The departure from FB Has Begun, so far as I can tell. So I am making a point of capturing some of my favorite recipe threads. I have also backed them up as plain text. Here's one from October 20, 2014:
Anne K Gray
I keep reading things that say we should eat more beans. I did not grow up with any beloved recipes involving beans outside of re-fried beans in tacos and of course chili. Please, for the love of beans, give me your favorite bean recipes.
Lynda Gronlund-Naeem --Bean dip
Ok, you dip tortilla chips in it. It is amazing.
1 can chick peas
1 can black beans
1 can or frozen package of sweet corn
1/2 jar of roasted red peppers, chopped in small pieces
1/2 jar of trader joes marinated mushrooms chopped in small pieces
1 regular size package of feta cheese crumbles
1/2 to 2/3 bottle of trader joes balsamic vinaigrette
Mix it all together in a big bowl and scoop it up with corn chips or just eat in shamefully by the spoonful o_O
Rinse the black beans & chick peas before putting them in
Eleanor Sayre -- Orzo with black beans
2C cooked black beans
1 lb Orzo
3 T Butter or olive oil
1C Orange juice
1/2t ground ancho
salt and garlic to taste
1 drop lemon oil
Make one pound orzo. In a large skillet or pot, mix 2C cooked black beans (canned and drained ok), 3 tablespoons butter or olive oil, 1 cup orange juice, 1 teaspoon cumin, half teaspoon ground ancho, salt to taste, garlic to taste, one drop lemon oil. Boil about 10 mins, add cooked orzo, simmer 2 mins, eat.
Can also add toasted almonds if you hate salmon.
Jennifer Hoyer -- Bar BQ beans and rice
Any mix of beans you like. Add your favorite bar BQ sauce and some sautéed onions. Bring to a boil and then lower heat and simmer 10 min. Serve over brown or white rice.
Wyn Jones -- Black beans and sausage served over rice.
Kat Tanaka Okopnik -- Cuban beans and rice.
Anne Neleht -- curried chickpeas with sweet onions
Madhur Jaffrey is an awesome resource for bean things. Check out World Vegetarian - her recipe for chickpea and spinach soup with rosemary is divine.
You also can't go wrong with a book written by a lady named Crescent Dragonwagon. Bean by Bean may be exactly what you need.
As for quick easy stuff, one of my favorite lazy meals is curried chickpeas with sweet onions. Slice half a sweet onion super thin, sautée in olive oil until it gets nice and soft and brown, salting as desired. Throw in a clove of minced garlic, sautée for 30 secs or so, then add a can of drained chickpeas and as much curry powder and possibly cayenne as you like. Stir, add a splash of water, then cover and steam for a minute or two, until the chickpeas have a nice creamy texture. Add salt and pepper to taste and you are DONE. This is extra lovely and comforting mashed with a fork and smeared on a nice piece of toast.
Áine Keefer -- Pasta y Fagioli
1 C. celery
1 C. fresh green beans
2 ripe plum tomatoes
2 T tomato paste
1 small tin cannellini beans
8 oz cooked pasta
2 - 3 Tbsp olive oil
1 clove garlic, minced
1/2 t fennel seed
1 T fresh basil
1 T fresh marjoram
Salt and pepper to taste
2 Tbsp minced fresh basil
4 C. stock
Put 4 qts salted water on to boil for the pasta. Heat the oil on low in a 6 - 8 quart pan. Prep the veg. Add the minced garlic to the oil and heat on medium low until lightly browned. Add the carrots, celery, green beans, & tomatoes and sauté 5 minutes on med/high heat. Add the herbs and spices, sauté briefly. Add the stock. Drain and rinse the beans, then add to pot. Add tomato paste, cover and simmer until veggies are tender. Meanwhile, cook the pasta in the boiling water until al dente, rinse with cold water & set aside. Add the pasta to the veg, salt and pepper to taste. Cook for 10 more minutes, adding more water or stock as desired. Serve garnished with fresh basil, parsley and/or shredded parmesan.
I swear I read that as "eat more brains"
Áine Keefer -- White Bean Stew
1 onion, finely chopped
4 medium carrots, sliced into very thin coins
2 medium russet potatoes, finely diced
4 c water or stock
1 pound dried white beans (Great Northern or Cannellini) Use 2 tins if you'd rather skip the soak.
1 tsp oregano
1 tsp thyme
2 tsp salt
1/4 c. tomato paste
3-4 large kale leaves, deveined and roughly chopped
3-4 tsp lemon juice
Fresh herbs for garnish, optional
Soak beans over night in water to cover (6-10 hours). Drain, add water to cover by two inches, and bring to boil. Boil 5 minutes, then remove from heat and let sit one hour. Drain. If using tinned beans, drain and rinse well.
Saute the onions over medium-low heat. Add carrots and potatoes, stirring occasionally. Add water or stock and deglaze. Add salt, oregano, tomato paste and stir. Cover and simmer.
Add beans to pot and stir. The stew should be quite thick. Add kale and lemon juice. Taste and season if necessary. Simmer for a few minutes until kale is tender. Carrots should be tender, and the potato should be soft but still hold its shape. Serve and garnish with fresh herbs such as thyme, oregano, or chopped basil.
Kristy Currier Also, I started cooking all of my own beans so I don't have the added salt and other stuff.
3 tablespoons vegetable oil
1 1/4 pounds hot Italian sausages (about 8 links), pricked with a fork
1 onion, diced
1 green bell pepper, seeded and diced
3 garlic cloves, minced
1 jalapeño, seeded and minced
One 14-ounce can Italian tomatoes, drained and chopped
2 cups dried black-eyed peas, picked over and rinsed
4 cups low-sodium chicken broth
3 cups water
Salt and freshly ground pepper
1/4 cup chopped cilantro, plus leaves for garnish
In a large enameled cast-iron casserole, heat the oil until shimmering. Add the sausages and cook over moderate heat, turning occasionally, until they are cooked through, about 10 minutes. Transfer the sausages to a plate.
Add the onion, bell pepper, garlic and jalapeño to the casserole and cook over moderate heat, stirring, until just beginning to brown, about 6 minutes. Add the tomatoes and cook until any liquid is evaporated, about 5 minutes. Add the black-eyed peas along with the broth and water. Season lightly with salt and pepper and bring to a boil. Cover partially and simmer over moderately low heat until the black-eyed peas are just tender, about 1 hour and 15 minutes.
Cut the sausages on the diagonal into 1/2-inch slices and add them to the stew along with any accumulated juices from the plate. Add the chopped cilantro, season with salt and pepper and simmer the stew for 10 minutes. Spoon the pea-and-sausage stew into deep bowls, garnish with cilantro leaves and serve.
Scott Iekel-Johnson Also http://www.foodnetwork.com/recipes/alton-brown/the-once-and-future-beans-recipe.html, but I wouldn't call it healthy. :-). Darn good though.
1 pound dried Great Northern beans
1 pound bacon, chopped
1 onion, chopped
2 jalapenos, chopped
1/4 cup tomato paste
1/4 cup dark brown sugar
1/4 cup molasses
1/4 teaspoon cayenne pepper
1 teaspoon black pepper
2 teaspoons kosher salt
Heat oven to 250 degrees F.
Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.
Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.
There are so many different kinds of beans that you can pretty much sneak them into any dish. For example, I have a cream chicken casserole I make and I add white beans. I've even used black beans in hamburger helper before. It makes things healthier and helps stretch our groceries by adding less meat to recipes.
Anne M. Evans
When I get home I'll send you my Creole bean recipe.
Anne M. Evans
Oh, and our tuna and white bean salad recipe.
If you have a slow cooker it really helps for cooking dried beans.
One of my favorite things to do with green beans, is sauté them in a frying pan with a little bit of butter and chopped almonds. Very easy to make, but I haven't done that in a very long time though.
Off the top of my head: Turkish lentil and spinach soup; ham and bean soup (or my Dad's alternate: bunny n' bean soup); hummus; calabacitas; chickpea and tomato salad; split pea soup.
I've got several. White chili, black beans from the Greens cookbook, an 18 bean soup my mom and I used to make together. Do you prefer email or old fashioned mail
Oh! Right! And of course cassoulet: http://en.wikipedia.org/wiki/Cassoulet
And red beans & rice. And from India: chana masala and mung dal masala.
I toss plain canned garbanzo beans into all kinds of salad as a protein option. Easy & yummy. You can also roast them with seasoning for a snack.
I have recently discovered that lentils cook up beautifully in a rice cooker, if you have one. They're lovely. I just cooked them with a bit of garlic, and added a dash of curry powder when they were done. And of course, you can just cook them in a saucepan too. :) Also, Gretchen's made a great point about beans being used for snacks. You can puree a lot of beans to make dips.
Ooo... lentils mixed with onion that's been sauteed in balsamic, a bit of allspice throughout (little olive oil or butter for sticking power) is amazing.
Gretchen, yeah! Have you ever had mujadra? Yummmm...
Okay, so it's more dessert-y, but I do love navy bean pie.
Lookup a good cajun Red Beans and Rice or dirty rice recipe. Someone else mentioned Cuban Black Beans and rice, delicious. We serve it alongside grilled chicken breasts with tortillas, alfafa sprouts and hot sauce.
Bean soups, northern navy-bean style or 15-bean style are wonderful.
Ooh and be sure to serve your soups with plentiful cornbread (Johnny Bread while growing up) and Caro syrup. (ok maybe that's a bit much.)
Anne M. Evans
According to the folks here in New Orleans red beans and rice should only be served on Mondays.
One last one, as simple as can be. Boil some potatoes, fresh green beans and salted pork of some sort. About an hour. Serve in deep dishes with corn bread of course, and be sure to drink the broths. Sooo good.
Cassoulet is another nice stew-y option. You can find tasty vegetarian and meat versions about. Nice cuz you can crockpot that muther.
How did everyone forget succotash?
I roast green beans with a little oil, salt & pepper, and tons of garlic. At 350 for about 40 minutes.
Lisa Leutheuser -- The Chickpea Goddess cooks Tagine Bil Hummus
Tagine Bil Hummus
From The Vegetarian Table: North Africa by Kitty Morse
1/4 C. vegetable oil
1 Lg.onion, finely diced
3 garlic cloves, minced
12 fresh cilantro sprigs, minced
1/2 tsp. ground turmeric
3/4 tsp. ground cinnamon
1/2 tsp. cayenne
3 carrots, cut into 1/4 inch diagonal slices
2 15oz cans of chick peas. Reserve the liquid.
1/2 tsp. black pepper
salt to taste
1 Tbs. smen (spiced butter — optional)
Minced fresh cilantro for garnish
Heat oil over medium-high heat and cook the onion until tender (6-8 minutes). Stir occasionally. Add garlic, cilantro, turmeric, cinnamon, cayenne, carrots, and reserved liquid from the chickpeas. Reduce heat to medium, cover, and cook until carrots are tender (10-15) minutes. Add chickpeas, pepper, salt, and optional smen. Heat through. Before serving, garnish with cilantro.
Kitchen Chick's Extensive Extra Notes Gleamed from Years of Experience: :-)
1) Salt is necessary for bringing out the flavor.
2) I use extra virgin olive oil for the oil.
3) I often add a bit more black pepper and garlic than called for.
4) The flavor will be diluted if there's too much liquid, so don't add all of the chickpea liquid to start with. Maybe start with half the amount. You may need to cook it longer than the 10-15 minutes to concentrate the flavor. I take the cover off at this point to let the liquid evaporate. This also helps with the next item...
5) I like to let the carrots caramelize a bit during this extra cooking time to add some sweetness to the flavor. It's better to caramelize them before adding the chickpeas. If they stick to the pan and burn a bit too much, they will unstick when you add the chickpeas. If necessary, add a bit of left over chickpea liquid or water. (If you try to caramelize them after adding the chickpeas, the chickpeas get quite mushy and there's no "sauce". But it still tastes good.) If time is short or the carrots and chickpeas are getting too mushy, a touch of sugar can be used instead.
6) A small bit of butter and a few sprinkles of oregano can substitute for the smen.
For the complete North African meal experience, serve it with couscous and harrisa. Have you had harrisa before? Dried new mexico chilies, de-seeded, soaked and pureed with garlic, olive oil, and spices. I will have to post a recipe. It's a common North African condiment, and it is a fabulous bread spread. Goes well with hummus too.
Diana Elizabeth - Green beans with Meat (Loubieh bi Lahmeh)
Here's a green beans dish that my Lebanese step dad made. It was one of my favorites.....
A Lebanese stew: Green beans and beef cubes are cooked in tomato sauce. Serve with vermicelli rice.
1 kg green beans, washed with ends removed and each bean pod cut into three pieces
1/2 kg beef, cut into cubes for cooking
1 small onion, thinly chopped
2 tablespoons fresh coriander, chopped
1 clove garlic, crushed
1 tablespoon tomato paste, dissolved in 1 cup water
1 1/2 tablespoons vegetable oil
1/2 teaspoon pepper
salt to taste
1. In a pressure cooker fry the chopped onions with 1 tbsp vegetable oil until golden.
2. Add the cubes of meat and stir for two minutes
3. Add the pepper and 1 Litre of water and close pressure cooker cover securely. Cook for 15 minutes at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening cooker cover (achieved when all steam escapes).
4. Add the chopped green beans and salt, place on high heat and close pressure cooker cover securely again. Cook for 20 minutes at highest pressure. Remove from heat and let pressure drop before opening cover.
5. In a small skillet, fry minced garlic and fresh coriander with ½ tbsp of vegetable oil, and then add mixture to green bean stew.
6. Finally add in the dissolved tomato paste and then stir ingredients over medium heat and leave for 5 minutes or until stew thickens a bit.
Diana Elizabeth -- Bean Stew with Rice (Fasoulia W Rizz)
2 cans red kidney beans, 450 grams/can
500 g beef, cut into cubes
2 tablespoons tomato paste, dissolved in 1 cup water
3 cloves garlic, crushed
1 big onion, chopped
4 cups water
1 tablespoon vegetable oil
3 cinnamon sticks
1 teaspoon salt
In a pot, fry the chopped onion with 1 tablespoon of vegetable oil until golden. Add in the crushed garlic and beef cubes and stir for 2 min.
Add the cinnamon sticks, a dash of salt and 4 cups water. Cover and cook for 40 min on medium heat or until the meat is done.
When done, add the red beans and the salt. Let it simmer for 5 min.
Add the tomato paste dissolved in water to the bean stew and let it boil for another 10 min or until the sauce thickens a bit. Mix well then remove from heat.
Serve with vermicelli rice.
Sarah Rigg -- Chana chaat!
Love me some Indian chick pea goodness.
Falafel is made with chickpeas too. Also homemade black.bean burgers. I put black beans in with the taco meat sometimes too.
Naomi Cowan-Barkley -- Black Bean soup
Black Bean soup made with your choice of chicken or vegetable broth, or water. When the beans are soft, saute garlic and oregano (I use both dried and fresh in my recipe), green or red sweet peppers and onion in olive oil. Put the saute in a blender and puree. Add the puree to the soup and heat. Top with cheese of your choice (I use a grated mild cheddar) and/or sour cream. For a heartier dish cook rice into the finished product.
Rebecca Rosenblatt -- Balela salad
I like the ripe off trader joe's balela salad:
1 15-oz can black beans
1 15-oz can garbanzo beans
1/2 tbsp canola oil
1/3 cup fresh lemon juice
2 stocks green onion, chopped
1/2 tbsp balsamic vinegar
1 tbsp red wine vinegar (white or apple vinegar should suffice)
two organic tomatoes chopped into bite-sized pieces
2 tbsp chopped parsley
1 tbsp chopped mint
sea salt & pepper to taste
Jeanne N Bowman
Peas are beans too, right? Plant 'em and eat em from the vine -- sugar snaps, garden, edible pod. Can't have too many. Dried = split pea soup.
Scott Raun -- Barbecued Beans
1 lb Hamburger, browned
1/2 lb Bacon, chopped & browned
1 onion, chopped & browned
3/4 c. brown sugar
1/2 c. ketchup
1 T. vinegar
1 T. mustard
1/2 t salt
4 cans pork & beans
2 cans kidney beans, drained & rinsed
2 cans lima beans, drained
(can substitute other beans - I usually use 1 can garbanzos, and 1 can of whatever strikes our fancy - butter beans and black-eyed peas have been the most recent substitutions)
Combine all in the crockpot, cook on low for 10+ hours.
To make vegan:
Replace the hamburger with Morningstar Farms Crumbles (or some other vegan browned hamburger equivalent)
Replace the bacon with 1-2 T. of Red Miso
Use a vegetarian baked bean
Peas are, indeed, close relatives of the bean, so pea soup is an excellent choice. Vegetarian chili, using a variety of beans (chili, white, pinto, navy, black, etc.) is also a great use of beans. Cassoulet, a classic French "stew" is wonderful; there must be many recipes for it on the internet. Annie, if you don't own a "Joy of Cooking" cookbook (by Irma Rombauer, et al., and which has been in print since 1931), you should get it. It's been updated regularly (my edition is 1991) so modern food trends have been accommodated in the later editions. I don't necessarily follow the recipes therein "to the letter" but I get lots of ideas by just reading the recipes and making whatever substitutions I feel the need to. There's a very substantial section on "beans." Good luck, Sweetie!
Graham Charnock Boston Baked Beans. Belly of pork cut into bits, sauted with onions, add tomatoes and tomato puree.Slow cook in a pot with several cans of red (or white, or black-eye) beans and a couple of tablespoons of mollasses or black treacle for several hours. Add water to moisten as necessary so it does not get too dry..
Nina Eleanor Alter Whatever you do, ALWAYS buy dried beans in bulk, and let them soak overnight before use. Your GI tract and all flatulence haters will thank you... :)
Drusilla Brotato Void -- Chickpea Noodle Casserole
Make it exactly like tuna noodle casserole, but use one can of drained, rinsed chickpeas instead of tuna. Mash half the chickpeas with a potato masher before adding them, and leave the rest whole.
Áine Keefer - Bean Soup with Sweet Potatoes and Spinach
1 T vegetable oil
1 medium onion, finely chopped
1 celery stalk, chopped
2 cloves garlic, finely chopped
½ lb dried cranberry or borlotti beans, soaked and drained
¾ lb sweet potatoes, peeled and chopped
2 ish quarts water or stock
10 oz frozen spinach or kale
Salt and freshly ground pepper to taste
In a large pot over med. heat, warm oil. Add onion, celery, and garlic and sauté until soft and fragrant, stirring occasionally (~10 minutes) Add beans and water or veggie stock to cover by 2 inches. Bring to a boil, lower heat to a simmer and cover partially. Cook until nearly soft, stirring occasionally and adding water if necessary. (Depending on the age of the beans, this can be anywhere from 45 minutes to 2 hours) Once the beans begin to soften, add salt a little at a time, to taste. Add sweet potatoes and simmer until tender, about 10 minutes. Add spinach or kale and cook to thaw and wilt, stirring occasionally. Add salt and pepper to taste and serve.
Thank you, Drusilla, for suggesting Chickpeas. They're great to cook with and they're also great to include in fresh salads!
Oh, and Aine . . . you've put together three of the most nutritious ingredients ever . . . beans, sweet potatoes, and spinach. Beta carotene, iron, protein, etc.
Anne K Gray
We do own Joy of Cooking, Suzanne Taylor - thanks for suggesting I read the section on beans. Brian uses that cookbook more than me, but of course it is full of much that is wonderful.
I highly recommend The Essential Cookbook. http://www.goodreads.com/book/show/1846650.The_Essential_Cookbook
I wouldn't say it's the only cookbook you need, but if you're trying to learn ways to use a particular food item, it's one of the most useful I've found. I actually lugged a copy both ways across the Big Eastern Water, it's that good.
Drusilla Brotato Void --Red Lentil Thai Chili
The Post Punk Kitchen (theppk.com) is a vegan site with lots of fantastic bean recipes. I've never made anything from there that I didn't like, and I particularly recommend the Red Lentil Thai Chili (red lentils, kidney beans, and sweet potatoes). The site is written by Isa Chandra Moskowitz, author of "Veganomicon," one of the best vegan cookbooks ever written.
Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)
1 large yellow onion, diced medium
1 red bell pepper, seeded and diced medium
3 cloves garlic, minced
2 tablespoons chili powder
1 ½ lbs sweet potatoes cut into ¾ inch chunks
1 cup red lentils
1 teaspoon salt
4 cups vegetable broth
2 15 oz cans kidney beans, drained and rinsed
2 tablespoons Thai red curry paste
1 15 oz can lowfat coconut milk
28 oz can diced tomatoes
½ cup fresh cilantro, plus extra for garnish
Limes for garnish (optional)
Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.
Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.
Taste for salt and seasoning, top with cilantro and lime and serve!
Christopher Drayson This is my excellent baked beans recipe, with is unsweetened, and good and healthy.
Drusilla, thanks for the heads-up on the Post Punk Kitchen. I'm not a Vegan, nor even a Vegetarian . . . but my favorite foods tend toward vegetables and fruits. Cheese and other milk products, I must admit, however, are among the things I will never be able to give up. ;-)
This has been a wonderful chat, Annie! Thanks for initiating the conversation. I've acquired some really great-sounding recipes!
Kendra Hillman Chilcoat
Can of cannellini beans go in food processor with a bit of olive oil, rosemary, and salt. Presto! Fab spread for bread.
And don't forget that ground chick peas, with some Tahini and olive oil and garlic results in Humus . . . not a main dish, but a wonderful appetizer, served with pita bread.
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