Easy Beans
A High-Protein, High-Fiber Bean Cookbook of Simple, Satisfying Recipes
Published on 3. November 2020
Book
Paperback/Softback
208 pages
978-1-63217-292-1 (ISBN)
Description
"[The] book brings a sense of joy and creativity to this sensible, dare I say stodgy, form of protein."
-The Seattle Times
Beans are a "superfood" and a budget-conscious, plant-based protein for meat and non-meat eaters alike. An excellent everyday option, they're easy to make the main focus of a meal (breakfast, lunch, dinner) or to sneak into something for an extra boost (think smoothies!).
The cookbook uses popular and widely available beans, pulses, and lentils, and includes 40 simple, delicious recipes for dips and spreads, salads and soups, as well as for mains. Whether you're stocked up on dried or canned beans, there's plenty of inspiration here. Liven up your weekly meals with this hearty, healthy staple.
Recipes include:
Pinto Bean Enchiladas with Zucchini and Spinach
Turkey and White Bean Chili
Split Pea Soup with Bacon, Lemon, and Fresh Herbs
Huevos Rancheros Sandwiches
Butter Bean and Walnut Dip
Vietnamese Black Bean Sticky Rice
Vegan Black-Eyed Pea Jambalaya
Red Lentil Stew with Dried Apricots
Cauliflower and Lima Bean Gratin
Dried Cherry Pilaf with Chickpeas and Pistachios
Bean Bourguignon (with or without beef)
Coconut Curry Split Pea Dal
-The Seattle Times
Beans are a "superfood" and a budget-conscious, plant-based protein for meat and non-meat eaters alike. An excellent everyday option, they're easy to make the main focus of a meal (breakfast, lunch, dinner) or to sneak into something for an extra boost (think smoothies!).
The cookbook uses popular and widely available beans, pulses, and lentils, and includes 40 simple, delicious recipes for dips and spreads, salads and soups, as well as for mains. Whether you're stocked up on dried or canned beans, there's plenty of inspiration here. Liven up your weekly meals with this hearty, healthy staple.
Recipes include:
Pinto Bean Enchiladas with Zucchini and Spinach
Turkey and White Bean Chili
Split Pea Soup with Bacon, Lemon, and Fresh Herbs
Huevos Rancheros Sandwiches
Butter Bean and Walnut Dip
Vietnamese Black Bean Sticky Rice
Vegan Black-Eyed Pea Jambalaya
Red Lentil Stew with Dried Apricots
Cauliflower and Lima Bean Gratin
Dried Cherry Pilaf with Chickpeas and Pistachios
Bean Bourguignon (with or without beef)
Coconut Curry Split Pea Dal
Reviews / Votes
"The recipes range widely, and Freeman's years of experience in various food-related roles can be clearly seen in the variety of influences and creative applications offered."-Booklist
"[The] book brings a sense of joy and creativity to this sensible, dare I say stodgy, form of protein."
-The Seattle Times
"Jackie Freeman's new cookbook is all about nutrition and versatility."
-ParentMap
More details
Language
English
Place of publication
United States
Publishing group
Blue Star Press
Illustrations
Full colour throughout
Dimensions
Height: 204 mm
Width: 174 mm
Thickness: 15 mm
Weight
412 gr
ISBN-13
978-1-63217-292-1 (9781632172921)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Jackie Freeman
Easy Beans
Simple, Satisfying Recipes That Are Good for You, Your Wallet, and the Planet
E-Book
05/2020
Blue Star Press
€4.49
Available for download
Person
Jackie Freeman is a professional chef with over twenty years' experience. Her work spans the range of testosterone-fueled restaurant kitchens, exotic (and not-so-exotic) destinations as a private chef, a borderline-hippie cheese maker and farmhand, a somewhere-between-strict-and-funny culinary instructor (at PCC Markets), a recipe developer with over 900 recipes under her testing belt, a quirky TV and radio personality, a detail-oriented food stylist, and a culinary writer. Jackie lives in Seattle with her family.
More importantly, Jackie cooks every day for her growing (in both number and appetite) family, while managing a freelance career, schlepping kids to-and-from school and activities, and finding a moment or two to dig in the garden or go for a run. She brings her unique viewpoint of exacting recipe development skills and professional culinary experience and combines it with just being a regular mom trying to get a healthy, tasty, and somewhat efficient meal on the table before the kids have a meltdown.
More importantly, Jackie cooks every day for her growing (in both number and appetite) family, while managing a freelance career, schlepping kids to-and-from school and activities, and finding a moment or two to dig in the garden or go for a run. She brings her unique viewpoint of exacting recipe development skills and professional culinary experience and combines it with just being a regular mom trying to get a healthy, tasty, and somewhat efficient meal on the table before the kids have a meltdown.