The Green Kitchen: A little of the old-fashioned goes a long way

Tag : Whole Chili

AS GROCERY BILLS increase, even busy people are talking about theway their grandparents lived. While Granddaddy tended the garden,Grannie dried, preserved and canned all summer. Those long hourshelped to feed the family cheaply year-round.
Few of us would willingly return to the days of monotonous mealsand limited choices, yet a middle way offers intriguingpossibilities. For instance, today's bulk-food departments boast awider array of dried beans, grains, seeds and nuts than Granniewould even recognize.
While processed whole-food "health foods" are pricey, their basicingredients often aren't. To save the most, try small amounts ofwhole grains and beans at first, buy on sale and freeze extras tokeep them fresh (especially nuts and seeds).
Happily, it is not hard to cook the old-fashioned way. Soak beansovernight and simmer them slowly while you read to your kids or dothe laundry. Start with a few cups of dry beans, and you can makeSpeedy Burritos, Chili Bean Salad and Garlic Bean Spread forsandwiches and snacks. Cooked beans freeze well, so you can doublea chili recipe and freeze half for a busy day.
For tender, flavorful beans, rehydrate them slowly according totheir size. Plump limas, favas and garbanzo beans need to soakovernight, while tiny, protein-rich adzuki or mung beans need onlya few hours of gentle cooking to reach tender succulence. To boostbean flavor, add olive oil or bacon fat to the cooking broth, aswell as garlic, seeds and spices. Don't toss out that broth,either; freeze it to add mellow depth and richness to soups andstews.

BASIC BEANS
MAKES 4-6 CUPS,
DEPENDING ON
TYPE OF BEANS 2 cups dry beans 1 tablespoon olive oil or bacon/chicken fat 2 cloves garlic, peeled and lightly mashed 1 teaspoon dried herbs -- e.g., rosemary, oregano, thyme, tarragon,etc. (optional) 1/2 teaspoon dried hot pepper flakes (optional) 1 teaspoon salt
Rinse beans and soak all day or overnight in 8 cups water.
Drain, rinse and put in a deep, heavy pan, adding cold water to 2-3inches above the beans. Bring to a simmer, skim off foam and addoil, along with garlic, spices and/or pepper flakes.
Simmer on lowest heat or bake, covered, at 325 degrees until tender(1-3 hours).
Stir in salt (and fresh herbs, if using) and let beans steep in hotbroth for 20-30 minutes. Correct seasoning and drain, reservingbroth for soup.

SPEEDY BURRITOS
SERVES 4 4 whole wheat or any wraps 1/2 cup sour cream (nonfat works fine) 1 cup cooked chili beans (or any) 2 cups Romaine or butter lettuce, shredded 1 cup ripe tomatoes, diced 1/4 cup sweet or any onion, chopped 1 ripe avocado, sliced 1/2 cup salsa 1 lime, cut in wedges
In a large, dry frying pan, heat wraps briefly over medium highheat to warm and spread with sour cream.
Microwave beans for 1 minute or until hot and divide between wraps.
Add remaining ingredients, spritz with lime juice, roll up andserve.

CHILI BEAN SALAD
SERVES 4 AS ENTREE, 6 AS SIDE 1 cup salsa 1 teaspoon chili powder 1 fresh jalape