Hit or miss

Here are some other recipes I have attempted recently.


Beans baked in tomato sauce
I primarily chose to make this recipe because it required items I was trying to get rid of in my pantry/freezer purge. Also, sometimes I like making things that just sit in the oven for a while - after a flurry of prep work, you can sit back and relax or do other things while it finishes cooking.


The end result was a dish kind of like baked beans - after all that time in the oven, the beans and tomato sauce melded together into a thick, stew-like consistency. I must admit, this cooking method has me intrigued (I wonder if I could make chana masala like this), but overall it was a little too sweet for my taste (I could cut down on the honey next time) and I kind of got sick of the leftovers. It could be a good make-ahead side dish though.
Hit or miss?

The Bean Chronicles: Chickpeas II

My quest continues, looking for the best, most consistent way to make beans.


The bean: Chickpeas
Amount: 1-pound bag
Method: No soak in the oven. I really liked the black beans I made in the oven - a very easy process and yummy beans to boot - so I thought I'd try it with chickpeas. Also, I'm trying to use filtered water instead of tap. I had heard that if you use hard water out of the tap, sometimes it takes longer to cook the beans.


Cooking time: About 2 1/2 hours. After checking the beans at about the 1 1/2 hour mark (the beans were not quite done), I forgot about them in the oven. I meant to check them at the 2-hour mark, and they probably would have been perfect. But at 2 1/2 hours, they were very soft. Some might say overcooked; I say, perfect for hummus.
Storing? Fridge and freezer
Result: