I’m like a proud mama! I did it. I cooked my first beans from scratch. I think I overcooked them, but I’m still proud. I’m proud of myself for eating them too. Here’s what happened (I’ve been watching a lot of Monk lately!)
Last night I looked around a bit and decided to use Roni’s Vegetarian Chili recipe as the base for what I would do. I always like to start with a recipe because it gives me an idea of amounts, especially where spices are concerned. This morning before I left, I put 1/2 pound of the beans in some water to soak. (I had an interesting day, but I’ll tell you about that later. ) When I got home, I checked the bean package again, and it said to cook the beans for one hour. I think these beans were little and didn’t take as much time as some. I took out all the veggies I wanted to add: carrots, onions, squash, tomatoes, and some cilantro. I decided to use a can of tomato paste because that’s what Roni did. And to be honest, I did not have chili powder, so I had to use some taco seasoning, and added some cumin, and of course salt and pepper. Anyway, after the beans cooked an hour, I added the tomato paste, the spices, and the onions. Then the carrots. (I always do this when cooking a bunch of veggies. I try to add the ones that need to cook the most first, and so on down the line until I get to the ones that don’t really need to be cooked at all, like tomatoes.) Anyways, then I added the squash, and finally the tomatoes. Since I was snacking on some great fresh fruit I had gotten while I was out, I only ate a small bowl of my chili. But I really enjoyed it. I was so proud, I put some in a bowl and tried to take an artful picture to share with you all!
I still have my issues with the bean texture and taste, but I can definitely add some bean recipes to my repertoire. One thing that I really liked about this was the carrot chunks in with the chili taste.