Happy National Bean Day!

Our leftovers from last night are helping with celebrating National Bean Day.

Yesterday I made Chili in the crockpot and Quinoa Black Bean Soup (aka My No-Nightshade Chili) for dinner. Along with some corn bread.

I have started buying dried beans and making them in my pressure cooker. For the black beans for the quinoa soup I put about 2 cups of beans in the pressure cooker and covered them with water about two inches above the beans. I then cooked them for 25 minutes on high pressure. I let it depressurize for 30 minutes then spooned then out into mason jars and covered them with the cooking liquid.

Making the Chili helped me check one thing off my January 2019 Wish List. And the rest of the black beans will be made into brownies!

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Gluten-Free Brownies

Brownies are one of the best desserts.  Who doesn’t love brownies.  This is one of our go-to recipes because it is fast and easy.  I like them so they are just barely done, crispy on the top and gooey centered.

I make these just about every week.  The half sheet pan does not last long.  I hope you enjoy them as much as we do.

Gluten-Free Brownies

  • Servings: 1/2 sheet pan
  • Difficulty: easy
  • Print

Ingredients

Gluten-Free Brownies
Cygnet Organizing LLC http://www.cygnetorganizing.com
  • 1 cup sunflower oil
  • 2/3 cup cocoa
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 cup sweet rice flower

Instructions

  1. Preheat oven to 350 degrees, and spray a half sheet pan (brownie pan) with coconut oil.
  2. Combine above ingredients in a bowl and mix until combined.
  3. Poor into greased pan and bake for 30 minutes.  (Bake longer for a firmer brownie.)