Simple way to peeled your beans

My mother rehydrates adzuki beans using this method, so I tried it with soybeans.No need to soak them in water!Fill the pot up to the brim with water when boiling! Recipe by Gachimayakeisan

I had a large amount of fava beans. I was searching for a good way to cook them, and came across a recipe from a TV cooking show called Hanamaru Market.I added the sake to take away the green-raw flavor. It's possible that cooking the beans for two minutes might just be a little too much. They'll still continue to cook because of the residual heat, so you might not even need to boil them for the full two minutes. Recipe by Kyouchan

I learned this from my mother.If using red shiso: add it to dry in Step 2.Drying the plums overnight will allow the skins to become even softer, and you will be able to preserve them for years, so you really should dry them out.However, I think they still make rather tasty pickled plums even without drying them out overnight. Recipe by Yuuyuu0221

Super easy and healthy puree for your love one.

my husband's new favourite and so easy to make.

Ok, I was lazy and cheated tonight...smh. But my kids killed these!!!

Lots of fun to get creative with your own styles!

This is a really basic recipe for cooking adzuki beans. It's easy and tasty, so it's how I usually do it. I like to serve it as-is as sweet red bean soup, so I don't add any salt, but feel free to do so.While cooking the beans, ensure that they are always covered in water. Add water as necessary (check every 30 minutes).If you want to make it less sweet, reduce the amount of sugar to 150 g.Mashing some of the adzuki beans while cooking them will make a countryside-style adzuki soup. Recipe by Shinyori-na

This is when I want the green bean casserole but don't have the time so it's easy fast and tastes super amazing!!

These beans were SO easy! I added less than half of the brown sugar because I don't like my beans very sweet. Yummy!

This is not my original recipe; it is from skinny girl cookies but I just slightly changed it to make it work for my 3 year old daughter and it is a hit!! She even helped make them so easy and so fun!!

#1post1hope

Living in Western China, pinto beans are rare, so I use kidney beans.

mixed peppers.these add so much flavor to just about anything B-)

I love beans, but as a snack, there has to be more in it for me. This could even go great wrapped in a tortilla or stuffed into some bread ;-)

My family just loved all the flavor these had, no leftovers on these!

#kidstiffin Very easy way to make kids tiffin

Black beans one of the most versatile bean next to chickpeas on the planet, well I think so anyhow..... just saying!!! Lol By the way you may ask why summer savory? Well it just so happens that it is an anti-gas herb so if you don't want the embarrassing problems of gas, just add summer savory it helps out a bunch.

Easy way to make soya milk at home,thats can expand to homemade tofu,egg tofu,and more recipes from just think to make this easy soymilk :)

So very good quick and easy

So very yummy

I wanted to make the bothersome job of peeling chestnuts easier. I experimented with the pressure cooker until I settled on this recipe. The pressure cooked chestnuts will still be on the firm side, good for making chestnut rice.Pressure cooking the chestnuts for 2 minutes softened them too much that some crumbled when I tried to peel them, so about a minute is good! Recipe by Yumina

My mammaw gave me a smoked venison roast so I decided to experiment and well... here we are :)

Hola, kitchen amigos!It's time for our QOTW (Question of the Week) where we'll be talking about ingredients, methods, and sometimes just plain fun food stuff.I love garlic. I can't even imagine what food would be like if garlic didn't exist anymore. *Almost* every savory dish I like has garlic in it. And it's not like I always have to put a ton of it in my dishes, but it never fails to lend fantastic flavor, whatever the quantity.So today's question is: WHAT'S YOUR FAVORITE WAY TO PEEL GARLIC?I've tried a few including putting a whole head's worth of cloves into a jar and shaking which was all the rage a couple of years ago, but I found that method doesn't work so well when you have super fresh garlic because the membranes are still too sticky to release.My older daughter likes to use this silicone tube thingy that you roll the cloves in to loosen the peel.Me? My go-to method seems to be just smashing it with my palm under the flat side of my chef's knife blade, which not only makes the peel pull away very easily, but also does half my chopping job for me at the same time.I'm sure you probably have a favorite method, so please share!And if you’ve shared or found an awesome garlicky recipe here on Cookpad, please share the link. 😊Looking forward to your answers!~ YFNCM :)

red bean simple rice serve it with portuguese rissoisI will post the recipe soon [ok]

Whenever I have a busy day the next day, I like to cook extra for tmrw night's dinner. Tmrw, I'll be having the same thing, but as a beef salad!Happy cooking la!! Xox

yum

I triedfor simmered aburaage as a topping for kitsune udon, and it was so delicious.This is so easy I dont't have any hints. If you aren't adding a salty ingredient like tororo konbu seaweed, add a scant 1/2 teaspoon of salt and it should be just about right. Recipe by Sobakasu mama