Kidney Bean Hummus Food

RED KIDNEY BEAN DIP

Steps:

• Heat the oil and cook the onion and garlic until soft and golden.
• Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
• Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.

WHITE BEAN HUMMUS

Steps:

• *To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.
• Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.

KIDNEY BEAN HEMP HUMMUS

Steps:

• Blend lemon juice and tahini together in a blender until smooth; add olive oil, garlic, cumin, and salt. Blend mixture until smooth. Add 1/4 of the kidney beans and 1/4 of the garbanzo beans at a time to the tahini mixture; blend, scraping the sides after each addition. Pour hemp seed hearts into hummus and blend until smooth.

HOW TO MAKE RED KIDNEY BEAN HUMMUS

Steps:

• Open a can of kidney beans and wash the beans with purified water.
• Empty the can of kidney beans into the food processor.
• Add 2 tablespoons of unroasted Tahini (sesame seed butter).
• Add 3 teaspoons of soy sauce.
• Add 3 tablespoons of fresh lemon juice.
• Add 2-3 cloves of chopped or pressed garlic, according to your taste.
• Add a pinch of cayenne according to taste. (Don't add too much, though. Cayenne is very strong.)
• Start the food processor and run it for 2 minutes or until the mixture is very smooth.
• Taste and adjust the flavor by adding lemon juice and/or soy sauce. When you master those two you can adjust the tahini. It takes 5 to 6 tries to get it right, and you may spoil the lot on the first try if you make large adjustments.
• Serve with bread, crackers, or in wraps, and enjoy a unique flavor of hummus with a flavor penchant on "Pâté de Foie Gras".

RED BEAN HUMMUS

Steps:

• Blend ingredients in a food processor until well combined.
• Chill first or serve immediately with chips, pita or any crusty bread.

WHITE BEAN HUMMUS

Steps:

• Combine all ingredients in a food processor.
• Allow to chill for about an hour.

EASY PINTO BEAN "HUMMUS"

Steps:

• Add sea salt to taste and drizzle a little olive oil over the top. Spread over or use as a dip for bread, wraps, and veggies. Happy Eating! Beckie

HOW TO COOK RED KIDNEY BEANS

Steps:

• Sort and wash the beans. Dried beans are among the most nutritious and affordable foods you'll find in your local grocery store. However, they require a little extra work before you can start cooking them. Start by pouring your beans out on a flat surface and looking for any that are shriveled or discolored. Discard these beans (and, if you find them, any small rocks). Next, drop your beans into strainer and rinse them gently under a little running water. This helps to remove any small imperfections or dirt particles you may have missed. The process for cooking beans is basically the same no matter how much you're cooking at once. The rest of this section will assume you're cooking 1 pound of beans (about 3 cups dry or 6-7 cups when cooked), which will feed four or five people easily.
• If you can, soak the beans overnight. Drop your rinsed and sorted beans into a large stove pot, cover them with an inch of water, and set them in the fridge overnight. They will soften slightly and absorb some of the water by the next day. They may appear larger and somewhat wrinkled. This is normal. This isn't essential, but it's always a good idea if you have time. Letting the beans soak will shorten their cooking time, help them cook more evenly, and make them slightly easier to digest. In addition (there's no nice way to say this), soaked beans tend to cause less flatulence.
• Bring the beans to a boil. If you let your beans soak overnight, pull them out of the fridge, drain them, and re-cover them with an inch of water. If you didn't soak your beans, transfer them directly to the stove. Heat on "High" until the water reaches a moderate boil. If needed, you can keep the water from foaming or boiling over by adding a dash of vegetable or olive oil. If you are using the garlic, onions, and other optional ingredients above, add them to the water as soon as you begin heating the pot.
• Reduce the heat and allow the beans to simmer. As soon as the beans reach a healthy boil, turn the heat to "Low." The boiling should reduce to a gentle simmer. Stir gently. Leave the beans on the stone with the lid on (but tilted to allow the steam to escape).
• Start checking for done-ness after about an hour. Dry beans almost always take a long time to cook. You may stir the beans occasionally every 15 minutes or so, but don't expect them to be anywhere near done before at least an hour or so. At this time, you may check the beans by taking one in your hands and crushing it (after it has cooled, of course). Don't eat red kidney beans that are raw or obviously undercooked. This can cause a temporary condition similar to food poisoning (see "Tips" below). If the beans are even a little "crunchy," they aren't done. You want beans that are completely smooth and soft - this texture should be almost "creamy." Be patient. A batch of dry beans can take anywhere from one to four hours to cook completely. Resist the temptation to crank up the heat - this will just make them cook unevenly.
• Add a little salt when the beans are slightly tender. As soon as you notice the beans start to lose some of their "crunchy" texture, add a few teaspoons of salt to the water. This will give the beans a pleasantly savory taste. Make sure that you don't add the salt before this point. Adding it before the beans have started to break down will lengthen the cooking time and make the beans cook unevenly.
• Cool and store the beans. Continue stirring and tasting the beans every 10 to 15 minutes. When the beans all seem to have a soft texture without a hint of "crunchiness," they're ready to eat! Let the beans cool in their cooking liquid, then serve or transfer to the fridge (keeping the beans in their liquid). If you think the beans are especially watery, you can drain some of the liquid, but try to avoid pouring it all off. Leaving the beans in their cooking liquid helps maintain their texture and flavor (plus, the liquid itself is flavorful and full of nutrients). You can even use it as a nutritious base for soups.