Kidney Bean Challenge
mbrown
A great and good friend of mine is donating one of her kidneys to her
brother. There is a celebration "The Great Kidney Release Party"
tonight in her honor. Many celebrants are bringing food made with kidney
beans (garnished with kidney beans?). The caveat is that we are in Austin,
TX, so refried and chili type recipes are
pretty much out.
Any clever ideas about what I might take? I used to have a great cake
recipe with kidney beans but I can't find it!
Thank you for sharing your ideas with me....
Marion in Austin
Lisa Thomas
chilli con carne type things) is to put them in a food processor with salt,
pepper, fresh herbs, bit of garlic & lemon juice maybe and then serve as a
dip with crudites, breads or crisps.
But I'll keep thinking! Have a good time.
Lisa.
mbrown <mbr...@austin.rr.com> wrote in message
news:ob355.61476$cH1.5...@typhoon.austin.rr.com...
PENMART10
<mbr...@austin.rr.com> writes:
>A great and good friend of mine is donating one of her kidneys to her
>brother. There is a celebration "The Great Kidney Release Party"
>tonight in her honor. Many celebrants are bringing food made with kidney
>beans (garnished with kidney beans?). The caveat is that we are in Austin,
>TX, so refried and chili type recipes are
>pretty much out.
>
>Any clever ideas about what I might take?
I don't know if it's clever but it's easy, good and good for you... double or
triple this recipe because it's better the next day.
CHILI BEAN SOUP
1 1/2 cups dried kidney beans (about 9 ounces)
2 teaspoons olive oil
1 large onion, chopped
1 large red bell pepper, chopped
1 large celery stalk, chopped
3 garlic cloves, minced
1 bay leaf
1 tablespoon chili powder
2 teaspoons ground cumin
4 cups water
1 14 1/2- to 16-ounce can tomatoes, pureed in processor
1/8 teaspoon cayenne pepper
4 tablespoons grated Monterey Jack cheese (about 1 ounce)
Place beans in large bowl. Pour enough cold water over to cover beans by
2-inches. Let stand overnight. Drain.
Heat oil in heavy large Dutch oven over medium-low heat. Add onion, bell
pepper, celery, garlic and bay leaf; stir to coat with oil. Cover and cook
until vegetables are tender and light golden, stirring occasionally, about 15
minutes. Uncover; add chili powder and cumin and stir 1 minute. Add beans, 4
cups water, tomatoes and cayenne; bring to boil. Reduce heat; cover and simmer
until beans are tender, about
1 hour 10 minutes.
Uncover soup; season to taste with salt and pepper. (Can be prepared 1 day
ahead. Cover and refrigerate. Bring soup to simmer before continuing.) Discard
bay leaf. Ladle soup into bowls. Sprinkle 1 tablespoon cheese over each bowl
and serve.
Serves 4.
Sheldon
````````````
On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
"I try to keep an open mind, but not so open that my brains fall out."
Jill McQuown
>In article <ob355.61476$cH1.5...@typhoon.austin.rr.com>, "mbrown"
><mbr...@austin.rr.com> writes:
>
>>A great and good friend of mine is donating one of her kidneys to her
>>brother. There is a celebration "The Great Kidney Release Party"
>>tonight in her honor. Many celebrants are bringing food made with kidney
>>beans (garnished with kidney beans?). The caveat is that we are in
Austin,
>>TX, so refried and chili type recipes are
>>pretty much out.
>>
>>Any clever ideas about what I might take?
>
>I don't know if it's clever but it's easy, good and good for you... double
or
>triple this recipe because it's better the next day.
>
>CHILI BEAN SOUP
>
>1 1/2 cups dried kidney beans (about 9 ounces)
This sounds good, thanks Sheldon! If you don't mind, I'll send this one to
my mother since she and my dad love bean soups (as do I) and it does sound
healthy enough for her not to have to worry about cholesterol and sodium
content. And *I* happen to have all the ingredients on hand... hmmmm :-)
Jill
Nancy Howells
2 cans kidney beans, well-drained
1/2 cup grated sharp cheddar cheese
1 onion, chopped finely
2 stalks celery, chopped finely
1/2 tsp. chili powder (mild or hot, your choice)
French dressing (I use Kraft) to moisten
Mix together, refrigerate overnight to let flavors blend, serve.
You can add some garlic, either a bit of powdered, or chopped, if you
like.
This used to get (and probably still does) served in restaurants in the
northern part of the lower peninsula of Michigan -- that's where I
learned to make it -- when I was working for one of said restaurants
back in the mid-80's.
--
--
Nancy Howells <nhow...@earthlink.net>
PENMART10
<jmcq...@bellsouth.net> writes:
>JILL
Enjoy! And it's good that you all like bean soups... it'd be just awful having
to live in a household being the one family member who didn't eat beans. :-o)
Rachel Gordon
mbrown wrote:
> Good morning all -
>
> A great and good friend of mine is donating one of her kidneys to her
> brother. There is a celebration "The Great Kidney Release Party"
> tonight in her honor. Many celebrants are bringing food made with kidney
> beans (garnished with kidney beans?). The caveat is that we are in Austin,
> TX, so refried and chili type recipes are
> pretty much out.
>
> Any clever ideas about what I might take? I used to have a great cake
> recipe with kidney beans but I can't find it!
>
> Thank you for sharing your ideas with me....
>
> Marion in Austin
I've never tried this, but it's different....
Make a yokan with Kidney beans.
Yokan is a Japanese sweet (which I love, & make often) made with adzuki beans
(aka red beans). I would think you could substitute other beans volume for
volume...it does take some time, but really not more than any other cooked
sweet, except for re-hydrating the beans...
the recipe I use is for 2 pounds (1 kg) -- it looks like you could easily cut
the recipe:
2 cups dried beans
2 cups sugar
just under a teaspoon salt
lots of water
1/4 ounce agar (a plant-based gelling agent, makes a softer jello than gelatin
-- you could probably substitute unflavored gelatin, although health food,
kosher, & asian/japanese stores often sell agar. Be precise with the
measurement -- if you use too much, you'll have rubber)
Bean Paste:
1) Re-hydrate & soften the beans.
Immerse 2 cups picked-through dried beans in (lots) of water (in a stock
pot). Bring water to a boil, drain through a colander (discard the water), add
lots more water, boil (& the recipe says to add an additional 12/ cup of water
once it starts boiling -- don't know why). Cook over low heat, skimming off
the scum, adding water as needed, about 3 hours or until the beans are soft.
(I know that some people soak beans overnight to make this step quicker--
haven't tried it).
2) Sweeten the bean paste:
Remove most of the liquid from the pot and add 1 pound (2 cups) of sugar.
Continue to cook on low while mixing with a wooden spatula -- stir gently from
the bottom of the pot so the beans glisten. When the beans are dry enough that
the spatula leaves a mark at the bottom of the pot as you stir, add 1/3
teaspoon salt. Remove from heat and let cool (if it's a dry day, cover them
to keep them from drying out.
(I often stop here & freeze this into serving portions (muffin cups) --
this stuff, heated, with japanese sticky rice or bland cookies, is great
breakfast or an easy gotta-eat-something meal. And beans &rice are healthy,
right?)
3) finish the paste (optional):
labor intensive: force cooked beans through a sieve (or one of those
conical fine-mesh sieves that I love mine but can't remember what they're
called) into a (big) bowl , pouring water over the mess as you do (you're
removing the skins). Let the liquid settle, skim off any scum, pour through a
cheesecloth (over the sink), squeezing to remove excess liquid.
You can do this either before or after adding the sugar -- it comes out a
lovely, silky texture but is generally too much trouble for me to bother with.
4) Make the Yokan:
Brew 1 3/4 (measuring) cups tea (green or black, one you like, to the
strength you like) (the original recipe I have uses plain water, but I've found
that too bland -- one might use other flavorings --I'd think coffee would be
too strong, but then I don't drink coffee -- or any herb infusion that might
go with sweetened beans)
Wash 1/4 ounce agar-agar (kanten, in japanese) in cold water, shred ,
dissolve over low heat in tea with stirring. Strain, then add 1 cup bean
paste, bring to a boil, pour into a 4x6 inch loaf pan that has been rinsed
with cold water. Refrigerate until set. Serve in bite-size slices (or
blocks).
If you've sieved out the skins, you'll have a velvet-textured sweet -- if
not, there'll be the occasional whole bean. Either is good.
If you make this, let us know how it turns out.
Rachel
Victor Sack
> Good morning all -
>
> A great and good friend of mine is donating one of her kidneys to her
> brother. There is a celebration "The Great Kidney Release Party"
> tonight in her honor. Many celebrants are bringing food made with kidney
> beans (garnished with kidney beans?). The caveat is that we are in Austin,
> TX, so refried and chili type recipes are
> pretty much out.
There will be obviously way too many kidney beans to digest!
> Any clever ideas about what I might take? I used to have a great cake
> recipe with kidney beans but I can't find it!
Don't bring kidney beans, bring kidneys!
Here is a classical recipe for steak and kidney pie, which can be
prepared in advance. It is from The Real Meat Cookbook by Frances
Bissell.
Victor
Steak and Kidney Pie
2 lb/900 g lean beef, such as blade, chuck or topside
1/2 lb/230 g ox kidney, soaked in milk for an hour
1 oz/30 g flour
1/2 tsp freshly ground black pepper
1/4 teaspoon salt
pinch of ground mace
2 tbsp sunflower or groundnut oil
1 onion, peeled and sliced
1/2 pt/280 ml beef stock
1/2 pt/280 ml brown ale or dry cider
1 bay leaf
10 oz/280 g puff pastry
To glaze:
beaten egg and milk
Cut the beef and kidney into 1 in/2.5 cm cubes, snipping away any fat
from the interior of the kidneys. Dry the kidney pieces. Put the flour
and seasonings in a paper bag and shake a few pieces of meat at a time
in it to give them a light dusting of flour.
In a heavy pan or flameproof casserole heat the oil and fry the onion
until golden. Push to one side and brown the meat a few pieces at a
time. Pour on a little of the stock and scrape up any residue stuck to
the pan. Add the rest of the stock, the ale or cider and the bay leaf.
Bring to the boil, reduce the heat to a simmer, cover and cook for about
an hour until the beef is tender. Cool the meat quickly and either
cover and refrigerate until required or transfer to a pie dish.
Preheat the oven to 200°C/400°F, gas mark 6. Roll out the pastry and
cover the meat in the pie dish with it, pressing down well to seal at
the edges. Lop off any excess pastry and use it for trimming the pie.
Slash the top to let the steam escape. Brush with the glaze. Bake for
30-35 minutes.
I would suggest serving this with a purée of celeriac and a crisp
green vegetable such as broccoli or Savoy cabbage.
Gary O.
>Good morning all -
>
>A great and good friend of mine is donating one of her kidneys to her
>brother. There is a celebration "The Great Kidney Release Party"
>tonight in her honor. Many celebrants are bringing food made with kidney
>beans (garnished with kidney beans?). The caveat is that we are in Austin,
>TX, so refried and chili type recipes are
You are deep in the heart of TX, so you can brew up a great batch of
Texas Red and boil up some kidney beans over which you can spoon the
TR when at the peak of flavor.
Place prepared kidney beans in the center of a platter. Encircle with
chile rellenos. When serving a relleno, grab some of them beans...
Kidney beans can be finished in a honeyed sauce or even a honeyed BBQ
suace, the sweeter the better. These can be sparingly spooned over
honey cornbread. Enjoy. I've never shared this idea before. A great
personal sacrifice can bring even the shyest culinary offerring out of
hiding.
Gary O.
trac...@pacbell.net
Kate Connally
> mbrown <mbr...@austin.rr.com> wrote:
>
> > Good morning all -
> >
> > A great and good friend of mine is donating one of her kidneys to her
> > brother. There is a celebration "The Great Kidney Release Party"
> > tonight in her honor. Many celebrants are bringing food made with kidney
> > beans (garnished with kidney beans?). The caveat is that we are in Austin,
> > TX, so refried and chili type recipes are
> > pretty much out.
>
> There will be obviously way too many kidney beans to digest!
>
> > Any clever ideas about what I might take? I used to have a great cake
> > recipe with kidney beans but I can't find it!
>
> Don't bring kidney beans, bring kidneys!
Somehow that sounds just a tad insensitive - hitting a little
too close to home, as it were.
Kate
Kate Connally
> Good morning all -
>
> A great and good friend of mine is donating one of her kidneys to her
> brother. There is a celebration "The Great Kidney Release Party"
> tonight in her honor. Many celebrants are bringing food made with kidney
> beans (garnished with kidney beans?). The caveat is that we are in Austin,
> TX, so refried and chili type recipes are
> pretty much out.
Why? No reason one couldn't make refried kidney beans.
And in our family, when I was growing up, my mother always
put kidney beans in her version of chile. That's what I prefer to
this day. I can eat chile with other more "authentic" types of
beans, but I like kidneys better. And if you're squeamish about
putting the beans *in* the chile, as I know you Texans are, then
serve them on the side to be added when the chile is served, by
those who like them, which as I understand it is perfectly
legitimate, even in Texas.
> Any clever ideas about what I might take? I used to have a great cake
> recipe with kidney beans but I can't find it!
Now this is ridiculous! Y'all will not put beans in your
chile, but you'll put then in a cake. Give me strength! Has
the heat broiled your brains down there. Sheesh!
Kate (who doesn't want any beans, zucchini, carrots, ketchup,
mayonnaise, or sauerkraut in her damn cake!!!!)
Kate Connally
> Any clever ideas about what I might take? I used to have a great cake
> recipe with kidney beans but I can't find it!
Here are some kidney bean recipes. I couldn't find a couple of my
favorites. I have a great African curry-coconut-kidney bean soup that
I love but I can't seem to find it on my computer. But you really wouldn't
need a recipe. It's got potatoes, kidney beans, onion, coconut milk,
curry powder. It's veggie, but I recently made it with chicken and it
was wonderful.
Kate
TURKISH FRESH KIDNEY BEANS IN OLIVE OIL
Fresh kidney beans are one of the most favorite dishes in the Turkish cuisine
which was inherited from the Ottoman cuisine. Starters and side dishes, which
are called meze, make up an important part of the Turkish cuisine. Turkish
olive oil is one of the best in the world. Turks widely use olive oil for
their dishes which is very healthy and tasteful.
1kg fresh or dried kidney beans
cup olive oil
¼ cup olive oil
1 carrot
1 potato
1 medium-sized white onion
2 big round tomatoes
2 cups of water
3 cups of hot water
3 celery leaves or 1 teaspoon celery powder
2 cloves garlic
¼ bunch parsley
salt to taste
1 cube of white sugar
If you are going to cook dried kidney beans, soak kidney beans in hot water
overnight. The next day wash, drain, and cook until beans are soft. For fresh
beans, place the shelled and washed beans in a pan with 2 cups of water, 1
teaspoon salt and cup olive oil and boil for 5 minutes or until soft. Pour
off the water and wash the beans; drain and set aside. Chop the onion in small
cubes, saute in ¼ cup olive oil until brown. Add the cubed tomatoes and
garlic. Cook for 5 minutes or until tomatoes are half cooked. Add cubed
potato and carrots and cook for 5 minutes. Add the beans, celery leaves or
powder, and 3 cups of hot water and cook until beans are tender. Serve cold,
garnished with chopped parsley. You can change the amount of olive oil, salt,
or tomato according
to your taste.
GHORMEH SABZI
(Iranian)
750g (1½ lb.) boneless stewing lamb or beef
1 large onion, finely chopped
cup cooking oil
1 teaspoon turmeric
1½ cups water
¼ cup fresh lemon juice
¾ cup black-eye beans or kidney beans
1 large potato, diced
salt
black pepper
1 cup spring onions, finely chopped
1½ cups spinach, finely chopped
½ cup parsley, finely chopped
¼ cup coriander, finely chopped (optional)
¼ cup tareh (garlic chives), finely chopped
¼ cup shanbelileh (fenugreek), finely chopped (optional)
Trim meat and cut into 2cm (¾ inch) cubes. Fry onion over medium heat in half
of the oil until golden. Add turmeric and fry for 2 more minutes. Increase
heat, add meat cubes and stir over high heat until meat changes color and
begins to turn brown. Reduce heat. Add water, black-eye or kidney beans,
salt, and pepper to taste. Cover and simmer gently for 1-1½ hours until meat
is tender. Time depends on type of meat used. Fry potatoes over high heat in
the remaining oil until lightly browned. Add to sauce, leaving oil in the
pan. Cover and simmer for 10 minutes. Add prepared vegetables to frying pan
and fry over medium heat until wilted. Add to sauce, then add lemon juice,
cover, and simmer for further 10-15 minutes. Adjust seasoning and serve with
white rice. An exquisite Iranian dish. Makes 6 servings.
PORTUGUESE BEAN SOUP
1 cup dried red kidney beans (or two cans)
3 onions, chopped
2 cloves garlic, minced
¼ cup bacon fat
6 small potatoes, diced
1 can tomato paste
2 quarts water
2 bay leaves
1 tsp. allspice
salt and pepper
If you're using dry beans, soak and boil the beans until they just start to
soften (1½ hours or so). Saute onions and garlic in fat until slightly brown.
Add everything else except salt (salt will keep your beans from softening).
Bring to boil, cover and simmer for 1 hour.
BAB LEVES
(Hungarian Sweet and Sour Bean Soup)
1½ lb. dried kidney beans
2 T. oil, bacon fat, or lard
2 medium onions, chopped
2 small celery stalks with leaves, chopped
1 small celery root, peeled and diced
1 T. Hungarian sweet or medium-hot paprika
2½ quarts cold water
2 lbs. smoked port ribs, cut up, or 2 lbs. slab bacon with rind, cut up
½ t. dried marjoram, crumbled
5 T. vegetable oil, bacon fat, or lard
½ c. flour
5 large garlic cloves, minced
½ t. Hungarian sweet or medium-hot paprika
1 c. warm water
¼ c. (or more) red wine vinegar
2 T. (or more) sugar
salt
pepper
fresh parsley, minced
sour cream
slivered green or red bell peppers (optional)
Soak beans overnight in water to cover.
Heat 2 T. oil in large pot over low heat. Add onions, celery, and celery root
and cook until softened but not brown, stirring occasionally, about 10
minutes. Add 1 T. paprika. Drain beans. Add beans, 2½ quarts water, meat,
and marjoram to vegetable mixture. Bring to boil, reduce heat, cover
partially, and simmer until beans and meat are tender, stirring occasionally
and skimming foam from surface, 2 hours or longer. Remove meat from bones and
cut into bite-sized pieces. Return meat to soup; degrease if necessary. Heat
5 T. oil in heavy small saucepan over medium heat. Add flour and stir 3
minutes. Add garlic and stir until flour is tan, watching carefully, 10 to 15
minutes. Stir in ½ teaspoon paprika. Gradually whisk 1 c. warm water into
roux. Return soup to simmer. Whisk in half of roux. Blend ¼ c. vinegar and 2
T. sugar. Add to soup. Whisk in enough of remaining roux so soup is thick but
not pasty. Season soup to taste with more vinegar or sugar and salt and
pepper. Stir in parsley. Ladle soup into bowls. Top with sour cream.
Sprinkle with green or red bell pepper slivers if desired. Makes 6-8 servings.
ASH-E RESHTEH
(Persian Noodle Soup)
This is a Persian recipe, but is similar to the aush I have had in an Afghan
restaurant. ‘Ash-e' means soup in Farsi. Persian noodles (reshteh) are
available in Middle Eastern food shops. The author notes that liquid kashke
(whey) is available, but the quality isn't always good, so she uses sour
cream. She also suggests making the soup a day ahead of serving. From Food of
Life, by Najmieh Batmanglij.
¼ cup red kidney beans, soaked
¼ cup navy beans, soaked
¼ cup chickpeas, soaked
3 onions, finely sliced
3 Tbsp. oil
2 tsp. salt
½ tsp. ground black pepper
1 tsp. turmeric
10 cups water
½ cup lentils
1 cup beef broth
½ cup chives or scallions, coarsely chopped
½ cup dill weed, chopped
½ cup parsley, coarsely chopped
2 cups spinach (fresh or frozen), chopped
1 beet, peeled and chopped in ½ inch pieces
½ lb. flat egg noodles or Persian noodles (reshteh)
1 Tbsp. flour
1 cup liquid kashke or sour cream, or ¼ cup wine vinegar
Gheimeh Garnish:
¼ lb. beef, in ½-inch cubes
1 small onion, chopped
3 cloves garlic, crushed
2 Tbsp. oil
½ cup water
2 Tbsp. yellow split peas
1 tsp. tomato paste
¼ tsp. saffron, dissolved in 1 Tbsp. hot water
½ tsp. salt
Mint Garnish:
1 onion, finely sliced
3 cloves garlic, crushed
1 Tbsp. oil
1 tsp. dried mint flakes
Soup instructions: In large pot, brown onions in oil. Add salt, ¼ tsp. of the
pepper, and turmeric. Pour in water and add kidney beans, navy beans, and
chickpeas. Cover and simmer 45 minutes. Add lentils and broth. Cook 35
minutes. Add scallions, dill, parsley, spinach, and beat. Stir occasionally
and cook 20 minutes or until done. Correct seasoning (add the rest of the
pepper if needed) and add more water if too thick. Add noodles and flour and
cook until noodles are done - about 10 minutes. If using kashke or sour cream,
set aside a heaping Tbsp. for garnish. Stir 2 Tbsp. of soup into remaining
sour cream. Stir this mixture slowly into soup. Reheat just before serving,
adding more water if it's too thick.
Gheimeh: About ½ hour before serving, prepare gheimeh garnish. Brown meat,
onion, and garlic in oil. Stir in water and split peas. Cover and cook 20
minutes over low heat. Add tomato paste, saffron, and salt. Simmer covered
for 10 minutes.
Mint: While gheimeh is simmering, prepare mint garnish. Brown onion and
garlic in oil. Remove from heat. Crush mint flakes in hand and stir into
onion. Pour soup into tureen, garnish with gheimeh and mint garnish and
reserved sour cream by floating them on top.
QUEEN OF CHILES
(Cincinnati-style chile)
3 onions
1 lb. ground chuck
2 garlic cloves, minced
1 cup barbeque sauce (I used K.C. Masterpiece)
1 cup water
1 tbsp. chili powder
1 tsp. black pepper
½ oz. unsweetened chocolate, grated
½ tsp. ground cumin
½ tsp. turmeric
½ tsp. allspice
½ tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. ground coriander
¼ tsp. ground cardamom
1 tsp. salt
tomato juice, as needed
9 oz. spaghetti, cooked and buttered
1 16-oz. can kidney beans, heated
1 lb. Cheddar cheese, shredded
oyster crackers
Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a large
skillet. Turn heat to medium and add meat, finely chopped onion, and garlic.
Break up meat with fork and cook until it is browned. Drain fat. Add barbeque
sauce and water. Bring to a boil. Add remaining seasonings. Cover and simmer
over very low heat 30 minutes, stirring and tasting occasionally, adding tomato
juice if mixture is getting too dry. Chili is best when allowed to age
overnight in refrigerator and reheated. To construct the plate of 5-way chili,
layer spaghetti on a plate (a small oval plate is traditional), top it with hot
chili, then with a sparse layer of beans, then chopped onions. Pat on plenty
of cheese while chili is still hot and serve immediately, with oyster crackers
on the side. Serves 4.