Any bean recipes?

[andrychowski]

This may sound strange, but my husband and I are doing the SBD and they encourage beans. The only bean recipe I have is Three Bean Salad. While I like it, it is getting old. I am looking for simple things you do with beans. I have checked the SBD sites and nothing has really appealed to me yet.

Thanks for your suggestions.

 

[lovetoscrap]

I am not a huge bean fan but I have found that I like black beans. I buy the ones that are preseasoned--usually found with the Latino foods or where you buy taco shells etc... The brand I get here is LaCostena. They are called Whole Black Beans but you have to look at the ingredients. The flavored ones say they have onions, pepper, spices etc... Usually the ingredient list is the only way to tell, because they also sell Whole Black Beans that are "plain"--no spices.

The ones I get are not hot spicy, just nicely flavored. We will warm them up and put them on tacos or fajitas or serve them as a side with a burger patty (hamburger with no bun) to substitute for where we would usually have sugar laden baked beans or pork and beans.

But my FAVORITE thing to do with them is to make them into soup! Just pour the whole can, juices and all, in the blender or food processor and puree. Then heat up on the stove. If you like it chunky you can puree one can and then add another can so you have the whole beans ( or puree 1/2 can, save 1/2 to add after). I serve it with a small spoonful of sour cream and some shredded cheddar cheese. It is VERY filling and YUMMY!


We also will use fat free refried beans as a side dish in place of the noodles or potatoes we used to have. Another way to get more beans!

 

[Zoesmama03]

I love beans especially kidney beans and chilli beans.

I'll see if I have some good recipes in my files.

How would you feel about bean oatmeal burgers?

oh and black beans too in tacos of course I doubt taco shells are on SBD. YUMMMM

 

[Zoesmama03]

Black Bean Stuffed Peppers

Ingredients:
1 medium onion, finely chopped
1/4 tsp cayenne pepper
1/2 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp chili powder
2 15-oz cans black beans, rinsed and drained
6 tall green bell peppers, seeded and cored
1 cup reduced-fat Jack cheese, grated
1 cup tomato salsa
1/2 cup fat free sour cream
Directions:
In a medium skillet, saute the onion until golden. Season with the cayenne pepper, oregano, cumin and chili powder. In a medium mixing bowl, mash half of the black beans with sauteed onions. Mix in the remaining beans. Place the bell peppers in the slow cooker, and spoon the black bean mixture into the bell peppers. Pour the salsa over the cheese. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Serve each pepper with a dollop of sour cream.
This recipe is from www.crock-pot.com

Four Bean Casserole
1 15-oz can pork and beans (undrained)
1 15-oz can kidney beans, drained
1 15-oz can lima beans, drained
1 15-oz butter beans, drained
1/2 pound bacon (optional)
1 onion, chopped
1/2 cup ketchup
1/2 cup brown sugar
2 Tbs. Worcestershire sauce
1/2 cup cheddar cheese, grated
Mix all the ingredients together. Bake covered at 350 for 2 1/2 hours or in a crockpot on low for 5 hours.

Spicy Mexican Bean Burger yield: 8 - 10 burgers
16 ounce can of black beans, drained and mashed
1/2 cup small onion, coarsley chopped
1/2 green pepper, coarsley chopped
1 carrot, steamed and mashed
1/8 cup picante sauce or salsa (spicy or mild to your taste)
1 cup bread crumbs
1/2 cup flour
1 tsp. black pepper (or to taste)
dash of chili powder
Mix all ingredients together. Add more flour to create a firmer mixture, or more salsa if mixture is too stiff. Form into balls and smash into patties. Bake at 450 degrees for 15 - 20 minutes, until firm, brown and done. Serve on a whole wheat bun with lettuce, tomato and salsa. Accompany with tortilla chips and a large glass of iced tea. These can be grilled or pressed in those new-fangled sandwich presses... a lot quicker and tastier than baking.

And finally the kidney bean burgers the only one I have actually tried so far. I've been collecting recipes for some time in hopes to some day go vegetarian finally. It will be easy when I'm not living with omnivores. HEHE


Kidney Bean Burgers
Submitted by Karen

Ingredients:
• 2-1/2 cups cooked kidney beans
• 1/2 cup oats
• 2 Tablespoons Braggs (or tamari or soy sauce)
• garlic powder or fresh minced garlic, optional
• onion powder, optional
• oil
Directions:
Mash kidney beans. Add oats, Braggs, and seasonings.

Mix and form into patties. Fry in oil until brown on both sides.

Maybe you can alter some of those on top to fit SBD. I know one has sugar.

 

[crazyme5kids]

I love beans! I really like the stuffed pepper recipe, but can't stand bell or sweet peppers. I think I'll try it with some sort of hot pepper.

Here is a black bean recipe that is tasty, but I don't have exact measurements.

1 or 2 cans black beans (you can use cooked dried if you prefer) drained.
A couple of nice ripe mango's chopped.
Fresh chopped up jalapeño peppers (can use jarred in a pinch).
Cilantro (fresh).
Fresh lime juice (to taste).

Mix it all together and call it a day.

I will add other ingredients depending on my mood or if I have them: Avocado, chopped onion (rarely, I don't care for raw onion), chopped up tomato, papaya, and corn. These have all work well with this recipe.

 

[mikamah]

I love beans too! Thanks for the recipes.

I make 3 bean chile.
1 pound of ground beef, I use 93% fat free
One large onion
garlic-couple teaspoons of diced
2-3 peppers- green, red, or yellow chopped
One envelope chili seasoning- mccormack or old elpaso
2 large cans diced tomatoes with juice
3 cans of beans, usually black, large kidney, and small red. Any 3 will do
I saute the onion and garlic in a little pam, add beef and brown, and then throw the rest in the pot and simmer for 1-2 hours.
It makes a ton, is easy, and freezes well.
Now that I think of it, it's time to make it again.

 

[fluffernutter]

I love beans as well and have quite a few recipes,give me a day or two.
I am also a vegetarian so Im not sure if some of these fall into the SBD diet but I hope these give you some ideas
Marcy


Chickpea Crunchies

2cups cooked chickpeas, drained well and blotted dry

1/2 teaspoon of EACH of the following:
salt (if you used canned beans reduce or eliminate salt)
freshly ground black pepper
ground cumin OR corieander

1/4 teaspoon Cayenne Pepper OR Chili Powder

Toss chickpeas with seasonings and spread on a nonstick baking sheet and bake for 30-40min at 400 degrees or until golden brown and crisp

Yield 1-1/4 cup (serves 4)

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Black Bean Masala


1-2 tablespoons olive oil
2 onion, chopped
1 can tomatoes, canned, diced
1/2 teaspoon garam masala
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon mustard powder
1/4 teaspoon ground ginger
1 15oz can black beans

Heat oil in saucepan, saute onions until golden brown. Add 2/3 can of diced tomatoes and spices, cook a couple minutes to heat through and cook spices slightly. Add black beans and simmer for a few minutes until heated through. Serve over brown rice.

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Pinto Beans


8 servings 1¾ hours 10 min prep

1/2 lb dry pinto beans
4 cups water
2 teaspoons cumin
1 tablespoon chili powder
1 teaspoon garlic powder
1 tablespoon vegetable bouillon granules (low-sodium if you can find it)
1/4 teaspoon black pepper

Soak beans overnight in water. Drain and rinse bean in a colander. In a heavy pan, combine all ingredients. Being to a boil, cover and reduce heat. Simmer 1 1/2 hours, or until beans are tender.


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Vegetarian Red Beans & Seven-Grain Dirty Rice


Ingredients
# 2 c. brown rice
# 1 1/2 c. chopped red onion
# 3 garlic cloves, minced
# 1 c. finely diced carrots
# 1/2 c. chopped celery
# 1 jalapeno pepper, seeded and minced
# 1 tbsp. ground cumin
# 1 tbsp. ground coriander
# 2 tsps. chili powder
# 3 3/4 c. vegetable stock
# 1 bay leaf
# 1 1/2 c. cooked red beans
# 1 1/2 c. chopped tomatoes
# 1/2 c. fresh or frozen corn kernels
# 1/2 tsp. sea salt
# 3 tbsps. chopped fresh parsley
# 3 tbsps. chopped fresh cilantro


Directions

Place medium-sized pot over medium heat. Add the rice, onion, garlic, carrots, celery, jalapeno, cumin, coriander, and chili powder, and heat for 3 to 5 minutes, stirring almost constantly, until lightly browned.

In another pot, bring the stock and bay leaf to a boil and add to the rice mixture. Cover the pan, lower the heat, and simmer for 15 minutes.

Add the beans, tomatoes, corn, and salt. Stir, cover, and simmer for 15 more minutes, or until the liquid is absorbed. Remove from the heat and add the parsley and cilantro.

Makes 8 cups; serves 6 to 8.



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Black Bean and Corn Salad

1/2 cup balsamic vinaigrette salad dressing
1/4 teaspoon seasoned pepper
1/4 teaspoon dried cilantro
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green onions
1/2 cup red bell pepper, chopped

In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.



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Cannellini Beans & Spinach Soup

2 14 1/2 oz cans veggie broth or reduced-sodium chicken broth
1 1/2 c. water
1/4 c. finely chopped onion
1/4 c. snipped fresh basil or 2 tspn dried basil, crushed
3 cloves garlic, minced
1 bay leaf
1 15 oz can cannellini/white kidney beans or navy beans, rinsed & drained
2 c. coarsely chopped fresh spinach or 1/2 of a 10 oz package frozen chopped spinach, thawed and well-drained
1 tbsp diced pimiento (I omitted)
Pepper

1. In a large saucepan combine the broth and water;bring to boiling.
Stir in onion, basil, garlic, and bay leaf. Return to boiling; reduce heat.
Simmer, covered for 10 minutes.

2. Stir in beans, spinach & pimiento; cook for 2-3 minutes more or until spinach is wilted.
Discard bay leaf. Season to taste w/pepper. Makes 6 servings.

50 calories per serving, 1 g total fat, 0 cholesterol, 687 mg sodium, 13 g carb, 4 g fiber, 5 g protein
Exchanges: 1/2 starch, 1 veggie



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Enjoy--
Marcy