#large kidney bean

[falseandrealultravival]

Flower beans as a New Year's dish (cooking)

Kuromame (black soybeans) is a popular Japanese osechi dish (New Year's dish), but instead of that, we make simmered hanamame beans. Because it tastes good. A large kidney bean with scarlet flowers. In Japan, Nagano Prefecture, which has a high altitude, is the main production area, but recently, products from China are on the market.

Add sugar and salt sparingly to the beans that have been soaked in water for a day and night, and simmer in a pressure cooker at constant pressure for 20 minutes. When the pan has cooled, sprinkle with cinnamon and serve on a plate. With just the right texture, we can enjoy it during the New Year.

正月料理としての花豆（料理）

日本の「おせち料理」（正月料理）として、「黒豆」（黒大豆）はポピュラーだが、我が家ではそれに代わって「花豆」の煮豆を作る。味が良いから。大型のインゲンマメで、花は緋色。日本では高度の高い長野県が主産地だが、最近は中国産が出回っている。

一昼夜水浸させた豆に砂糖、塩をそれぞれ控え目に加え、圧力鍋で定圧後２０分煮る。鍋が冷めたらシナモンを振り、皿に盛る。適度な舌触りで、正月中楽しめる。

　(2023.01.03)

[shopmyclothes]

DC Metro Natural

An illustration of a medium-sized minimalist backyard design with a kidney-shaped natural pool

[sherlocked-avatar]

Lap Pool

[evilscientist3]

Hey dont cry. 1 large diced onion fried in oil on medium heat till soft and slightly translucent, then 1 diced bell pepper, 2 minced cloves of garlic, hot chili powder, paprika, ground cumin, and chillis to taste fried for 5 minutes, then increase heat and add 500g minced beef and fry till browned, then 1 tin chopped tomatoes 300ml beef stock a pinch of oregano 1 tbsp tomato pureee and a teaspoon of sugar, then simmer covered stirring occasionally for 20 minutes, then remove lid add 1 drained tin of kidney beans and cook uncovered for 10 minutes, then add salt and pepper to taste and any additional spices as necessary, then leave covered for 10 minutes to allow for flavours to mingle before serving with rice and sour cream, okay?

[ad-caelestia]

common toxic plants

[long post]

this is not a complete list by any means, but these commonly noted plants, herbs, and flowers should be handled with care or avoided altogether. 

aconite (wolfsbane, monkshood) - all parts: dermatoxic, hepatotoxic, and neurotoxic

adam and eve (jack-in-the-pulpit, wild arum) - root: dermatoxic and gastrotoxic if ingested

african sumac - leaves: dermatoxic; possibly fatal

agave - juice: dermatoxic  

angel’s trumpet - all parts: cardiotoxic; often fatal

apple - seeds: cytotoxic in large doses

apricot - leaves and seeds: cytotoxic in large doses

arnica - gastrotoxic 

asparagus - berries: dermatoxic and gastrotoxic if ingested

azalea - all parts: cytotoxic and neurotoxic; rarely fatal

betel nut palm (pinyang) - all parts: gastrotoxic if ingested

bittersweet nightshade - all parts: neurotoxic and gastrotoxic; rarely fatal

black hellebore - all parts: cardiotoxic and gastrotoxic; possibly fatal

black locust (false acacia) - root bark and flowers: gastrotoxic

black nightshade - all parts except ripe fruit: neurotoxic and gastrotoxic; possibly fatal

bleeding heart - leaves and roots: neurotoxic

bloodroot - rhizomes: cytotoxic

blue passion flower (common passion flower) - leaves: cytotoxic

bracken - all parts: carcinogenic

buttercup - all parts: gastrotoxic and dermatoxic 

calabar bean (ordeal beans) - seeds: neurotoxic and gastrotoxic if ingested in large doses

cassava - leaves and roots: cytotoxic in large doses

castor bean (castor oil plant) - seeds: cytotoxic if ingested or inhaled

celandine - nephrotoxic 

cherry - leaves and seeds: cytotoxic in large doses

christmas rose - all parts: gastrotoxic

cocklebur - seedlings and seeds: gastrotoxic and neurotoxic

columbine - seeds and roots: cardiotoxic; easily fatal

corn lily (false hellebore) - all parts: cardiotoxic; often fatal

cowbane (water hemlock, snakeweed) - root: neurotoxic if ingested

daffodil - bulbs and stems: gastrotoxic; possibly fatal

datura/moonflower - all parts: gastrotoxic and cardiotoxic

deadly nightshade (belladonna) - all parts: cardiotoxic and neurotoxic; often fatal

desert rose (sabi star, kudu) - sap: cardiotoxic with skin contact

dumbcane - all parts: dermatoxic; possibly fatal

elder (elderberry) - root: gastrotoxic

elephant ear (angel wings) - all parts: dermatoxic and gastrotoxic

ergot - neurotoxic 

foxglove - leaves, seeds, and flowers: cardiotoxic; often fatal

garlic - all parts: gastrotoxic in animals

giant hogweed - all parts: dermatoxic

golden chain - all parts, especially seeds: neurotoxic and gastrotoxic; possibly fatal

goldenseal - all parts: gastrotoxic and neurotoxic in large doses

grapes/raisins - all parts: gastrotoxic in dogs

greater celandine - all parts: gastrotoxic in large doses

hemlock (spotted cowbane, poison snakeweed) - all parts: neurotoxic; possibly fatal

hemlock water dropwort - roots: neurotoxic if ingested; possibly fatal

henbane - all parts: neurotoxic and cardiotoxic

holly - berries: gastrotoxic

honeybush - all parts: gastrotoxic

honeysuckle - berries: gastrotoxic in mild cases and cardiotoxic in severe cases

horse chestnut - all parts: neurotoxic

hyacinth - bulbs: gastrotoxic and neurotoxic; possibly fatal

iris - rhizomes: gastrotoxic and dermatoxic 

jequirity (crab’s eye, rosary pea) - seeds: neurotoxic and gastrotoxic; often fatal

kava kava - nephrotoxic, hepatotoxic 

kidney bean - raw: gastrotoxic

larkspur - young plants and seeds: neurotoxic; often fatal

lemon - oil: dermatoxic and gastrotoxic to animals  

lily - all parts: nephrotoxic

lily of the nile (calla lily) - all parts: dermatoxic and gastrotoxic if ingested; possibly fatal

lily of the valley - all parts: cardiotoxic; possibly fatal

lima beans - raw: gastrotoxic

lime - oil: dermatoxic and gastrotoxic in animals

lobelia - all parts: gastrotoxic 

mandrake - roots and leaves: gastrotoxic and neurotoxic

mango - peel and sap: dermatoxic

mangrove - bark and sap: dermatoxic and eye irritation

mayapple - all green parts and unripe fruit: gastrotoxic

meadow saffron (autumn crocus) - bulbs: gastrotoxic; possibly fatal

mistletoe - leaves and berries: gastrotoxic, cardiotoxic, and neurotoxic; rarely lethal in adults

moonseed - fruits and seeds: gastrotoxic; often fatal

mountain laurel - all green parts: gastrotoxic

nutmeg - raw: psychoactive in large doses

oak - leaves and acorns: gastrotoxic; rarely fatal

odollam tree (suicide tree) - seeds: cardiotoxic; often fatal

oleander - all parts: dermatoxic, cardiotoxic, and gastrotoxic; possibly fatal

onions - all parts: gastrotoxic in animals

orange - oil: dermatoxic and gastrotoxic in animals

peach - seeds and leaves: cytotoxic in large doses

pokeweed - leaves, berries, and roots: gastrotoxic; often fatal

poison ivy/oak/sumac - all parts, especially leaves: dermatoxic; possibly fatal

poison ryegrass (darnel) - seeds: neurotoxic

potato - raw: cytotoxic

privet - berries and leaves: neurotoxic and gastrotoxic; possibly fatal

ragwort - all parts: hepatotoxic

redoul - all parts: gastrotoxic, neurotoxic, and causes respiratory issues; can be fatal in children

rhubarb - leaves: nephrotoxic

skullcap - hepatotoxic

spindle (spindle tree) - fruit: hepatotoxic and nephrotoxic; possibly fatal  

stinging tree (gympie gympie) - bark and sap: dermatoxic; sometimes fatal

strychnine tree - seeds: neurotoxic; often fatal

sweet pea - seeds: neurotoxic and damaging to connective tissues

tomato - leaves and stems: cytotoxic in large doses

uva ursi - neurotoxic, dermatoxic 

white baneberry (doll’s eyes) - all parts, especially berries: cardiotoxic; possibly fatal

white snakeroot - all parts: gastrotoxic; often fatal

winter cherry (jerusalem cherry) - all parts, especially berries: gastrotoxic; occasionally fatal, especially to children

wisteria - gastrotoxic

yew (english yew, common yew) - leaves and seeds: gastrotoxic if ingested and respiratory issues if inhaled

glossary: 

carcinogenic - a substance that can cause cancer

cardiotoxic - toxic to the heart

cytotoxic - toxic to living cells

dermatoxic - toxic to the skin

gastrotoxic - toxic to the gastrointestinal system (stomach, intestines, etc.)

hepatotoxic - toxic to the liver

nephrotoxic - toxic to the kidneys and urological system (ureters, bladder)

neurotoxic - toxic to the neurological system (brain, nerves, brainstem, spinal cord, etc.)

psychoactive - pertaining to substances that change brain function and result in alterations in perception, mood, or consciousness

© 𝟸𝟶𝟸𝟺 𝙰𝙳-𝙲𝙰𝙴𝙻𝙴𝚂𝚃𝙸𝙰

[autistichalsin]

My chili recipe

@vividdreamer requested my chili recipe, so here you are! This recipe is vegan by default but if you aren't, you can swap out the broth, etc.

Ingredients:

1 tablespoon olive oil

1 medium yellow onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 large sweet potato, peeled and cubed (about 1/2 inch pieces)

Salt and lemon pepper (ideally, regular black pepper if not)

4 garlic cloves, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon coriander

Your desired amount of hot sauce

2 teaspoons unsweetened cocoa powder

1/4 teaspoon ground cinnamon

1 28 ounce can diced tomatoes, with their juices

1 15 ounce can black beans, rinsed and drained

115 ounces can kidney beans, rinsed and drained

1 15 ounce can pinto beans, rinsed and drained

3 cups vegetable broth (might need more, but this is a good starting point)

1 tablespoon vegan worcestershire sauce

1 teaspoon lemon juice

Directions:

In a large stockpot or dutch oven, on medium heat, warm the olive oil. Add the onion, peppers, and sweet potato. Add a bit of salt and lemon pepper, and cook for about 3-6 minutes, until the onions start to get translucent.

Turn the heat down to medium-low. Add the garlic, chili powder, cumin, coriander, cocoa powder, cinnamon, and a bit more salt and pepper. Add the tomatoes, beans, broth, worcestershire, lemon juice, and your desired amount of hot sauce. Bring to a simmer, then cover, stirring and adjusting heat as needed to keep it at a gentle simmer. Cook until the potatoes are fork-tender and the chili has reached your desired consistency. This can take from half an hour to an hour. If you want it even thicker, add a cup at a time to a food processor or blender, then add it back in until your desired thickness is reached.

Add any garnishes you might want (scallions, cheese, sour cream, etc) and serve. Goes great with cornbread or in a bread bowl!

[the-infamous-eel]

I don't cook my chili from a recipe anymore, but rather by knowing what flavors I want and how to cook to achieve them. However, @theoutcastrogue asked for the recipe, so here's a guide, instead.

Before I begin, a couple of caveats. This was developed through trial and error. Nothing was written down. There's little in the way of measurements or exact times. Vibes only

Ingredients

1 lb ground ground beef. Cubed chuck roast or stew meat is great, too. Use whatever you want, I don't care. I'm not the chili cops

1 white onion, diced

3 large cloves of garlic, minced

Chilies. In this case I used 2 Fresnos, 1 jalapeño, and 1 Serrano. De-seeded and chopped fine. This was a spicy chili, but I hate spicy for spicy's sake. It's all about heat and flavor, so soaked my chilies in water and vinegar to take some of the heat out, but leave the flavors. I like to control the spice (because he who controls the spice, blah blah blah) and adjust for heat later, so this gives me wiggle room. You can also use less chilies or sub in poblanos or Anaheims. You can also use dried chilies, but that's all you.

1 can of chipotle peppers in adobo sauce. From this I took 3 peppers and rinsed them off. Again, reducing the initial heat so I can adjust manually later. These I chopped up, seeds and all. I reserved 2 tablespoons of the adobo sauce to use when adjusting heat (I never had to, btw. It was perfect)

About a half cup of whatever spice mix you like. Again, I'm not the spice cops. I used about a tablespoon each of chili powder, ancho chili powder, smoked paprika, and about a teaspoon of cumin, coriander, salt, pepper, and Tajin. Maybe some others I can't remember

Tomato paste

1 can of diced tomatoes (14 oz)

1 can of kidney beans (12 oz). When I'm making a larger batch, I'll use 2 (two) 12 oz cans of tomatoes and a can of kidney beans, plus a can of black or pinto beans. Do whatever you like.

Fresh lime

Ok, on to the process... heat up a couple of tablespoons of oil in a large Dutch oven or stew pot, over medium heat. Toss in your onions and a pinch of salt and turn the heat down a notch. Sweat out the onion for about 10 minutes, stirring frequently until they begin to get soft and translucent. Now throw in the diced chilies (draining first, of course). Keep stirring for another 10 minutes.

While this is cooking down, take 1/3 of your spice mix and work it into your ground beef (or coat all your stew meat in the spice)

Finally, add the garlic and cook for another 5 minutes. It should all look like this

Now remove everything with a slotted spoon or whatever spoon or ladle like implement you have. Set it aside.

Now turn the heat back up to medium high. There should be just enough oil left in the pot to sear up your beef, so toss that in when it gets hot again. Break it apart, but don't stir that shit yet. LET IT BROWN! Just leave it alone for like 2 minutes. Ok, good? Now toss in another 1/3 of your spice mix and give a stir. Get it good and coated. Stir occasionally until browned.

Drain the fat a little, but leave some. Now toss in your chipotles and about a half a tablespoon of tomato paste and let that cook for a minute or two, stirring occasionally. Add all the onion, chilies, and garlic. Stir it up and let the flavors mingle. It should look like this...

As a brief aside, I'm a huge proponent of letting each addition cook down a little, letting each new ingredient have a chance to make friends with everything else. It builds layers of flavor. It takes time, though. If you're in a rush, that's ok. It'll still taste good if you want to just add things together quicker and add more stuff at once. Might not be as good, but still good.

Next, it bean time. Not much to say here. Beans go in, everything gets stirred around a bit for while. Couple minutes, maybe.

After everything has done a meet and greet for a few minutes, add your tomatoes and the last 3rd of your spice mix. Stir. Wait a minute. Stir. Wait another minute. Stir. Now taste!! It's ok if at this point it tastes a little tinny, or little too much like tomatoes from a can. Don't worry about it. You did just add a big-ass can of tomatoes, but that's gonna mellow out as it cooks down. However, if it's bothering you, like it did me, or if it's already too spicy, here's where you can add your secret ingredients. Bacon, rendered down and chopped up is always a good choice. For this batch I drizzled in maybe a teaspoon of maple syrup (that real shit. No fake butter flavored corn syrup) and a quarter cup cream.

At this point everything should be well mingled and the flavors are starting to really meld. You may be tempted to adjust the heat at this point. You do you, cowboy, but I'd save that for near the end. And we're nowhere near the end, just through the hard part.

Put a lid on it. Turn the heat down to low. Let it simmer. My stove cranks out a decent amount of heat, even at the lowest end of the dial, so that's where I set it. If your stove top isn't a gas furnace the likes of which would make Hephaestus jealous, maybe just a touch above low. Bubbly simmer, but not boiling is what you're looking for.

Brab a beverage of your choice, set a timer for 30-45 minutes, and go fuck off and do something else. I finished up the UC Vanguard questline in Starfield for the 3rd time. Every 30-45 minutes, go stir it. Make sure it's not reducing too much. If it is, add a touch of beef broth or water. Taste it. Savor the anticipation of a good-ass bowl of chili in your future.

Keep that up anywhere from an hour-ish to whenever. I let mine go for 2 1/2 or 3 hours. About 30 minutes before you plan on serving it, give it another taste. Nows when you can adjust for seasoning, spice level, etc. I probably put enough chili peppers in for a batch twice this size, so it was spicy. Delicious, but spicy. I added another 1/4 cup of cream to cut it a bit. It's your call.

After letting any adjustments meld into the rest of the flavors for about 30 minutes, serve it up!! I squeezed some fresh lime juice over it, and served it with sour cream, shreddy cheese, and some pickled red onions I started before I began my chili journey. Bone Apple Teeth!

[beautyandlifestyleblog86]

Indian Lentil Curry with Spinach (Dal Makhani)

Ingredients:

- 1 cup black urad dal (whole black gram lentils)

- 1/4 cup rajma (kidney beans)

- 1 large onion, finely chopped

- 2 cloves garlic, minced

- 1-inch piece ginger, grated

- 1 teaspoon cumin seeds

- 1/2 teaspoon coriander seeds

- 1/4 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (adjust to taste)

- 1/2 teaspoon garam masala

- 1 can (14.5 oz) diced tomatoes

- 1 cup chopped fresh spinach

- 1 tablespoon ghee (clarified butter)

- Salt to taste

- Chopped cilantro for garnish

Instructions:

1. Rinse the urad dal and rajma thoroughly. Soak them in water for at least 8 hours, or overnight. Drain and set aside.

2. Heat ghee in a large pot over medium heat. Add cumin and coriander seeds and let them sizzle for a few seconds. Add onions, garlic, and ginger and sauté until softened and fragrant.

3. Stir in turmeric, red chili powder, and garam masala. Cook for 30 seconds, or until fragrant.

4. Add the soaked lentils, diced tomatoes, and salt to the pot. Stir well to combine. Pour in enough water to cover the lentils by 2 inches. Bring to a boil, then reduce heat to low and simmer for 30-45 minutes, or until the lentils are tender and the curry has thickened.

5. Stir in the chopped spinach and cook for a few minutes, or until the spinach wilts.

6. Adjust the seasoning with salt to taste. Garnish with chopped cilantro and serve hot with rice or naan bread.

This hearty and flavorful Indian lentil curry is not only delicious but also packed with nutritional benefits. Lentils and kidney beans provide plant-based protein, while the fiber in lentils and spinach aids digestion and promotes a feeling of fullness. Additionally, the curry is rich in vitamins such as B vitamins, iron, and potassium. The spices and vegetables in the curry also provide antioxidants that help protect cells from damage.

[eatclean-bewhole]

Minestrone Soup 🍅🧄🥕🧅

INGREDIENTS:

1 Tbsp extra-virgin olive oil

1 Tbsp plant butter

1 medium onion, chopped

2 sticks celery, chopped

3 medium carrots, peeled & sliced

3 cloves garlic, minced

1 (28 oz) can organic crushed tomatoes

4 cups bone broth or veggie broth

1 small zucchini, chopped

1 cup fresh green beans, chopped

1 (14 oz) can red kidney beans

1 (14 oz) can white kidney beans (cannellini beans)

1/2 tsp Italian seasoning

3/4 cup uncooked whole grain elbow macaroni

Himalayan salt & pepper to taste

(Optional) fresh basil

DIRECTIONS:

1. Add oil, butter, onion, celery, carrots, and garlic to large soup pot. Sautee for 7-10 min.

2. Stir in the broth, crushed tomatoes, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase heat to high, and bring to a boil.

3. Once the soup is boiling, reduce the heat so it’s simmering and cover the pot with the lid slightly open. Cook for 10 minutes.

4. Stir in the pasta. Continue simmering the soup (lid off) for another 15-20 minutes until pasta and veggies are tender. Stir occasionally to prevent pasta from sticking to bottom.

5. Before serving, season with salt and pepper. Stir in basil.

#healthyrecipe #healthyfood #soup #healthylifestyle #healthy #healthyeating #healthyrecipes #food #foodie #recipe #healthybreakfast #healthyliving #vegan #nutrition #instafood #foodblogger #health #foodphotography #weightloss #plantbased #easyrecipe #healthycooking #healthyfoodideas #healthymeals #easyrecipes #healthydinner #recipes #dairyfree #yummy #cleaneating

[sweethoneyrose83]

Rambley's Railroad Menu ( Fanmade) Part 6

Lunch in the Dining Car

Locomotive Club Sandwich: Triple-decker sandwich with turkey, bacon, lettuce, tomato, and mayonnaise, served with a side of coleslaw or potato chips.

Pullman Porter’s Chicken Salad: A light and refreshing chicken salad with grapes, celery, and almonds, served on a bed of mixed greens or in a croissant.

Caboose Chili: A robust and spicy chili made with ground beef, beans, tomatoes, and a blend of spices, topped with shredded cheese and sour cream. 

Caboose Chili Recipe

Ingredients:

- 2 lbs ground beef - 1 lb ground pork - 2 tablespoons vegetable oil - 1 large onion, diced - 1 green bell pepper, diced - 1 red bell pepper, diced - 4 cloves garlic, minced - 2 (15 oz) cans kidney beans, drained and rinsed - 2 (15 oz) cans black beans, drained and rinsed - 2 (28 oz) cans diced tomatoes - 1 (6 oz) can tomato paste - 1 cup beef broth - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 tablespoon smoked paprika - 1 teaspoon cayenne pepper (adjust to taste) - 1 teaspoon dried oregano - 1 teaspoon salt (adjust to taste) - 1/2 teaspoon black pepper - 1/2 teaspoon sugar - 2 bay leaves - 1 tablespoon Worcestershire sauce - 1/2 cup beer (optional) - 2 tablespoons masa harina (optional, for thickening) - Garnishes: shredded cheese, sour cream, chopped green onions, cilantro, jalapeños, and tortilla chips

 Instructions:

1. Heat the Oil: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

2. Cook the Meat: Add the ground beef and ground pork. Cook until browned, breaking it up into crumbles with a spoon. Drain excess fat if necessary.

3. Sauté the Vegetables: Add the diced onion, green bell pepper, red bell pepper, and minced garlic to the pot. Sauté until the vegetables are softened, about 5-7 minutes.

4. Add the Tomatoes and Beans: Stir in the diced tomatoes, tomato paste, kidney beans, and black beans.

5. Season the Chili: Add the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, black pepper, and sugar. Stir to combine.

6. Add the Liquids: Pour in the beef broth, Worcestershire sauce, and beer (if using). Add the bay leaves.

7. Simmer: Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for at least 1 hour, stirring occasionally. The longer it simmers, the better the flavors will meld.

8. Thicken (Optional): If you prefer a thicker chili, whisk the masa harina with a bit of water to make a slurry and stir it into the chili. Simmer for an additional 10-15 minutes until thickened.

9. Adjust Seasoning: Taste and adjust seasoning with more salt, pepper, or spices as needed.

10. Serve: Remove the bay leaves and ladle the chili into bowls. Top with your favorite garnishes such as shredded cheese, sour cream, chopped green onions, cilantro, jalapeños, and tortilla chips.

Tips:

- Spiciness: Adjust the cayenne pepper to control the heat level of the chili. You can also add diced jalapeños or hot sauce if you prefer extra heat. - Vegetarian Option: Substitute the meat with a mix of diced mushrooms, additional beans, or a meat substitute for a vegetarian version. - Slow Cooker Method: After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Enjoy! 

[askwhatsforlunch]

Spicy Bean and Tomato Soup (Vegan)

I love when Soup Season begins, on these early Autumn rainy and chilly days when a steamy bowl of something hearty feels like hug! (To be fair, I also love when Salad Season begins on the first warm days of Spring; but that's another story!...) This Spicy Bean and Tomato Soup definitely warms you from within, and it is tasty as, too!

Ingredients (serves 3):

2 tablespoons olive oil

1/2 red Bell Pepper, rinsed

1/2 green Bell Pepper, rinsed

1/2 teaspoon ground chilli or Cayenne Pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/2 red onion

1 large garlic clove, minced

a small bunch Garden Parsley

1 tin red kidney beans (about 1 cup)

1/2 cup Garden Cherry Tomatoes, rinsed

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

1 cup Whole Peeled Tomatoes 

2 cups water

1/2 tablespoon demerara sugar

In a large pot over medium-high heat, heat olive oil.

Seed and dice Bell Pepper halves, and stir into the pot. Cook, a couple of minutes.

Add ground chilli, cumin and cinnamon, and fry, a couple of minutes more.

Peel and finely chop red onion, and stir into the pot, along with garlic. Cook, another minute.

Finely chop Garden Parsley, and stir half into the pot.

Drain red kidney beans, rinse under cold water, and drain thoroughly again. Stir into the pot, coating in spices and herbs.

Halve Cherry Tomatoes, and add them to the pot. Cook, a couple of minutes.

Season with coarse sea salt and black pepper.

Roughly chop Whole Peeled Tomatoes, and stir into the pot, along with their juice. Cook, about 3 minutes more.

Stir in water and bring to the boil.

Once boiling, reduce heat to low, and simmer, one hour.

Just before serving, stir in demerara sugar until completely dissolved.

Serve Spicy Bean and Tomato Soup hot, sprinkled with reserved chopped Parsley.

[ourrecipebook]

How to Cook Dried Beans from Scratch

Serving: 12

Ingredients

1 lb dried beans about 2 1/3 cups

6 cups water or broth

Seasonings (salt, fresh herbs, etc)

Directions

Prepare the beans. Rinse and sort through the beans. Then decide if you will soak, quick soak, or not soak.

Quick Soak

Place rinsed beans in a large pot. Cover with 6-8 cups of water. Bring to a boil and boil for 2 minutes. Remove from heat and cover with lid and let stand for 1 hour.

Overnight Soak

Place rinsed beans in a large pot. Cover the beans with 6-8 cups of cold water. Let stand overnight or for about 6-8 hours.

Cooking the Beans

Add aromatics like fresh herbs. Bring beans and water to a simmer over medium heat. Cook beans until tender, for about 1-2 hours, depending on the size of the beans. Add salt halfway through cooking.

Notes

The size of the bean will affect how long you need to cook the beans. Small Beans — 60-90 minutes Black beans, pinto beans, navy beans Medium Beans — 90-120 minutes Great northern Large Beans — 90-160 minutes Lima beans, butter beans, red kidney beans

Cooking the beans in the soaking water will result in flavorful beans. You may discard the soaking water and cook the beans in fresh water. 

(Source)

[tastybelly]

𝗡𝗲𝘄 𝗥𝗲𝗰𝗶𝗽𝗲𝘀 𝗔𝗿𝗲 𝗨𝗽𝗱𝗮𝘁𝗲𝗱 𝗗𝗮𝗶𝗹𝘆!

https://tastybelly.blogspot.com/

‍🍴 Protein-Packed Chili

Get ready to fuel up with this Protein-Packed Chili that's both hearty and delicious! Perfect for those chilly nights, this dish is sure to satisfy your taste buds and keep you energized.

Ingredients:

- 1 tablespoon oil

- 8 cloves garlic (minced)

- onion (chopped)

- red bell pepper (chopped)

- jalapeño (chopped, seeded)

- 1 teaspoon salt (to taste)

- ¼ teaspoon pepper (to taste)

- 1 tablespoon cayenne pepper

- 4 tablespoons chili powder

- 1 tablespoon cumin

- tomatoes (cubed)

- 28 oz crushed tomato (1 can)

- 4 cups vegetable broth

- 2 cups water

- 1 ½ cups quinoa (rinsed )

- 1 cup red kidney bean (drained)

- 1 cup pinto bean (drained)

- 1 cup black beans (drained )

- 1 cup corn (fresh or frozen )

- 1 tablespoon lime juice

- 1 teaspoon dried oregano

- 1 tablespoon fresh cilantro

- avocado (for garnish)

Preparation:

1. In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.

2. Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.

3. Cover and reduce to a simmer for 25-30 minutes.

4. Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.

5. Allow to cool 2 minutes. Serve topped with avocado and cilantro.

[mspaintjade]

Oh, I’ve never heard of a pumpkin chili before! Sounds tasty :P what else does this chili of your comprise of? :?

[I] Jake: Take down tomatoes.

JAKE: Well the one I have calls for

2 pounds ground beef

1 large onion, diced

1 green bell pepper, diced

2 (15 ounce) cans kidney beans, drained

1 (46 fluid ounce) can tomato juice

1 (28 ounce) can peeled and diced tomatoes with juice

½ cup canned pumpkin puree

1 tablespoon pumpkin pie spice

1 tablespoon chili powder

¼ cup white sugar

JAKE: But I'm a bit... limited! JAKE: So we'll see what I can cook up!

> [I] Jake: Get "May be beef" and check ingredients.

[stevishabitat]

SHIPWRECK STEW

2 lbs. ground beef

5-7 potatoes, peeled (if desired) and sliced thin or cubed

1 large onion, sliced thinly or finely chopped

5-7 stalks of celery, chopped

2 cans dark red kidney beans, liquid included

2 cans whole kernel corn, liquid included

2 cans diced tomatoes, juice included

salt & pepper to taste

Full printable recipe at LoveBakesGoodCakes.com

[prismaticpichu]

Sephiroth meets Fecto Elfilis from Kirby.

I mean they're similar characters so why not?

Somewhere, hidden among the stars, deep within the infinite swirls and ribbons of space, a very indolent Sephiroth floats languidly amid the stillness. His eyes are closed, his legs crossed, two leather arms folded comfortably behind his head. He is so comfortable, in fact, that he hardly even notices when he bumps against another floating figure—a toothpaste-teal colored creature with exceptionally large ears and jagged antlers.

~

Sephiroth: Ah. Pardon me, mysterious elephant one. I am not used to encountering others on this side of the cosmos. Are you too enjoying the fine lack of weather today?

Fecto E:

Sephiroth: I see, I see. Simply traveling. Well, elephant one, you look like one of interesting origin. Do tell, what brings you here?

Fecto E:

Fecto E:

Sephiroth: Dimensional conquest, you say? What a charming coincidence! I happen to dabble in the fine art of planetary conquest myself.

Fecto E:

Sephiroth: Indeed, it is quite the thrilling hobby. Have you had any successes lately?

Fecto E:

Sephiroth: …Your plans were foiled, you say?

Fecto E:

Sephiroth: You had it all figured out?

Fecto E:

Sephiroth: Finally escaped your captivity, successfully brainwashed the land’s most powerful residents?

Fecto E:

Sephiroth: What? Pink gumball? Kidney beans for feet? Transformed into flying 6-wheeled automobile?

Fecto E:

Sephiroth: Ah, I see. You have my deepest sympathies, elephant friend. I too know what it is like to have years of hardworking, calculated, ingenious planning crumble beneath me because of one infuriating variable who couldn’t simply stew in the fact and depression that his mother was dead and that his dreams were lies and couldn’t simply listen to his master had to go and overcome that trauma I so beautifully instilled and ACTUALLY ACCEPTED IT AND GREW AS A GODFORSAKEN PERSON—

Fecto E:

Sephiroth: …Ahem. My apologies, that wasn’t like me, I am typically a very composed individual.

Fecto E:

Sephiroth: Why thank you, friend. I wish that your adversary meets a calamitous demise as well.

Sephiroth feels his head vibrate like a cell phone.

Sephiroth: Oh, pardon me. It appears our conversation will have to end here; I can hear my Mother calling. She can be quite moody when I don’t respond.

Fecto E:

Sephiroth: No, no. She is much more gelatinous than I.

Sephiroth bows his head, a slight smirk-smile budding as his chin lifts again.

Seohiroth: It was a pleasure, elephant one. Until we meet again.

The man floats on by then, proceeding back in the direction of wherever the heck Home is. Fecto watches him go, contemplative, insect eyes tracing the slender silver shape until Sephiroth is completely swallowed by the cosmic sea.

Fecto E: …Why the f*ck did he keep calling me an elephant?