Bean Recipes

This comes from tasteofhome.com

Always gone when I take to picnics and pot luck

Ingredients
4 ounces bacon, diced
1 pound ground beef

1/2 cup chopped onion
1 can (21 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) butter beans, rinsed and drained
1/2 cup packed brown sugar
1/2 cup ketchup
1 tablespoon cider vinegar
1 teaspoon prepared mustard
1 teaspoon salt

Nutritional Facts
1 serving (1 each) equals 304 calories, 9 g fat (3 g saturated fat), 32 mg cholesterol, 1,015 mg sodium, 39 g carbohydrate, 7 g fiber, 20 g protein.

Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard drippings.
In the same skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Combine the beef mixture, bacon, beans, brown sugar, ketchup, vinegar, mustard and salt. Spoon into a greased 2-qt. baking dish.
Bake, uncovered, at 325° for 45-60 minutes or until the beans are as thick as desired. Recipe can be easily doubled for a larger group. Yield: 8-10 servings.
Originally published as Calico Beans in Reminisce Extra April 1993, p45

In for the fiber and iron!

I made a goal yesterday to incorporate 3 servings of beans into my diet each week. I like them, I just don't know of any good recipes for them.

REALLY SIMPLE BEAN BURGERS:

2 cans (15.5 ounces each) black, white, or pinto beans or black-eyed peas
1 cup dried breadcrumbs
2 large eggs, lightly beaten
1 teaspoon coarsely ground black pepper
1/2 teaspoon garlic powder
Extra Flavorings (see Burger options)
6 good-quality hamburger buns

*Extra Flavorings Suggestions

avocado
mayonnaise
salsa
chipotle pepper
onion powder
chili powder
basil
cilantro
paprika
Be creative and add whatever flavorings are your favorites.

Directions
Drain 1 can of beans, reserving the liquid, and mash the beans in a medium bowl. Drain the second can, add to the bowl with the breadcrumbs, eggs, pepper, and garlic powder. Stir in Extra Flavorings if using. If necessary, add a little of the bean liquid until the mixture holds together but is not wet. Divide into 6 equal portions and shape into 4-inch patties.

Warm the buns in a 300 degree F oven for about 5 minutes. Meanwhile, heat % cup olive or canola oil in a large (12-inch) skillet over medium-high heat. Add the patties and cook, turning only once, until a crisp brown crust forms on both sides, about 6 minutes total. If you've chosen a burger that gets topped with cheese, add it now. Cover the skillet, turn the heat to low, and let the burgers continue to cook until the cheese melts. Top the burgers as desired. Makes 6 burgers

I don't have any specific recipes - but a good way I like to incorporate more beans is any time I'm making something with ground beef (tacos, sloppy joes, etc) to throw in a can of low-sodium black beans with the beef.

It slightly drops the calories per serving (full macro disclosure: yes it does drop the protein and fat a bit as well), and also ups the number of servings (ie - LEFTOVERS!) Quick and inexpensive way to stretch your food dollars!

I love making bean dip. I soak dried black beans, boil them and season them. I roast garlic and take it all and puree it in the blender, adding a bit of water or broth to help it blend. Then, I bake it in a pyrex for about 20 minutes and serve it garnished with chopped tomatoes/peppers and cheese. I dip in veggies or if I'm not feeling it, nacho chips.

1 pound dried pintos
1 medium onion
1/2 bacon (can use turkey bacon)
1 can rotel tomatoes and green chilis
salt
pepper
garlic
chili powder
cumin

sorrt out ugly beans/rocks. Rince with water. Place everything in a slow cooker and cover with water. Cook about 6 hours on medium. A little spice and you can add them to anything. Our family makes about 1 batch a week. Easy to freeze too.

bump for recipes.

i usually jsut eat black beans instead of taco meat on my family's Taco Tuesdays.

I have also discovered I love chick peas in soup

(five bean soup i love and is so easy to make . just throw together a can (or 2) of black beans, white beans, dark red kidney beans, regular kidney beans, chick peas, a bag of frozen spinach, a can of diced tomatoes (With chilis if you like spicy), and 4 cups of vegetable broth. love love love this soup!

If you didn't already know - Dried beans can be cooked in the rice pot - with great results - and NO SOAKING


1 lb black beans dry
3 chopped onions
3 cloves garlic
in the rice pot , when nearly tender drain half the water -
add 1 large 30 oz(?) can chopped tomatoes, - or 5-6 fresh tomatoes
1 tsp cumin
1/3 tsp salt
1 tsp crushed red pepper
tobasco to taste.

serve with brown rice if desired.

If you didn't already know - Dried beans can be cooked in the rice pot - with great results - and NO SOAKING

You don't have to soak beans no matter how you cook them. You should rinse them well to remove any dust, but soaking is generally done to aid digestion, not because it's necessary.

Hearty black bean and cheese quesadilla from budgetbytes.com. Made them last night and they are to die for

I soak black beans overnight, then cook them in the slow cooker on low for six hours.

Two cups dried black beans (usually about one package of dried beans)
Six cups water (you can use a little less water if you want it thicker, just make sure it doesn't burn)
Garlic cloves (as many as you like)

In the last hour I add salt and any veggies I want in the mix, such as onions.

In

3 BEAN SALAD

INGREDIENTS
2 Cups Cooked & Drained Red Kidney Beans
2 Cups Cooked & Drained Black Beans
2 Cups Cooked & Drained Pinto Beans
2 Cups Cooked & Drained Yellow Hominy
5 Large Chopped & Seeded Plum Tomatoes
2 Cups Chopped Onions
1 Cup Chopped Fresh Cilantro
4 Tablespoons Fresh Lime Juice
2 Tablespoons Olive Oil
3 Teaspoons Chili Powder
3 Teaspoons Ground Cumin
1/2 teaspoon Kosher Salt
1 teaspoon Freshly Ground Pepper

In a large size bowl combine the red kidney beans, black beans, pinto beans, yellow hominy, tomatoes, onions, cilantro, lime juice, olive oil, chili powder, ground cumin, kosher salt and pepper. Mix well. Cover with plastic wrap and refrigerate for 3 to 4 hours. Remove from the fridge when ready to serve and transfer to a serving bowl.

Serves 10 --- 197 calories per serving

I make a stuffed bean taco thing in green peppers -

Half green peppers, drizzle with olive oil and bake for 20 min at 350.

While that is going, saute onion in olive oil, add black beans and taco seasoning with a little bit of water.

Take peppers out, let them sit for 5 min, and add the taco bean mixture into each pepper, add some cheese and bake for another few minutes until the cheese melts.

Yummy!

Why have I never thought of this? Thanks!