Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Pickled beans have a wonderful texture, kind of a squeaky crunch when you eat them, followed by that sour tang. You can make a couple quarts in under an hour.
Canning chickpeas yourself yields a superior product and opens the door to creating unique flavors not found in common grocery store cans of chickpeas.
This White Bean Dip is vegan, easy to make, and versatile. Add the right blend of fresh herbs of spices to suit your tastes. Goes well on almost anything.
Canned dry beans are an instant pantry staple. Aside from the convenience factor, you also have the ability to control what goes into the jar. (Have you read the labels on commercial cans? Hello, sodium overdose!)
A slightly spicy, smoky, savory & creamy with a hint of garlic that is the perfect fix for those savory snack cravings - without the guilt. This is health food! Use as a sandwich spread, cracker dip, pita filler...you can't go wrong on this one.
