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Filtering by Category: beans

Ugly Soup

Patricia Reitz

It’s cold and blustery outside, which always puts me in the mood for soup. I didn’t have a particular soup in mind so I took a quick inventory of my freezer, fridge, and pantry. I had plenty of homemade chicken stock in the freezer, dried lentils in the pantry, and kielbasa and carrots in the fridge. An hour later we were sitting down to a hearty bowl of liquid love. It certainly wasn’t the most attractive soup out there, but what it lacked in looks, it more than made up in flavor!

Ugly Soup

makes 6 servings


  • 1 tablespoon oil

  • 1 medium onion, 1/4-inch dice

  • 1 medium carrot, 1/4-inch dice

  • 1 pound kielbasa, 1/4-inch dice

  • 4 cups chicken stock (try my homemade)

  • 2 cups water

  • 1 1/4 cups dried lentils

  • salt and pepper to taste


  1. In a large saucepan over medium-high heat, sauté onions and carrots until onions are translucent.

  2. Add diced kielbasa and continue sautéing, stirring frequently, for 5 minutes.

  3. Add chicken stock, water, and dried lentils; bring to a boil, then reduce to a slow simmer and cover for 30-40 minutes, stirring occasionally, until lentils are tender.

  4. If soup is too thick, stir in a little more water; taste carefully and season with salt and pepper if needed.

Roasted Chickpeas with a Kick

Patricia Reitz

Help!  I can't stop eating these things.  I'm not even kidding - they're totally addictive!  Why have I waited so long to try them?   Feel free to increase, decrease, or omit the cayenne to suit your taste.

how to make oven roasted chickpeas. how to make oven roasted chick peas. crunchy chickpea recipe. how to roast garbanzo beans. roasted chi chi beans. roasted chichi beans.

Start by preheating the oven to 400F.  Rinse and drain the canned chickpeas, then dry them well with a clean kitchen towel or paper towels.  Place them o a rimmed half sheet pan and give the pan a shake to spread them out a bit.  Pop in the hot oven for 15 minutes, then give the chickpeas a toss and return to the oven for another 15 minutes.

Time to mix up the flavorings.  Whisk together extra virgin olive oil (a good, fruity one), garlic salt, and cayenne pepper. 

This teeny-tiny whisk makes me happy. 


After the chickpeas have been in the oven for 30 minutes, drizzle the olive oil mixture over them and toss well to coat.  Put them back in the oven for another 15 minutes.  Remove from the oven and cool before crunching and munching on them.   

DSC_1486 (2).JPG

I’m telling you, make extra because they’re going to disappear fast!  But in the event you should find yourself with leftovers, store them in an airtight container at room temperature.   

Items used to make this recipe:

Roasted Chickpeas with a Kick

makes 2 cups


  • 2 (15-ounce) cans chickpeas, drained and dried

  • 2 tablespoons extra virgin olive oil

  • 1 1/2 teaspoons garlic salt

  • 1/4 teaspoon cayenne pepper


  1. Preheat oven to 400F.

  2. Dry rinsed chickpeas well and place on a rimmed half sheet pan.

  3. Roast in the center of preheated oven for 15 minutes; toss chickpeas and roast another 15 minutes.

  4. Combine olive oil, garlic salt, and cayenne pepper; drizzle over chickpeas and return to oven for 15 minutes.

  5. Remove from oven and cool completely before serving.

Note:  To make the chickpeas extra crispy, roast them for 15 minutes longer than stated in the recipe (for a grand total of 60 minutes), but watch them carefully so they don't burn.

Alton's Edamame Salad

Patricia Reitz

Here's my take on an Alton Brown recipe that normally requires using 400F oven for nearly an hour.  The outside temp here is sweltering and the last thing I want to do is turn my oven on so here's my revised stove-top version.  This delicious salad is perfect served at room temperature making it a great option for picnics and potlucks.  Enjoy!

how to make roasted edamame salad - recipe with how-to photos - ButterYum

Start by sauteeing the edamame and corn in a large, nonstick skillet until they both start to get lots of caramelized brown spots.  Stir frequently to prevent burning.

By the way, I used frozen edamame and corn - they thawed quickly in the skillet.

When the veggies have lots of caramelized spots, remove them from the heat and transfer them to a large bowl.  

I'm tell you what, that toasty corn flavor is key in the finished salad.  So, so good! 

Now cut up the sweetest tomatoes you can find.  I found this colorful variety at the farmer's market and they are bursting with fresh summer flavor.

You'll also need some chopped fresh basil and scallions (white and green parts).

Alton Brown's Edamame Salad - ButterYum

The very last thing that goes into this simple salad is red wine vinegar.  It does something magical so definitely don't skip it.  Now toss everything well and it's ready to serve. 

how to make edamame summer salad with corn, tomatoes, and basil - ButterYum

Serve at room temperature and enjoy!

Items used to make this recipe:

Edamame Summer Salad

makes 8 servings


  • 2 cups frozen or thawed edamame beans

  • 1 cup fresh or frozen corn kernels

  • 1 tablespoon olive oil

  • 1 clove garlic, crushed

  • 3/4 teaspoon kosher salt (or half fine salt)

  • 1/2 teaspoon freshly ground pepper

  • 1 cup grape tomatoes, halved

  • 1/4 cup sliced scallions (white and green parts)

  • 1/4 cup chopped fresh basil

  • 1 tablespoon red wine vinegar


  1. In a nonstick skillet over medium high heat, saute the edamame, corn, salt, and pepper in the olive oil, stirring very frequently, until the edamame and corn turn golden brown in spots; remove from heat and place in large bowl.

  2. Add remaining ingredients and stir well; serve at room temperature.

adapted from Good Eats