Dilly Beans (or Beat) MN STATE Fair Recipes – August 23

Fun to learn of Lazy, Good Food ways of cooking at the first day of the Minnesota State Fair!   This idea for Dilly Beans comes from – Sue Bembenek

Dilly Beans. Brine is 1c water, 3/4c white vinegar, 1t sugar, 2t salt. Bring to boil and just cook till all is dissolved. Meanwhile in 2-16oz jars, place in EACH JAR 1 clove sliced garlic, bunch of fresh dill or 1t dried dill, 1/2t whole coriander, and 1/8t of crushed red pepper flakes and 1/4t dried mustard seeds. Fill with fresh green beans, cleaned and tips removed. Large green beans that are over large work well too. Keep beans long, and lay along side of jar until filled. Put cut pieces in to fill the top. Pour brine over all. Cover and keep in fridge. Keeps for a long time. Tastes like pickles Also very good on other vegetables like carrots, cauliflower. Crunchy vegetables. Maybe beets would be good too. Enjoy. Can start eating the next day! 1/4 jar has 83mg of sodium, 14 calories, 3g carbs, 1g fiber, and 1g protein. I put them in grilled cheese sandwiches and where ever pickles are used.

Batch of chickpeas – four meals

Using a can of organic chickpeas is a quick way to get great food.   Yet using dried chickpeas is cheaper and in my humble opinion tastier.   The key is to soak overnight.

Step one:  Soak chickpeas.  I use a quart mason jar.  Fill the jar half full of dried chickpeas and add water to the top.   Cover.  In 8 to 12 hours,  the dried chickpeas will expand to fill the entire jar.   Drain water and rinse chickpeas.

Step two: Boil chickpeas.   There are many ways to do this and it is important to have beans well done.  I boiled for 20 to 30 minutes and then put in my “Wonderbag” for eight hours.  You can use a crockpot.    I have not tried the version where the beans are left on the stove for hours.

Meals with chickpeas:

Meal One:  Add chickpeas to lettuce salad

Meal Two:  Add chickpeas with cucumbers, onion and mint  for a quick salad

Meal Three: make vegan chickpea soup.  Saute onions & garlic & veggies in olive oil, add broth and then add chickpeas

Meal four:  Saute fresh tomatoes, garlic, basil & onion in oil add chickpeas serve over pasta.