Comments on: Confessions of a beanoholic

By: What I’m Eating Now » Beans and Rice go global: Koshari

What I’m Eating Now » Beans and Rice go global: Koshari — Thu, 08 Apr 2010 02:07:21 +0000

[...] it that when it has a name as catchy as koshari?) Since I’ve previously confessed to my beanaholic tendencies in a prior posting, it should come as no surprise that I was all about trying out a new way to dress [...]

By: Tamara

Tamara — Sun, 01 Feb 2009 16:16:21 +0000

I think the main issue w/ vegetable broth–as with any broth–is going to be sodium content. (I can’t recall coming across many ingredients beyond sodium in broths that I’d say are “bad for you”). I buy Pacific Natural Foods organic low-sodium vegetable broth–mainly because its the one I find most often where I shop. I sometimes also pick up a low-sodium vegan bouillon from a company called Marigold Swiss. But generally speaking, I would just read the label: if the product has less than 10% of the DV for sodium per cup and no ingredients that you don’t recognize on the ingredient list (e.g., preservatives), you should be fine. I checked out Gayelord Hauser and it looks just fine to me!

By: Rachel W

Rachel W — Sun, 01 Feb 2009 03:19:45 +0000

Do you have a ready-made vegetable broth you recommend? I have read most of them are pretty bad for you. . . we have lately been using this “Gayelord Hauser Instant all natural vegetable broth” for which the nutrition info/ingredients seem alright. Thanks!

By: Laura

Laura — Sun, 25 Jan 2009 16:40:39 +0000

Being a fellow nutritionist, and cook, I am also a HUGE fan of beans. I’m glad to see your homage to this humble, totally affordable, nutritious, versatile, delicious and easy-to-prepare food. Anyone grumbling about the rising price of fish, poultry and meats should switch out their proteins for beans a couple times a week for big savings (not just in their pocket book, but on calories, total fat, cholesterol, and saturated fats!)

By: Lindsay

Lindsay — Wed, 21 Jan 2009 04:00:05 +0000

I posted a recipe 1/19 that features dried Zolfino beans from Tuscany (you could substitute any small white bean). You need to soak overnight & they cook for 2 hours, but you don’t have to babysit the stove. We’ve been eating leftovers since Sunday and they get better each day! Get the recipe at http://www.fridgeandtunnel.com

By: Alessandro Freumano

Alessandro Freumano — Tue, 20 Jan 2009 17:44:50 +0000

Excellent post! Didn’t feel long at all. Made me want to eat some beans, preferably in a Mexican wrap of some kind. For your notes, the links don’t work from within Google Reader, but work fine from your site.