Beans

[JulieM]

Since DH's heart attack last week, I am working hard to make sure we're basically eating the Mediterranean Diet, which means lots more beans. I am not a creative cook and do not have a good repretoir of bean recipes. So I was wondering if any of you have discovered a really great bean cookbook that might help. Somehow that seems more fun than scouring the internet for bean recipes. However, I encourage you to share some of your favorites in this thread!!!

[wallycat]

Julie,
I have tons of cookbooks for beans! I don't use them any longer but my favorite is the southwestern bean salad that I have posted here numerous times.
I will collect my books and PM you my list. Maybe I will send them to you!

[JulieM]

Thanks Ana! I will search for your bean salad recipe! I have a black bean and corn salad I make sometimes, and other than that it's white bean soup or black eyed peas, and those are all my bean dishes except chili of course, if that counts. I want to try to incorporate beans in our diet most days of the week now so I've got to come up with some variety. We like 3 bean salad but I don't have a recipe for it. We also like and eat tempeh, and I guess that's a bean since it's made with soybeans! I have purchased some pink lentils but I don't know what to do with them yet. And years ago I used to make succotash with butterbeans, corn and tomatoes. I'll have to start making it again.

DH has already lost 4 pounds in 5 days with the change in diet! YAY!! Thanks as always!

[wallycat]

You can always add beans to an existing soup recipe, mash them up (a la refried bean) and serve as a side dish instead of, say, a potato, make hummus for snacking. Even huevos rancheros for breakfast.

[margeslp]

Since DH's heart attack last week, I am working hard to make sure we're basically eating the Mediterranean Diet, which means lots more beans. I am not a creative cook and do not have a good repretoir of bean recipes. So I was wondering if any of you have discovered a really great bean cookbook that might help. Somehow that seems more fun than scouring the internet for bean recipes. However, I encourage you to share some of your favorites in this thread!!!

Hope your husband is doing well. I think the Mediterranean diet is great. It is one big healthy, tasty shopping list.
Don't know Hubby's favorite foods from before the heart attack but I would aim for variety. Here's my recipe for you:
Beans and Greens
Feb, 2002
Prep: about 10 minutes + 1 hour standing Cook: 1 1/4 hours
1/2 lb. dry Great Northern beans, navy
beans, pinto beans, or kidney beans
(1 cup plus 2 Tbsp.)
1 14.5-0z. can reduced-sodium
chicken broth
1 bay leaf
1 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. ground black pepper
4 slices bacon
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
1/4 tsp. crushed red pepper (optional)
4 cups torn mustard greens or
spinach
2 cups chopped tomato (optional)
1. Rinse beans. In a large saucepan combine beans and 4 cups cold water. Bring to boiling; reduce heat. Simmer 2 minutes. Remove from heat. Cover; let stand 1 hour.
2. Drain and rinse beans. Return beans to the saucepan and add 2 1/2 cups fresh cold water, the chicken broth, bay leaf, thyme, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beans are tender, stirring occasionally. (Add more water if needed to prevent sticking or burning.)
3. Meanwhile, in a skillet cook bacon over medium heat until crisp. Drain on paper towels, reserving 1 tablespoon of bacon drippings in the skillet. Add onion, garlic, and crushed red pepper, if desired. Cook and stir over medium heat until onion is tender.
4. Add greens and tomato, if desired, to skillet. Cover and cook 1 to 2 minutes.
5. Drain beans, reserving liquid if desired. Discard bay leaf. Return beans to saucepan. Add onion mixture, tossing gently to combine. Season with additional salt and pepper. Spoon into serving bowl. Crumble bacon over top. Pass remaining broth. Makes 6 servings.
Nutrition facts per serving: 176 cal., 3 g total fat (1 g sat. fat), 4 mg chol., 355 mg sodium, 27 g carbo., 9 g fiber, 12 g pro. Daily Values: 19% vit. A, 30% vit. C, 10% calcium, 13% iron.

[Tutalady]

This book, "Bean by Bean" by Crescent Dragonwagon is one that I like and when my son looked thru it, he liked it so well that he bought it too.

[Ohioan]

I'm at the library and can't get to my stash of bean cookbooks, but some of my favorites are:
* Jay Solomon, Vegetarian Bean Cuisine;
* Barb Bloomfield, Fabulous Beans;
* Suzanne Caciola White, The Daily Bean.

The first two are out of print, I think, but you may be able to get them from the library. I'll look through my other books when I get home. Meanwhile, take a look at vegetarian cookbooks. Most have a whole section on beans.

Cheers,
Phoebe

[JulieM]

Thanks all for the book recommendations! Ohioan that's a great idea to go sit in the library and look at their books. I can always copy any recipes that jump out at me. And margeslp, DH loves beans and greens and that recipe looks great. It looks like it would still be good without the bacon, don't you think? I have some smoke seasoning I could add.

[heavy hedonist]

People gave me bean cookbooks when I first went veg, and none of them were appealing. They seemed mostly to have been concocted by nutritionists that couldn't cook. I frankly find much better recipes by trolling my favorite cookbooks for bean dishes.

[heavy hedonist]

Here is an oldie but a goodie, a healthy, tasty salad I'm making myself this coming week:



from F&W, January 1986, from an article called "Beautiful Beans."

"This spicy salad is a perfect accompaniment for grilled lamb or barbecued chicken. The flavors improve if the salad sits at room temperature for about an hour before serving."

BEAN, CORN AND RICE SALAD WITH CHILI VINAIGRETTE
6-8 servings


3 1/2 C cooked, converted rice, cooled

1 can (16 oz) pink beans, rinsed and drained

1 1/2 C cooked fresh corn kernels or 1 12-oz can corn niblets

1/2 C chopped scallions

2 pickled jalapeno peppers, stemmed seeded, deribbed and minced

1/3 C safflower or corn oil

2 Tbsp fresh lime juice

1 Tbsp cider vinegar

1 Tbsp (packed) brown sugar

1 tsp chili powder

1 tsp salt

1/2 tsp ground cumin

In a large bowl, combine the rice, beans, corn, scallions, and jalapenos. Toss to mix.
In a small bowl, combine the rest of ingredients. Whisk until sugar dissolves and the mixture is well blended.
Pour the dressing over the salad and toss to coat. Let stand at room temperature, tossing occasionally, for up to 4 hours before serving, or cover and refrigerate for up to three days.


**Mari's notes-- I have made this with safflower oil, and it is good, but most I use EVOO, and it is good too, though of course doesn't look as pretty out of the fridge! It's a good-looking, somewhat spicy salad, more than the sum of it's parts. it's also good with just a slice or three of sliced pickled jalapenos for those that can take too much heat, and i have made it with fresh chilies of various kinds as well. it's all good, but try as is if you can.
oh, I always use thawed, frozen corn, except when I was able to get Trader Joe's Cut sweet corn (canned). But i did try once with niblets, and quality ones work well. kidney beans are a decent sub, but the pink ones do seem best to me here. enjoy!

[Canice]

This book, "Bean by Bean" by Crescent Dragonwagon is one that I like and when my son looked thru it, he liked it so well that he bought it too.

I saw that book at the Rancho Gordo store and noticed it was endorsed by Steve Sando (founder/owner of RG) and that's a guy who eats a LOT of beans!

On a related noted, I would definitely consider cooking from dried, if you don't already.
Hope your DH is on the mend!

[JulieM]

Thanks heavy hedonist for the recipe. It looks great and I just saved it and printed it to try. DH likes spicy things. And thanks for the book tip Canice. Yes we do make beans from scratch in the pressure cooker a lot. I just don't have many recipes to add them to our diet on a regular basis without it getting boring.

[maxamus]

https://www.youtube.com/watch?v=rRDonN9Ef_g

Great recipe, healthy, filling and perfect for a COLD day. Easy to make, I'd prefer doing it in a crock pot and simmer for a couple hours.

And that chef, he's yummy. Give me more.