Bean Recipes

[weathergal]

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

[kelownagirl]

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

[Pedal Wench]

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

YUM! What kind of sausage? Smoked, keilbasa, breakfast, italian? Hmmm, I might try it will all of the above!

[spokewench]

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

[surgtech1956]

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?

[Pedal Wench]

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?

[OakLeaf]

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?

Any type of robust greens - mustard, kale, collards, escarole.

[OakLeaf]

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.

[limewave]

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.