What do you use beans in?

[worm761]

I know it sounds like a dumb questions. The thing is, I am a very picky eater. I don't eat beans. I know that they are super healthy for you. I have also passed this on to DS who has his own food issues. Anyway, I remember reading on here that some people would add some beans into things like taco meat to stretch the meat in a healthy way. Does that change the texture? What about the flavor? I have been noticing that I am willing to eat the beans if I can't actually taste them. So I want to give it a try. So please, talk like I am dumb here. Tell me exactly how you do it. What are the ratios? a pound of meat to how many of what kind of beans? Thank you!!!

Oh, and the person that uses oatmeal to stretch meat...how do you do that too? How much do you use and what do you use it in?

 

[stefsko]

Yes, adding beans to taco meat does change the taste and texture. But in a good way. Try it. I think you'll like it. I eat beans in several things. Chili of course and they just take on the flavor of everything in the chili. I love the black bean recipe on the back to the can. YUMMY

 

[DSNY4ever]

We are big bean eaters, we just make a lot of dishes with beans in them I guess. I have never put beans in my taco meat, but I put black beans or pinto beans in my tacos... sometimes we have just beans in our tacos without meat, and we make bean burritos, chili, black eyed pea and ham dishes, split pea soup (super healthy!), but not really a bean. There are a million options. Dried beans are also super cheap so you can make some really inexpensive meals and soups, just be aware of all the sodium and extras that are added into canned beans.

ETA: I just noticed that you said you will only eat them if you can't taste them, haha- I thought you were looking for meal ideas. Sorry I'm no help, we don't hide our beans

 

[worm761]

Yes, adding beans to taco meat does change the taste and texture. But in a good way. Try it. I think you'll like it. I eat beans in several things. Chili of course and they just take on the flavor of everything in the chili. I love the black bean recipe on the back to the can. YUMMY

OK. so how many beans to meat? Is it a 50/50 mix?

 

[worm761]

We are big bean eaters, we just make a lot of dishes with beans in them I guess. I have never put beans in my taco meat, but I put black beans or pinto beans in my tacos... sometimes we have just beans in our tacos without meat, and we make bean burritos, chili, black eyed pea and ham dishes, split pea soup (super healthy!), but not really a bean. There are a million options. Dried beans are also super cheap so you can make some really inexpensive meals and soups, just be aware of all the sodium and extras that are added into canned beans.

Thank you for that. I will get dried beans instead of canned beans. I want to avoid the sodium as much as possible.

 

[Soarin_04]

Toss a can of fat-free refried beans in with a pound of ground beef and whatever taco seasoning you use (either the store-bought envelopes or make your own mix). For our family of four, that's dinner plus left overs which then go into burritos some other time during the week.

 

[ChrisinNJ]

Pasta Fagioli! I know you said you don't want to taste the beans, but to me the beans taste like what they are cooked in. This is the recipe I use:


http://www.wegmans.com/webapp/wcs/stores/servlet/RecipeDetailView?storeId=10052&catalogId=1&langId=-1&productId=358595

Pasta Fagioli with Spinach

Currently 4.5/5 Stars.6 ratings/reviews

ShareThisMAKES 12 cups ACTIVE TIME: 25 min TOTAL TIME: 45 min

2 Tbsp Wegmans Pure Olive Oil, divided
1 pkg (4 oz) Italian Classics Prosciutto, chopped (0 onmit this)
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix (onion, carrot & celery, I cut up my own, and use more than 8oz)
1 clove Food You Feel Good About Peeled Garlic, minced
2 tsp minced fresh rosemary
2 cans (15.5 oz each) Italian Classics Cannellini Beans, not drained
1 can (28 oz) Italian Classics Crushed Tomatoes with Italian-Style Herbs, not drained
1 carton (32 oz) Food You Feel Good About Chicken Culinary Stock
1 cup Italian Classics Ditalini Soup Pasta
1/3 cup chopped Italian parsley (flat leaf)
1 pkg (6 oz) Food You Feel Good About Baby Spinach

Add All Ingredients to List



1.Add 1 Tbsp olive oil to stockpot on MEDIUM-HIGH. Add prosciutto; cook 8-10 min, stirring frequently, until crispy (being careful not to burn). Place prosciutto on paper towel; set aside. Leave remaining oil in pan.

2.Reduce heat to MEDIUM. Add remaining 1 Tbsp olive oil, mirepoix, garlic, and rosemary. Cook, stirring frequently, 6-8 min, until vegetables are soft but not browned.

3.Add beans and tomatoes. Add stock; bring to boil on HIGH. Reduce heat to MEDIUM; simmer 10 min.

4.Add pasta; simmer 8-10 min or until pasta is tender. Stir in parsley, spinach, and prosciutto.


Chef Tip(s):
Freeze prosciutto 20 min to make chopping easier.


Vegetables: 3/4 cup(s)



Calories: 200

Nutrition Info: Each serving (1 cup) contains 200 calories, 29 g carbohydrate, (5 g fiber), 10 g protein, 5 g fat, (2 g saturated fat), 10 mg cholesterol, and 750 mg sodium.

It would definately be lower sodium with dried beans. My DD & I LOVE this soup!! The rest of the family not as much. I grew up on my grandmother's pasta fagioli, so to me this is like a big bowl of love!

I also mix 1 can of refried bean in with my taco meat. Usually 1 pack of ground turkey (approx 1.3lbs) 1 pack of taco seasoning, 3/4 cup water & 1 can refried beans.

I use beans in chili (small pink & kidney beans). I add lentils or white beans to beef & veggie soups.

 

[Jana49]

I puree them in the blender and add them to all kinds of soups, meatloaf, etc. They are undetectable since they pick up the taste of the other ingredients, and yet my family gets the benefit of the fiber, protein, etc. that beans provide. I've done this for over 20 years, and it works great for those who "don't like" beans.

 

[worm761]

I puree them in the blender and add them to all kinds of soups, meatloaf, etc. They are undetectable since they pick up the taste of the other ingredients, and yet my family gets the benefit of the fiber, protein, etc. that beans provide. I've done this for over 20 years, and it works great for those who "don't like" beans.

That is exactly what I am looking to do. How much do you use compared to the meat? And what kind of beans do you use?

 

[pixiewings71]

We eat beans, I mix them with corn so I can of black beans and 1 of corn. I use the no salt added and then add some seasonings and we love them!! We eat them with tacos so the meat goes farther but I do not mix the meat with the corn/bean mixture. The sweetness of the corn really helps the beans. We don't mind tasting the beans tho.

I also make chili but of course you can taste those beans. LOL I also have a bag of beans to make bean soup, and yes, we will taste the beans there too. I just wanted to mention the bean/corn mixture (I add white pepper, cumin and garlic to mine) to you.

 

[stich1fan]

I have made this recipe alot but instead of making a meatloaf, I make it all in open pan on the stove. It cooks quick and in one pan is a fast clean up.

When I make it fast I use only these:
Ingredients
2 teaspoons extra-virgin olive oil
1 1/2 cups chopped onion
1/2 teaspoon dried thyme
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound mushrooms, trimmed and chopped
4 large garlic cloves, minced
1 (15-ounce) can great Northern beans, rinsed and drained
1 1/4 pounds extra-lean ground turkey
1/2 cup chopped parsley
4 teaspoons Worcestershire sauce

I would cook meat and then take out. then cook all items in one pan and then add the meat back.

It is a fav and my husband hates beans of all kinds.


It is a south beach recipe.....

Home-style Turkey Meatloaf With Mushrooms and White Beans

On those summer nights when you're not relying on the grill, treat your family to a simple yet scrumptious entrée that will delight the taste buds of even the pickiest eaters.

Home-style Turkey Meatloaf With Mushrooms and White Beans (Phase 1)

Serves 6

Description
This healthy alternative to typical meatloaf adds white beans for a delicious high-fiber twist. Serve extra Dijon mustard on the side; it lends a satisfying, piquant flavor element.

Prep time: 15 minutes
Cook time: 75 minutes

Ingredients
2 teaspoons extra-virgin olive oil
1 1/2 cups chopped onion
1/2 teaspoon dried thyme
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound mushrooms, trimmed and chopped
4 large garlic cloves, minced
1 (15-ounce) can great Northern beans, rinsed and drained
1 1/4 pounds extra-lean ground turkey
2 large eggs
1/2 cup chopped parsley
4 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard plus extra for serving

Instructions
Heat the oven to 375° F. Lightly coat an 8- by 4- by 2 1/2 –inch metal or glass loaf pan with cooking spray.

In a large skillet, heat oil over medium-high heat. Add onion, thyme, cayenne, paprika, salt, and pepper. Reduce heat to medium-low and cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring occasionally, until onion is softened and mushrooms are incorporated, about 5 minutes longer. Add beans and stir to combine. Transfer mixture to a bowl and let cool, about 5 minutes.

In a large bowl, combine cooled bean mixture, turkey, eggs, parsley, and 2 teaspoons of the Worcestershire sauce. Mix well with wet hands to combine. Form into a loaf and place into the prepared pan.

Stir together mustard and remaining 2 teaspoons Worcestershire sauce and set aside.

Bake meatloaf on the middle rack of the oven for 50 minutes.

Remove from the oven and brush with the reserved Worcestershire mixture. Return to the oven and continue baking 10 to 15 minutes longer, or until a thermometer inserted into meatloaf registers 170 ° F. Let meatloaf stand 5 minutes before serving. Serve with additional Dijon mustard.

Nutritional Information
205 calories
5 g fat (1 g saturated fat)
15 g carbohydrate
30 g protein
4 g fiber
549 mg sodium

 

[Jana49]

That is exactly what I am looking to do. How much do you use compared to the meat? And what kind of beans do you use?

I'm glad you like this idea. I rinse and drain chili beans, or kidney beans to add to chili and other soups. Chickpeas, (garbanzo beans) are good in just about anything, including meatloaf, casseroles, etc. Pintos, too, are good. Buy whatever is on sale, and go for it!

 

[punkin]

We are big bean eaters, we just make a lot of dishes with beans in them I guess. I have never put beans in my taco meat, but I put black beans or pinto beans in my tacos... sometimes we have just beans in our tacos without meat, and we make bean burritos, chili, black eyed pea and ham dishes, split pea soup (super healthy!), but not really a bean. There are a million options. Dried beans are also super cheap so you can make some really inexpensive meals and soups, just be aware of all the sodium and extras that are added into canned beans.

ETA: I just noticed that you said you will only eat them if you can't taste them, haha- I thought you were looking for meal ideas. Sorry I'm no help, we don't hide our beans

Not only that, I really think that dried beans you soak and cook yourself taste better. That's just my opinion though. DH claims he can't tell the difference.