Re: [CH] Soaking beans
Jim Weller (Jim.Weller@salata.com)
11 Dec 00 07:48:47 -0800
-=> Quoting raincrone@juno.com to All <=-
jw> the seeds actually start to germinate; not only do they convert
jw> complex sugars to simple ones but the vitamin B content goes up
jw> eightfold.
ra> Well, I can always use more B vitamins, but I don't want (and most of
ra> us don't need) more simple sugars. _Ay, chinga._ :)
Not to worry; they never get that sweet. The germination just gets rid
of the complex carbohydrates we can't digest that make gas.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Bigilla
Categories: Maltese, Beans, Dips, Chilies
Yield: 4 Servings
450 g Dried broad beans
1 Chili pepper *
1 tb Mixed chopped herbs
(marjoram and mint)
Crushed garlic
1 tb Olive oil
Salt and Pepper
* This is the part where we get creative! <G>
A traditional dish that is still occasionally sold in country villages
by street vendors or in supermarkets. It is a must in any restaurant
offering Maltese food. It is really a dip best eaten with a galletta
(round shaped, hard baked biscuit).
The dried beans should be soaked for at least twelve hours. Clean
thoroughly, put in fresh water, add salt and bring to boil. Simmer
until beans are tender. It is best to have ready boiling water to add
if necessary. This depends on how old the beans are. When ready drain.
Mash the beans and add the other ingredients.
From: Rikku Dikku
MMMMM
Jim in Yellowknife