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A few years ago, I bought some Orca beans from the CSA in Wenatchee, WA. Then they just sat in my pantry…
Finally I decided to use them. When they cooked up, the water turned black and the beans turned brown! I found out that Orca beans are an heirloom variety from Mexico, rare in the U.S. (No wonder they remind me of pinto beans).
Purcell Mountain Farms’ website has a fascinating, long list of beans for purchase. There are some really interesting names on that list! Eye of the Goat Beans, Marrow Beans, Tongues of Fire Beans…these sound exactly like what a vegan witch would add to her cauldron of animal-free stew. Ah, the abundance! (Where do you get your protein?)
I didn’t make soup or stew. I decided to make up a triple batch of hummus using my Orca beans instead of garbanzo beans. Two cups dry beans yielded about 3 pints cooked.
To make 1 batch of hummus, puree:
1 pint cooked beans
Juice of 1 lemon
2 T tahini (sesame butter)
1 T olive oil
2 minced cloves garlic
1/2 t cumin
1/2 t coriander
1/4 t turmeric
1-2 T water (if needed to thin)
Portion and freeze in 1/2 to 1 cup canning jars.
Don’t let your freezer run out of hummus!
2 1/2 C all-purpose flour
3/4 C spelt flour
4 1/2 t baking powder
1/2 t baking soda
1 t salt
1/2 C non-dairy milk (I used homemade rice/Brazil nut)
1/2 C fresh-squeezed orange juice (approximately 1 juicy Valencia)
1/3 C agave nectar
1 t vanilla extract
Zest of 2 lemons and 2 oranges
6 T coconut oil, cold (portion out 1 T measurements onto parchment and refrigerate until cold/solid)
Combine the dry ingredients in a large bowl. Cut the coconut oil into the mix with a pastry cutter. Add the wet ingredients and stir just until combined.
Turn out onto a floured surface. Pour a teaspoon of olive oil in your clean palms and lightly knead the dough to form a uniformly thick circle. With a pastry cutter, divide into 12 wedges.
Bake at 375 degrees on a Silpat liner (if you have one) for 15 minutes. Cool on a wire rack. Serve with jam.