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MAIN DISH/SIDE DISH Apple Bean Bake (great northern beans)
Barbara Hult from Randall’s Beans Jar 1 48 oz. jar Randall Great Northern Beans, Drained (or equivalent dried, cooked) 4 tbsp. butter 3 cups cubed tart cooking apples, peeled ½ cup chopped onion ¾ cup light brown sugar ½ cup ketchup 1 tsp. cinnamon 1 tsp. salt Melt the butter in a large skillet. Add apples and onions, cook for 10 minuets, or until apples are tender, stirring occasionally. Add brown sugar and stir until dissolved. Blend in the ketchup, cinnamon and salt. Place beans in a 2 qt. casserole. Pour apple mixture over the beans and mix well. Bake in a preheated 375 oven for 1 hour. 8 servings.
“Great Personality” Hash (kidney beans or lentils)
Barbara Hult from Apocalypse Chow, p. 119 1 tbsp. olive oil 1 16 oz can diced white potatoes, drained and blotted 1 7 oz. jar roasted red bell peppers, chopped and blotted 1 15.5 can kidney beans or lentils, drailed and mashed 2 tbsp. dehydrated mined onion 1 8 oz. can green peas, drained, blotted, and mashed 1 tbsp soy sauce Mrs. Dash or Seasoned Salt Freshly ground black pepper 1. Heat the oil in large skillet over medium high heat. Mash the potatoes with a potato masher until they are broken up; add to the skillet along with the roasted red bell peppers, beans, onion and pea. 2. Drizzle with soy sauce and season with the salt and pepper to taste. Cook until hot and slightly browned, turning frequently with spatula about 10 minutes. Serve with soy sauce or ketchup.
Black Bean Burritos (black beans)
Barbara Hult from The Daily Bean 2 15.5-ounce cans black beans, drained and rinsed 1 Tbsp. oil 1 medium onion, chopped 1 Tbsp. minced garlic 1 4-oz can chopped green chilies ¾ cup medium taco sauce 6 large flour tortillas 1 cup Monterey Jack cheese, shredded 1 cup sharp cheddar cheese, shredded 1 ½-2 cups shredded lettuce 6 Tbsp. sour cream 1 large tomato, diced 4 scallions, chopped 1 cup slice black olives Mask beans. In large skillet cook onions and garlic in oil til onions are soft. Add mashed beans, green chilies and taco sauce and stir until mixed and heated through. Spread bean mixure over the tortillas and rool up. Place in baking dish and top with both cheeses. Back at 350 for 20-25 minutes. Serve with lettuce, sour cream, deiced tomatoes, scallions and black olives.
Barbara Hult, Page 1, updated 7/9/2011
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Old South Hoppin’John (blackeyed peas)
Barbara Hult from Cheap, Fast and Easy cookbook page 170 2 tsp. olive oil 1 large onion (1 cup chopped) 1 cup (about 6 oz.) chopped ham 2 cloves fresh garlic, minced 2 cans 14 oz each or 4 cups homemade vegetable stock 1 tsp. Worcestershire sauce ¼ tsp dried basil ¼ tsp. black pepper 1 ½ cups long grained rice 2 cans (15 oz) black-eye peas, or 2 cups homemade 1 can (14.5 oz) diced tomatoes Heat oil, and saute onion. Add ham and garlic, cook for 1 minute. Add broth (if using canned add ½ cup water). Stir in spices. Bring to boil; add rice. Cover, reduce heat and cook for 20 minutes until rice is tender. Add black eye peas and the tomatoes with their juice. Serve!
Black Bean Chili (black beans)
Barbara Hult from Vegetarian Express Lane Cookbook, p. 113 2 tbsp. vegetable oil 1 med onion, diced 4 garlic cloves, minced 4 tsp. ground cumin 4 tsp. dried oregano ½ tsp. cayenne pepper 1 4-oz can chopped mild green chilies 6 cups black beans, cooked (16 oz. dry) 15 oz. can diced tomatoes 16 oz. tomato sauce (I added this to the original recipe) Sour cream, shredded cheese (optional) Heat oil; add onion and garlic and cook until tender. Add spices and green chilies. Add beans, tomatoes, salt and pepper. Bring to a boil and simmer for 15 minutes. Serve topped with sour cream and/or grated cheese if desired
Barbecued Black-Eyed Peas (black-eyed peas)
Barbara Hult from Vegetarian Express Lane Cookbook, p. 121 2 tbsp. vegetable oil 1 medium onion, chopped 1 carrot, peeled and chopped 1 celery rib, chopped 2- 16 oz cans black-eyed peas 1 6-oz can tomato paste ¼ cup Worcestershire sauce 2 tbsp. apple cider vinegar 3 tbsp. brown sugar 2 tsp. chili powder (I used 1) Salt & pepper to taste Heat oil in a large skillet over medium-high heat. Add onion, carrot and celery. When onions have softened, about 5 minutes, add remaining ingredients. Stir to blend, bring to boil, then reduce heat to low and simmer for 15 minutes to allow flavors to blend
Rice and Beans (pinto beans)
Anna Daniel 16 oz. can refried beans (or cook and mash pinto beans) 1 cup chopped onion ½ cup sour cream 1 tsp cumin 1 tsp chili powder 1 tsp garlic powder 1 cup cheese 1 cup cooked rice Mix all; heat and serve. Use for dip with chips; or in tortillas or shells or by itself!
Barbara Hult, Page 2, updated 7/9/2011
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Ziti Mexi-Cali (black beans)
Barbara Hult Cheap, Fast and Good, page 230 8 oz. ziti or other short pasta 1 can 14.5 oz. Mexican style tomatoes or diced seasoned tomatoes 1 can 11 oz yellow corn, drained 1 can 15 oz black beans or 1 cup homemade black beans, rinsed & drained 1 bunch scallions (1/2 cup thinly sliced, including greens) Fresh chopped cilantro (2 tbsp) optional ¼ cup (1 oz) shredded cheese Cook pasta according to package directions; drain. In a bowl, mix the rest of the ingredients, except for the cheese. Add cooked pasta. Top with cheese. This may be served cold as a salad, or warmed for a main dish.
Skillet White Beans(navy, lima and garbanzo beans- uses all three)
Barbara Hult from Better Homes & Gardens 1 large sweet onion, halved lengthwise and thinly sliced (2 cups) 3 Tbsp. butter 1/3 cup white balsamic vinegar or lemon juice 2 tbsp. packed brown sugar 2 tbsp. snipped fresh sage 2 tbsp. tomato paste 1 tsp. salt 1/2 tsp. freshly ground black pepper 2 15-1/2- or 16-oz. cans navy beans, rinsed and drained 2 15 1/2- or 16-oz. cans butter beans, rinsed and drained 1 15- to 16-oz. can garbanzo beans (chickpeas), rinsed and drained Sour cream (optional) Chopped tomatoes (optional) Yellow cherry tomatoes, halved (optional) Directions 1. In a 12-inch skillet cook onion in hot butter over medium heat about 15 minutes or until very tender and browned, turning heat down if onions start to over brown. Stir in balsamic vinegar, brown sugar, sage, tomato paste, salt, and pepper. Add beans; stir to coat. 2. Cover and cook over medium heat for 10 to 15 minutes or until heated through, stirring occasionally. Transfer to a serving bowl. Top with sour cream and tomatoes, if desired. Makes 12 to 14 servings.
Barbara Hult, Page 3, updated 7/9/2011
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Rice with Limas (lima beans)
Barbara Hult Cheap, Vegetarian Express Lane Cookbook, page 114 3 cups water 1 tsp. salt 1 ½ cups log-grain white rice 3 tbsp olive oil 1 small onion, sliced 2 large garlic cloves, minced 1 zucchini (5-7 inces long), sliced 1 tsp. dried thyme leaves 2 – 16 oz. cans lima beans (4 cups cooked) 1 medium tomato 1 cup grated provolone cheese or ¼ cup minced olives (black or green Bring water to boil in a wide skilled adding salt. Add rice, stire once, then cover and reduce the heat to low. Cook for about 18 minutes or until water is absorbed and rice is tender. Meanwhile, heat oil in another wide skillet. Add onions, garlic zucchini and thyme. Cook, stirring, until onions and zucchini are tender, about 5-10 minutes. Add beans and cook until heated through, adding salt and lots of freshly ground pepper to taste. Serve beans over rice. Sprinkle with cheese or olives, then with chopped tomato.
White Beans with Sage (white beans)
Barbara Hult Cheap, Vegetarian Express Lane Cookbook, page 117 3 tbsp olive oil 1 onion, chopped 2-3 large garlic cloves 4 cups white beans (2 16 oz cans) 1 tsp salt 1 tsp freshly ground pepper 1 tsp dried sage leaves (or 1 Tbsp. fresh) ¼ tsp. crushed red pepper or cayenne 1 cup water or vegetable broth ½-3/4 pound shell noodles or long noodles 12/1 cup grated Asiago or Parmesan cheese Heat oil in skillet and add onion and garlic. Cook for 2 minutes until onion is barely tender. Add beans with their liquid, spices and water. Reduce heat to low and simmer for 10 minutes to blend flavors. Cook noodles. Put noodles in large serving bowl and toss with 1 cup of beans. Pour reamining beans over the top and sprinkle with cheese. Serve with baked carrots in the winter, fresh cherry tomatoes in the summer.
Barbara Hult, Page 4, updated 7/9/2011
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HUMMUS Hummus Recipe (garbanzo, chickpeas)
Cristi DeHoff 2 to 3 cloves garlic 1 can garbanzo beans (chickpeas), drained and liquid reserved 2 to 3 tablespoons smooth peanut butter A handful fresh parsley leaves 1 lemon, zested and juiced Pinch freshly ground black pepper Pinch kosher salt 1/3 cup extra-virgin olive oil Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise. Note: A sweet version may be made- omit spices, and add desired sweeteners: honey, molasses, maple syrup and spices: cinnamon.
Manjar de Garbanzos or Cinnamon Hummus (spread)
1 pound of dried garbanzo beans, soaked overnight, peeled 1 cinnamon stick 2 cups of sugar 1 3/4 cups of evaporated milk Ground cinnamon 1 tablespoon of toasted sesame seeds In a pot, bring garbanzo beans and cinnamon stick to a boil until softened. Discard cinnamon stick and puree beans with some of the water used to cook them (about 1 cup). Place the garbanzo puree in a pot with sugar. Cook over low heat for about 10 minutes, stirring constantly.
Add milk and cook about 20 more minutes, stirring constantly, until the bottom of the pot can be seen when stirring. Garnish with ground cinnamon and sesame seeds when served. Makes 6 portions. http://canelaycomino.blogspot.com/2007/12/thinkspicethink-cinnamon.html
Chocolate Chickpea Spread
1 15-Ounce Can Chickpeas 1 Tablespoon Peanut Butter 3 Tablespoons Olive Oil 1/2 Cup Dutch-Processed Cocoa Powder 1/2 Cup Granulated Sugar 1 Teaspoon Instant Coffee Powder 1 Teaspoon Vanilla Extract 1/2 Teaspoon Salt 2 – 4 Tablespoons Water As with all hummus, this spread couldn’t be easier; Just throw everything but the water into your food processor or blender, and thoroughly puree, scraping down the sides of the bowl to get everything incorporated as needed. With the motor running, slowly drizzle in the water, until you reach your desired consistency. Spread at will! http://bittersweetblog.wordpress.com/2009/10/21/be ans-theyre-whats-for-dessert/
Barbara Hult, Page 5, updated 7/9/2011
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SOUPS Bean and Ham Soup (any beans! I use great northern beans)
Barbara Hult from Fix It and Forget it Lightly Cookbook, page 201 1 lb. mixed dried beans (cooked) ham bone 1 ½ cups ham, cubed 1 large onion, chopped 15 oz. can diced tomatoes 2 tbsp. parsley, chopped 1 cup tomato juice 5 cups water 2 tbsp. Worcestershire sauce 1 bay leaf 1 tsp. prepared mustard ½ tsp. chili powder juice of one lemon 1 tsp. salt ½ tsp. black pepper Cook beans according to any method (or use canned beans, drained). Combine beans with remaining ingredients in slow cooker. Cover. Cook on low 9-11 hours. Remove bay leaf and ham bone before serving. NOTE: For cost-savings I use turkey ham, and therefore omit the ham bone. more broth or water, if necessary. (I cooked this all day in a crock pot) Add oil and vinegar before serving. Top with desired toppings.
White Chili (navy beans)
Barbara Hult from Fix It and Forget It cookbook, page 47 3 15 oz. cans Great Northern beans, drained (or equivalent dried, cooked) 8 oz. cooked and shredded chicken 1 cup chopped onions 1 ½ chopped yellow, red or green pepper 1 4 oz can green chili peppers 2 garlic cloves, minced 2 tsp. ground cumin ½ tsp. dried oregano 3 ½ cups chicken broth Toppings: Sour cream, Shredded cheddar cheese, Tortilla chips Combine all ingredients except toppings in slow cooker. Cover, Cook on low 8-10 hours or high 4-5 hours. Ladle into bowls and top individual servings with desired toppings.
BREADS Pinto Bean Bread
Karen Crosby (adapted for 1.5 pound bread machine) 1 cup scalded milk, cooled to lukeward 1 cup cooked, mashed, unseasoned pinto beans (1 can) 1 tbsp. sugar 1 tsp. salt 1 tbsp. butter 2 ½ cup flour 1 pkg. dry yeast Layer in bread machine, liquid ingredients first. Set machine for 1.5 pound loaf. You would never know there are beans in this! You may double the amounts for 2 loaves and make traditionally.
Very Veggie Lentil Chili (lentils)
Barbara Hult from Cheap, Fast and Easy cookbook, page 58 2 cans (14 oz) vegetable stock or 4 cups homemade broth 1 pound package brown lentils 1 can 14.5 oz. diced tomatoes 1 large onion (1 cup chopped) 4 cloves fresh garlic, minced 1 can (6 oz) tomato paste 2 tbsp. ketchup 1 tbsp. chili powder 1 ½ tsp. ground cumin 1.2 tsp dried thyme ½ tsp. salt ½ tsp. pepper 2 tbsp. olive oil 1 tbsp balsamic vinegar Toppings: Hot pepper sauce, shredded cheddar cheese, sour cream
Combine broth and 1 ½ cups water; bring to boil. Sort through and rinse lentils; cook in broth for 20 minutes. Add the rest of the ingredients except the oil and vinegar. Cook for about 15 minutes, adding Barbara Hult, Page 6, updated 7/9/2011