Need Bean Recipes Please

[Turn the Page]

Thanks for all the ideas. Some of these recipes sounds delicious and I can't to try them. Unfortunately, the heat index today is about 93 so that is a big fat NOPE on heavy, hot food today. Here soon it will start cooling down though.

Get a pressure cooker if you want to use dried beans. You will get cooked beans in much quicker time than stovetop. The new electronic pressure cookers are really wonderful-they have several settings-slow cooker, yogurt maker, soup, poultry...mine lives on the counter and gets used daily for brown rice, steel cut oats, hard boiled eggs. I can through a pork shoulder in and it's shreddable for pulled pork in an hour. A pressure cooker makes the best cheesecakes.

The one I have is called Instant Pot and is quite popular although there are many other brands.

I will have to look into this. Thanks for the tip.

 

[magik]

I love, love, LOVE vegetarian chili made with beans instead of meat, like this one: http://www.theppk.com/2013/10/meat-beany-chili-corn-muffins-video/

Another favorite way to incorporate beans is in a "bowl". The basic formula for a "bowl" is a bean, one or more green(s) (aka. vegetables), a grain, and a sauce. Endless combinations. Want Mexican? Use black beans or pinto beans, rice or quinoa, bell peppers, hot peppers, pico de gallo, maybe some romaine lettuce and enchilada sauce or taco sauce. Want Asian? Use edamame or tofu chunks, white or brown rice, broccoli, and brown sauce or General Tso sauce or whatever.

 

[lizabu]

We like beans in my house. Chili, hummus, falafel, vegetarian curry made with cauliflower and chickpeas, lentil soup, lentils with Carmelized onions served with rice, quinoa salad with beans, there was this Tex mex salad I really liked that has 3 kinds of beans and red onion and avocado. You can make burgers out of beans. You can make low fat black bean brownies. Bean salsa. Black bean soup. Refried beans (there are healthified recipes out there). Bean burritos. The possibilities are endless.

 

[MataHari22]

I ended up craving lentil soup because of this thread, so I made some in my crock pot today. I may have put a little extra pasta in there. I'm waiting for it to cool off. It's the temperature of molten lava right now.

 

[Teresa Pitman]

I'm vegan so I eat a LOT of beans. If you have a crock pot or a pressure cooker, both can help you cook dried beans more easily.

One thing we like is to take cooked or canned white beans, puree them in a blender with some (soy) milk, and use that to replace the milk and some of the butter when making mashed potatoes. Makes really nice creamy mashed potatoes but much healthier.

And a favourite snack around here is spiced, roasted chickpeas. Rinse and drain well two cans of chickpeas. Put them in a bowl. Add two tablespoons of oil, two tablespoons of tandoori masala spice, a teaspoon of chile powder. I usually add a teaspoon of coarse sea salt but you could leave that off since your husband needs to reduce salt. There are lots of other spice combinations that work well, too, of course. Mix well, spread in a single layer on a foil-covered cookie sheet, bake at 375 for 15 minutes, stir, bake 10 or 15 more minutes until nicely roasted and no longer wet. These are great added to salads too.

 

[jt'smom]

I just made bean salad tonight:
pound of chickpeas (I buy the dry ones and this is one bag, but a couple of cans drained and rinsed would work)
pound of tomatos, seeded and diced
1 cucumber, seeded and diced
1/2 cup of chopped scallions
big handful of chopped fresh parsley
big handful of chopped fresh mint
big handful of julienned fresh basil
cup of cooked quinoa (optional, but I put quinoa in almost every cold salad I make... we love it)
how much ever feta you like, diced up or crumbled
dressing:
5 lemons, squeezed and I zest 2 or 3 and throw that in
1/2 cup olive oil
3 minced garlic cloves
sea salt and fresh ground pepper to taste (I use probably a teaspoon each)

I emulsify the dressing with my stick blender, but you can whisk. Dump it all together and let it sit for awhile. The flavors combine and it is awesome! Perfect for hot, muggy Florida summers!

 

[barkley]

uses canned beans but if you rinse them it will remove allot of the sodium-google search 'south beach diet-breakfast bowl'. very tasty way to incorporate beans into breakfast.

otherwise-even in the heat of summer we enjoy black beans. I soak them and do them up in a crockpot with some salsa and cilantro-topped with a dab of sour cream.

winter months it's the old traditional stuff-ham and bean soup, chili w/beans (we use kidney or sometimes both kidney and black beans). allot of people only think of bbq bean during the summer-we occasionally make a batch up during the winter to have with pork ribs done in the oven.

 

[wishesuponastar]

This bean salad is very tasty. I left out sun dried tomatoes because I don't like that and didn't put mayo either. I didn't have barley so I used couscous. Costco sells this but this is a good copycat. http://www.hungrycouplenyc.com/2013/06/tuscan-bean-salad.html

 

[scrhsa]

El Pollo Loco BBQ Black Beans
( I have no idea if these actually taste like El Pollo Loco beans...never at there )

It calls for 2 15 oz cans of black beans(with liquid)but convert to dry beans
1 1/2 cups water
1 cup chicken broth
1/2 cup dark brown sugar
3 tablespoons ketchup
3 tablespoons bacon fat ( from 2/3 slices bacon)
2 tablespoons red wine vindgar
2 tablespoons minced canned green chilis
1/4 tablespoon cayenne pepper

combine all the ingredients in a medium saucepan and place over medium heat. When the mixture begins to bubble, reduce the heat and simmer uncovered for 60 to 74 minutes, or until the beans are soft and the mixture thickens.

I have played with this recipe so much. I've left things off, added things, you name it. It comes out great every time. When I am in a hurry and don't want to go through all the steps I'll just add some bbq sauce and some liquid smoke to a can of black beans

Another favorite is to mix black beans, corn and a can of petite diced tomatoes and whatever seasonings I'm feeling That one was an accident. I was scrounging for some sides and just threw them together. I was surprised at the reaction I got from my family!!

 

[hsmamato2]

slow cooker black beans.....mmmmm..... I dump about a pound of dry b;lack beans into cooker, add about 6 cups water(I like them juicy) and a chopped onion,and a few chili type spices to taste,like cumin(also very healthy) cook on high for about 5 hours.... they're done when you spoon some out, blow on them,and the crack slightly- then I add salt or whatever for flavor.... perfect every time!!!

 

[Jestocost]

I have this for lunch all the time. The recipe below makes at least three servings for me.

1/2 lb. dried black beans, cooked, or two cans black beans, rinsed and drained
1 cup white rice
2 cups low sodium chicken stock or vegetable stock
1 small onion, diced
2 cloves garlic, minced
1 tsp. cumin or chili powder
Cayenne pepper to taste

In a 2 quart saucepan, saute onion until tender, about 3 minutes, then add garlic and cook 30 seconds more. Add rice and cook, stirring, for about 1 minute.

Add stock and bring to a boil, cover and reduce heat to low. Cook until all liquid is absorbed and rice is tender; about 15-20 minutes.

In a large bowl, stir together beans, cooked rice mixture and seasonings. Serve while hot or save for later and reheat.

 

[Jestocost]

I like this one too but it's a little more complicated:

INGREDIENTS

1 cup whole grains, such as barley, wheat, emmer, einkorn, rye, spelt or wheat berries (I use pearl barley)
1 quart chicken or vegetable stock, preferably homemade
1/2 teaspoon salt, more as needed
6 slices bacon, diced (I leave this out)
1 onion, diced
1 green pepper, diced
1 celery stalk, diced, plus celery leaves for serving
2 garlic cloves, minced
2 teaspoons thyme leaves, more for serving
3 1/2 cups (two 15 ounce cans) cooked red kidney beans, drained
1/4 teaspoon black pepper
1/4 teaspoon grated nutmeg
Hot sauce, for serving

INSTRUCTIONS

1. In a medium pot, simmer grains in chicken stock, adding salt to taste if stock is unsalted. Different grains will cook at different rates, but 35 to 75 minutes is the general range. When grains are just tender, drain, reserving any extra stock.
2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a papertowellined plate, reserving 2 tablespoons bacon grease in skillet.
3. Add onion, pepper, celery and 1/2 teaspoon salt to skillet and cook until vegetables are translucent, about 7 minutes. Add garlic and thyme and cook for 2 minutes longer, until garlic is fragrant.
4. Stir beans, black pepper and nutmeg into skillet and cook until vegetables are very tender, adding some reserved stock from the grains or water if pan looks dry.
5. Add drained grains to pan and stir until heated through, adding more stock or water if needed. Stir in bacon, and salt to taste. Serve grains and beans topped with celery and thyme leaves, with hot sauce on the side

 

[Jestocost]

Or for a cold salad:

INGREDIENTS

3 cups vegetable broth
1 1/2 cups uncooked bulgur
6 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1/2 teaspoon salt 1/4 teaspoon pepper
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved cherry tomatoes
1 cup chopped cucumber
8 green onions, sliced
1 package (4 ounces) crumbled feta cheese
1/2 cup pine nuts, toasted (I leave these out after a bout of "pine nut mouth")

INSTRUCTIONS

1. In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed.
2. In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper.
3. In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.