Chop up any and all of your favorite fall veggies into 1 to 2 inch pieces. Pictured are onions, sweet potatoes, carrots, peppers, along with red, white and blue potatoes. Add to a bowl and toss with just enough olive oil to coat lightly. Sprinkle with pepper, granulated garlic, salt and red pepper flake. Mix well and spread out on a parchment lined baking sheet into a single layer.
Roast for 30-45 minutes stirring halfway through. When the vegetables have nicely caramelized edges, it is done.
Swap out for other vegetable. Try cubed beets, kohlrabi, or celeriac. Apples are a nice addition, just add those in the last 10 minutes of roasting.
Warm some maple syrup through with the addition of red pepper flake for a sweet and spicy drizzle when the vegetables are finished roasting.
Serve with eggs for breakfast, a salad for lunch or a side with dinner. Leftovers (if there are any) can easily be added to a soup, chili or a frittata.
This recipe is a wonderful blank slate to play with spices!
So easy, so refreshing, so amazingly delicious! You need to make this. Be sure to get mint from Flats Mentor Farm, and blueberries and corn from one of our other produce farmers, some maple syrup from Ackermann’s Maple Farm, Dark Ale Mustard from Jane at West River Creamery, and enjoy!
What a great flavor combination, coupled with the creaminess of cook legumes!
Suman used canned white beans for convenience, but you can always cook a batch of dried legumes from Baer’s Beans that Farmer Dave’s brings to our market and keep a stash in the freezer for just this sort of use. Click Here for how to cooked dried legumes. Pretty quick and totally easy!
Boston baked beans are great! But what else to do with dried legumes? Charley of Baer’s Best Beans, whose legumes Farmer Dave’s now carries so we can have them at our market, recommends eating the Black Coco or other dark beans right out of the oven or room temperature with a dash of tamari or soy sauce. We tried it at the market. Delicious! You can also toss any kind of cooked bean into a green or veggie salad, mash for a bean dip or spread or as a base for veggie burgers, or pureed for a soup or stew. Plus, you can always cook a batch and freeze to use later in soups, stews, dips, or spreads.
But, what if you want to cook and use the beans now but forgot to soak them? No fear. You do NOT NEED TO SOAK DRIED BEANS BEFORE COOKING. Really! And, let’s clear up the “when to salt issue, while we are here. Multiple studied published in the likes of the Journal of Food Science and the Journal of Agriculture and Food Chemistry, as well as experiments by the folks at the Cook’s Illustrated Test Kitchen have shown salt to decrease cooking time and even produce beans with a softer skin. The salt also makes your beans taste better, as the salt penetrates the whole bean, rather than only flavoring the surface. But, salt before or after, here it how to cook beans without having to soak beforehand.
No Soak Method for Cooking Dried Beans
Preheat oven to 350.
Put 1 pound of dried beans in a Dutch oven or other heavy ovenproof pot or casserole, cover with 1 to 1 ½ inch water. Add 1 tsp salt per pound beans, cover tightly, and cook for about 1 hour and fifteen minutes or until most of the water is absorbed and the beans are tender. NOTE: Check beans after 45 minutes to stir and add water if needed, then check/stir occasionally until done to desired tenderness.
Don’t need to cook a pound of beans? Cook only what you need! For example, put 1/4 pound in a quart corning ware with 1 cup water and 1/4 tsp salt. Cover and cook the as recipe above directs.