Close Modal
Wish List 0 Wish List 0
Download high-resolution image Look inside

Easy Beans

Simple, Satisfying Recipes That Are Good for You, Your Wallet, and the Planet

Author Jackie Freeman
Photographs by Angie Norwood Browne
Look inside
Paperback
$19.95 US
Blue Star | Sasquatch Books
6.77"W x 8.01"H x 0.43"D   | 15 oz | 32 per carton
On sale Nov 03, 2020 | 176 Pages | 9781632172921
Add to cart Add to list Exam Copies
"[The] book brings a sense of joy and creativity to this sensible, dare I say stodgy, form of protein."
—The Seattle Times

Beans are a “superfood” and a budget-conscious, plant-based protein for meat and non-meat eaters alike. An excellent everyday option, they’re easy to make the main focus of a meal (breakfast, lunch, dinner) or to sneak into something for an extra boost (think smoothies!).
 
The cookbook uses popular and widely available beans, pulses, and lentils, and includes 40 simple, delicious recipes for dips and spreads, salads and soups, as well as for mains. Whether you’re stocked up on dried or canned beans, there’s plenty of inspiration here. Liven up your weekly meals with this hearty, healthy staple.
 
Recipes include:
Pinto Bean Enchiladas with Zucchini and Spinach
Turkey and White Bean Chili
Split Pea Soup with Bacon, Lemon, and Fresh Herbs
Huevos Rancheros Sandwiches
Butter Bean and Walnut Dip
Vietnamese Black Bean Sticky Rice
Vegan Black-Eyed Pea Jambalaya
Red Lentil Stew with Dried Apricots
Cauliflower and Lima Bean Gratin
Dried Cherry Pilaf with Chickpeas and Pistachios
Bean Bourguignon (with or without beef)
Coconut Curry Split Pea Dal
"The recipes range widely, and Freeman’s years of experience in various food-related roles can be clearly seen in the variety of influences and creative applications offered."
—Booklist

"[The] book brings a sense of joy and creativity to this sensible, dare I say stodgy, form of protein."
—The Seattle Times 

"Jackie Freeman's new cookbook is all about nutrition and versatility."
—ParentMap
Jackie Freeman is a professional chef with over twenty years' experience. Her work spans the range of testosterone-fueled restaurant kitchens, exotic (and not-so-exotic) destinations as a private chef, a borderline-hippie cheese maker and farmhand, a somewhere-between-strict-and-funny culinary instructor (at PCC Markets), a recipe developer with over 900 recipes under her testing belt, a quirky TV and radio personality, a detail-oriented food stylist, and a culinary writer. Jackie lives in Seattle with her family.

More importantly, Jackie cooks every day for her growing (in both number and appetite) family, while managing a freelance career, schlepping kids to-and-from school and activities, and finding a moment or two to dig in the garden or go for a run. She brings her unique viewpoint of exacting recipe development skills and professional culinary experience and combines it with just being a regular mom trying to get a healthy, tasty, and somewhat efficient meal on the table before the kids have a meltdown.
Jackie Freeman View titles by Jackie Freeman

About

"[The] book brings a sense of joy and creativity to this sensible, dare I say stodgy, form of protein."
—The Seattle Times

Beans are a “superfood” and a budget-conscious, plant-based protein for meat and non-meat eaters alike. An excellent everyday option, they’re easy to make the main focus of a meal (breakfast, lunch, dinner) or to sneak into something for an extra boost (think smoothies!).
 
The cookbook uses popular and widely available beans, pulses, and lentils, and includes 40 simple, delicious recipes for dips and spreads, salads and soups, as well as for mains. Whether you’re stocked up on dried or canned beans, there’s plenty of inspiration here. Liven up your weekly meals with this hearty, healthy staple.
 
Recipes include:
Pinto Bean Enchiladas with Zucchini and Spinach
Turkey and White Bean Chili
Split Pea Soup with Bacon, Lemon, and Fresh Herbs
Huevos Rancheros Sandwiches
Butter Bean and Walnut Dip
Vietnamese Black Bean Sticky Rice
Vegan Black-Eyed Pea Jambalaya
Red Lentil Stew with Dried Apricots
Cauliflower and Lima Bean Gratin
Dried Cherry Pilaf with Chickpeas and Pistachios
Bean Bourguignon (with or without beef)
Coconut Curry Split Pea Dal

Praise

"The recipes range widely, and Freeman’s years of experience in various food-related roles can be clearly seen in the variety of influences and creative applications offered."
—Booklist

"[The] book brings a sense of joy and creativity to this sensible, dare I say stodgy, form of protein."
—The Seattle Times 

"Jackie Freeman's new cookbook is all about nutrition and versatility."
—ParentMap

Author

Jackie Freeman is a professional chef with over twenty years' experience. Her work spans the range of testosterone-fueled restaurant kitchens, exotic (and not-so-exotic) destinations as a private chef, a borderline-hippie cheese maker and farmhand, a somewhere-between-strict-and-funny culinary instructor (at PCC Markets), a recipe developer with over 900 recipes under her testing belt, a quirky TV and radio personality, a detail-oriented food stylist, and a culinary writer. Jackie lives in Seattle with her family.

More importantly, Jackie cooks every day for her growing (in both number and appetite) family, while managing a freelance career, schlepping kids to-and-from school and activities, and finding a moment or two to dig in the garden or go for a run. She brings her unique viewpoint of exacting recipe development skills and professional culinary experience and combines it with just being a regular mom trying to get a healthy, tasty, and somewhat efficient meal on the table before the kids have a meltdown.
Jackie Freeman View titles by Jackie Freeman

Other Books by this Author

Related Articles

Privacy Policy   |   Terms of Use

© 2024 Penguin Random House

Back to Top
0
    • 0
    Wish List (0)