[Sca-cooks] Wanted: Bean Recipes

[Susan Fox]

Martha Oser wrote:
> Greetings all!  I hope everyone that went to Pennsic had a great time 
> and everyone that stayed home had a great time too!
> Now that we're back, it's time for my husband and I to start eating 
> healthier and lower carb again.
> I am currently looking for some good bean recipes to use as side 
> dishes for our dinners, since beans are on the "authorized" list for 
> Phase 1.  By this I mean recipes involving things like kidney beans, 
> navy beans, pinto beans, and so on, and go beyond just the standard 
> baked beans/pork & beans thing.  Please, no beans & rice, since rice 
> is currently on the "not authorized" list.
> Any recipe suggestions will be gladly received.
> Many thanks!
> Helena 

Just to clarify:  you are looking for recipes for use at home, not 
necessarily SCA-worthy medieval recipes, right?  Although the two are 
not mutually exclusive propositions.  <grin>  Just remember which ones 
"have not been discovered yet" for SCA usage.

When I was doing the low carb thang, I made up the soya flour pancakes 
from the Atkins cookbook a lot.  Even used them once as blini with 
caviar and sour cream.  Now that's a diet!  The same batter works pretty 
well cooked in a pizzelli iron.

Hummus is your friend.  Any kind of legumes, squished up or whizzed in a 
blender, and spices as you like.  Visualize Whirled Peas!  /rimshot  
This is very nice with Italian white beans and pizza-type spices. 

Those times when I just HAD to have something crunchy, I went for East 
Indian papadums, that really did the trick.  They come pre-spiced and 
sometimes very spicy indeed, so read the packages carefully.  When 
overseas, Evil Minion #1 saw papadums packaged in cardboard cans, just 
like Pringles Potato Chips.  Wish we could get those here!  On the other 
hand, being able to control what kind of cooking oil is used is not a 
bad thing.  Just time consuming.

Good luck to you, you are an inspiration!
Selene