The Bean Recipe Thread

cunnine · September 2012

Bump - these sound great. thanks

projectxreborn · September 2012

Sweet Potato Lentil Stew (Slowcooker or Stovetop directions) (From Saavy Veg website)

Ingredients:

• 5 - 6 cups unsalted soup stock
• 1 cup brown lentils
• 1 Tbsp olive oil
• 1 Tbsp fresh garlic clove, peeled & minced
• 1 Tbsp fresh jalapeño pepper, seeded & minced
• 2 - 3 cups peeled sweet potatoes or yams, cut in 1 inch pieces
• 1 cup diced celery
• 1/2 cup diced green pepper
• 1/2 cup diced red pepper

• 1/2 tsp dried thyme
• 1 tsp dried basil leaf
• 1 tsp paprika
• 1 tsp gr coriander
• 1/2 tsp gr cumin
• 1/2 tsp gr fennel
• 3 Tbsp tomato paste
• Fresh gr pepper to taste
• Optional: Braggs Liquid Aminos or soy sauce
• Optional: 1 tsp light molasses
• 1/4 cup minced fresh parsley
Directions:

1. Rinse and drain the brown lentils. Add to soup stock, bring to boil, cook covered on low for 30 minutes
2. Heat the oil on medium low in a sauté pan
3. Sauté the minced garlic and jalapeño 2 minutes or until soft
4. Add the rest of the veggies, turn up the heat to med-high and sauté 5 minutes
5. Stir in the spices and sauté another minute
6. Add the lentils and soup stock, bring to a boil, turn the heat to low, cover and cook for about 20 minutes or until the veggies are tender
7. Stir in salt & pepper, optional Braggs, or soy sauce and molasses
8. Add the parsley and serve
9. Crockpot Cooking: Roast the garlic in the oil, then add all ingredients to a cold crockpot, cover and cook on low for 6 hours

phoenixgirl81 · September 2012

Yum! I'm going to get my bean cookbook out when i get home and add to this thread. Yum!

smhammons · September 2012

bump

babynew · September 2012

Great Thread! :flowerforyou: :flowerforyou:

onehurt · September 2012

Bump

LuxHappens · September 2012

bump-a-lump on a log

laurie571 · September 2012

bump

marvelmo · September 2012

bean recipes are much appreciated looking to decrease meat usage

hobbyhungry · September 2012

bump

Mtns2Plains · September 2012

Great looking recipes. Thanks for sharing!

Hearts_2015 · September 2012

Excellent idea for a thread! Thanks everyone for whatever you end up sharing, I'll be back later to share as well.:flowerforyou:

jerbear1962 · September 2012

How about some
Black Bean Brownies

Ingredients
Butter, for greasing pan
3/4 cup cooked black beans
1/2 cup apple sauce
2 eggs
1/4 cup unsweetened cocoa powder
2/3 cup sugar
1 teaspoon instant coffee or espresso
1 teaspoon vanilla extract
1/2 cup mini chocolate chips, divided
1/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.

In a blender, puree the beans with the apple sauce. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. Dust with confectioners' sugar and serve.

cateyjo · September 2012

gotta try some of these

phoenixgirl81 · September 2012

Here are some of my bean/lentil recipes:

*********************
Spiced red lentil and coconut soup

Ingredients:

2 Tbsp sunflower oil
2 red onions, finely chopped
1 birds' eye chilli, seeded and finely sliced
2 garlic cloves, chopped
2.5cm/1in piece fresh lemongrass, outer layers removed and inside finely sliced
200g/7oz/1 cup red lentils, rinsed
5ml/1tsp ground coriander (cilantro)
5ml/1tsp paprika
400ml/ 1 & 2/3 cup coconut milk
900ml/ 3 & 3/4 cups water
juice of 1 lime
3 sping onions (scallions), chopped
20g/ 3/4oz fresh coriander (cilantro), finely chopped
salt and ground pepper

Method:

1. Heat the oil in a large pan and add the onions, chilli, garlic and lemon grass. Cook for 5 minutes or until the onions have softened but not browned, stirring occasionally.

2. Add the lentils and spices. Pour in the coconut milk and water, and stir until well mixed. Bring to the boil stir, then reduce the heat and simmer for 40-45 minutes or until the lentils are soft and mushy.

3. Pour in the lime juice and add the spring onions and fresh coriander/cilantro, reserving a little of each for the garnish. Season, then ladle into bowls. Garnish with the reserved spring onions and coriander/cilantro

Serves 4
263 cal, 13.6g protein, 39.5g carbs, 6.8g fat

******************************

Lentil Frittata

Ingredients:

75g/ half cup of green lentils
225g/8oz small broccoli florets
2 red onions, halved and thickly sliced
30ml/2 Tbsp olive oil
8 eggs
45ml/3 Tbsp milk (could use water)
45ml/3 Tbsp chopped mixed herbs e.g. organo, parsley, taragon, chives, etc
175g/6 oz cherry tomatoes halved
salt and ground black pepper

Method:

1. Place the lentils in a pan, cover with cold water and bring to the boil, reduce the heat and simmer for 25 minutes until tender. Add the broccoli, return to the boil and cook for 1 minute.

2. Meanwhile, place the onion slices and olive oil in a shallow earthenware dish about 23-25cm/9-10in in diameter and place in an unheated oven. Set the oven to 200*C/400*F/Gas 6 and cook for 25 minutes.

3. In a bowl, whisk together the eggs, milk (or water), a pinch of salt and plenty of black pepper. Stir in the herbs. Drain the lentils and broccoli and stir into the onions. Add the cherry tomatoes. Stir gently to combine.

4. Pour the egg mixture evenly over the vegetables. Reduce the oven to 190*C/375*F/Gas 5. Return the dish to the oven and cook for 10 minutes. Remove from the oven and push the mixture into the centre of the dish using a spatula, allowing the raw mixture in the centre to flow to the edges.

5. Return the dish to the oen ad cook the frittata for a further 15 minutes, or until it is just set. Garnish with sprigs of fresh herbs and serve warm, cut into thick wedges.

Serves 4 (to 6)

212 calories, 14g protein, 13.9 carbs, 11.8g fat

**********************

I will post more later.

PapaDunx · September 2012

These are awesome!!!

Thank you so much to everyone who posted a recipe.

Another vote for beans is that beans and chick peas are all low GI, so they will keep those hunger pangs at bay a little longer.

Low GI
Kidney Beans (canned) 52
Butter Beans 36
Chick Peas 42
Haricot/Navy Beans 31
Lentils, Red 21
Lentils, Green 30
Pinto Beans 45
Blackeyed Beans 50
Yellow Split Peas 32