Legumes

• Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes.
• Add the garlic and cook for 1 more minute and set aside.
• Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil.
• Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender.
• Remove and discard the onion and turnip and drain the lentils.
• Place them in a medium bowl with the leek and carrots.
• Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper.
• Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes.
• Sprinkle with salt and pepper and serve.
• The longer the lentils sit, the more salt and pepper you'll want to add.

• Place the water, chickpeas, and baking soda in a 2 ½ quart slow cooker.
• Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender.
• Drain and serve immediately, or use in desired dish.

• Heat olive oil over medium-high heat in a large saucepan.
• Saute garlic, onion, celery, and bell pepper until tender.
• Stir in kidney beans, onion powder, salt, pepper, and hot sauce.
• Reduce heat to low and let mixture simmer slowly while you cook the rice.
• Bring the chicken stock to a boil and stir in rice.
• Return to a boil, reduce heat to low, cover and cook for 40 minutes without removing the lid.
• Remove from heat and let stand for 5 minutes.
• Fold rice and beans gently together and transfer to a serving dish.
• Serve garnished with cilantro.

• Put the beans in a large bowl, cover with cold water and let soak overnight.
• Drain and rinse the beans, then put them in a large pot.
• Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper.
• Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 ½ hours.

ROASTING

• Heat oven to 350 degrees. Put nuts on a baking sheet and roast for 3 minutes.
• Shake the pan to flip the nuts and roast another 3 to 5 minutes until lightly browned.

FOR CHUNKY

• Place ⅓ cup peanuts in blender or food processor and pulse 6 to 8 times.
• Transfer to a bowl and set aside.

FOR CREAMY

• Add roasted nuts to the blender.
• Process 1 minute and scrape the sides down.
• Add salt.
• If you are making it crunchy, add the bowl of reserved peanuts.
• Process another 2-3 minutes until shiny and smooth.

• Soak overnight.
• Discard soak water.
• Heat over high heat about 1 ½ hours.