Recipe index

-Cajun Skillet Beans
-Tuscan Beans
-Baked White Beans
-Black Bean Tostadas
-Mango Black Beans & Rice
-Cuban Black Beans & Rice
-Fasolatha
-Mexican Lentils
-Red Beans and Rice
-Hoppin' John
-White Beans and Spinach
-Aterkek Alecha
-Baked Beans & Salsa
-Chickpea Patties
-Lentils with Veggies
-Chard Bean Stew
-Black Eyed Pea Salad
-Black Eyed Pea & Red Pepper Soup

Bean Recipes

Cajun Skillet Beans

From Moosewood Cooks at Home

1 medium onion, chopped
3 garlic cloves, minced or pressed
2 Tbsp. vegetable oil
3 celery stalks, chopped (= 1 cup)
2 green or red bell peppers (=1-1/2 cup)
1 tsp. chopped fresh thyme (1/2 tsp dried)
1 Tbsp. chopped fresh basil (1 tsp dried)
1 tsp. chopped fresh oregano (1/2 tsp dried)
1/4 tsp ground black pepper (or to taste)
pinch each of cayenne & salt
2 cups chopped fresh or canned tomatoes (14-1/2oz can)
1 Tbsp. honey or molasses
1 Tbsp. Dijon mustard
4 cups black-eyed peas or butter beans (two 10 oz frozen pkg. or two 16oz cans, drained)
chopped scallions (optional)
grated cheddar cheese (optional)

In a heavy saucepan or skillet, sauté the onions and garlic in the oil on medium heat.
Chop the celery and bell peppers, and add them to the pan. Continue to sauté for about 5 min, stirring occasionally. Add the thyme, basil, oregano, black pepper, cayenne, and salt. Cover and cook for 5min. or until the onions are golden, stirring once or twice.
Add the tomatoes, honey or molasses, and mustard, and simmer for 5 more minutes. Add the beans, cover, and stir occasionally until thoroughly heated. Canned beans will be hot in less than 10min., but frozen beans need to simmer for 15-20min.
Top with scallions and/or grated cheese, if you like, and serve.

My comments: I've made this dish a million times and love it. It's consistently good, even with dried herbs, no celery, canned tomatoes, or any other variations I've tried. I usually serve it over brown rice, and don't use scallions or cheese.

Tuscan Beans

Posted in Café Utne

1-2 Tbsp. chopped fresh sage
6 garlic cloves, minced or pressed
1 Tbsp. olive oil
2-1/2 C. chopped fresh or canned tomatoes (28 oz. can, drained)
1-1/2 Tbsp. fresh lemon juice
3 C. cooked cannelloni (white) beans (2 15 oz. cans, drained)
salt and ground black pepper to taste

Combine sage, garlic and oil in a saucepan and sauté on medium low heat for several minutes, until the garlic is golden. Add the tomatoes, lemon juice, and cannellini and continue to cook for about 10 minutes, until everything is hot. Add salt and pepper to taste. Serve immediately.

Note: Don't substitute dried sage - it just isn’t the same.

My comments: This is a nice variation of the beans/tomatoes dishes. It's good over polenta, but kind of boring alone.

Baked White Beans with Garlic and Sage

From Natural Health Magazine January/February 2002
Serves 4

1/2 c. vegetable broth
1 Tbsp. tomato paste
2 15 oz. cans white beans, drained & rinsed
4 cloves garlic, minced
8 fresh sage leaves, minced
salt & black pepper
4 oz. bread cut into 1/2" cubes (about 3 cups)
2 Tbsp. olive oil

Preheat oven to 450 F. Whisk together broth and tomato paste in small bowl.
Stir together broth mix, beans, garlic, sage, and salt & pepper in 1 1/2 quart casserole.
Toss bread cubes, oil, and salt & pepper in bowl. Sprinkle evenly over beans.
Bake until beans are hot and bubbling and bread cubes are golden and crisp, about 15 minutes. Serve immediately with a leafy salad.

Black Bean Tostadas

1 lb. dried black beans
3 medium onions, chopped (about 2 C.)
3 garlic cloves, minced
1-1/2 tsp. ground cumin
1-1/2 tsp. ground coriander
1 tsp. minced chiles (anaheim if you prefer mild, jalapeno if you like hot)
1-2 Tbsp. vegetable oil
1 medium tomato, chopped
juice of 2 oranges
salt/pepper to taste
corn tortillas

Cook the beans in approximately 6-7 C. water for 2-1/2 to 3 hours, until tender (check water level periodically, adding more if the pot starts to dry out). Sauté the onions, garlic, cumin, coriander and chiles in the oil using a large skillet or medium saucepan until the onions are soft and translucent, 5-10 minutes.

Drain the cooked black beans and add them to the skillet. Mash with a potato masher or spoon until most of the beans are mashed. Add the tomatoes and orange juice. (Throw in the orange halves after squeezing out the juice if you like, just remember to remove them before serving.) Cover and simmer on very low heat for 5-10 minutes, stirring frequently to prevent sticking. Add salt/pepper to taste.

Layer beans atop corn tortillas that have been fried in oil til crisp or baked in a low oven til crisp, along with shredded lettuce, chopped tomatoes, grated jack cheese, chopped avocado or guacamole, salsa, sour cream or any other goodies you care for.

Black Beans and Rice with Mango Relish

Author: Digital Chef

2 tsp. olive oil
4 bacon slices, diced
1/2 Spanish onion, chopped
2 tsp. garlic, minced
1 tsp. ground cumin
1 C. black beans
3 C. low sodium chicken broth
1 Tbsp. red wine vinegar
1/4 tsp. salt
2 C. rice, cooked (2 cups before cooking)
1 recipe Mango Relish

Heat oil in a pressure cooker over medium heat. Add bacon, onion and garlic. Stirring constantly, cook until the onions are translucent, about 3 minutes. Stir in cumin and cook for an additional minute.
Add the beans, broth, vinegar, and salt to the onion mixture. Bring to a simmer, cover, and cook until the beans are tender and broth has reduced, about 40 minutes. Uncover and check the beans. If the beans are still soupy, continue to simmer uncovered until the broth has thickened.
While the beans cook prepare the rice. While the rice steams, make the mango relish.
Place a mound of rice on each plate. Ladle some beans and broth around the rice and top with mango relish.

Note: Cooking in a pressure cooker allows you to prepare beans without soaking them overnight. If you do not have a pressure cooker, just use canned beans to save time. You can prepare the mango relish a day or two ahead of time, although it is best when prepared fresh.

Cuban Black Beans and Rice

Yield: 4-6 servings

Adapted from "A Taste of Heritage: The New African-American Cuisine" by Chef Joe Randall and Toni Tipton-Martin

1 Tbsp. olive oil
3/4 C. finely diced onion
2 medium cloves garlic, minced
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 C. long grain white rice
1 (14 1/2 oz.) can chicken broth plus enough water to equal 2 cups
1 Tbsp. chopped fresh thyme
1/4 tsp. salt
1/4 tsp. black pepper
1 (15 oz.) can black beans, rinsed and drained
2 Tbsp. lime juice

In large nonstick skillet, heat olive oil over medium heat. Add onion, garlic, bell peppers, sauté 5 min.
Add rice, stirring 1 min. Add broth/water mix, thyme, salt, pepper, and black beans. Bring to boil, stirring well. Cover and reduce heat to low. Cook 20 minutes.
Remove the rice from heat and fluff with fork, stirring in lime juice at same time. Cover and set aside 5 min before serving.

Fasolatha

1/2 lb. white beans
3/4 cup olive oil
1 No.2 can tomatoes
4 celery stalks, with leaves, chopped
1 large onion, chopped fine
2 sliced carrots
2 quarts water
Salt and pepper

Soak beans overnight and drain off water in the morning. In a large saucepan, bring beans to a boil in water over high flame. Reduce heat and cook for 1 and 1/2 hours. Then add remaining ingredients and salt and pepper to taste. Bring to a boil quickly then reduce heat again and continue cooking for 2 hours or until beans are tender.

Notes: This recipe comes from a 1950 cookbook entitled "Can the Greeks Cook!" by Venos and Pritchard. Many of their recipes seem to use exorbitant quantities of olive oil. I wonder if we just use less in the 90's. Also, I have no idea how much a No. 2 can of tomatoes contains!

Mexican Lentils

1 cup of lentils soaked overnight
2 tomatoes roasted
2 garlic cloves
2 onion
2 tablespoons oil
1 banana sliced (in rounds)
Oregano chopped
cilantro

Cook the lentils in the water you soaked them. Then in the oil sauté the tomatoes, garlic, and onion and then add to the cooked lentils with a little salt. Add oregano and let all the flavors mix. Serve garnished with the chopped cilantro and the banana slices.

Moosewood Red Beans and Rice

Beans

3 cups dried kidney beans (or red beans -they're a bit smaller than kidneys)
1/2 teaspoon cayenne
1/8 teaspoon ground allspice

Salsa

3 scallions, diced
1 cucumber, peeled, seeded and diced
2 tomatoes, diced
3/4 cup chopped fresh parsley
1/4 cup vegetable oil
3-1/2 tablespoons cider vinegar
salt to taste
tabasco or other hot pepper sauce to taste (optional)

Vegetables

3 tbsp vegetable oil
3 cups chopped onions
6 garlic cloves, minced or pressed
3 medium celery stalks, diced
1 cup diced carrots
2 to 3 green peppers, chopped
1/3 cup tomato paste
1/4 red wine
1 tsp apple cider vinegar
1-1/2 tsp brown sugar
1 tsp dijon mustard
1-1/4 tsp salt
1/2 tsp dried oregano
1/8 tsp cayenne
1/8 tsp ground allspice

To Serve

cooked brown rice
sour cream

Soak beans overnight. Cook the beans for 1-1/2 to 2 hours in 9 cups of water with 1/2 tsp. cayenne and 1/8 tsp. ground allspice.
Combine all the salsa ingredients and set aside. After half an hour taste the salsa and add more hot pepper sauce if you'd like it hotter.
Sauté the onions and garlic in oil on medium heat until the onions are translucent. Add the celery and carrots and continue to cook several minutes longer. Stir occasionally. Add the green pepper and sauté until all the vegetables are just tender. Whisk together tomato paste, red wine, vinegar, brown sugar, mustard, herbs and spices. Add this to the sautéd vegetables. In a large pot combine the drained beans and the sautéd vegetable mixture and stir them until thoroughly mixed. Simmer covered for 30 minutes, stirring frequently.
Layer the rice and beans, and top with a spoonful or two of salsa and a dollop of sour cream.

The beans freeze really well, and you candouble the recipe and put some in the freezer for later.

My comments: This makes A LOT of food. I've only made it once because after try to foist it on several people and still having tons of leftovers, I got pretty sick of it! It tastes good, but I would recommend halving or even quartering the recipe if you're feeding fewer than 8 people.

Vegetarian Hoppin' John

Yield: 9-10 cups

1 onion, minced
4 large cloves garlic, minced
2 Tbsp. Olive oil
3 C. raw black-eyed peas
4 whole pod dried chipotle hot peppers or 1/2 tsp. Dry chipotle powder
2 bay leaves
1/2 tsp. Dried thyme
1/2 tsp. Dried oregano
1 tsp. Dried marjoram
7 C. water
28 oz. Diced or crushed canned tomatoes
salt and pepper to taste
1/2 bunch fresh cilantro

Sauté onions and garlic; add all other ingredients except cilantro and bring to a boil. Reduce to medium low, cover and stir every few minutes. Add liquid as needed. When beans are very tender (1- 1 1/2 hours), check seasoning. Mince cilantro and add for last five minutes of cooking.

Serve with hot brown rice.

White Beans and Spinach

Source: Martha Stewart Living
Yield: 4 servings

2 Tbsp. olive oil
1 medium yellow onion, diced
2 medium cloves garlic, minced
2 15 1/2 oz. cans white beans, rinsed and drained
8 oz. fresh spinach, stems removed
3 tsp. white wine vinegar
2 tsp. fresh thyme, minced
salt and pepper

Heat the olive oil. Cook onions until translucent. Add garlic and cook for another minute. Add beans and heat through. Add spinach and white wine vinegar. Cook until spinach is wilted. Add the thyme, and salt and pepper to taste. Serves 4.

NOTE: I thought this needed a little more zing, so I added some red pepper flakes. Also, if the dish seems a little thick, add some water with the spinach.

Aterkek Alecha

Adapted from Ghenet
Posted on NYTimes.com
Yield: 6 to 8 servings

1 cup vegetable oil
2 cups chopped red onion
2 cups yellow split peas
1 teaspoon salt
1 tablespoon minced garlic
1/2 teaspoon grated ginger
1/8 teaspoon ground turmeric
2 jalapeños, seeded and thinly sliced
6 basil leaves

Pour 1/4 cup oil into a heavy pot, and place over medium heat. Add onion and sauté, stirring occasionally, until caramelized and golden brown. Add remaining oil, and simmer over gentle heat.
Wash peas under running water until water runs clear. Place in pot with 6 cups water, add salt and bring to boil. Skim foam. Cook over medium heat until half done, about 20 minutes. Strain, reserving liquid, and add peas. Add minced garlic and ginger, and simmer gently about 25 minutes, or until peas are tender, stirring occasionally and adding reserved water as needed to prevent sticking. Add jalapeños. Just before serving, add thin strips of basil to pan. Serve with injera or rice.

Baked Beans with Salsa

1 jar salsa
1 can white or red beans
1 can black beans
1 medium onion, chopped
1 or 2 bottles of beer
tortillas, rice, cheese, etc. to serve

Sauté onion until soft and starting to brown. In a baking dish, combine beans, onion, beer, and salsa. Bake at 250 or 300 F until most of the liquid has been absorbed and the beans are soft. Serve with tortillas, over rice, with cheese, etc.

Chickpea Patties with Arugula Salad

From Natural Health Magazine January/February 2002
Serves 4

2 15-oz cans chickpeas, drained & rinsed
1/2 C. packed fresh parsley leaves
2 cloves garlic, peeled
1/2 tsp. ground cumin
1/2 tsp. hot red pepper flakes
3/4 C. all-purpose flour
salt
2 Tbsp. olive oil
8 C. arugula leaves
2 Tbsp. lemon juice

Place chickepas, parsley, garlic, cumin, and pepper flakes in bowl of food processor. Process, scraping sides of bowl as needed, until smooth. Scrape mixture into mixing bowl and stir in flour and salt. Shape mixture into 8 3" patties.
Heat oil in skillet, add patties and saute over medium heat until golden on both sides, about 6 min.
While patties cook, place arugula in bowl, drizzle with lemon juice, sprinkle with salt and toss. Divide among 4 serving plates.
Place 2 patties on each plate of salad and serve immediately.

Lentils with Sauteed Vegetables

From Natural Health Magazine January/February 2002
Serves 4

2 Tbsp. olive oil
2 medium onions, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 tsp. minced fresh rosemary
2 15-oz cans lentils, drained and rinsed
2 Tbsp. minced fresh parsley
salt & pepper

Heat oil in skillet. Add onions, carrots, celery and rosemary. Saute over medium heat until veggies are tender and browned, 12-15 min.
Add lentils and 1/2 C. water, cook until heated through, about 2 min. Stir in parsley, salt and apper. Serve immediately.

Chard and Red Kidney Bean Stew

From Natural Health Magazine January/February 2002
Serves 4

1 1/2 lbs. chard
2 Tbsp. olive oil
2 medium onions, sliced
salt
3 cloves garlic, minced
3/4 C. raisins
1 15 oz can red kidney beans, drained & rinsed
black pepper

Trim chard leaves from stems. Cut stems into 3/4" lengths and set aside. Chop leaves coursely.
Heat oil in large saute pan over medium-high heat. Add onions, chard stalks, and salt and saute until lightly browned, 10 min. Reduce heat to medium, add garlic, cook until fragrant, 30 sec.
Add chard leaves and raisins, cover, and cook until chard leaves are wilted, 2 min. Add beans and 1/2 C. water. Cover and cook, stirring occasionally, until chard is tender and beans are warm, about 5 min. Add salt and pepper and serve immediately.

Black-Eyed Pea Salad with Roasted Bell Pepper Dressing

From "Yamuna's Cuisine" by Yamuna Devi

1 cup black-eyed peas, soaked overnight and drained
2 red bell peppers
1 medium clove garlic, peeled and minced
2 teaspoons peeled and finely minced gingerroot
1 medium jalapeño pepper, seeded and minced
1 1/3 cups plain low-fat yogurt
1/2 teaspoon salt
Freshly ground black pepper to taste
2 to 3 tablespoons fresh lime juice
2 tablespoons minced cilantro
3/4 cup frozen corn kernels, defrosted and drained
6 red lettuce leaves, washed and patted dry
2 plum tomatoes, thinly sliced

Drain the soaked black-eyed peas. Bring a pan of water to the boil, add peas and bring back to a boil. Reduce heat slightly and cook until tender, about 40 minutes. Drain.
Cut bell peppers in half and place cut side down on a baking sheet. Place under a hot broiler and broil until the skins blacken. Remove from heat and cover with wet paper towels. When peppers have cooled, remove skins and seeds. Cut 1 of the peppers into 1/2-inch dice. Combine with peas.
In a food processor combine remaining bell pepper, garlic, ginger and jalapeño; process to a puree. Stir in yogurt, salt and pepper. Add to the peas with lime juice, cilantro and corn. Cover and let sit at room temperature 1 hour to blend the flavors, or refrigerate if making ahead. Adjust seasonings before serving.
Place a lettuce leaf on each of 6 plates and arrange some of the tomato slices around the plate. Spoon salad onto the lettuce and serve.

Data per serving
Calories 166
Protein 11g
Fat 1g
Carbohydrates 31g
Sodium 393mg
Saturated fat 0g
Monounsaturated fat 0g
Polyunsaturated fat 0g
Cholesterol 1mg

Gujarati Black-Eyed Pea and Roasted Pepper Soup

Serves 4-6

1 cup dried black-eyed peas
soaking water
1 Tablespoon minced fresh ginger
1-3 hot green chilies (to your taste), seeded, cored, and minced
1 large tomato (or 4 small canned ones), peeled, seeded, and chopped
1/4 teaspoon turmeric
1/2 teaspoon salt
5 cups water
1 large red pepper
1 Tablespoon vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
12 curry leaves (or substitute 1 Tablespoon minced cilantro if you can't find curry leaves)
2 Tablespoons chickpea flour
1 teaspoon paprika
1/4 teaspoon asafoetida (optional)
1 cup water
2 Tablespoons tamarind paste

Soak the beans for several hours or overnight in lots of water. Drain and rinse. Put into a heavy pot with the ginger, chilies, tomato, turmeric, salt, and water. Bring to a boil, then reduce heat to low, seal with aluminum foil, and top with the lid. Let cook for an hour or two.
While the soup is cooking, roast the red pepper under the broiler, turning to char the skin on every side. Place in a plastic bag and let the skin steam off for 5-10 minutes. Remove from the bag, peel away the skin, and reserve.
When ready to finish the soup, unseal the soup pot and check that the beans are tender. Cut the roasted pepper into cubes and add to the soup. Then heat the oil in a small saucepan over medium high heat. Add the mustard and cumin seeds and cover the pot while they sizzle. Turn the heat to low and stir in the curry leaves (or cilantro), the chickpea flour, the paprika, and the asafoetida. Stir for a minute or two, then whisk in the cup of water and stir
into the rest of the soup. Stir in the tamarind, tasting to get the right amount of sourness. Bring to a boil, then reduce heat and let simmer for 5 minutes or more.
Ladle into small bowls and serve immediately.