What is your favorite bean recipe?

[newcook]

Now that I have tried the "religious experience beans", I can't wait to try other bean recipes. I did a search and found lots of threads mentioning how good beans are, but hardly any tried and true recipes.

I was just wondering which are your favorites.

Daniele

[wallycat]

I love home-made (or canned for that matter) refried beans :)

I also love the Southwestern Bean salad I posted a few times here.

But I'll eat beans any way they are served ;)

[susan_foster]

I love the texture of beans - so smooshy. Favorite beans are cannelini (white beans) & black beans. Just had lunch - side dish was succotash (homemade - a WW recipe - from their Complete Cookbook) - wonderful, and the lima beans were perfect.

Don't have a truly favorite bean recipe - I'm finally starting to explore the wonderful world of beans - what is out there beyond the baked beans I grew up with. I did make a nice Skinny Red Beans recipe from the Moosewood Low Fat cookbook. Sorry I can't post recipes - I am very sensitive to copyright issues.

Susan

[Guest]

Spicy black beans and tomatoes and the channa masala that I found here! They are both delicious and easy to prepare.

SPICY BLACK BEANS AND TOMATOES posted by Catherine

Veg. cooking spray
1 t. olive oil
1/2 c. chopped onion
2 cloves garlic, minced
2 (14.5 oz) cans no salt added whole tomatoes, drained and chopped (I used Fresh Cut diced tomatoes)
2 T. canned chopped green chilis
2 (15 oz) cans balck beans, rinsed and drained
1 T. chopped fresh cilantro (dried works fine too)
1/2 t. ground cumin
1/2 t. ground red pepper
1/4 t. chili powder

Coat a large nonstick skillet with cooking spray; and the olive oil. Place over medium heat until hot.

Add the chopped onion and garlic; saute until tender. Add the tomatoes and chiles; reduce the heat and cook, uncovered, 6 to 8 minutes or until slightly thickened, stirring occasionally.

Stir in the beans and remaining ingredients. Cover and cook 5 minutes or until throroughly heated. Serves 8 (four in my house).

Per serving (for 8) Calories 86; Prot. 7 g; Carb 18 g.; Sodium 149 mg; Fat 1 g (11% cal. from fat).


Channa Masala posted by pcc10012

Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon canola oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 teaspoon red pepper (powder) -- (1/4 to 1/2)
1/4 teaspoon turmeric -- (1/4 to 1/2)
1/4 teaspoon garam masala (ground spice mixture) -- (1/4 to 1/2)
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon salt
2 cloves garlic -- crushed
1 tablespoon grated ginger
15 oz chickpeas -- drained and rinsed
7 oz tomato sauce
2 tablespoons chopped fresh cilantro

Heat oil in medium saucepan. Add onions and bell pepper and saute until soft. Add spices (red pepper thru grated ginger)adjusting for taste. Stir in chick peas and tomato sauce and cook over medium-low heat until warmed through. Top with cilantro and serve over basmati rice or with pitas.


Per Serving (excluding unknown items): 188 Calories; 5g Fat (22.4% calories from fat); 6g Protein; 31g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 887mg Sodium.

[Ohioan]

I have so many favorite bean recipes that it would take a week to list them. Instead, I'll offer my three favorite bean cookbooks so you can choose your own:

* Bean Banquets, by Patricia Gregory.
* Lean Bean Cuisine, by Jay Solomon.
* Fabulous Beans, by Barb Bloomfield.

Also, I highly recommend starting with your own homemade beans. You can cook up a big batch and them divide them into portions to be flavored separately at each meal.

The way I make my "base recipe" beans is like this: First, start a kettle of water boiling while you rinse and pick over the beans, using about 1/3 cup of dried beans per person (1/2 cup for very hearty eaters or if you aren't going to serve the beans with an equal amount of rice or pasta). Put the beans in a heavy pot or Dutch oven, and for each 1/3 cup of beans, add 1 clove of garlic, slivered, and 1/8 onion, sliced thin. Then pour the boiling water over them to a depth of two inches above the surface of the beans. Stir, cover, and go away for an hour. Come back, stir the beans again, and continue stirring at 15-minute intervals until the beans are done, usually another 30-60 minutes (60-90 for lima beans and chickpeas).

Once the beans have softened, you can add your other seasonings, or scoop out portions to keep in the fridge for other meals. Don't add salt or acidic ingredients (tomatoes, vinegar, etc.) until the beans have begun to soften.

The liquid from this base recipe also makes wonderful bean broth to use in other recipes, even beanless ones.

ENJOY YOUR BEANS!!!! (Which is a silly thing to say, since how could anyone not enjoy beans?) :D:D:D

Cheers,
Phoebe

[Guest]

After reading Phoebe's post about cooking beans, I wanted to add that the crockpot is a great way to cook dried beans. I just rinse them, cover with a couple of inches of water and set the cooker on low and let them cook over night or start them in the morning and they are ready to use for dinner. Next time, I am going to add garlic and onion .

[beckms]

Phoebe--

Are your beans just soaking in hot water in your instructions? Or is the pot sitting over a low flame the whole time?

thanks!

[Guest]

I think the beans must be simmering.

[lorilei]

Beans are one of my favorite (and most versatile) ingredients. I love THE BEAN BIBLE -- an excellent reference for dishes using beans of all types. But generally speaking, I don't always USE recipes.

Beans are something that I throw in omelettes, quiches, casseroles, enchiladas, salads... almost anywhere you can imagine. And since beans take so well to being seasoned, sometimes I let them stand alone as their own side dish (or main dish, as it were).

Definitely seconding Phoebe's affinity for the musical fruits...

[Ohioan]

Originally posted by beckms
Are your beans just soaking in hot water in your instructions? Or is the pot sitting over a low flame the whole time?
They're simmering over a low flame. (My, my, I do seem to have left out an important step, eh wot?) :o

Bean there, done that,
Phoebe

[newcook]

Thanks for the recipes and responses, I hope they keep on coming in.


Susan, I have that cookbook so I'll look it up, thanks for the recommendation.

Phoebe, recommending 3 cookbooks, that is dangerous business. The last time I went to pick up one, I ended up with 3. Still I have to ask, if you could have only one of them which would have the most recipes really worth making (in case I actually am able to practice restraint when I get to the bookstore). But please, please give a couple of all time favorites.

Lorilei, please would you recommend a specific recipe for a main dish?

I ended up buying tons of cans of different types of beans and now I can't wait to try recipes on them.

Daniele

[karen w]

O.K., please refrain from any tomato throwing until I finish my song. All this beany talk got me reminiscing over my camp days as a child....

Uh hum(clearing throat)...

My dog, LIMA , loves to roam
One day LIMA left his home
He came back quite unclean
Where oh where has LIMA BEAN ?(or your own favorite bean!!:D )

Now back to your regularly scheduled beans...

And on a serious note, I just made Catharine's Spicy Beans and Tomatoes this week. We had them over brown rice with a little cheddar, cornbread, and sauteed plantains ...really YUMMY meal:) !
Who needs meat!!?? You can also cook them in a pressure cooker, then I freeze in a little of the bean liquid in 1c. portions.

Karen

[newcook]

Bumping, hoping for more recipes

Daniele

[Searcher]

We make these beans quite often and have had requests for the recipe. I think they're from Gail.

FRIJOLES DE LATA

QUICK AND EASY BLACK BEANS

1/2 cup pure Spanish olive oil
2 cloves garlic, finely chopped
1/2 small red onion, finely chopped
1 medium size green bell pepper, seeded and finely chopped
1 large, ripe tomato, chopped, or 1/2 cup chopped and drained canned whole tomatoes
Two 16-ounce cans black beans, with their liquid
1/2 cup Cuban beef stock, canned beef broth or water
1 teaspoon ground cumin
Few dashes of Tabasco sauce, optional
1 tablespoon red wine vinegar, optional
Salt and freshly ground black pepper to taste
Chopped onion, minced fresh parsley, or minced fresh coriander (cilantro) for garnish

In a medium-size saucepan over low heat, heat the oil until it is fragrant, then cook the
garlic, onion, and bell pepper, stirring, until tender, 10 minutes. Add the tomatoes and
cook another 10 minutes. Add the beans, stock, cumin, Tabasco, and vinegar, stir to
blend, correct the seasonings, and simmer, covered, until heated through, 20 minutes.
Garnish and serve with beans hot over Arroz Blanco.


We have these beans with an easy grilled chicken recipe I found in an old Martha Stewart magazine. It makes a nice and easy dinner.

[newcook]

I just made the Spicy black beans with tomatoes, very yummy and easy to make, a definite repeater. I think I am really getting into this bean thing.

Thanks for posting your recipes

Daniele

[gertdog]

I missed your request earlier- here are a few of my favorites. I am not at my regular computer so I'm going to list titles- let me know if you'd like any of the recipes and I'll post them tomorrow.

Sometimes I make beans from scratch, other times I'll open a can. Only one of these recipes actually calls for dried beans, though.

Garlicky Stewed White Beans with Mixed Peppers (CL)
Frijoles Borrachos (Nava Atlas)
Baja's Best Pinto Beans (Bon Appetit)
Chickpeas and Peppers with Pine Nut Dressing (The Savory Way by Deborah Madison)
Chickpeas in Tomato Sauce with Feta and Wine (posted on BB by Valchemist)
Baked White Beans with Garlic and Sage (posted on BB by KValley)
Caribbean Rice and Beans (CL)
Sweet Potato, White Bean, and Pepper Tian (posted by Kima)

[newcook]

Thanks gertdog, I really appreciate you offering to share recipes. Are they already typed up? I don't want to get greedy, but really I probably am when it comes to recommended recipes on this BB so I might as well be honest about it.

I found the recipes for Chickpeas in tomato sauce with feta and wine, and also for Caribbean rice and beans.

I found this recipe for Frijoles Borrachos. Is that the one?

FRIJOLES BORRACHOS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans To try

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 cup chopped ripe tomatoes or 1 cup canned diced tomatoes
2 large scallions -- chopped
4 cups cooked pinto beans
1/2 cup beer
1/3 cup chopped fresh cilantro
1 jalapeno pepper -- seeded and minced, or one 4-ounce can chopped mild green chilies
Salt to taste

Heat the oil in a large skillet. Add the tomatoes and scallions and saute over moderately low heat for 2 minutes. Add the remaining ingredients and stir together, then simmer, covered, over low heat for 30 minutes. If there's too much liquid in the skillet at this time, cook, uncovered, until it thickens up a bit. Serve hot.

Description:
"The word borracho was a 19th century term for a drunkard, so this recipe's name literally means "drunken pinto beans." Simmering the pintos in beer, with lots of cilantro, results in a very special flavor."

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 193 Calories; 3g Fat (13.7% calories from fat); 10g Protein; 32g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 2689 0 1136 0 0 0 0

I have not yet found any of the others. I would really appreciate it if you don't mind posting them.

Daniele

[newcook]

I just found the Sweet Potato, white bean, and pepper tian recipes as well.

Daniele

[newcook]

"You can also cook them in a pressure cooker, then I freeze in a little of the bean liquid in 1c. portions. "

How long would it take to cook them that way?

I wanted to make the Arroz Y Frijoles Con Sabor A ron, but I didn't get to make a premade batch of beans yet and it would just take too long for a weeknight supper to make them. I wonder if this recipe would work well with pre-cooked beans? When and how would you put them in the recipe?

Daniele

[valchemist]

here is the one I posted which stephanie mentioned.


* Exported from MasterCook *

Chickpeas in Tomato Sauce With Feta and Wine

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 onion -- chopped
2 cloves garlic -- peeled and minced
1 tablespoon dried oregano
14 1/2 ounce diced tomatoes -- drained
1/2 cup dry white wine
15 ozs chickpeas, canned -- drained
3/4 cup crumbled feta cheese
salt and ground black pepper to taste


1 Heat oil in a medium skillet over medium heat, and stir in the onion, garlic, and oregano. Cook and stir about 10 minutes, until onions are tender.
2 Mix tomatoes into the skillet, and cook until heated through. Mix in wine, and continue cooking about 15 minutes, until thickened.
3 Stir garbanzo beans and feta cheese into the skillet, and cook 5 minutes, until the cheese has melted. Season with salt and pepper. Remove from heat, and allow to cool about 5 minutes before serving


Source:
"allrecipes"

Per Serving (excluding unknown items): 288 Calories; 11g Fat (35.9% calories from fat); 11g Protein; 34g Carbohydrate; 7g Dietary Fiber; 25mg Cholesterol; 644mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.

NOTES : " An easy one skillet meal. Great alone, as a side, or added to salad greens. "

really great. I had it alone, don had it on pasta. so easy and tasty!! next time, I will double the recipe!

[valchemist]

Here is another one we like.



* Exported from MasterCook *

Chickpeas and Pasta with Sizzling Sage

Recipe By : posted by TamiKnight
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- diced
1/4 cup extra virgin olive oil
Salt and freshly milled pepper
1 Large pinch red pepper flakes
30 oz chickpeas or cannellini beans -- rinsed
8 ounces large farfalle or other dried pasta shapes
2 large garlic cloves -- chopped
3 tablespoons chopped fresh sage
pine nuts -- optional

In a wide skillet over medium heat, fry the onion in 2 tablespoons of the oil until golden, stirring frequently especially toward the end. Season with salt, plenty of pepper, and the pepper flakes. Add the chickpeas and turn the heat to low. Meanwhile, boil the pasta in salted water until al dente, then add it to the chickpeas. Heat the remaining oil in a small skillet over high heat. Add the garlic and sage and fry for 20 seconds. Immediately pour over the dish and serve.

Source:
"Vegetarian Cooking for Everyone, p 311"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 393 Calories; 11g Fat (24.6% calories from fat); 12g Protein; 62g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 425mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Vegetable; 2 Fat.

NOTES : my notes - this is sooo easy to make. don and I liked it a lot. Usually, I don't use that much oil when I cook, but in this case, I think the extra virgin olive oil really added to the dish.

Tami - This very simple recipe is more than the sum of its parts! I've been making it as part of my regular rotation. I even bought a sage plant and have it growing in the kitchen just to make this recipe wheneer I want. It's from Vegetarian Cooking for Everyone.

[valchemist]

here is a great Chili recipe...


* Exported from MasterCook *

Black Bean, Yellow Pepper, and Cumin Chili
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Soups and Stews
Vegetarian Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp olive oil
12 ounce onion -- coarsely chopped (about 3 cups)
1 large yellow bell pepper -- chopped
1 1/2 tablespoons cumin seeds
4 teaspoons minced canned chipotle chilies
45 ozs black beans -- well drained
30 ozs diced tomatoes with roasted garlic -- (14 1/2 ounce)
2 cups vegetable broth

Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and cumin seeds; sauté until onion is soft and golden, stirring frequently, about 10 minutes. Add chipotle chilies and stir 30 seconds. Add black beans, diced tomatoes with juices, and vegetable broth; bring to boil. Reduce heat to medium. Simmer uncovered until liquid is reduced by half, stirring occasionally, about 30 minutes. Transfer 2 cups chili to processor. Blend to coarse paste; return to pot. Simmer chili to thicken, if desired. Season chili to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat before serving.)

Makes 6 servings.




Source:
"Bon Appétit , December 2002"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 308 Calories; 6g Fat (16.8% calories from fat); 15g Protein; 49g Carbohydrate; 15g Dietary Fiber; 1mg Cholesterol; 1211mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 1 Fat.

NOTES : my notes - this is really good and very easy. I used an orange pepper instead of yellow. it really wouldn't matter what kind of pepper you use here -- red would be fine, too. I used only 1 tbsp of oil. I did use the 1 1/2 tbsp of cumin seed. I used a hand blender to puree some of the chili instead of transferring it to a blender or food processor. I would definitely make this again.

Canned chipotle chilies — which give this dish a smoky depth — are available at Latin American markets and many supermarkets. Top the chili with chopped cilantro and green onions, and serve sides of corn bread and spinach salad. For dessert, try lemon sherbet with sugar cookies.

It received a lot of reviews, and 100% would make it again.

original recipe called for 6 tbsp oil

[valchemist]

a few more...
these are all tried and true!!



* Exported from MasterCook *

Cassoulet

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Soups and Stews


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ozs dried navy beans
4 c water
4 boneless skinless chicken breast halves -- cut in 1" pieces
1/2 lb cooked ham -- cut in 1" cubes
3 carrots -- sliced
2 onions -- coarsely chopped
1 rib celery -- sliced
1/4 c firmly packed brown sugar
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
8 ozs tomato sauce
2 tbsps molasses

Sort beans. Rinse well; drain. In 3 1/2 to 4-quart slow cooker, combine beans and water. Soak at least 8 hours or overnight.

Cover. Cook on high setting for 3 hours.

Add remaining ingredients; mix well. Cover; cook on high setting for an additional 3 to 4 hours or until beans are tender and chicken is no longer pink.

Source:
"Pillsbury One-Dish Meals Cookbook"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 378 Calories; 5g Fat (10.9% calories from fat); 32g Protein; 53g Carbohydrate; 16g Dietary Fiber; 50mg Cholesterol; 748mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.



* Exported from MasterCook *

Curried Chickpeas and Black Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Vegetarian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons vegetable oil
1 cup chopped onion
1 tablespoon minced ginger
2 teaspoons curry powder
1 14.5-ounce can diced tomatoes -- undrained
1/8 teaspoon salt
1 15.5-ounce can black beans -- rinsed and drained
1 15.5-ounce can chickpeas -- rinsed and drained
1/3 cup chopped fresh parsley
1 tablespoon lemon juice



Heat oil in a large nonstick skillet over medium heat. Add onion and gingerroot; saute 3 minutes or until tender. Stir in curry powder; cook an additional minute. Add tomatoes; cook 1 minute or until mixture is slightly thickened, stirring occasionally. Add salt, black beans, and chickpeas; stir well. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in fresh parsley and lemon juice. Serve warm.



CALORIES 258 (17% from fat); PROTEIN 13.3g; FAT 4.9g (sat 0.8g, mono1.3g, poly 2.2g); CARB 43.2g; FIBER 7.1g; CHOL 0mg; IRON 4.6mg; SODIUM 552mg; CALC 100mg



Cuisine:
"Indian"
Source:
"Cooking Light Website"
Yield:
"4 c"


NOTES :
this is really easy and very tasty. I used two HEAPING tablespoons of hot curry powder...just right.





* Exported from MasterCook *

Pasta E Fagioli

Recipe By : Don Mauer
Serving Size : 0 Preparation Time :0:00
Categories : Main Dish Soups and Stews


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tsp extra virgin olive oil
4 garlic cloves -- minced
4 c beef broth
16 ozs canned diced tomatoes
1 1/2 tbsps chopped fresh basil -- (I use MUCH more; at least 1/3 cup)
2 tsps salt -- (be careful here; only use this much if you have low sodium broth)
1/4 tsp freshly ground black pepper
1/4 tsp freshly ground white pepper
1 lb dried macaroni
2 16 oz cans white kidney beans
2 tbsps minced fresh parsley -- (I omit this)

Add the oil to a large nonstick saucepan. Over medium heat, saute the garlic until soft but not browned, about 2 minutes. Add the beef broth, tomatoes, basil, pepper, and bring to a simmer.

Add the macaroni and return to a simmer, cooking for 7 to 10 minutes. Add the beans and simmer until just heated through.

note: I save half of the basil to add at the end. I top with parmesan cheese.

Source:
"Lean and Lovin' It"


NOTES :
Serves 8 (but I use it for a main course so I get four servings)

Nutritional Information Per Serving, assuming 8 servings:
253 calories, 2.1g fat, 12g protein, 52.7g carb, 745 mg sodium



* Exported from MasterCook *

Red Bean Salad with Feta and Peppers

Recipe By : posted by jen
Serving Size : 0 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
19 oz kidney beans
1 sweet red pepper -- chopped
2 cups finely chopped cabbage
2 green onions -- chopped
4 oz feta -- cubed (1 cup)
1/4 cup chopped fresh parsley
1 clove garlic -- minced
2 tbsp lemon juice
1 tbsp vegetable oil

Drain beans and rinse under cold water. In salad bowl, combine beans, red pepper, cabbage, onions, cheese, parsley, garlic, lemon juice, and oil; toss to mix. Cover and refrigerate for up to 3 days.



Source:
"Lighthearted Everyday Cooking by Anne Lindsay"


Makes 6 servings, 1 cup each. Per serving: 165 calories, 7 g fat, 7 g fibre, 19 g carb, 17 mg cholesterol, 455 mg sodium. Excellent source of Vitamin C.



* Exported from MasterCook *

Smoky White Bean Gouda Soup

Recipe By : posted by gertdog
Serving Size : 10 Preparation Time :0:00
Categories : Soups Soups and Stews
Vegetarian Vegetarian Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb russet potatoes -- peeled and cut into
1/2-inch cubes(about 3 cups)
3 cups vegetable broth
1 medium onion -- chopped
3 cans great northern beans -- (15 1/2 oz) rinsed
and drained
1 cup lowfat 1% (or skim) milk
1 tsp ground cumin
1/8 tsp cayenne pepper -- (1/8 to 1/4)
3 oz smoked gouda cheese (1 cup)
salt and freshly ground pepper -- to taste
minced red and green peppers or tomato -- as garnish


1.In a 6-quart pot, combine potatoes, 2 cups broth (or water) and onion. Cover; bring to a boil over high heat. Reduce heat to medium. Simmer until potatoes are tender, about 10 minutes.

2.Process potatoes, onions and cooking liquid in batches in a blender or food processor until smooth. Return mixture to pot. Stir in remaining 1 cup of broth, beans, milk, cumin and cayenne pepper. Simmer over medium heat until hot, about 5 minutes.

3.Remove pot from heat. Stir in cheese. Add salt and pepper to taste. Garnish individual servings with chopped bell peppers or tomato, if desired.

Source:
"Vegetarian Times Low-Fat & Fast: 150 Easy Meatless Recipes"


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 316 Calories; 5g Fat (12.8% calories from fat); 18g Protein; 53g Carbohydrate; 13g Dietary Fiber; 11mg Cholesterol; 584mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

NOTES :
my notes: I added all three cups of broth at the beginning. didn't peel the potatoes (I never do...that is where all the fiber/nutrients are). I did use the cumin, but I didn't really taste cumin in the final product...I think it just contributed to the smokiness of the soup. I used about 4 or 5 ounces of the smoked gouda. Jewel is right -- the cheese never melted. really strange. I had pieces of cheese floating around in the soup. they never melted at all. but it was still great. that was the first time I had tried smoked gouda and it was yummy -- the smoky flavor really came through in the final product. I will definitely make this soup again.

Per serving:
288 Calories, 4 g fat, 17 g protein, 48 g carbohydrates, 13 mg cholesterol, 112 mg sodium, 9 g fiber




* Exported from MasterCook *

Sweet Potato, Corn, & Black Bean Hash

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dishes Vegetarian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsps canola oil
2 onions -- chopped
1 sweet potato -- peeled and cut into 1/2" dice
2 clove garlic -- minced
1 jalapeno pepper -- seeded and minced
4 tsps ground cumin
1/2 tsp salt
3/4 c water
3/4 c frozen corn kernels
1 15-ounce can black beans -- rinsed
1/4 tsp black pepper

In a large cast-iron skillet, heat oil over medium-high heat.

Add onions and saute until browned in spots, 3 to 5 minutes.

Add sweet potato and cook, stirring until it starts to brown in spots, 5 to 7 minutes.

Stir in garlic, jalapeno, cumin, and salt; saute until fragrant, about 30 seconds.

Add water and cook, scraping up browned bits, until liquid is absorbed, 3 to five minutes.

Stir in corn and beans and cook until heated through.

Season with salt and pepper.

Cuisine:
"Mexican"
Source:
"Eating Well Magazine"



Per Serving (excluding unknown items): 406 Calories; 8g Fat (17.3% calories from fat); 17g Protein; 69g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 1211mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 Fat.

Serving Ideas : Serve with warm tortillas or cornbread.

NOTES : This recipe should definitely be doubled. The reason the amounts are low is that in order to make hash, you need everything to be in contact with the pan so that it gets brown. they suggest that if you double it, you should cook in two batches or two skillets. I wouldn't bother.



* Exported from MasterCook *

Tabbouleh with Beans and Feta

Recipe By : recommended by Jessica
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups uncooked bulgur or cracked wheat
2 cups boiling water
1/4 cup commercial pesto
3 tablespoons fresh lemon juice
2 cups halved cherry tomatoes
1/2 c crumbled feta cheese -- (original recipe called for 3/4 cup or 3 oz)
1/3 cup thinly sliced green onions
2 tablespoons minced fresh parsley
1/4 teaspoon freshly ground black pepper
19 ozs garbanzo beans -- rinsed and drained
4 pitas -- (7-inch)

Combine the bulgur and boiling water in a large bowl. Cover and let stand 30
minutes, and drain. Combine pesto and lemon juice; stir with a whisk. Combine
bulgur, pesto mixture, tomatoes, and next 5 ingredients (tomatoes through
chickpeas) in a large bowl; and toss gently to combine. Serve with pita halves, if desired.



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 305 Calories; 9g Fat (25.4% calories from fat); 12g Protein; 47g Carbohydrate; 10g Dietary Fiber; 14mg Cholesterol; 490mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : my notes: I used only 1tbsp lemon juice (half a lemon) and that was fine. I omitted the parsley. this was very east to make and yummy. original recipe called for 3/4 cup feta but I used 1/2 cup.
next time I will add a bell pepper.

[gertdog]

Daniele,

Here are the other recipes. They were already in Mastercook so it's no trouble at all to post them! The recipe you found for Frijoles Borrachos is the one I was thinking of.

I second Val's recommendation of the Smoky White Bean soup- I love that recipe!

As for pressure cooking- it can take anywhere from 5 minutes to 30 minutes depending on the type of bean and whether you have pre-soaked them or not. I have a cookbook called "Great Vegetarian Cooking Under Pressure" by Lorna Sass that lists bean cooking times- let me know if you want instructions for specific beans.


* Exported from MasterCook *

BAJA'S BEST PINTO BEANS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Side dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
1 cup chopped white onion
4 garlic cloves -- chopped
1 large jalapeño chili with seeds -- cut lengthwise in half
1 tablespoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
9 1/2 cups water
1 pound dried pinto beans -- rinsed
2 tablespoons dark brown sugar -- (packed)
1 teaspoon salt

Heat oil in heavy large pot over medium-high heat. Add onion; sauté until translucent, about 3 minutes. Add garlic, chili, oregano, and cumin; sauté 1 minute. Add 9 1/2 cups water and beans. Bring to boil. Reduce heat to medium-low, cover, and simmer 1 hour.

Discard chili. Add sugar and salt to bean mixture. Simmer uncovered over medium heat until beans are tender and almost all liquid has evaporated, about 1 hour longer. Remove from heat. Using potato masher, coarsely mash most of beans. Season with additional salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Rewarm in nonstick saucepan over medium heat, stirring frequently.)

Makes 6 servings.

Source:
"Bon Appétit March 2003"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 239 Calories; 4g Fat (15.1% calories from fat); 12g Protein; 40g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 283mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : These can be made one day before serving.

Nice flavor! Made 4/03.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Baked White Beans with Garlic and Sage

Recipe By :Natural Health
Serving Size : 4 Preparation Time :0:00
Categories : Beans Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vegetable broth
1 tablespoon tomato paste
2 cans white beans -- (15 ounce) drained and rinsed
4 medium garlic cloves -- minced
8 fresh sage leaves -- minced
salt and pepper
3 cups bread cubes -- (4 ounces), from a hearty loaf
2 tablespoons extra-virgin olive oil

1. Preheat oven to 450 degrees. Whisk broth and tomato paste together in measuring cup or small bowl.

2. Stir together broth mixture, beans, garlic, sage, and salt and pepper to taste in 1 1/2 quart casserole dish.

3. Toss bread cubes, oil, and salt and pepper to taste in medium bowl. Springkle bread cubes evenly over beans.

4. Bake until beans are hot and bubbling and bread cubes are golden brown and crisp, about 15 minutes. Serve immediately.

Source:
"KValley (Cooking Light BB)"


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 516 Calories; 9g Fat (16.1% calories from fat); 28g Protein; 83g Carbohydrate; 17g Dietary Fiber; trace Cholesterol; 446mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

NOTES : White beans are a common part of the Tuscan diet, especially when seasoned with sage and garlic. In this version, the beans are moistened with a bit of vegetable broth that has been flavored with tomato paste. A thick layer of bread cubes (either fresh or stale) tops the beans. You'll have a hearty main course after only 15 minutes of baking time. Add a leafy salad to complete the meal.

Stephanie's note: This is very easy to put together and delicious!! Sourdough makes an excellent bread topping. A little grated parmesan tossed with the bread and olive oil adds another layer of flavor.

10 WW points per 1/4 recipe

Nutr. Assoc. : 0 0 0 0 3403 0 0 0


* Exported from MasterCook *

Chickpeas and Peppers with Pine Nut Dressing

Recipe By :The Savory Way by Deborah Madison
Serving Size : 4 Preparation Time :20:00
Categories : Beans Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 15 oz. cans chickpeas -- rinsed and drained
1 onion
1 small green bell pepper
1 clove garlic -- finely chopped
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon tomato paste
juice of 1/2 lemon
6 kalamata olives

***Pine Nut Dressing***
1/4 cup milk or water
1/3 cup pine nuts
1 clove garlic
1/4 cup extra-virgin olive oil
juice of 1/2 lemon
salt
freshly ground black pepper
2 tablespoons chopped parsley
1 tablespoon chopped cilantro

To make the bean and vegetable mixture:

1. Peel the onion. Quarter it and thinly slice it crosswise. Thinly slice the bell pepper into pieces 2 inches long. Pit and cut up the olives.

2. Warm the olive oil in a skillet and add the onion, bell-pepper, garlic, cumin, and paprika. Lightly salt. Cook over medium heat, stirring frequently, until the onions and peppers are just slightly softened, about 3 minutes. Stir in the tomato paste and lemon juice and cook for another 30 seconds or so.

3. Make the pine nut dressing (directions below) and toss it with the beans. Add the vegetables and olives and lightly toss again. Set in a serving bowl, dust with paprika, and garnish with parsley branches.

To make the dressing:

Heat the milk or water. Put in the pine nuts in the work bowl of a food processor and process, gradually adding the heated milk or water, making as fine a puree as possible. Next add the garlic, olive oil, lemon juice, and a little salt and continue to process until smooth. Season to taste with pepper and stir in the parsley and cilantro.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 254 Calories; 24g Fat (83.1% calories from fat); 4g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 104mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat.

NOTES : Delicious and different.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Garlicky Stewed White Beans with Mixed Peppers

Recipe By :
Serving Size : 4 Preparation Time :0:06
Categories : Beans Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 cup chopped green bell pepper
1 cup chopped red bell pepper -- or yellow pepper
4 cloves garlic -- minced
1/8 teaspoon crushed red pepper
1/2 cup water
1/4 teaspoon dried rubbed sage
30 ounces canned cannelini beans -- rinsed and drained
14 1/2 ounces canned diced tomato -- undrained
1/4 teaspoon coarsely ground black pepper

Heat olive oil in a large skillet over medium-high heat. Add bell peppers, and cook 5 minutes or until tender, stirring frequently. Add garlic and crushed red pepper; cook 1 minute, stirring constantly. Stir in water, sage, beans, and tomatoes; bring to a boil. Reduce heat; simmer 10 minutes or until thick, stirring occasionally. Sprinkle with black pepper.

Source:
"Cooking Light"
Start to Finish Time:
"0:26"
Ratings : Quick and easy 10 Stephanie 8

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 218 Calories; 4g Fat (17.6% calories from fat); 9g Protein; 37g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 445mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

NOTES : Very fast and very easy; minimal clean-up.

Great flavor. Excellent over soft polenta or crisp polenta slices, chunky pasta, etc.

Nutr. Assoc. : 0 0 0 0 0 0 3154 0 26068 20007

[newcook]

Wow, that is great, so many recipes to try. I seem to be eating beans several times per week now.

Thanks for all the recipes and advice. It is very appreciated.

Daniele

[newcook]

I have so many favorite bean recipes that it would take a week to list them. Instead, I'll offer my three favorite bean cookbooks so you can choose your own: Ohioan

Oh no, buying cookbooks is contagious. I just tried to order all 3 cookbooks mentioned. The Lean Bean Cuisine doesn't seem to be available anymore. I tried 2 different places but neither could order it for me.

Daniele

[swquilts]

I love the Mexican Ham and Bean Soup from CL. I think it was in the Nov or Dec 2002 issue. I'd post the recipe, but its at home...:(

[catharine]

I am *so happy* to see that my Spicy Black Bean and Tomatoes is enjoying such high praise.

I don't want to tarnish my record, but you guys have to trust me on two more recipes. The first is a Vegetarian Chili which I think you will love if you like my spicy black beans. It is more labor intensive but it is SO WORTH IT!

VEGETARIAN CHILI

3 T. olive oil [I use much less]
1 medium onion, coarsely chopped
4 cloves garlic, minced
1/2 pound mushrooms, chopped
2 cups cauliflower pieces [I used frozen]
1 large potato, peeled (or scrubbed) and chopped
1 large [red or] green pepper
2 large carrots, peeled (or scrubbed) and chopped
3 cups fresh or frozen corn kernels
1 (28 oz.) can plum tomatoes [regular tomatoes are just as good], including juice
2 (15 oz.) cans pinto or kidney beans [I have used 1 can each of kidney and chick peas] including liquid
1 cup tomato juice
1 T ground cumin
2 T chili powder
1 t. paprika
1 1/2 t. salt
1/8 t. cayenne pepper
2 T. tomato paste
3 T. dry red wine

1. Heat olive oil in large stew pot over medium heat. Add onion and garlic and saute for 5 minutes. Add mushrooms and saute another 10 minutes. Stir in cauliflower, potato, green [or red] pepper, carrots, corn, tomatoes, beans, tomato juice, cumin, chili powder, paprika, salt, cayenne, tomato paste and wine.

2. Bring to boil. Reduce heat to simmer. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Makes 6 servings.

---My notes: I have successfully made this in the crock pot by 1) cutting potatoes into pretty small pieces; 2) draining half of the liquid from the tomatoes and beans; 3) reducing tomato juice to 1/2 cup; and 4) reducing red wine to 2 T.

It is so full of flavor and very low fat (especially if you reduce the oil as I do); plus high in nutrition, fiber, and protein.

I hope you enjoy this as much as I do. I would love to know if you make it and whether you like it.



The next is It is called Great Northern Mock Tuna Salad and while it isn't killer like the spicy black beans, it is a great, quick and easy, and healthful lunch. Plus, most of the ingredients are ones I usually have on hand. Please let me know what you think.

From Lean and Lucious and Meatless, Volume 3 – Bobbie Hinman and Millie Snyder

Great Northern Mock Tuna Salad
This high-fiber salad is another delicious tuna taste-alike. Try it in a sandwich or piled on a toasted bagel.
Makes 4 servings

1 1 pound can Great Northern beans, rinsed and drained [I have used Cannellini beans with good results]
2 T. finely chopped onion
2 T. sweet pickle relish
1/3 c. finely chopped celery
1 T. plus 1 t. reduced calorie mayonnaise
Dash garlic powder
Salt and pepper to taste

Place beans in a medium bowl and mash with a fork. Add remaining ingredients and mix well.

Chill several hours to blend flavors.

per serving - 99 calories, 2g fat, 5g prot., 15g carb, 298 sodium, 2 mg chol.

[valchemist]

I have tried the mock tuna salad and it is yummy. I don't like tuna, but I love that "salad."

[newcook]

Gertdog,

Thanks for so many great looking recipes. I will definitely be trying them all.

This is the recipe that I was hoping to make in the pressure cooker to save time (I found out on this BB). Would you have any idea on how long to cook it? Or else if I was to use canned black beans, how would I modify the recipe to make it work? I'm not sure when or how to fit them in.

Again I would like to say thanks to everyone for all of your help and recipes.

Daniele

ARROZ Y FRIJOLES CON SABOR A RON

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : To try Tofu or vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large onions -- chopped
4 garlic cloves -- minced
1/2 cup celery
1/2 cup chopped carrots
1/4 cup olive oil
8 1/2 cups water
1 pound dried black beans -- cleaned and soaked overnight
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley
2 cups long-grain white rice
1/4 cup dark rum
1 teaspoon salt
1/4 cup chopped fresh parsley for garnish (or 5 parsley sprigs

In a large saucepan, sauté the onions, garlic, celery, and carrots in the olive oil over medium heat for 4 to 6 minutes, until the onions are translucent. Add 4½ cups of the water and bring to a boil.

Drain the beans and add them, with the pepper and parsley, to the saucepan. Cover, reduce the heat to medium-low, and simmer tor 1½ hours, until the beans are tender. Stir occasionally and add water if necessary.

While the beans and vegetables are cooking, in a large pot, bring the remaining 4 cups water to a boil over high heat. Add the rice, reduce the heat to medium, cover, and simmer 18 to 20 minutes, stirring occasionally.

When the beans are tender, mix in the rum and salt. Place the rice on a warm serving platter, drain any excess liquid if necessary and add black beans on top. Garnish with parsley, and serve hot.

Description:
"Rum-flavored black beans and rice"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 366 Calories; 6g Fat (16.2% calories from fat); 13g Protein; 61g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 233mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

NOTES : The rum, combined with the meaty taste of the black beans, adds a surprising and distinctive flavor to this variation of traditional Moros y Cristianos.

[shoyski]

Phoebe, not sure there's an easy answer for this or not.......

Once you cook the beans in the garlic and the onion, what seasonings do you use? I have cooked beans in my pressure cooker and they have tasted so bland compared to canned beans. I truly would like to cook my own beans but need to figure out how to make them taste good. :)

Any suggestions (with approximate measurements :D )?

TIA :)

[gertdog]

Daniele,

Here's how I would adapt the recipe for the pressure cooker:

Saute the vegetables in oil as directed.

Add water and (soaked, drained) beans. Place lid on pressure cooker and bring up to high pressure. Adjust heat to maintain high pressure for 4-5 minutes, then remove from heat and let pressure come down naturally (5-10 minutes). Remove lid, mix in rum and salt, and simmer until beans are completely tender (if they aren't already) and flavors are blended.

It's better to slightly undercook the beans and then simmer on the stove to finish, than to overcook and have them turn to mush.

If you want to use canned beans, 1 cup dried = about 2 1/2 cups cooked. I'd estimate you'd need about 6 cups cooked beans. I think each 15 oz. can holds about 1 3/4 cups, so 3-4 cans would be about right. I'd just add them at the same time indicated for dry beans but with less water, add the rum and salt at the same time, and simmer til flavorful, adding more water as needed.

Hope this helps!

[newcook]

Thanks Gertdog, it definitely helps, these will be on next.

Thanks also Val and Catharine for those last recipes, I'll let you know how they turn out.

I really appreciate all of your recipes and suggestions. I hope no one feels left out, I would hate to have missed anyone, I do appreciate you all.

Now I'm off to start Channa Masala I have all ingredients on hand.

Tomorrow the Arroz Y Frijoles con Sabor A ron, because I have the day off (It's Canada Day) Yeah!!

Daniele

[valchemist]

I can vouch for that Channa Masala posted originally by pcc. it is great!

[honeygirl1971]

Thanks, posters...I have copied sooooooooooo many of these recipes into my files! Yay beans! :D

[newcook]

I made the Channa Masala for supper tonight, delicious! A definite repeater. There is something really nice about its texture, it has a little bit of crunchiness to it that I really liked.

Daniele

[newcook]

I made ARROZ Y FRIJOLES CON SABOR A RON tonight using the pressure cooker method Gertdog gave me (thanks Gertdog). The beans were perfectly cooked, just nicely tender and with an enjoyable flavor very different from the other bean recipes I have made so far. These are not hot spicy but are still flavorful. I did not realize before that the rum doesn't actually get cooked out which probably explains why I feel a slight buzz (I don't really drink so I guess I'm just not used to alcohol).

The only question I would have is that there is so much liquid in the beans, sort of like soup. When the recipe says to drain any excess liquid, I had originally assumed it meant from the rice, but I ended up serving the beans with a slotted spoon to remove the excess. The reason I ask is because this makes 10 servings (and I am one alone, so the other 9 servings are for freezing). Do I keep the liquid or should I drain it before making my individual freezer containers?

By the way Catharine I even made your spicy black beans again this week when my brother in law dropped in to help me set up a closet organizer and I had to unexpectedly make lunch. He loved them. I don't want to admit I'm hooked, but I'm hooked!

I've been dreaming of that Chana Masala all week.

Daniele

[gertdog]

Daniele,

I'm glad your pressure cooker produced perfect beans! :) As for the extra liquid- maybe you could drain the beans once before adding the rum etc., then add liquid as needed while they simmer? It is hard to tell just how much water the beans will aborb while cooking- because the pressure cooker has a lid on it, far less liquid evaporates during cooking.

If you served it w/o the extra liquid, I'd probably freeze it with most of the extra liquid drained off.

Yum- I need to get out my pressure cooker! :)

[Ohioan]

Originally posted by shoyski
Phoebe, not sure there's an easy answer for this or not.......

Once you cook the beans in the garlic and the onion, what seasonings do you use? I have cooked beans in my pressure cooker and they have tasted so bland compared to canned beans. I truly would like to cook my own beans but need to figure out how to make them taste good. :)

Any suggestions (with approximate measurements :D )?

TIA :)
Oops, sorry, somehow I missed your post until it got bumped to the top again. I tug my forelock (but not too hard) and finally answer your questions:

Once the beans have softened, I season them in lots of different ways. Of course I add some salt, and then I add various combinations of seasonings -- for example:

* Tomato, basil, oregano, black and/or red pepper, sometimes some fennel seed (for a "sausage-y" taste).

* Ancho and/or chipotle peppers, Mexican oregano, cumin, cilantro or parsley. Optional: cocoa powder and a splash of balsamic vinegar.

* Ginger, cumin, coriander, turmeric, cardamom, fenugreek, cayenne. Optional: ajwain seed, ginger. (About 2 parts cumin and coriander to 1 part turmeric to 1/4 part cardamom and fenugreek, with cayenne to your own taste and just pinches of all the other variants.)

* Black pepper, Greek oregano, olive oil, lemon juice.

* Tomato, basil, oregano, thyme, paprika, red and black pepper and/or Louisiana hot pepper sauce. (This is great with okra.)

* Etc. (One of my favorites. :p )

I wish I could be more specific about the measurements, but I pretty much use the eyeball-and-toss method of seasoning with my beans, except in the case of the Indian seasonings, where a little too much fenugreek or ajwain can make the beans very bitter. Just keep tasting as you add stuff, and adjust accordingly.

Has this helped at all?

Cheers,
Phoebe

[mbrogier]

Black Eye Pea Salad from Allrecipes.com

2 (15.5 ounce) cans black-eyed peas
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste


Directions
1 In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
2 In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.
Makes 8 servings

My note: I made this from dry beans that I soaked and cooked until tender. I like to season my beans with a little wyler's chicken bouillon crystals. I also did not think it needed much oil.

[sqntyeyes]

Phoebe
you've undoubtedly heard this already, but i love your bean tips! definitely printing them out

[karole]

i have been making baked beans all my life, using the pressure cooker & was famous for them, but the last few times there is a difference. i have wanted to use navy beans for lots of recipes--salads --soups ect ect, & wanted to get the beans perfect. it's said don't salt ect until partially cooked, ok. also do not use hard water. ok. so i used softened tap water which i never use for cooking . i under stood it was a nono. i soaked the beans for exactly 1 hour, then pressure cooked for exactly 5 minutes. they were totally Done. now, are the beans different now than in the past or does the softened water make them cook faster? books usually say soak overnight & also pressure cook much longer than 5 minutes. does anyone have any comments ?

[newcook]

Phoebe, I decided to try to make a base recipe for freezing. I soaked the beans (black beans) overnight and was going to try them in the slow cooker when I just noticed you did not mention pre-soaking. Do you mean that it is not necessary, or is it assumed that they have been pre-soaked?

Now that I have pre-soaked them, how long would I cook them?

Daniele

[BetsyS]

My favorite beans are in Black bean and corn salsa. Such an easy, versatile recipe. And always the first thing to go at parties and covered dishes.

[shoyski]

Thank you, Phoebe. You did a GREAT job explaining seasonings! And I don't mind tasting until I "get it right " ;) :D .

[Ohioan]

Originally posted by newcook
Phoebe, I decided to try to make a base recipe for freezing. I soaked the beans (black beans) overnight and was going to try them in the slow cooker when I just noticed you did not mention pre-soaking. Do you mean that it is not necessary, or is it assumed that they have been pre-soaked?

Now that I have pre-soaked them, how long would I cook them?

Daniele
Well, I never pre-soak my beans. Pouring boiling water over them to begin with starts the cooking process right away, and then the first half-hour or so of cooking brings them to the point where they would have been if they'd been soaked overnight. Some recipes tell you to bring the beans to a boil and then let them soak in the hot water for an hour to accomplish the same thing. I figure that if you're going to let them sit around anyway, you may as well be cooking them.

So whenever I see a recipe that calls for pre-soaking, I just figure an extra half hour or so, starting from that first pouring of the boiling water, with the beans continuing to simmer.

But I honestly don't know the equivalent for a slow cooker, since I've never used one. Maybe someone else can figure out the conversion math??

:confused: Modified cheers,
Phoebe

[newcook]

Phoebe, thanks for the lessons on beans, soon we will all be experts too. I didn't end up putting them in the slow cooker because I was not sure enough that they would not turn to mush before I get home from work (and it was really dumb of me to assume they had to be soaked first).

I will cook them tonight the regular way, less the 30 minutes mentioned. Or I may give them a shot in the pressure cooker.

Daniele

[Alaina76]

Just wanted to add that I love the sweet potato, corn and black bean hash posted by Valchemist. This is one of my very favorite recipes. I especially love it with corn bread.

Last night I tried the chickpeas in tomato sauce with feta and wine (also posted by Val) except I used black beans because I didn't have any chickpeas. I didn't drain the tomatoes by mistake, but I just cooked it a little longer so the liquid would evaporate. It was quick and easy to put together. This was also very good! I plan on making it again soon, but will double the recipe.

[newcook]

I made the Frijoles de Lata, Yummy.

The only change I made was to use whatever good extra virgin olive oil I have instead of Spanish olive oil (which I don't have). I used regular beef stock and the optional Tabasco sauce and red wine vinegar and topped with chopped onion and fresh minced cilantro.

I had forgotten how many wonderful recipes are on this thread. Will be making more soon.

Daniele

[momcancook]

Wow!! So many recipes!! I do have to sing praise for White beans with garlic and sage!! Absolutely the best in my book!! Very easy to make and good enough for Community Night Dinner!! ( my neighborhoods version of a weekly vegetarian supper club) It is my turn next week, I am going to make this again!:)

[Gail]

Originally posted by newcook
I made the Frijoles de Lata, Yummy.

The only change I made was to use whatever good extra virgin olive oil I have instead of Spanish olive oil (which I don't have). I used regular beef stock and the optional Tabasco sauce and red wine vinegar and topped with chopped onion and fresh minced cilantro.

I had forgotten how many wonderful recipes are on this thread. Will be making more soon.

Daniele

Hi Daniele,

Just saw this post for some reason (well, I was away...) Really, you don't need to worry about details on that recipe. The author always stated "Spanish olive oil" which I've yet to use. I actually use beef tea or flavoring. Since I find the tomatoes make the dish a tad sweet for my tastes, I often leave them out entirely. It isn't really an authentic Cuban recipe, but it's a pretty good (and easy one.) Glad you enjoyed it.

[newcook]

I made the Baked White Beans with Garlic and Sage for supper. It was really easy to put together, smelled sooooooo good while in the oven. I really enjoyed this meal. It is not very spicy but the flavor of the sage is really very nice in a subdued way. I used garlic paste instead of fresh garlic and probably a little more than called for. I used boxed bread cubes and tossed them with garlic infused extra virgin olive oil and that was really tasty. I will be making it again.

Thanks for posting that recipe. Now I have to keep from going for seconds, the house smells so good from baking with the sage.

Daniele

['lil cooker]

I saw no mention of my favorite "little" legume - Lentils! My absolute favorite bean recipe is Lentil Dal from CL Complete. I used to make this even before CL Complete came out, since it is an older recipe. I serve it with rice and flaxseed flatbread (which I've posted long ago) and yogurt dipping sauce. Hmmm...

Thanks for all the great recipes. I've been busy copying them!

[colleency]

I just had the

Originally posted by MWS
SPICY BLACK BEANS AND TOMATOES posted by Catherine.

They were really very tasty. DH liked them, but he said they were missing something. He wants me to serve them over tortilla chips. :rolleyes: I'll have to find some way of making them crunchy for him.

[Gail K.]

One of my quickest and tastiet stand by dinners is as follows:

Pasta and Chickpeas:
olive oil
crushed garlic
2 cans drained chickpeas
1 can reduced fat and reduced sodium chicken broth
salt and pepper, to taste
1/2 pound to 1 pound of pasta (preferably medium shells)

Cook pasta as directed, drain, leaving some of the cooking water, if needed to thin bean mixture.

In large skillet, saute some chopped garlic in a little bit of olive oil. Add chickpeas and broth and simmer until pasta is done and beans and broth are piping hot. Season to taste with salt and pepper. Combine pasta and bean mixture, adding pasta water, if needed.
(FYI - I often add a few sliced zucchinis or broccoli florets to my pasta water during the last 3 minutes of the boil and then drain the whole thing and combine that with the chickpeas and broth)
Voila, simple and delicious.

[AnnaC]

Phoebe,
thanks for the insight on the bean cooking.
Now its raised a few questions in my mind....
1. Do you dump out the water after it has boiled a bit and replace w/ fresh water to finish the boiling process? I was told to boil beans that way in order to reduce their "gassiness". Is there any merit to that?

2. How long are the cooked beans good in the fridge for?

3. What do you make w/ bean broth? Do you sub it for when a recipe calls for veggie broth? and how long is the bean broth good for? do you freeze it?

Thanks!
Anna

[Ohioan]

Originally posted by AnnaC
Phoebe,
thanks for the insight on the bean cooking.
Now its raised a few questions in my mind....
1. Do you dump out the water after it has boiled a bit and replace w/ fresh water to finish the boiling process? I was told to boil beans that way in order to reduce their "gassiness". Is there any merit to that?

2. How long are the cooked beans good in the fridge for?

3. What do you make w/ bean broth? Do you sub it for when a recipe calls for veggie broth? and how long is the bean broth good for? do you freeze it?

Thanks!
Anna
Wow, lots of questions! Let's see whether I can come up with lots of answers.;)

1. I don't dump the water, because it carries most of the nutrients and flavoring (i.e., the garlic and onion). I've never had a problem with "gassiness," but that may be because my system is so used to beans! (Bean there, done that...:p)

2. I've kept cooked beans in the fridge for three or four days, and some people have reported keeping them for a week, but I'm not sure I'd be comfortable beyond four days. Beans do freeze well, however.

3. Yes, I imagine bean broth can be a good sub for veggie broth, especially if you've flavored the cooking water the way I do. But I usually have just enough bean broth at the end of cooking to eat with the beans, so I've never had the opportunity to experiment. :) As for the freezing, sure -- beans and all! (See above, #2.)

Cheers,
Phoebe

[newcook]

I made the Tabbouleh with Beans and Feta for lunch today and really enjoyed it. Lots of flavour and filling too.

Thanks for posting that recipe.

Daniele

[Pony]

Originally posted by valchemist
here is the one I posted which stephanie mentioned.


* Exported from MasterCook *

Chickpeas in Tomato Sauce With Feta and Wine

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 onion -- chopped
2 cloves garlic -- peeled and minced
1 tablespoon dried oregano
14 1/2 ounce diced tomatoes -- drained
1/2 cup dry white wine
15 ozs chickpeas, canned -- drained
3/4 cup crumbled feta cheese
salt and ground black pepper to taste


1 Heat oil in a medium skillet over medium heat, and stir in the onion, garlic, and oregano. Cook and stir about 10 minutes, until onions are tender.
2 Mix tomatoes into the skillet, and cook until heated through. Mix in wine, and continue cooking about 15 minutes, until thickened.
3 Stir garbanzo beans and feta cheese into the skillet, and cook 5 minutes, until the cheese has melted. Season with salt and pepper. Remove from heat, and allow to cool about 5 minutes before serving


Source:
"allrecipes"

Per Serving (excluding unknown items): 288 Calories; 11g Fat (35.9% calories from fat); 11g Protein; 34g Carbohydrate; 7g Dietary Fiber; 25mg Cholesterol; 644mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.

NOTES : " An easy one skillet meal. Great alone, as a side, or added to salad greens. "

really great. I had it alone, don had it on pasta. so easy and tasty!! next time, I will double the recipe!


I can't believe I have waited soooo long to make this recipe. It is perfect for a weeknight since it is quick and easy. DH and I loved it. I added a homegrown yellow tomato to the canned tomatoes, which added a great color as well as flavor. We served it over rotini pasta w/ a side of steamed broccoli. Looking forward to leftovers.

Michelle

[mmbedard]

Here's one more.......everytime I bring these to a party, even those who insist that they don't like beans enjoy it.

* Exported from MasterCook *

Black Bean Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 red bell pepper -- diced
1 green bell pepper -- diced
1 yellow bell pepper -- diced
1/2 cup diced red onion
1 can corn -- (15.25 ounces) drained
1 clove garlic -- minced
1 teaspoon cilantro
1/4 cup olive oil
4 tablespoons red wine vinegar -- (4 to 5)
1 teaspoon lime juice
Freshly ground pepper
Salt
1 can BUSH's BEST Black Beans -- (15 ounces) drained

Cut all the bell peppers and red onion into 1/4 inch dice. In a salad bowl, combine bell peppers, onion, corn kernels, garlic and cilantro and toss to mix. Add olive oil, vinegar, lime juice and salt and pepper to taste and toss again. Add BUSH'S BEST Black Beans mixing well. Serve over a bed of lettuce with tortilla chips.

Source:
"bush beans.com Recipes"
- -

Per Serving (excluding unknown items): 116 Calories; 9g Fat (67.9% calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

[stacy7272]

I got this recipe when it was posted by beccac and it is amazing! Both DH and I loved it.

White Beans with Spinach and Tomato

1 10-ounce bag fresh spinach leaves
3 tablespoons olive oil, divided
1 cup sliced shallots (about 4 large)
24 grape tomatoes or cherry tomatoes
2 teaspoons minced fresh rosemary
1 cup low-salt chicken broth
3 15-ounce cans cannellini (white kidney beans), drained


Heat large deep nonstick skillet over high heat. Add spinach to dry skillet; toss until just wilted, about 3 minutes. Transfer to strainer set over bowl.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add shallots; sauté 5 minutes. Reduce heat to medium; add tomatoes and rosemary and sauté 1 minute. Add broth; cover and cook until tomatoes soften, stirring occasionally, about 4 minutes. Remove from heat. Crush tomatoes with potato masher. Stir in beans and 1 tablespoon oil. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until juices thicken, about 15 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat.)

Stir spinach into beans. Season with salt and pepper.

Makes 6 servings.
Bon Appétit
Menus
March 2005

[mbrogier]

I happened to have a new recipe for black eyed peas that was on the same page as the Skillet Cornbread from Southern Living that I posted a few weeks ago. I didn't know you needed a recipe for black eyed peas, but there was a photo and they looked so good. I tried their directions and these are the best Black Eyed Peas I've eaten. They were also really fast, NO PRESOAKING!

Hearty Black-Eyed Peas

1 (16 oz) package dried black eyed peas
4 cups water
1 medium onion, chopped
1/2 teaspoon pepper
3/4 teaspoon salt
1 1 lb ham steak, cut into 1/2 inch cubes or 1 ham hock (I used a piece of fatback that I happened to find around here--I'd also use buillion cubes, or kiebasa sausage)
4 whole jalapeno peppers (optional)

Bring first 6 ingredients and if, desired, jalapenos to a boil in a dutch oven; cover, reduce heat and simmer 1 hour or until peas are tender. (it took around an hour) Yield: 8 servings

I think pintos would be good like this.