“I got a pea.”

“Doctors Office: A guy walks into the doctor’s office. A banana stuck in one of his ears, a bean in the other ear, and a carrot stuck in one nostril. The man says, ‘Doc, this is terrible. What’s wrong with me?’ The doctor says, ‘Well, first of all, you need to eat more sensibly.’ “

Adapted from jokes for us dot com

The tariffs in countries like China and India, hitting dried bean and pea (pulses) farmers in USA are hurting them. They now have a huge surplus, and I thought that maybe US readers here could be inspired to buy more, to help out, if they were inspired by some American recipes. Pulses are healthy too! Please share this post and help some farmers!

So, what do my friends and fellow bloggers have to share on pea and bean recipes? Regarding soybeans, Tumbleweed in America told me:

“Joyoung Soy Pot. Got it off Amazon. In fact I bought two. NOT the cheapest investment. If you make one batch of soymilk or cashew milk a day compared to commercially purchased you should pay for it within 3 weeks and that includes buying what you put in it.

The ones  from Amazon came with a sample of Laurabeans soybeans and a coupon for 10% off for buying more. Most of their crop is sold to Japan to make soymilk and tofu. It is NON-GMO and their rotation crop is corn, so it is gluten free. IF you are allergic to corn like some are allergic to wheat (I know a few that are) then it’s a stay-away-from brand. They aren’t quite organic but not far from it and no glysophage (roundup). “

(Used with permission, thanks Tumbleweed.

Judy in the US kindly sent me the recipe below using dried navy beans. Hopefully Boston had some beans after this song came out!


“ Boston Baked Beans:
 1 pound dried navy beans,

6 cups water, divided

1/4 pound diced salt pork

1 large onion, chopped

1/2 cup packed brown sugar

1/2 cup molasses

1/4 cup sugar

1 teaspoon ground mustard

1 teaspoon salt

1/2 teaspoon pepper

1/4 ketchup

dash of Worcestershire sauce (generous dash)

Sort beans and rinse in cold water.  Add 4 cups water,  cover and let stand overnight. Drain and rinse beans, discarding liquid. Place in a bean pot with salt pork.

In a small bowl, combine the onion, brown sugar, molasses, sugar, ketchup, mustard, salt, pepper and remaining 2 cups of water. Pour mixture over beans; stir to combine.


Cover and cook at 275* for 3 hours. Check occasionally, adding hot water if necessary to keep moist.

I make days before serving, as reheating makes the sauce thicker and sweeter.”

Another one kindly sent in by Judy:

“Cannelli beans:
For dried beans, soak them in lots of cold water for a minimum of 5 hours (they’ll expand, so make sure your bowl is big). Drain and rinse, then put them in a large pan, cover with cold water, bring to the boil, scoop off any foam, then boil for a further 10 minutes.
In a deep casserole dish, add 2 cups cannelli beans, one package of (pierced)cherry tomatoes, and 4/6 chicken thighs, skin on.
Add one C chicken broth, 1/2 C  white wine,  S & P to taste, tsp of dried thyme.
Sprinkle  tops of thighs with Italian cheese and some paprika.
Bake @ 350* for 45 minutes.
Serve in a soup bowl with cruncy warm bread.

Thanks, Judy!! Judy can be found here, she’s an interior designer: https://www.houzz.com/pro/iamjudy/judyg-designs

 From Nora at the Joy Journal Blog, split pea soup:

 Sign up to the pulses (chickpeas, beans, lentils or dry peas) club that will help you lose weight and be healthier :

10 bean and ham soup from Marty:


Refried bean dip from Jenna at The Painted Apron:

Vegetarian minestrone soup with cannellini beans from Valerie:


Red Quinoa and soybean salad by Elena:

A chili recipe from Jaxx, the bearded hiker, using cans of red kidney beans and chili beans:

White chicken chili recipe with canned northern beans, that can be substituted with cannellini, navy or pinto :

I got a pea:

Middle Eastern chickpea burgers (similar to falafels but burgers, brilliant!


Quick prep beans from Ann, using canned baked beans. (Bush’s beans are grown in USA, and they use the waste water from the canning plant to water their adjacent farm.)

Tofu from keirsten:

Red lentil curry from Lindsay:

Pea and lentil farmers have their say on this short video:


What do the Soy growers have to say about it? In their own words, they are Taffif- ied:

US soybean trade statistics in 2017, from The American Soybean Association:



    • Me too, marmalade. When we had the dairy farmers crisis here a couple of years ago, when the export price fell through the floor, the Aussie public tried to pick up the slack. We were asked to switch to name brand milk, eat more cheese, ice cream, custard etc and we did. We gave money and groceries to hampers for their families. They are still trying to pick up the pieces financially and now they’re suffering a drought in many places. Some gave up their farms.


  1. I see several recipes that I am going to try. We don’t eat enough beans and they are so good for you. I try to think ahead to soak and use the dried beans as canned anything has a too much sodium. Thanks, Cath.

    Liked by 1 person

  2. That sounds so delicious Cath. Our farmers here in South Africa are under serious threat from violent crime and we’ve been struggling to get it under control. They are so very important

    Liked by 1 person

    • Thanks, acrafty, I’m trying to write duo posts about that SA topic, if you want to contribute. It was in the news here awhile back re letting the farmers fast-track moving here. Regards Cath


  3. The British recipe for baked beans on toast is: Open and heat one can of baked beans. Toast two slices of commercial white bread. Cut one into triangles and place those at the ends of the uncut slice. This is important. Don’t ask me why, but it is. Dump the baked beans over the toast. Eat. It looks disgusting to me, but then I wasn’t born here.

    Liked by 1 person

    • I’m not a Brit but hopefully one will write in. In Aus we do cover the toast mostly with the hot, wet food. If you’re dieting you can leave off the butterthen, but it tastes better if you don’t.

      Liked by 1 person

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