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.

How to Cook Oatmeal

1 1/2 cup rolled oats
2 2/3 cup warm water
1 tbsp maple syrup or 2 tbsp fruit jam
1/4 tsp salt
2 tbsp hemp seed or 1/4 cup chopped nuts
brown sugar or other sweetener
non-dairy milk

Add the oats, water, jam, and salt to a small saucepan and heat for five minutes, stirring occasionally to prevent the oats from sticking. When the water is absorbed, top with hemp seed or chopped nuts and additional sweetener to taste. Stir in non-dairy milk.

Makes 2 servings.

How to Cook Quinoa

1 cup quinoa*
1 1/2 cup cold water
1/4 tsp salt (plus more to taste)

Soak the quinoa for at least 10 minutes in cold water, then drain and rinse thoroughly in a fine mesh strainer. Add the quinoa to a medium pot and add the cold water. Bring to a boil, then cover the pot and bring to a simmer, cooking for 15 minutes or until the water is absorbed. When the quinoa is done, keep covered and let sit for 5 minutes. Fluff with a fork, add salt to taste, and serve.

Makes 4 servings.

Simple additions: 1/4 cup peanut butter + 1/2 tsp chili flakes + 3/8 tsp ground ginger

*Note: when measuring out quinoa, I always add around a teaspoon more than recommended (a bit of the quinoa always sticks to the strainer).

How to Cook Brown Rice

Preheat your oven to 375°F.

1 1/2 cups medium grain brown rice
2 1/2 cups hot water
1/2 tbsp olive oil or 1 tbsp tahini
3/4 tsp salt

Heat the water until boiling in a pot or tea kettle. While the water heats, add the rice and salt to a loaf pan or 8-inch square baking dish (I always use a pyrex dish). Cover the rice with the boiling water, add the oil, and stir briefly. Cover the pan tightly with aluminum foil and bake for 75 minutes, until the water is absorbed. Fluff with a fork and serve.  Makes 4 servings (recipe can be easily doubled and baked in a 9"x13" pan)

Variations:

For savory red rice, sub 1 cup of vegetable broth for 1 cup water, and add 1/2 tsp sweet paprika, 1/2 tsp dried minced onion, 1/4 tsp red pepper flakes, and black pepper to taste.

For soy ginger rice, reduce the salt to 1/2 tsp and add 1/2 tbsp low-sodium tamari, 1 tsp brown sugar, 1/2 tsp red pepper flakes, and 1/2 tsp - 3/4 tsp ground ginger.