Whiat's your favorite bean recipes, entrees, sides, hot, cold, spicy, etc...?
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Whiat's your favorite bean recipes, entrees, sides, hot, cold, spicy, etc...?
Here are two black bean appetizers. The first is a lot of work, but amazingly delicious. I always have to decide if people are "bean dip worthy" before I go to the effort to make this, but it's always worth it. (This recipe is attributed to someone named Rachel Reid; I got it out of a magazine years ago.)
The second is an easier black bean salsa from allrecipes.com, quick as opening a few cans. It's good as salsa and also as a filling in tortillas.
Kick A$$ Black Bean Dip
1 tablespoon canola oil
1 large Spanish onion, coarsely chopped
4 cloves garlic, minced
2 15-ounce cans black beans
2 tablespoons lime juice
1 large ripe tomato, seeded and finely chopped
2 medium jalapeno peppers seeded and minced OR
1 4-ounce can chopped green chilies
6 scallions, minced
1 teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon Tabasco sauce
¼ cup fresh cilantro, finely minced
In a large saucepan, heat oil over a medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Add the garlic and cook 2 minutes. Add the beans and 2/3 cup of water. Cook until the beans begin to fall apart, about 15 minutes. Transfer the mixture to a food processor or blender and puree until smooth. Scrape into a bowl and cool to room temperature.
Meanwhile, in a medium size stainless or ceramic bowl, stir together the lime juice, tomato, jalapenos, scallions, salt, and pepper. When the beans are cool, add them to the lime mixture and stir until well combined. Stir in the Tabasco sauce and cilantro.
Serve with tortilla chips.
Black Bean Salsa
3 15-ounce cans black beans, drained and rinsed
1 11-ounce can Mexican-style corn, drained
2 10-ounce cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish (I mix in about 1/4 cup chopped cilantro rather than use it as a garnish)
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onions. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.
an easy black bean quinoa salad that I made up off the top of my head one day....
1 can black beans rinsed
1 cup raw quinoa
1 can corn
1/4 cup or so finely chopped onions - red, green or a mixture
fresh pico de gaillo (buy or make)
(to make chop red and green onions, tomatoes and cilantro, mix together with some finely minced green chilis, lime juice, lemon juice and salt - super yummy)
guacamole (buy or make) or just chopped avacado
(to make -2 avacados cut into small cubes, 2 tbs or so minced red onion or shallot, 1 or two minced garlic cloves, 2 tbs or so finely chopped tomato, fresh ground cumin and salt to taste, lime juice, minced green chillis optional - mix everthing together, mashing up some of the avacado, but leave some chunks too.)
ground cumin (fresh ground tastes better!)
salt and pepper
fat free sour cream
cook the quinoa and cool a bit
mix in the corn, onions, black beans and pico de gaillo to taste
season with the cumin, salt and pepper and mix well
top with guacamole and ff sour cream - add some low fat cheddar if you like. Even if you make the pico de gaillo and guacamole its still pretty quick and easy - its super quick and easy if you buy them.
Experiment with things you like too - add chopped bell peppers if you like them, add some fresh cilantro or season with a little chipotle tabasco, chopped jicama might add and interesting cruchy counterpoint
Oh goodness. The curried cream of lentil and vegetable soup I posted under Soft Foods. Lorna Sass's adzuki and winter squash stew with ginger and shiitakes. Blackeyed pea and quinoa salad (diced raw onion, celery, carrot and green pepper, tossed with homemade vinaigrette, served on a bed of lettuce). Anything at all with chickpeas: hummus, falafel (amazingly easy to make if you've never tried it), channa masala, pasta e fagioli, tonno e ceci. I love chickpeas! Tempeh and veggies in Thai red curry sauce (tempeh counts, eh?). Cuban-style black beans with oranges and kale. Southern-style pinto beans, greens and cornbread.
You're making me hungry!
mmmmmm chickpeas and lentils
I made this recipe once (I turned it back to vegetarian by leaving out the chicken and quickened it up by using canned chickpeas) It is super yummy. I think I'm going to need to make this for dinner!
Its from www.epicurious.com
(Moroccan Chicken, Chick-Pea, and Lentil Soup)
A marvelous vegetarian harira sampled at the United Nations' Delegates Dining Room--prepared by chef Mohamed Boussaoud, from the hotel La Mamounia in Marrakech--provided the inspiration for the following chicken-based version. In Morocco this soup is often made with lamb as well as chicken and is traditionally served after sundown during the month of Ramadan to break each day's fast.
Servings: Makes about 12 cups.
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Ingredients
1 whole chicken breast, halved
4 cups chicken broth
4 cups water
a 28-to 32-ounce can whole tomatoes, drained and puréed coarse
1/4 teaspoon crumbled saffron threads
2 medium onions, chopped fine
2 cups cooked dried chick-peas (recipe follows), or a 19-ounce can, rinsed
1/2 cup raw long-grain rice
1/2 cup lentils
3/4 cup finely chopped fresh coriander
3/4 cup finely chopped fresh parsley leaves
Preparation
In a heavy kettle (at least 5 quarts) simmer chicken in broth and water 17 to 20 minutes, or until chicken is just cooked through, and transfer chicken with a slotted spoon to a cutting board. Add to kettle tomatoes, saffron, onions, chick-peas, rice, and lentils and simmer, covered, 30 minutes, or until lentils are tender. Shred chicken, discarding skin and bones, and stir into soup with salt and pepper to taste. Soup may be prepared 4 days ahead (cool uncovered before chilling covered).
add the parsley and cilantro just before serving.
In a bowl soak chick-peas in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
To Cook Dried Chickpeas:
In a saucepan combine drained chick-peas and water to cover by 2 inches and simmer, covered partially, 1 to 1 1/2 hours, or until tender. Drain chick-peas.
To make 2 cups cooked chick-peas begin with a scant cup dried.
Just before serving, stir in coriander and parsley.
To Quick-Soak Dried Beans
Can be prepared in 45 minutes or less but requires additional unattended time.
In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.
On the "lazy" side . . .
I love white bean hummus - canned cannelini beans whizzed in the food processor with tahini, lemon juice, garlic, and a touch of cayenne.
I also love to make a meal of black bean soup by floating a poached egg on top, topped with hot sauce or salsa. I use Amy's Organics canned low-fat black bean soup, but I'm sure it'd be good with homemade!
Or for something a little different, what I made the other night:
Adzuki bean-squash stew with shiitakes and ginger, adapted from Lorna Sass
1 small onion, chopped
Sesame oil
1 cup adzuki beans, picked over, soaked, drained and rinsed
8-12 shiitake mushrooms, fresh and sliced into 1/4" strips, or dried
Fresh ginger root - a lot - finely minced, to yield 3-6 tbsp minced
1 small butternut or kabocha squash (1-1/2 lbs approx)
1 bunch scallions, sliced (green and white parts)
Soy sauce to taste (unpasteurized Nama Shoyu is well worth the price for the delicious flavor)
Toasted sesame, pumpkin or squash seeds
If using dried mushrooms, boil water and soak the mushrooms at least 10 minutes in 1 cup hot water. Drain them - reserving the soaking water but being careful not to pour off any sand or sediment - and slice the mushrooms into 1/4" strips.
Scrub squash, cut in half to scoop out seeds and seed pulp, cut away any woody parts of the stem and blossom end, and cut into generous chunks (roughly 1" cubes or larger). If squash is organic, peeling is not necessary. If not organic, peel before chopping.
Saute onion in 4-6 qt pressure cooker in at least 1 tbsp sesame oil (necessary to prevent beans foaming and plugging pressure cooker vent)
Add beans, mushroom soaking water if any, and boiling water to just cover. Stir in mushrooms and ginger. Set squash chunks on top. Lock lid on pressure cooker, bring to high pressure and cook for 5 minutes, then release pressure using a quick-release method. Alternately, you can cook 2-1/2 minutes and then remove the cooker from the heat and let the pressure come down naturally (about 10 minutes). The squash will turn to a near puree this way (not a bad thing, just different), but the beans will have a nicer appearance since quick-releasing tends to rupture bean skins.
Open cooker and check that beans are done. If not, replace (but do not lock) the lid and cook conventionally until they are tender. If the mixture is very soupy, you can drain some of the liquid at this point, but it will become thicker once you stir.
Stir in scallions and soy sauce. While stirring, if the squash is still chunky, break up some of the chunks and stir them in to thicken the stew.
Serve immediately with (or over) rice, garnished with a generous amount of toasted seeds.
Big pot o' goodness:
Either a big bag of frozen lima beans or soaked-overnight beans, cooked with an onion in chicken or veggie broth. After the beans soften a bit, add two bags of shredded cabbage and a big bag of shredded kale. Cook down until soup is thick and the veggies are very, very soft. Sometimes I add sliced mushrooms and barley for texture. Might have to make this one again soon - my frozen supply is almost gone.
Pedal Wench --- Your recipe sounds good. Do you make it with any other kinds of beans or just lima beans? Thanks
I made up something the other night that turned out to be pretty good.
2 cups of cannellini beans soaked overnight then pressure-cooked. Meanwhile, sauteed an onion and 6 cloves garlic in olive oil, added about 1 Tbs minced fresh sage and about 1 tsp dried oregano. Added the cooked beans, checked salt, added lots of fresh ground black pepper, and let the flavors mingle for about 10 minutes. Then added a bag of washed baby spinach, and stirred it up over low heat until the spinach got a little wilted. Served with polenta and some grated Parmesan, and a light drizzle of special olive oil over the beans/spinach. It was delicious, and a complete protein, I believe. Even better the next day (and the day after) as leftovers.
Sometimes my experiments don't turn out that well :o, but this one is a keeper.
I made this for my lunches a week or so ago. Very good.
Fireside White Bean and Sausage Soup
3/4 pound turkey sausage links, cut into 1/8-inch rounds
2 cups of chopped yellow onion
1 16-ounce can of chicken broth
1/4 cup water
2 bay leaves
1 teaspoon of dried thyme leaves
1/4 teaspoon of black pepper
1/4 teaspoon cayenne pepper
2 16-ounce cans butter beans, well rinsed and drained
Place a dutch oven, preferably cast iron, over medium heat, add sausage, and cook until just beginning to brown. Add onion and cook for 6-8 minutes or until transparent. Add broth, water, bay leaves, thyme, black pepper, and cayenne, scraping bottom and sides. Bring to a boil, reduce heat, cover tightly, and simmer for 5 minutes. Add beans, reduce heat to a very low simmer, and cook for 4 minutes longer, uncovered. Remove from heat and let stand for 20 minutes. Remove bay leaves and serve.
Serves 4
Here are my two favourites.
Black Bean and Rice Soup
1 T olive oil
½ - 1 chopped onion
1-2 cloves crushed garlic
3-4 stalks diced celery
2-3 diced carrots
1 large can diced tomatoes (790 ml / 28 oz)
3-4 cups cooked black beans (I soak 1 cup overnight then drain. I cook them in a crockpot with fresh water, all day on low before I make the soup. You can also used canned, drained.)
1 cup dry brown rice
6-8 cups chicken broth (use veggie if you want)
salt and pepper
1-2 T cumin
1-2 T chili powder
1 tsp thyme
1 tsp oregano
fresh lime juice
• Saute chopped onion, garlic, diced celery and carrot in a little olive oil (and/or butter).
• Add beans, tomatoes, chicken stock and herbs/spices
• Simmer gently for awhile until rice is cooked. Add for stock as necessary.
• Serve in a bowl with a big squeeze of lime juice.
• You could add cilantro but I don't like it.
1 ½ cups is about 220 calories.
2.5 g fat, 39 g carb, 9 g protein
Lentil and Kale Soup
1 cup dried lentils, soaked overnight and drained
1/2 cup dried barley
2 T olive oil
10 cups stock, (veggie or chicken)
1 cup chopped onion
2 cloves garlic, crushed
2 cups chopped carrot
2 cups chopped celery
2-3 cups chopped sweet potatoes (chunks)
3-4 cups coarsely chopped kale
1 large can diced tomatoes (28 oz?)
½ - 1 tsp thyme, oregano
1 T+ cumin
A few shakes of cayenne
Salt/Pepper to taste
Heat olive oil in pan and sauté onions, garlic, carrots, celery, and kale until softened. Add stock, sweet potatoes, lentils, barley, and herbs. Cook for an hour or more until veggies and cooked through and barley is softened. Add more water or stock as needed. Add more seasoning if needed.
1 ½ cups is about 200 calories.
3.5 g fat, 35 g carb, 8 g protein
I'll add split peas too -- they quickly thicken it up. Its really quite thick.Quote:
Originally Posted by surgtech1956
I've used similar ingredients to make a tomato-based soup too that I use mixed beans. Soak kidney, white and pinto beans overnight. Drain, then add onion, garlic, chicken stock, chopped tomatoes and simmer. Add two bags of shredded cabbage and one of shredded kale and cook away. Sometimes, I'll add chili spice to this to make a veggie chili kinda thing.
YUM! What kind of sausage? Smoked, keilbasa, breakfast, italian? Hmmm, I might try it will all of the above!Quote:
Originally Posted by weathergal
I like this one - it is good all year round.
Blanch Green Beans (quickly cook)
Blanch Corn kernels
after cooking put in ice cold water to cool quickly (drain)
Drain a can of kidney beans and rinse
Mix drained green beans, corn kernels, kidney beans, chopped avocado, chopped tomatoes, chopped red onion.
Dress with dressing. 2 to 1 Olive Oil, Vinegar (whichever you like best), little bit of dijon mustard, some lemon or lime juice for flavor, fresh herbs are optional.
Yum
WOW - all these recipes sound really yummy. Tomorrow its only suppose to be 14 degrees(F) - I'm going to make some navy bean soup. Anyone add anything to just plain only navy bean soup?
Smoked turkey or turkey sausage goes with everything, doesn't it?Quote:
Originally Posted by surgtech1956
Any type of robust greens - mustard, kale, collards, escarole.Quote:
Originally Posted by surgtech1956
Oh, another one. I forgot about it because I don't make it very often because of the wheat berries. Not for the GF crowd unfortunately. But very easy and delicious! I adapted this for the pressure cooker from an LA Times recipe which credits Massimo Camia, chef-owner of Locanda Borgo Antico in Barolo, Italy.
1-1/2 c cranberry or borlotti beans
1-1/2 c chickpeas
3/4 c wheat berries
5 cups water
3 bay leaves
Olive oil (regular for cooking and EVOO for finishing)
1 tsp dried rosemary (or 3 sprigs fresh)
2 tsp dried rubbed sage (or 5 sprigs fresh)
Freshly ground black pepper
Salt
Soak chickpeas, cranberry beans and wheat berries separately at least 8 hours. Drain and rinse thoroughly.
Combine wheat berries, bay leaves, water and 2 tbsp olive oil in pressure cooker. Bring to high pressure and cook 16 minutes. Release using a quick-release method.
Add chickpeas, bring to high pressure and cook 4 minutes. Release using a quick-release method.
Add cranberry beans, bring to high pressure, cook 5 minutes, then allow pressure to come down naturally.
Check each type of bean and grain for doneness; simmer till done if all are not tender. Add rosemary, sage, pepper and salt. (If using fresh herbs, tie them in an herb bouquet.) Simmer to meld the flavors, 15 minutes to 1 hour. If desired, stir in additional EVOO and/or drizzle each serving with oil.
Per LA Times: 9 servings (not that many on my table, but leftovers are as good or better than fresh!), each serving: 299 calories; 15 grams protein; 50 grams carbohydrates; 14 grams fiber; 6 grams fat; 1 gram saturated fat; 0 cholesterol; 202 mg. sodium.
That's what I've been making lately. The really lazy version. I get frozen pureed squash. Sautee some diced onion, ginger, carrots, garlic. Add the thawed squash and some veg broth (or heavy cream :)). Add some curry and some chili powder. Maybe a dash of sucanat and then a handfull of black beans. Very filling, sweet, savory, and yummy.