Decided this week to try some of our own home-grown, home-dried beans for lunch in minestrone.
I was just a bit on the wary side as we've never dried beans before but soaked and boiled them as for shop-bought dried pulses- and we're still here to tell the tale!
Also into the pot went home grown (frozen) tomatoes and leaves from the early purple sprouting broccoli (which isn't sprouting yet) along with supermarket's own organic carrots. As I was chopping these, I wondered about the feasibility of replacing them with parnips - we have lots of these to use at the allotment but no carrots.
I was just a bit on the wary side as we've never dried beans before but soaked and boiled them as for shop-bought dried pulses- and we're still here to tell the tale!
Also into the pot went home grown (frozen) tomatoes and leaves from the early purple sprouting broccoli (which isn't sprouting yet) along with supermarket's own organic carrots. As I was chopping these, I wondered about the feasibility of replacing them with parnips - we have lots of these to use at the allotment but no carrots.
it must be wonderful to dry your own, what a feeling of accomplishment.
ReplyDeleteBut so simple! I'm not sure why I was nervous about making sure the toxins were removed. Hoping next year there'll be a lot more.
DeleteI am impressed - I bet your beans were nicer than the supermarket ones. Have you tried parsnip soup? Lovely with melted cheese on toast - it is quite sweet and fairly rich as I usually make it with milk.
ReplyDeleteNo melted cheese allowed here as hubby on very strict low fat diet, so I usually make a sort of curried parsnip soup with chicken stock. I've discovered the snag to all these home grown beans is that I keep forgetting to soak them the night before. I might still have some left next winter!
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