From Fresh from the Vegetarian Slow Cooker, this recipe is a guideline to slow cook basic dried beans such as pintos, kidneys, white beans, and black eyed peas. If you wish to flavour the beans, add the onion, garlic, and bay leaves, else leave them as is; just cook them in water and you will have beans that are ready to use in any recipe calling for cooked beans

From Fresh from the Vegetarian Slow Cooker, this recipe is a guideline to slow cook basic dried beans such as pintos, kidneys, white beans, and black eyed peas. If you wish to flavour the beans, add the onion, garlic, and bay leaves, else leave them as is; just cook them in water and you will have beans that are ready to use in any recipe calling for cooked beans

This is a recipe I’ve been making for some time and am just now getting around to posting. It is from The Best Kept Secrets of Healthy Cooking by Sandra Woodruff, RD

WARNING: These are highly addictive! Eat like you would nuts, chips, pretzels, etc. In order to make this snack budget-friendly and to control sodium intake, this recipe calls for dried chickpeas. You could use canned, but you would have to adjust seasoning and cooking time accordingly.

This started off being an idea for a tofu shish kebab. Ended up more of a fusion … a really tasty fusion! Sharp tang of lime with some sweet curry.