The Instant Bean by Martin Stone

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Everyone from kids to nutritionists loves beans--but they've always been slowpokes in the kitchen.  Now the Stones have figured out not only how to speed the process along, they've come up with over 150 imaginative dishes--many of them vegetarian--simple enough to serve for weekday dinners, and elegant enough for company.  Using flavors from all over the globe--Asia, Mexico, India, the Middle East--in addition to American favorites like chili and succotash, the Stones have created a recipe collection busy cooks will turn to again and again.

In addition to speedy one-dish meals, spectacular salads and skillet suppers, there are delectable bean spreads for rustic breads that can turn magically into no-cook sauces for pasta or pita pizza.  For hot summer days, ice-box soups never see the top of the stove and are ready in moments.  Hearty winter bean soups taste like they've been simmering on the back of the stove for hours but they're on the table in less than thirty minutes.  

There are recipes for every season and every course of a meal--even dessert: consider black bean chocolate mousse pie or macaroons made with adzuki beans, and bean ice cream.

This companion to The Brilliant Bean is even more user-friendly, a bean bible for busy cooks.

About Martin Stone

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Sally Stone, director of the College of Continuity in Architecture at the Manchester School of Architecture, is the author of "Interventions: Attitudes Towards Public Space. Martin Stone is a regular contributor on Algeria, Morocco, and Tunisia for the journal "Business Middle East.
Published May 1, 1996 by Bantam. 256 pages
Genres: Cooking. Non-fiction

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Publishers Weekly

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No strangers to the nutritional versatility of beans, the Stones (The Brilliant Bean) are equally familiar with the common complaint that beans require too much preparation time to be a practical staple in today's kitchen.

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