Greetings from sunny Melbourne!

 

I have a question about beans but feel free to mention how you've used them and any favourite recipes you have.

 

Mrs Legs11 is vegetarian so tends to eat a lot of beans pulses etc. Don't know how it doesn't affect her because if I ate that amount I'd have my own personal hole in the ozone layer. (obligatory fart joke) Common favourites in the Legs11 household include chickpeas, split yellow and green peas, borlotti (especially fresh) kidney, lima and butter beans as well as some different varieties available from Indian grocers.

 

One we have never used is Lupin beans. Also called lupini beans she started soaking them yesterday and discovered there is a bit of a process involved with soaking and preparing these so you don't poison yourself.

 

Has anybody else had a go at preparing these or know what to do with them? Apparently they taste very good and are worth the effort but definitely don't like the idea of poisoning and becoming a has bean (Ha! Good one Legs)

 

Cheers,

 

Legs11

I haven't done it personally but have seen it done by my family.

 

Usually they sit in a bucket under a tap that is constantly dripping. Takes quite a while from memory. I am one of the rare ones that eats the skin as well.

Was just reading something similar. Seems they're more of a snack bean rather than something you'd use in a soup. Our old neighbour was from Calabria and used to buy massive sacks of fresh borlotti beans. She'd buy some for us too. Hard to resist these when made into a simple salad.

Yes they were always a snack. You can buy them from Italian grocers in a jar already prepared, taste pretty much the same.

 

Too be honest you can't beat a good chickpea

The chick pea is awesome. So many uses and always tastes great. Had it in a Malaysian cauliflower potato and pea curry last night.

The lupini beans need a couple of days soaked in salted water which is replaced often, when they are soft and have no bitter taste then they are ready to season and safe to eat.

I use a bit of salt, garlic and oregano, but tastes vary of course. You don't eat the skin, or at least i don't.

They are used as said earlier by Kelossus mainly as a snack.

 

I think i will have to do some soon as been a long time since i made some up.

 

cheers

Being from an Italian background I was force fed Lupini beans  as a child. Then as now I found them exceedingly bland in taste. We never had them in recipes , we just snacked on them after days of soaking.

RE Borlotti beans I use them in place of Kidney Beans as I find they are less prone to cause windiness. Chick peas I like only as a base for hummus

RUN AWAY VERY FAST NOW!!!!!!

 

I can't stand legumes etc. just ignore me.

The chick pea is awesome. So many uses and always tastes great. Had it in a Malaysian cauliflower potato and pea curry last night.

 

if like that, not sure if tried cholay...a north indian chickpea dish

 

http://allrecipes.com/recipe/67767/cholay-curried-chickpeas/

 

 

tasty anyway you have it breakfast lunch or dinner

 

just had for brunch hehe

Love the hummus. Have it often and goes surprisingly well with Scottish oat cakes.

Looks tasty BB. Another Indian dish we really like is dahl mahkani. Very tasty.

wife uses what ever beans can get hold off to use in a minestrone type vegetable soup we do. sometimes a variation of russian borsch. sometimes a variation of beetroot soup. but beans seem to go into most.

Looks tasty BB. Another Indian dish we really like is dahl mahkani. Very tasty.

 

dhal indian style is a staple there they tend to have day in day out...its the protein substitute if you are vegetarian. lived on that for 6 months once ...without touch of meat...or onions or garlic...or cheese... was very tasty food !!!

 

The local Indian grocer told me a very basic dahl is simply lentils (urud?) and salt and tumeric. was surprisingly tasty. I use asofoetida a lot these days and I think it helps with flavour for lots of dishes.

if like that, not sure if tried cholay...a north indian chickpea dish

 

http://allrecipes.com/recipe/67767/cholay-curried-chickpeas/

 

 

tasty anyway you have it breakfast lunch or dinner

 

just had for brunch hehe

That looks excellent but I suspect that all the herbs and spices make the chick peas a more enticing prospect.

Anyway each to their own

The local Indian grocer told me a very basic dahl is simply lentils (urud?) and salt and tumeric. was surprisingly tasty. I use asofoetida a lot these days and I think it helps with flavour for lots of dishes.

 

it does...its also used as its a digestive aid and helps with the "wind" issue

 

ps yes dhals can be surprisingly simple. some also do what is called a tarka... as in once cooked .... heat some oil on the side throw in a few curry leaves (green), mustard seeds and a (whole)dried red chillies....let it splutter so leaves dont burn but get translucent and mustard seeds pop...then throw on top of the cooked dhal

 

dhal is also great with some natural yoghurt (indian style preferably) a touch of any assortment of pickles...and pappads ---also made from dhal....

I love the curry leaves. That resin like feel when you pick them and the aroma goes straight to the back of your nose. I have a plant that's loving this warm weather atm. The first year it nearly died from the cold but now it's thriving.

That looks excellent but I suspect that all the herbs and spices make the chick peas a more enticing prospect.

Anyway each to their own

 

its most tasty...in northern india its hugely popular....usually eaten with these things... called puris

 

 

or these things called bhatura's

 

 

or just plain rice. if at train stations in northern india vendors will bring that to you on rice in a wrapped up leaf as a popular on the go dish

 

amazingly delicious in its simplicity !

I love the curry leaves. That resin like feel when you pick them and the aroma goes straight to the back of your nose. I have a plant that's loving this warm weather atm. The first year it nearly died from the cold but now it's thriving.

 

we have a little curry leaf tree in a pot outside our kitchen ...it seems to have these tiny little fruit have no idea what to do with...

 

when it was little it didnt like the first winter either !!! but fine since ... I had to give our previous one away as was getting a bit big for its pot...my dad planted it in his garden in the back yard and its doing very well...am keeping our potted one under a bit more control this time around

Apparently they don't like frosts and in warmer places like QLD can become weeds. Tasty weeds.  Some of the "weeds" I saw growing in the streets of India and Pakistan are very popular with backpackers but not generally in cooking. Surprised me when I first saw a 6 foot ganja plant growing near the gutter of a busy street. 

 

If you're near Syndal there's a good Sri Lankan take away place called Curry and Chips. Funny name but well worth a visit.

Apparently they don't like frosts and in warmer places like QLD can become weeds. Tasty weeds.  Some of the "weeds" I saw growing in the streets of India and Pakistan are very popular with backpackers but not generally in cooking. Surprised me when I first saw a 6 foot ganja plant growing near the gutter of a busy street. 

 

If you're near Syndal there's a good Sri Lankan take away place called Curry and Chips. Funny name but well worth a visit.

 

Weeds, someone mentioned weeds....    Are you sure they were cooking them?....  

Weeds, someone mentioned weeds....    Are you sure they were cooking them?....  

No they were ignoring them. But I do recall a very lovely afternoon in a cafe by the lake in Jodhpur...or was it Jaisalmer.