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THE BEAUTIFUL BEAN In almost every pantry, way in the back, there is bound to be a bag of beans. Neglected, forgotten, the lowly bean is the Cinderella of the kitchen. Why, one asks, is the bean treated with such disdain when it is nutritious, good tasting — when prepared the right way, and there is a variety of beans from .which to choose. With the Lenten season almost upon us, beans can become the staple diet of any household and enjoyable to boot! The various kinds of dried beans available can tickle any creative cook’s imagination: — Black beans: small, oval beans with black skins and white insides: popular in southern United States where they are grown; best with ham, onions, garlic and green peppers. — Blackeyed or yelloweyed beans: small in size with black or yellow spots; good with rice, bacon or pork. —Chick peas or garbanzos: (may be called ceci or Span ish beans) are excellent in salads. — Favas: Europe’s favorite bean; good with bacon or ham; have a sharp flavor. — Lentils: small, grayish-brown beans; good in soups; need no presoaking. — Lima beans: flat, almost kidney-shaped beans; may be large and small; very popular in soups as well as chicken dishes, smoked meats or cheese. — Pintos or pink beans: great in casserole dishes with such additives as garlic, onions, chili powder and tomatoes. — Red kidney beans: mostly used for chili and other Spanish dishes; very versatile. —Soybeans: smallest and the most widely used bean, comes in yellow, green, brown, black or two-toned: highly nutritious. There are four types of white beans: great northern (used mostly in all baked bean dishes); marrow (used in soups, stews -flavor blends well with molasses, brown sugar and salt pork); navy (most commonly found in canned pork and beans); peas (used in New England Boston baked beans). Dried beans must be soaked to replace the water lost in drying. There are two ways to do this — either overnight or the quick method. Overnight is the right way — add 6 cups of water to one pound of beans, soak overnight, drain and rinse. The quick way — rinse beans, bring 8 cups of water to boil, add beans and boil 2 minutes; remove from heat and soak 1 hour. Because dried beans are plentiful and cheap one might think they can be cooked any old way. Wrong — dried beans are delicate and require tender loving care in preparation. The cooking time varies, depending on the age of the beans, where they were grown and the hardness of water. Beans should be cooked over low heat and stirred very gently, lest they break. They can be stored in the refrigerator or frozen for a dish to be prepared at a later date. Most cooked beans are wonderful in salads with a dressing of oil and vinegar. Beans can also be pureed with seasonings to make sumptuous dips or spreads. WHITE BEAN AND ZUCCHINI PATE 2 cups grated zucchini salt to taste 3 tablespoons butter 1 small onion, chopped 1 garlic clove, pressed 3 cups cooked white beans 2 egg yolks 2/3 cup breadcrumbs 1/4 cup whipping cream 3 tablespoons butter, melted 2 green onions 2 tablespoons minced parsley 11/2 teaspoon salt 1/4 teaspoon coriander 1/4 teaspoon thyme 1/4 teaspoon basil 2 egg whites 2 tablespoons butter, melted tomato sauce (warmed) — optional Preheat oven to 400 °F. Butter 1-1/2 quart loaf pan. 1. Place zucchini in colander and sprinkle evenly with salt. Allow to drain 3 to 4 minutes, then squeeze qently to remove liquid. 2. Melt 3 tablespoons butter in small skillet. Add onion and saute until trans parent. Add garlic and saute until golden brown. Toss in zucchini and cook for 4 to 5 minutes, stirring constantly. Remove from heat and cool. 3. Puree beans in 2 batches in food processor or blender, adding an egg yolk to each batch, and transfer to large bowl. 4. Soak breadcrumbs in cream and stir into beans. Add 3 tablespoons melted butter, green onions, parsley, salt and herbs and mix well. 5. Beat egg whites until stiff and fold into dry mixture. 6. Turn half of bean mixture into prepared pan. Smooth top and spread zucchini mixture over in an even layer. 7. Spoon remaining bean mixture over zucchini and top with 2 tablespoons melted butter. 8. Butter enough waxed paper to cover top of pan and cover it; secure with twine. 9. Set the rack in large pan with enough hot water to reach halfway u sides of pan. 10. Bake 45 minutes or until top golden brown. Remove from oven. Di card waxed paper and let stand 20 min utes before unmolding. The pate may be served warm or cold. Garnished with tomato wedges and black olives and complimented with crisp Ital ian or French bread, it is truly a treat. When served warm, spoon tomato sauce over it. What to drink — a chilled glass of Chablis or Chardonnay would be just perfect! 28 ’’НАШЕ Ж ИТТЯ”, ЛЮ ТИЙ 1986 Видання C оюзу Українок A мерики - перевидано в електронному форматі в 2012 році . A рхів C У A - Ню Йорк , Н . Й . C Ш A.
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