The Bean Recipe Thread

phoenixgirl81

Another recipe that I found to share.

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Aduki Bean Stuffed Mushrooms

Ingredients:

200g/7oz/1 cup dried (or 400g/14oz/2 cups drained, canned) aduki beans
45ml/3Tbsp olive oil, plus extra for brushing
1 onion, finely chopped
2 garlic cloves, crushed
30ml/2 Tbsp chopped fresh thyme (or 5ml/1 tsp dried thyme)
8 large field (portabello) mushrooms (stalks removed and finely chopped)
50g/2 oz/1 cup fresh wholemeal breadcrumbs
juice of 1 lemon
185g/6.5oz goat's cheese, crumbled
salt and ground black pepper

For the pine nut tarator:

50g/2 oz/ half cup pine nuts toasted
50g/2 oz/ 1 cup cubed white bread
2 garlic cloves, chopped
200ml/7 fl oz semi-skimmed milk
45ml/3 Tbsp olive oil
15ml/1 Tbsp chopped fresh parsley, to garnish (optional)

Ingredients:

1. If using dried beans, soak them overnight, then drain and rinse well. Plae in a pan, add enough water to cover and bring to the boil. Boil rapidly for 10 minutes, then reduce the heat, cook for 30 minutes until tender, then drain. If using canned beans, rinse, drain well, then set aside.

2. Preheat the oven to 200*C/400*F/Gas 6. Heat the oil in a large heavy frying pan, add the onion and garlic and saute for 5 minutes until sofened. Add the thyme and the mushroom stalks and cook for a further 3 minutes, stirring occasionally, until tender.

3. Stir in the beans, breadcrumbs and lemon juice, season well, then cook for 2 minutes until heated through. Mash two-thirds of the beans with a fork or potato masher, leaving the remaining beans whole.

4. Brush a baking dish and the base and sides of the mushrooms with oil, then top each one with a spoonful of the bean mixture. Place the mushrooms in the dish, cover with foil, and bake for 20 minutes. Remove the foil. Top each mushroom with some goat's cheese and bake for a further 15 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.

5. To mke the pine nut tarator, place all the ingredients in a food processor or blender and blend until smooth and creamy. Add more milk if the mixture appears too thick. Sprinkle with parsley, and serve with the stuffed mushrooms.


Serves 4 (to 6)

406 calories, 17.5g protein, 25.9 carbs, 26.6g fat.

bushidowoman

Thanks for adding to the recipes! They look fabulous! I've found several that I want to try.

barbara4599

Yummy! Thanks for sharing!

Hearts_2015

Clean Eating Crockpot Refried Beans
(Makes 8 servings)

Ingredients

For Beans
2 cups dry pinto beans
6 cups water

For refrying
4 cups cooked pinto beans (approximate – It’s whatever comes from the above 2 cups after cooking)
2 tbsp. olive oil
1/2 cup water
1/2 tsp. salt

Seasoning Mix (use for burritos or taco/refried beans.. check the link on Burritos)
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. ground cumin
1 tbsp. chili powder

Directions

Step 1 – I cook my beans in a crock pot because I ALWAYS burn them in a regular pot. So combine the 2 cups beans and 6 cups water in a crock pot and turn on the crock pot. Cook until beans are soft. about 6-8 hours. (You can do it in a pot if you want. Just know I’ll be jealous if you can do it without burning the beans.)

Step 2 – In a large pan, place all other ingredients and warm over medium heat, while smashing the beans with a potato smasher.

Step 3 – This recipe makes very thick and mildly flavored beans. If you want the beans to be thinner, add more water. (You can also use chicken broth if you want some additional flavor for serving the beans by themselves as a side dish).

Step 4 – Serve.

Note: If you want to make these fat-free, simply omit the olive oil and use some extra water.

Eat and Enjoy!

Nutritional Content
1 serving = 1/2 cup

Calories: 152
Total Fat: 4 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 146 mg
Carbohydrates: 22 gm
Dietary fiber: 8 gm
Sugars: 0 gm
Protein: 8 gm
Estimated Glycemic Load: 8

http://www.thegraciouspantry.com/clean-eating-refried-beans/

hmuh

White Bean Dip
1 can Great northern/navy beans
1/4 cup roasted red pepper
Fresh basil leaves, to taste
2 garlic cloves
Drizzle of olive oil
Salt, black pepper, red pepper to taste

Blend until smooth. Serve with pita chips. Yum!

LOVE this thread! What great ideas! Thanks for sharing everybody. I've gotta go buy some lentils!

sherisse69

Love it! Thanks Everyone!!

sherisse69

bump

Emtabo01

Bump

mickeymouse38

Bump

MissB0949

Chili Verde
1 bag white beans, soaked, drained, rinsed
1 can green enchilada sauce (or salsa verde)
1 can green chilies
1 onion, chopped
Salt and pepper to taste

Throw ingredients into a pot or crockpot with a couple cups of water, and cook til beans are tender. We serve this with cornbread.

This sounds amazing. Can't wait to try it.

wibutterflymagic

bookmarked

Bubbl3s25

Bump and thanks to all

130annie

Bump

pkrichar

Bump

mmddwechanged

bump

kgalea

This sounds awesome....

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.

Here's a really simple, but delicious dinner/side dish:

1 can great northern beans
1 can diced tomatoes
balsamic vinegar
basil/oregano

Drain and rinse beans
Mix all ingredients and heat until warm.

sweetpickle1004

bump

Beth71284

Bump for later!

ranchmimi

Broccoli Soup / Cannelli Beans: 6 servings, scant 1 cup each
1 14-oz can chicken broth, or vegetable broth:\
1 cup water
1 # broccoli crowns, trimmed and chopped (about 6 cups)
1 14-oz can cannellini beans, rinsed
¼ tsp salt & white pepper
1 cup shredded extra-sharp Cheddar cheese
Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute. Blend with an /immersion blender or in a regular blender. Serve with cheese split between servings or sometimes I eat it without the cheese and it still tastes good! Freezes well.

Workinonit123

Bump

psfr

Taco Lentils

1/2-1 c lentils
1/4-1/2 c brown rice
1-2 stalks celery, chopped small
~1 cup onion, chopped small
Garlic, minced or finely chopped (I probably use 5-6 cloves, but you might prefer less)
Butter (for cooking onion & celery... Maybe 1 Tbsp? Maybe less? You decide what you need/want)
2-3 cups broth or water
1 Tbsp chili powder
1 1/2 tsp cumin
1/2 tsp paprika
1/4 tsp oregano
1/4 tsp cayenne or crushed red pepper
Salt & pepper


1. Cook garlic, onion, and celery in butter and spices until fragrant and onions start to become translucent
2. Transfer veg to crockpot, add lentils, rice, bay leaf, and broth/water
3. Cook on low 6-8 hrs


This is a great filling for tacos or burritos, or just delicious on its own. Proportions vary depending on my mood, sometimes I want more lentil-y, sometimes less. Sometimes I add finely diced carrots to the mix (cook with onions in step 1). It can also be done on the stove, just add step 2 ingredients to the pot from step 1, cover, and simmer 45 min or until lentils and rice are done.