<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/c5c84e65-f73b-490e-8cca-fc9ce5b1a602/21C9C4DF-D64D-4CC0-BA31-51BB0BFED6A0/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://well.blogs.nytimes.com/2009/07/23/what-can-you-make-with-canned-beans/" href="http://well.blogs.nytimes.com/2009/07/23/what-can-you-make-with-canned-beans/" style="font-size: 11px;">well.blogs.nytimes.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://well.blogs.nytimes.com/2009/07/23/what-can-you-make-with-canned-beans/"><DIV id="entry-9937" class="entry hentry"> <SPAN title="2009-07-23T09:27:54-04:00" class="timestamp published"><SPAN class="date">July 23, 2009, <EM>9:27 am</EM></SPAN></SPAN> <H2 class="entry-title">What Can You Make With Canned Beans?</H2> <ADDRESS class="byline author vcard">By <A title="See all posts by Tara Parker-Pope" class="url fn" href="http://well.blogs.nytimes.com/author/tara-parker-pope/">Tara Parker-Pope</A></ADDRESS> <DIV class="entry-content"> <P>Over at the Bitten blog, <A href="http://bitten.blogs.nytimes.com/2009/07/22/rethinking-canned-beans/?hp">Mark Bittman is rethinking his bias against canned beans.</A> It happened as a result of being hungry, and he decided to whip up some quick hummus using some canned chickpeas that had already passed their “use-by” date.</p> <P>Using a food processor, he blended the beans with garlic, tahini, olive oil, half a lemon, balsamic vinegar, salt and pimenton.</p> <BLOCKQUOTE><P>And it was okay. Better than that, it was good. Too much pimenton, perhaps, not enough lemon, for sure, and none of the good chickpea broth that you get when you cook chickpeas yourself. (I rinse canned beans; I don’t like that gunky liquid.) But good.</P></BLOCKQUOTE> <P>I’ve never had tahini (sesame paste) or pimenton (Spanish paprika) in my house, but it sounds good nonetheless. And I’m hoping readers have other tips for mixing up quick dishes using canned beans. Please post them in the comments section below.</p> </DIV> </DIV></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/21C9C4DF-D64D-4CC0-BA31-51BB0BFED6A0/blog/" title="blog or email this clip"><img src="http://content6.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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