Beans, Beans

the magical fruit…I’ll stop there.

So I’ve been working on soaking and cooking up dried beans as prescribed in the Everything Beans book by my friend, Katie.  (I like to call her my friend…as if I were as cool as she is.)  I’ve been soaking them for about a day, then cooking them up, draining them, and then freezing them in one cup portions in Ziploc bags for everyday use.  I’m hoping that I will not have to buy canned beans anymore using her method of cooking up big batches and freezing them for when you need them.  It is a fraction of the cost of canned beans, and not surprisingly, more nutritional.

The first recipe that I’m trying is the “Pasta with White Bean Sauce” from the Everything Beans cookbook. (Since I’m an affiliate with Katie, I thought I’d blog about what our family thinks of these new recipes.) She rates her recipes for time to prepare, kid-friendliness, and cost effectiveness.  This one was a 1 out of 3 for time, 3 out of 3 for kid-friendliness, and 2 out of 3 for cost effectiveness.

Here’s an ingredient list for those who wonder what goes into a bean sauce:
1/2 cup chopped onion
1 chopped jalepeno (she lists other types of peppers that would work)
2 Tbs butter
2 cloves garlic
2 Tbs whole wheat flour
1/4 tsp black pepper
1 1/2 cup whole milk (we used 2%)
1 1/2 cup shredded cheese (we used a combo of Colby jack and mozzarella…just what we had on hand)
2 cups cooked dried white beans (or 1 can)
salt to taste
linguine noodles cooked

We also let the kids sprinkle on Parmesan cheese because that seems to be the magic fairy dust that makes them try any sauce with an open mind.

The recipe called for jalapeno peppers, which I had on hand in my freezer.  However, I was a little nervous about the heat factor and the kids eating it, so I substituted some chopped purple bell peppers fresh from our garden.  I know…how cool are purple bell peppers.  They’re called “pinot noir.”  They don’t taste like wine.

Using my prepped white beans from the freezer, the sauce came together pretty fast.  I used whole wheat linguine noodles, but Knut pointed out this recipe would be spectacular with a spinach noodle.  I hardily agree but there are only so many hours in the day.  Maybe next time I’ll figure out how to make spinach linguine noodles as I have no idea if they are sold near me.

My impression: very good.  filling.  quick prep time.  I had supper on the table in about 30 minutes.  I’m thinking the jalapeno would have been good.  Knut said while he was eating: “You know what would be good in this?  Some jalapeno, or something like it with a bit more kick.”  I asked him if he was reading the recipe and he had know idea what I was talking about.

Knut’s impression: “way better than any white sauce you’ve ever made, and way better than any Alfredo sauce I’ve had.”  Um…thanks?  It doesn’t taste like an Alfredo sauce but if you like that kind of sauce like me, you’ll most likely like this.  It’s just way healthier and has more varied flavors going on that keep it interesting.  He said next time I need the jalapeno.

Silje: in her defense, she hates ALL white sauces or gravy of any kind.  However, she ate it with little complaint and said if I would have left out the bell pepper and onion (2 more things she hates…only if she sees them) it would be one of her favorite meals.  I think if I would have pureed those two ingredients it would have gotten 2 thumbs up.

Silje gives it:

David: he is my pickiest eater and it’s really, really hard to get him to eat meat, anything with color, or potatoes.  He will eat noodles, though, and cheese pizza, oatmeal, peanut butter and jelly sandwiches, and macaroni and cheese (the blue box kind.  For some reason none of my kids like the homemade kind.)  For this meal he took thirds.

David gives it: