"Put the Milk Back Together" Beans

So, you just finished making your own homemade Greek yogurt and liquid whey, but you don't know what to do with it. Well what if you just...put it back together again? I'm using my liquid whey to soak and cook some dried navy beans, and adding the homemade yogurt into some sauteed spinach with paneer to make it creamy and higher in protein. Finally, I'm combining together the cooked beans, creamy spinach, and a can of crushed tomatoes to make some sort of odd hybrid between Saag Paneer and chili.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Check out my guide for homemade Greek yogurt and liquid whey. You will end up with a variable amount of homemade yogurt (~600 - 1,100 g) and liquid whey (800 - 1,300 g) depending on the heat in your slow cooker. Add salt to the yogurt, and set aside.

Step 2

Add dried beans and salt to a large bowl with 5 cups (1,200 g) of liquid. Use all the liquid whey you have, and supplement the rest with water. Cover, and refrigerate for 8 hours so the beans can soak.

Step 3

Transfer beans and their soaking liquid to a large slow cooker. Cover and cook on low for 8 hours, or until the beans are tender and most of the water has been absorbed.

Step 4

Cut your paneer into small cubes, and add to a large non-stick pan over medium heat with frozen spinach. Cover and cook for about 10 minutes, or until the spinach is lightly browned and slightly sticking to the pan. Season with minced garlic, chili powder, cumin, potassium, and black pepper. Add in all your yogurt, and mix until fully combined. Transfer to a glass container, and store in the fridge.

Step 5

When the beans are done cooking, add in your cooked spinach mixture along with crushed tomatoes. Cover and cook on low overnight, about 8 hours.

Step 6

Remove from the heat, and finish with lemon juice. Evenly divide into 8 servings, about 500 g each.

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