peas
- whatever you have)
1 cup vegetable stock (2 tsps stock powder in
1 cup water)
In a slow cooker soften onions and garlic in
oil and add spices. Cook for a minute or two, then add all other ingredients. Cook overnight on low or for about 4 hours on
high.
Serve with plain boiled basmati rice and mango
chutney.
Bean pasta salad
1 cup Morses Yellow Eye Beans (measure dry and then cook)*
1
cup pasta bows or shells (cooked al dente)
1 cup red kidney beans (cooked)
1 each red and green pepper, chopped
2
scallions, chopped
12 cherry tomatoes, halved
Dressing
3 tbsp. salad oil
1 tbsp. white wine vinegar
1/4 tsp.
mustard
1/2 tsp. lemon juice
1 tsp. fresh parsley, chopped
Add sugar, salt and pepper to taste
This recipe
can be adapted easily to include seasonal vegetables and for convenience any commercially prepared dressing can be used.
* Measure the dry
beans and then soak and cook as directed on the quick soak page.
Bean bread
Try
this superb bread! It is more robust than plain white bread with an exciting new taste, particularly when toasted.
1 cup Morses Yellow Eye Beans (measure dry and then cook
and puree)*
2 1/2 cups all purpose flour
1 tsp. sugar
1/2 cup lukewarm water
1 pkg. (or 2 1/4 tsps) active
dry yeast
1 tsp. salt
1/4 cup canola oil
1 egg
Spray 8X4 inch
loaf pan with non stick spray. In mixing bowl, dissolve sugar in warm water. Sprinkle on yeast and allow to stand for 10 minutes
or until foamy. In separate bowl, stir together flour, pureed beans and salt. Beat oil and egg into yeast mixture. Gradually
stir in remaining flour mixture to make slightly sticky ball of dough. On lightly floured surface, knead dough for about 5
minutes or until elastic and smooth. Form into ball and place in lightly oiled bowl, rotating ball to coat. Cover with waxed
paper and damp cloth. Let rise in warm place for 1 hour or until doubled in bulk. Punch down. Shape into loaf. Place in prepared
pan. Cover and let rise in warm place for about 1 hour or until doubled in bulk. Bake in 375 F (190C) oven for 35 to 40 minutes
or until loaf sounds hollow when tapped.
* Measure the dry beans and then soak and cook
as directed on the quick soak page.
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