The Bean Recipe Thread

This is great! I will try and think of some good recipes to add

Mom’s Homemade Refried Beans


HOMEMADE REFRIED BEANS

**These proportions are assuming you have a large crock pot- 5 qt**

Put about 2 inches (about 3 cups) of dry pinto beans into crock-pot. (Wash and rinse beans first)
Fill crock-pot nearly to the top with water
ADD:
5 chicken bouillon cubes
1 Tbsp. garlic salt
1/2 medium sweet onion (Don’t chop up onion, just put half of onion on beans)

Cook on high until beans are soft. (stir occasionally during cooking process. You may have to add more water as beans absorb water.)
Strain beans or pour off juice, saving the juice in a separate bowl.
Add 1/2 cup of buter and a small amount of juice that beans cooked in, or you can omit the butter for low fat version
Use a hand blender to mash beans. Add juice and blend to obtain desired consistency. You want to leave beans a little runny as they will set up quite fast.

Great for bean burritos, top with a little cheese, nonfat greek yogurt, salsa etc. My kids love this and I do too, because it's so tasty and delicious. Soooo much better than canned and easy, too.

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Vegetable Bean Soup

1 Tbsp Oil
3 clelery stalks, diced
2 carrots, diced
1 onion chopped
3 garlic cloves, minced
1 28oz can diced tomatoes
1/3 cup dried lentils
1 Tbsp tomato paste
1 can bean medley, drained, rinsed
2 Tbsp fresh parsley
2 bouillion cubes (I use all vegetable chicken flavor by McCormick)
4 cups water
3/4 tsp tumeric
1/2 cup mini shell pasta (add in the last ten minutes)

Saute veggies in oil in a large pot. Add rest of ingredients (except pasta). Bring to boil, reduce,cover
and simmer for about 30 minutes. Stir often. Add pasta and if desired, add water to desired thickness.

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

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