I have to ask... I know what chickpeas are (look and taste), but are they from the bean family? The reason I ask is the IGA (grocery store for those who don't have one nearby) in our town has something called "Four bean salad" and I can only actually count THREE beans in there. There are yellow beans, green beans, kidney beans, onions, and chickpeas... with a vinagrette dressing (don't know what kind or how to make it, but would love to as it would likely be cheaper to make my own). So *hint hint* if anyone has a recipe for this, I would really appreciate if you would share. :o)
heh, heh - I'll hold my head up high and say "iiiiiiiiiiiiiiiiiiiiiiiccccckkkkkk". I've tried eating chickpeas, and the texture makes me gag. Same with Lima and kidney beans.... blech. ;>) Double har - I make chili with brown beans - how's that for heresy?
Chickpeas are beans. I have a great recipe for bean salad, which I will post tomorrow. Can't do it now, as I am taking Kandace to the movie. Remind me in the morning. Mine is the BEST!
My parents used to cook white beans (Navy beans) that way, and would soak them overnight to soften them first. They were sooooo good. I never did make them, and now of course I haven't found their recipe to try... *if* they even had a recipe, they often cooked without recipes. Same thing when they made homemade pea soup and dumplings.... I loved it while I was growing up, but never even thought about them after my parents had their strokes so that I could have asked them... and now, I have no idea of how to make the pea soup or the so wonderful dumplings that I remember (and can even taste as I write this).
Keith likes the navy beans cooked like that, with salt beef and sliced onion. I prefer them done as baked beans. As for pea soup, I hate the stuff, but have been told that mine is delicious. I can try to type the "recipe" for you, if you want.
Well, the thread is still called Tabouli, but here is my recipe for "Emma Gee's Three Bean Salad" that I have always used and loved.
It is from a second generation Chinese friend of long ago, and I have no idea where SHE got the recipe (since it is definitely not Chinese).
Emma Gee's Three Bean Salad
NOTES: All ingredient amounts are "more or less". Canned beans are WAY less healthy than dried beans soaked overnight and cooked til tender.
1 cup or more cut yellow, burgundy, or green beans (preferably from your garden), steamed til tender
1 cup or more dark red kidney beans (canned or dry, cooked)
1 cup or more garbanzos/chickpeas (canned or dry, cooked)
1 small burmuda onion (purple one), thin sliced chopped pimientos (2 oz. jar)
In close fitting jar mix and shake:
1/3 cup red wine or sherry wine vinegar (I add in a bit of REAL wine)
1/3 cup olive oil
2 TB - 1/4 cup Sugar (to taste) Salt to taste Pepper, fresh ground
1 - 2 cloves finely minced garlic Tablespoon or so of dried or freshly garden picked thyme and/or oregano Paprika (combo of sweet and hot, to taste)
1/2 tsp. Worchestershire Sauce
Pour over beans, mix, and marinate in refrigerator at least 2 hours, stirring occasionally. This salad is not only delicious, but VERY PRETTY.
Oooh thank you, Kira! That sounds like it would be somewhat like the type of (four) bean salad (adding the green beans to the yellow, kidney, and garbanzo/chickpeas) that we buy. :o)
Yes please! Could I bother you for *both* recipes you mention above, please... the navy beans, as well as the pea soup? And don't forget your recipe for the (four?) bean salad too, please?
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