How to cook with CSA (Community Supported Agriculture) week 14 : Korean style greens and beans stew whole broccoli, cranberry beans hummus
9/26/2020
This week I received radish, broccoli, mixed salad greens, cranberry beans, tomatoes, corn, peppers and parsley.
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| Korean style greens and beans stew with broccoli |
Recipe 1: Korean style greens and beans stew (pressure cooked) with whole broccoli (including stems and leaves) in doyenjang (Korean miso paste), gochujang sauce
Ingredients: whole broccoli, canned pinto beans (15 oz), doyjang (2 TB), gochujang (1 TB), sesame oil (1/4 tsp), garlic (1 TB, chopped), chicken stock or water (2 cups)
How:
1. Wash and chop roughly whole broccoli.
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| CSA veggies showing corn, broccoli and radish |
2. Make cooking liquid by mixing: doyejang, gochujang, garlic, sesame oil in chicken stock or water.
3. Place all ingredients in the pressure cooker and cook for about 45 min.
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| All ingredients are placed in pressure cooker |
4. Season to taste. If the stew is too salty, add more water/chicken stock. I used homemade turkey stock to further dilute the stew, and it was amazingly rich and flavorful! 😊
Recipe 2: Cranberry beans hummus
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| Cranberry hummus served in tortilla chips |
Ingredients: cranberry beans (10 pods), canned white beans (well drained of liquid, 15 oz), lemon, parsley (1/4 cup, roughly chopped), garlic (2 cloves), extra virgin olive oil (1/4 cup), kosher salt (1/4 tsp)
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| CSA veggies showing, tomatoes, parsley, peppers and cranberry beans |
How:
1. Wash cranberry beans and cut in smaller pieces.
2. Place cranberry beans, white beans, garlic, parsley, lemon juice and olive oil in the food processor and process the whole thing until rich and smooth!
3. This hummus goes very well with everything: meats and veggies!!
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