How to Cook Beans

Chickpeas

2 cups dried chickpeas, rinsed and picked over
1 tsp baking soda
1 tsp sea salt

Place the chickpeas in a large pot and add the baking soda.  Fill the pot the rest of the way with cool water and soak in the refrigerator overnight.

Thoroughly rinse the chickpeas and return them to the pot.  Add water to the pot until filled around two inches from the top. Bring to a boil over high heat and boil for 10 minutes, skimming off any foam that comes to the surface, then reduce the heat and allow the chickpeas to simmer for 50-60 minutes, until they reach desired softness. If simmering uncovered, add 3 cups of additional boiling water to the pot around halfway through the cooking time.

When finished cooking, remove the chickpeas from the heat, add the salt to the water, and refrigerate until ready to use.

Pinto Beans / Black Beans

2 cups dried pinto and/or black beans, rinsed and picked over
1 tsp sea salt

Place the beans in a large pot and fill with cool water. Soak in the refrigerator overnight.

Crockpot Red Lentil Curry

1 1/2 cup boiling water
3/4 cup dried coconut
3 cups red lentils
1 28 oz. can diced tomatoes
4 tbsp red curry paste
4 cups warm water
1 tbsp minced ginger
1 tsp minced garlic
1/2 tbsp curry powder
1 tsp dried minced onion
1/2 tsp red pepper flakes
2 tsp cane sugar
1 tbsp lime juice
1 tsp salt

In a blender carafe, combine the boiling water with the dried coconut and let sit for 10-15 minutes, then blend together and strain, reserving the coconut milk. While the coconut is soaking, thoroughly rinse the lentils, then add them to a large crockpot along with the can of tomatoes and curry paste. Stir until combined, then add the water, ginger, garlic, curry powder, dried onion, red pepper, and sugar, and stir again. Stir in the coconut milk, then cook in the crockpot on high for 5 hours. Once the lentils have finished cooking, stir in the lime juice and salt. Add additional salt to taste.

Thai Peanut Curry

1/2 cup peanut butter
3/4 cups hot water
2 tbsp red curry paste

1 tbsp vegetable oil

3 medium carrots, diced
2 bell peppers, diced
1/4 tsp salt
1 15 oz. can chickpeas

In a medium bowl, combine the peanut butter and curry paste, then gradually mix in the water until thoroughly combined. Set aside. Add the vegetable oil to a large pot over medium heat. Add the carrots, peppers, and salt and cook for 7-8 minutes, stirring every 1-2 minutes to keep the vegetables from browning. Add peanut curry mixture to the pot, then add the chickpeas. Bring the mixture to a boil, then cover and lower the heat until simmering. Cook for 25 minutes. Add additional salt to taste.

Homemade Seitan

1 cup + 1 tbsp vital wheat gluten
2 tbsp nutritional yeast
1/4 tsp red pepper flakes
1/2 tsp salt
1/2 cup vegetable broth
3 tbsp low-sodium tamari
1 tbsp olive oil
juice from 1/4 lemon
+ additional ingredients below

Bring a large pot of water to a boil. As the water heats, add the wheat gluten, nutritional yeast, seasoning, paprika, red pepper flakes, salt, and one of the following to a medium bowl:

- 1 1/4 tsp poultry seasoning + 1 tsp mild paprika

- 1/2 tbsp steak seasoning + 1/4 tsp smoked paprika

Stir the dry ingredients together. In another bowl, combine the broth, tamari, olive oil, and lemon juice. Add the wet ingredients to the dry and use a fork to mix together, then knead the seitan by hand for 3-4 minutes. Break into 4 equal-sized pieces, then roll into a small cylinder shape. Add the seitan to the boiling water and cook for 18-22 minutes, until the pieces float to the top of the water. Remove the seitan and move to a large storage container, then cover with the cooking broth. Let the seitan sit in the still-hot broth for 10 minutes, then use or store in the refrigerator.

Poultry Seasoning

2 tbsp rubbed sage
2 tbsp dried thyme
4 tsp dried marjoram
1 tbsp dried cut rosemary
1/2 tsp ground nutmeg
1/2 tsp dried minced onion
1/2 tsp black peppercorns
1/4 tsp white peppercorns

Grind all of the ingredients together in a spice grinder and store in an airtight container.