A mix of dry beans in a 1 lb. bag:
Black Coco- Black Beans
Prince Dwarf- Red Beans
Soldier -White Beans
Brystone- Speckled Beans
Zuni Gold Bean- Gold and White Beans
1 lb of Yellow Popcorn - Making popcorn at home is super easy and healthier than store bought!
To Pop on the Stove Top:
- 2 tablespoons Ghee or Coconut Oil (DON'T use vegetable oils-when heated they release free radicals into your body!)
- ½ cup popcorn kernels, divided
- Salt, to taste
- Use a good, heavy-bottomed pot. Cheap pots don’t distribute heat evenly, and you can end up with hot spots that burn the popcorn.
- Don’t crank the heat up too high. It’s too easy to burn oil at temperature higher than medium heat, and if you catch even a whiff of smoke coming from the pot, your popcorn is going to taste burnt. Heat up your pot and add the oil/ghee.
- Start with two popcorn kernels to gauge the temperature. Once those pop, your oil is hot enough. Add the remaining kernels and remove the pot from the heat for 1 minute. This primes the popcorn to pop without burning the oil.
- Tip the lid ever-so-slightly while the popcorn is popping. That way, the popcorn doesn’t steam itself in the pot and lose crispness. (See photo above.)
- If the popcorn starts overflowing the pot: Simply remove the lid and tip the excess popcorn into a bowl. Return the lid and return the popcorn to the heat until popping slows. *Recipe adapted from cookieandkate.com