Left over’s. I used to think pfft to you.... Now my dear friends, you make my day exciting and unpredictable! One thing about beans is you can eat them in so many different and fun ways! After reading The Kind Diet (which I cannot stop recommending!) I was reintroduced to the magic that is Beans; Protein, vitamins, wholesome, scrumptious and CHEAP! I try to eat them as much as I can.* Sometimes you find the fridge full of half full containers. In my house this equals 'Bean mish-mosh extravaganza!' As you may see, you can pretty much use ANY leftover beans or grains in the mish-mosh, all taste amazing! Be creative! Or if you can't be creative, don't be wasteful! Chuck 'em all in!
* Beans are easy to cook! Soak a cup of beans overnight, cook up the next day. I usually make two cups/two different types at each soaking. Will last about 3-4 days in the fridge. If they get smelly, toss ‘em.)
Bean Mish-Mosh recipe:
(Measurements are approximate, no need to be strict on this one)
1 cup Boong Beans
1 cup black eyed beans
1 cup Quinoa
4 finely chopped mushrooms
1/2 finely chopped carrot
1/2 cup finely chopped daikon
A good shake sesame seeds
Sesame oil for cooking
Tamari
1/4 tsp powdered Veggie stock or a little chunk of a cube
Method:
Mix everything in a bowl, mash a little with a potato masher. Over medium heat place a little sesame oil in a fry pan or a wok and chuck in the mash. Splash in a little Tamari and stock. Toss. Cook until mushrooms are invisible and beans start to crisp. Done! I cooked up some steamed sides of Brocollini, zucchini and kale, which gave this meal its essential greenability. A meal like this and you'll be asking yourself 'Mc-who?'
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