Category Archives: Beans

Lamb and Soaked Lentils

This dish was so appreciated after a long day; I just wanted to curl up with my kiddos and relax without spending over an hour in the kitchen trying to make them something healthful. I wanted something easy but also very comfort food-ish without spending all day preparing it. With a little forethought this is a very effortless meal to prepare that even your little ones will enjoy.

I will admit that I have never honestly cooked with coriander and fenugreek before and I’m really not sure why. I have only ever seen them in a couple of recipes and it’s a shame. They bring a certain mellowness to the dish that is really hard to describe unless you try it yourself. I wasn’t sure how much to use them so I didn’t measure the amounts and rather just sprinkled it in. If I had to guess I would say around 1/4-1/2 of  a tsp. Feel free to experiment starting with less and them build from there. Your mouth will thank you!

If you haven’t thought about doing a pre-soak with the lentils you can skip that step but I find it to be beneficial because it helps to break down the digestive inhibitors so you can get more of the good out of the legumes.  It only takes about an extra 3 mins. and also cuts the cooking time down some-about a 1/3 in my experience which also contributes to the speedy-ness of this meal. Honestly, it only took me the time to brown the ground lamb to get this dish from the stove to the table. So….15 mins? Maybe 20 tops?

So, in the AM (or about 7 hours before you plan to eat) soak 2 cups of lentil with about 2 cups of very hot filtered water. You can add a dash of vinegar or lemon juice if you want but it’s not entirely necessary for the phytic acid to break down, as long as the water is good and warm when you start. Doesn’t hurt to add it though.  Then proceed to recipe below.

Here’s what you need: (note that measurements on the spices are approximate as I did not measure because we needed to eat fast!)

  • 2 cups lentil soaked in equal amount of filtered water
  • 2 cups beef or chicken broth (I used homemade beef broth that I saved from when I made beef roast last week)
  • 1 small onion
  • 1 lb. ground lamb-pastured (this is a bit more spendy than ground beef but not by much and it’s worth the splurge)
  • Touch of healthy fat such as: bacon grease, grass-fed butter, ghee, tallow, lard, or I just used a bit of the fat that was on top of the beef broth that I had in the fridge
  • A squirt of concentrated tomato paste or fresh tomatoes if you have them
  • Sour Cream and Cheddar Cheese for serving if desired
  • Seasoning-I didn’t measure them but I guess around 1/4-1/2 tsp of each:
  1. Sea Salt
  2. Freshly ground black pepper
  3. Coriander Seed-ground
  4. Fenugreek Seed-ground
  5. Adobo seasoning
  6. Ground garlic (fresh is better-about 2-3 cloves)

The How To:

First, saute the chopped onion with the garlic, if using fresh, and add to the pan with the lentils. Then add the broth and tomato paste to the soaking lentils and turn the heat up to about med/well. Now you can add the seasonings. Allow the lentils to cook while at the same time browning the ground lamb in the same pan that you cooked the onions and garlic in. Once the lamb is browned, simply add it to the lentil dish and allow everything to cook together for at-least 5-10 mins or longer if you so desire. I’m sure this could easily be converted to a crock-pot meal as well is you wanted.

Serve with a touch of full fat sour cream and some raw milk cheddar cheese. Enjoy, this dish is a real treat. I didn’t get a chance to take a picture-sorry!

Serves about 6

This recipe is posted on Weekend Gourmet Blog Carnival week 5/2

And On Real Food Wed. 5/4/11 at Kelly the Kitchen Kop


Beans and Rice with Sausage

I’ve had opposition to this meal before. In the past.  I wasn’t sure how to put it all together, what seasoning to use, when to season-do you season the rice, or the beans, or wait until it’s all together to season it? Do I need to add vegetables or just leave it as is? Well, I’ve made this so many times and it always manages to turn out right so I’ll tell you what I did last night. This can be varied quite a bit so keep it in mind.

The most important thing is the base of the meal. The beans. The rice. The meat. You don’t absolutely have to add meat as this meal really has a lot of protein on its own, so feel free to skip it if you want. But it’s more filling and dare I say more flavorful if you add sausage to it.

My camera charger thingy is lost so no pics. Sorry people. You will just have to use your imagination on this one. But trust me, it’s good!

Here’s what you need

1/2 pd. dry beans, soaked and ready to go- Black or pinto are my favorites (you can use canned but I try to avoid it when I can because of the BPA in them)

Quick tip-go ahead and soak the entire 1 pound package if that’s how you bought it and freeze the rest for another quickie bean meal at another date.

1/2 to 1 pd. Sausage. Any will do really. You could even do ground beef but I prefer the flavor of sausage. That and my kid LOVE it. I used mild Italian last time.  Sage sausage is my all time fav. though. Especially free ranged and local. Good stuff.

1 yellow onion

A vegetable of choice I used Kale this time but corn is an all time favorite

3-4 cloves garlic

Seasonings to taste Sea Salt, pepper, Adobo, garlic and onion powder

1-1/2 cup dry brown rice (brown jasmine rice is good as well)

4-5 hard boiled eggs

Sour Cream, cilantro, shredded cheddar, and fresh lime for serving (optional)

UPDATE: Optional Soaking Step- Soak the rice in about 1 cup filtered water and a couple of tbls. of an acid medium. The last time I made this I used apple cider vinegar. Allow to soak for at least 7 hours to break down the phytic acid in the rice and make it more digestible. This step is not necessary if you use white rice. After soaking proceed with remainder of recipe-but remember to only add the remainder of the liquid called for the particular type of rice that you are making so you don’t end up with too much liquid in the end. Or you can empty the soaking water and add fresh. You will find that it also takes a little less time for it to cook, also yielding a slightly lighter texture.

So first you want to get the brown rice cooking as it will take about 45 mins. (un-soaked) I usually like to cook it in homemade chicken broth but I was all out this time so I just used filtered water, some salt, and seasonings

Next, saute up your sausage and set it aside. In the same pan, reserve some of the grease but just a tad and saute up the onions for about 5 mins. Then add the beans and a little water if they are still slightly hard-ish from just the soaking. Let the water absorb and season to your taste. Sometimes I will also add cumin but not this time.

After that has had time to cook some-about 10 mins or so, go ahead and add the kale and the sausage back into the pan and stir it around some to allow it to absorb the flavor.

If the eggs aren’t pealed yet, then go ahead and do that while the rice is finishing. (tip-make sure they are cold as the shell comes off easier)

Once everything is done, assemble it a bowl and add the egg and optional toppings to the side as a garnish and serve! The combination with the egg might sound strange but it’s really good! Plus it add extra protein to the meal.

Serves 6


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