Instant Bean

Overview

Everyone from kids to nutritionists loves beans--but they've always been slowpokes in the kitchen.  Now the Stones have figured out not only how to speed the process along, they've come up with over 150 imaginative dishes--many of them vegetarian--simple enough to serve for weekday dinners, and elegant enough for company.  Using flavors from all over the globe--Asia, Mexico, India, the Middle East--in addition to American favorites like chili and succotash, the Stones have created a recipe ...
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Overview

Everyone from kids to nutritionists loves beans--but they've always been slowpokes in the kitchen.  Now the Stones have figured out not only how to speed the process along, they've come up with over 150 imaginative dishes--many of them vegetarian--simple enough to serve for weekday dinners, and elegant enough for company.  Using flavors from all over the globe--Asia, Mexico, India, the Middle East--in addition to American favorites like chili and succotash, the Stones have created a recipe collection busy cooks will turn to again and again.

In addition to speedy one-dish meals, spectacular salads and skillet suppers, there are delectable bean spreads for rustic breads that can turn magically into no-cook sauces for pasta or pita pizza.  For hot summer days, ice-box soups never see the top of the stove and are ready in moments.  Hearty winter bean soups taste like they've been simmering on the back of the stove for hours but they're on the table in less than thirty minutes.  

There are recipes for every season and every course of a meal--even dessert: consider black bean chocolate mousse pie or macaroons made with adzuki beans, and bean ice cream.

This companion to The Brilliant Bean is even more user-friendly, a bean bible for busy cooks.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
No strangers to the nutritional versatility of beans, the Stones (The Brilliant Bean) are equally familiar with the common complaint that beans require too much preparation time to be a practical staple in today's kitchen. Their response is this collection of 150-plus innovative and appealing recipes that generally require no more than 30 minutes' prep time. Speed-it-up tricks include using canned beans when appropriate and, for dried beans, quick-soaking methods, using a pressure cooker and freezing recipe-sized portions of cooked beans. They describe characteristics of nearly 50 varieties of beans (including the not-so-common lablab, adzuki, molasses eyes and rattlesnake) and offer a chart of soaking and cooking times for dried beans. Recipes aim to please jaded palates: e.g., Black Bean Chocolate Mousse Pie; Garlicky Lentil Salad with Browned Sausage; Crisped Black Beans with Orzo and Toasted Walnuts; and Cannellini, Calamari and Spinach Stew. Home cooks will relish the range and ingenuity as well as the ease of preparation of these recipes, although the Stones' reliance on Maggi seasoning in so many dishes seems oddly limiting. (May)
Library Journal
The Stones are the authors of The Brilliant Bean (LJ 3/15/88) and Desserts with a Difference (LJ 4/15/93), recipes for sweets made with root vegetables and beans. Although their newest bean recipes aren't exactly "instant," they use canned, frozen, or fresh beans, not dried, so that they can be made in 30 minutes or fewer. Although quick, these dishes are not necessarily uncomplicated, and some combinations work better than others. Brooke Dojny's Full of Beans (LJ 3/15/96) offers a nice sampling of simple recipes for legumes; larger collections could add this title as well.
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Product Details

  • ISBN-13: 9780553374551
  • Publisher: Random House Publishing Group
  • Publication date: 4/28/2000
  • Pages: 260
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.50 (d)

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