- Rinse and pick over the beans.
- Put beans in the pot and cover with lots of water (they'll absorb and expand, and they'll always need to be submerged).
- Bring water to a boil, boil 2 minutes and then remove from heat.
- Let pot stand (beans and water) for 1-24 hours.
- Drain, rinse beans, and cook in fresh water according to recipe.
This dish made TONS and would be a great option for feeding the masses (dinner guests). Come to think of it, I'm not sure if I used the right proportions. The recipe calls for 3 cups of dry pinto beans, soaked. I used that, but now I'm wondering if the 3 cups was before or after the soaking. I used what was 3 cups dry (a heckuva lot more soaked). Anyway, it was way yummy and I'd make it the same way next time. I even tried to trick the girls into eating it by pureeing the finished beans and serving it as bean dip. Ellie wasn't buying it, but the rest of us agreed that the bean dip tasted delicious!
I started typing out the recipe, but then I wiped it. I'm still vague on copyright when it comes to sharing recipes online. If I adapt or find something fairly author-less, I am happy to share, but things direct from a book...I dunno. I will have to build my confidence in that department. For now, I'll point you towards adding Moosewood to your cookbook collection. It's fantastic for meat-free goodness!
I will share my cornbread recipe, which ironically also comes from Moosewood. I say ironically because I just said I wouldn't share cookbook recipes and here I go doing it. The difference is I have been making this recipe for years, printed out from a friend. Only after I bought the cookbook did I realize the recipe source. Secretly, I still consider it mine, so I will share (and still point you to buy the cookbook).
butter for the pan
1 cup cornmeal (polenta for non-US cooks)
1 cup flour
2 tsp baking powder
1/2 tsp baking soda (bicarb)
1/2 tsp salt
1 cup buttermilk or yogurt (I prefer buttermilk)
3 Tbs sugar or honey (I prefer honey)
3 Tbs melted butter
Preheat oven to 350F/160C.
Butter 8-inch square pan or a slightly larger cast iron skillet (in my view, cornbread is meant to come from a cast iron dish).
Combine dry ingredients in a bowl.
Combine wet ingredients separately.
Stir wet into dry until just combined.
Spread into buttered pan.
Bake for 20 minutes or until center is firm to touch.
Serve hot, warm or at room temperature. LOVE IT!
Variations: Stir in a cup of corn and half a cup of grated cheese for more savory, or a couple of handfuls of blueberries with a bit more sugar or honey for more sweet.