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Layered Potato and Red-Onion Bake with Black-Eyed BeansNotes from a Vegetarian Kitchen 28/4/01 Its been a few weekends of eating out and visiting people so no notes for a while. However, things are back to normal now and my usual topsy-turvy world of unplanned meals returns. This Sunday we were to all be together for a roast dinner but Sue got called out to work and neither the children nor I wanted a large meal as wed all eaten late on Saturday. Id bought some red onions to roast so I used them as the theme of this dish that appeared to me in that semi-aware state between sleeping and waking as I woke on Sunday morning, not that Im obsessed with food you understand. A variety of beans are stock-items in our house and if, like me, you eat a lot of beans you need to invest in two things; a pressure cooker and a well ventilated bedroom. A pressure cooker allows you to prepare from dry to edible any type of bean in a maximum of 45 minutes (many of the smaller beans take less) so all that soaking the night before (I always forget) and hours of steamy boiling vanish. If you are an occasional bean eater, then you are probably best with tinned beans.
MethodIn 1ltr water, pressure-cook beans without trivet for 25 minutes until
tender. Drain beans and retain liquid. We were supposed to leave some of this for Sue when she got back from work. Unfortunately it was so popular that we ate it all up bad luck Sue. Enjoy! Dave Wardell |
Earth, thou great footstool of our God, who reigns on high; thou fruitful source of all our raiment, life, and food; our house, our parent, and our nurse.
(Isaac Watts) |
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