Emily

Black-Eyed Pea Salad
Texas Cavier
South of the Border Salad (with black beans)
Tuscan Beans (cannelini)
Butterbeans with bacon and green onions (I like to use fresh butterbeans if at all possible)

I made a pot of beans last week, so I cut up an onion and a clove of garlic, sauteed in a drop of olive oil, added a couple of cups of beans and mashed it up with a potato masher. Seasoned to taste with some cumin, salt, pepper, some canned green chilies and spread them on a plate. I added a layer of low fat sour cream, a layer of salsa, alayer of shredded fresh spinach (most people use iceburg lettuce), some chopped tomato, minced red onion, chopped avacado and topped it all with shredded cheese. It was very yummy with some of Trader Joe's flaxseed tortilla chips.

I also make a corn and black bean salad from Cooking Light:

All-Purpose Southwestern Corn and Black Bean Rate and

This recipe makes 12 servings and keeps in the refrigerator up to 5 days. It's quite versatile--add shredded chicken and serve tortillas on the side to make it a main-dish salad. Or serve it as a dip with baked tortilla chips, a side for burgers or grilled chicken, or a salad on a bed of lettuce.

Ingredients
Salad:
1 pound dried black beans
11 1/2 cups water, divided
1 teaspoon olive oil
2 teaspoons cumin seeds
2 garlic cloves, minced
2 cups fresh corn kernels
2 cups chopped seeded tomato
1 cup finely chopped Vidalia or other sweet onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
Dressing:
1/2 cup fresh lime juice (about 3 limes)
1 tablespoon chili powder
3 tablespoons olive oil
2 teaspoons salt
1 1/2 teaspoons ground cumin
2 teaspoons honey
3 garlic cloves, minced
2 jalapeño peppers, seeded and minced
1/3 cup chopped fresh cilantro

Preparation
To prepare salad, sort and wash the beans. Combine beans and 5 1/2 cups water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 minute. Remove from heat; place cooker under cold running water. Remove lid. Drain beans; rinse with cold water. Drain and cool.
Heat 1 teaspoon oil in cooker over medium heat. Add cumin seeds and 2 garlic cloves; cook 1 minute, stirring frequently. Add beans and 6 cups water. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 12 minutes. Remove from heat; place cooker under cold running water. Remove lid. Drain bean mixture; rinse with cold water. Drain and cool. Combine bean mixture, corn, tomato, onion, and bell peppers in a large bowl.

To prepare dressing, combine juice and next 7 ingredients (juice through jalapeños), stirring with a whisk. Stir in cilantro. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes.

Yield
12 servings (serving size: 1 cup)

Nutritional Information
CALORIES 216(21% from fat); FAT 5g (sat 0.7g,mono 3g,poly 0.8g); PROTEIN 10g; CHOLESTEROL 0.0mg; CALCIUM 65mg; SODIUM 408mg; FIBER 8g; IRON 2.8mg; CARBOHYDRATE 35.7g

I like beans and rice, Ashley says this is like the stuff she ate in Costa Rica:

Gallo Pinto

You will find this dish or a version of it served at almost every meal in Costa Rica. For breakfast it is commonly served with either fried or scrambled eggs.

Ingredients:
2 tablespoons finely chopped onion
1 tablespoon finely chopped bell pepper
2 tablespoons oil
2 cups cooked black beans
3 cups leftover cooked rice
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco (optional)
2 tablespoon finely chopped cilantro
3 strips bacon, cooked, drained and crumbled (optional)
Preparation:

Sauté onion and bell peppers in oil on medium heat. Add beans and cook 2 minutes. Add rice and mix together. Cook 3 minutes, then add Worcestershire sauce, Tabasco sauce (if using) and cilantro and mix well. To serve, garnish with crumbled bacon (if desired). A few squirts of Salsa Lizano most likely will find its way on top of this dish.

You could make some vegetarian bean "burgers", I like these, seasonings can be adjusted to taste and you could use different beans.

Spicy Black Bean Burger:
2 cups cooked black beans
1 Tbsp. olive oil
1 Tbsp. fresh minced ginger
2 tsp. whole cumin seeds
2 carrots, grated
1 stalk celery, sliced thin
1 small bell pepper, diced
2 cups bread crumbs
2 eggs, beaten
1 Tbsp. crushed red pepper

Roughly mash beans, not too mushy :) Heat oil. Add ginger and cumin, sautee till seeds are fragrant, about 30 seconds. Add carrot, celery, bell pepper and crushed red pepper and saute till tender. Mix all ingredients together, season with salt and pepper to taste.
Shape into patties. Heat a little olive oil in skillet, fry burgers over medium low heat until golden brown on each side.

I just found this one, I haven't tried it yet, but I'm going to!

Black Bean-Taco Salad with Lime

Vinaigrette:
1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled
Salad:
8 cups thinly sliced iceberg lettuce
1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
1 cup chopped tomato
1 cup chopped green bell pepper
1 cup finely diced red onion
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 (15-ounce) can black beans, rinsed and drained
4 cups fat-free baked tortilla chips (about 4 ounces)

To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.

Yield
4 servings (serving size: about 2 cups salad and 1 cup chips)

Nutritional Information
CALORIES 402(28% from fat); FAT 12.6g (sat 3.2g,mono 6.5g,poly 1.9g); PROTEIN 24.5g; CHOLESTEROL 35mg; CALCIUM 236mg; SODIUM 861mg; FIBER 8g; IRON 3.6mg; CARBOHYDRATE 51.6g

Cooking Light, JULY 2000

What else? Bean tacos/tostadas/burritos/chimachungas, any of which I like. There's Lori's white bean dip which is also a meal for me, instead of an appetizer. Baked beans are always good, I love 'em.

Lots and lots of things you can do with beans. I know this because I'm from Michigan, which produces dried beans. 90% of our cranberry beans are shipped to Italy, Portugal, Spain and Columbia and Michigan is the largest supplier of dried beans to Europe. No Michigan beans are GMO and only North Dakota grows more beans, Michigan is the #2 bean producing state in the U.S.

So yes, we eat LOTS of beans, LOL. They're good, cheap, locally grown, what could be better?

Annie

If you don't have a PC, you can still make this soup, but it will take longer.

I also serve refried beans with eggs for brunch.

/tricia

My recipe isn't on this computer. I'll try to post it later. There are a lot of recipes out there for it. It's one of my son's favorites so I make it often.

Tracey

Don't really have a recipe, but cook the beans down with some flavorful sausage like andouille, some onions, a bay leaf, and maybe celery and green pepper. Red and black pepper to taste. If you have a hambone, throw it in--that adds a lot of flavor and texture. Season to taste and serve over rice.

One hint regarding any beans: don't salt the broth in which you are cooking the beans. Makes 'em tough.

Very cheap and filling, and great food, too. Louis Armstrong used to sign his letters, "Red beans and ricely yours", and he mentions in one of his songs about some no-good louse hanging around his house flirting with his wife, and complains about this interloper committing the horrible sin of "Eatin' up all my red beans and rice..."

The name of the song? "I'll Be Glad When You're Dead, You Rascal, You."

Cuban Black Beans

2 cups Black turtle beans (I didn't measure I used a 1# pkg)
2 green peppers (1 whole the other diced)
6 quarts water
3 TBSP Evoo
2 ham hocks (I used a 1/2 lb hickory smoked bacon) or turkey legs/thighs
2 cups thinly sliced onion
6 garlic cloves minced
3 TBSP tomato paste (I used the whole can)
1 tsp ground cumin
1 tsp ground oregano
3 bay leaves cracked
1 TBSP salt to taste
1 Tsp ground pepper
3 TBSP chopped cilantro (optional)
1/2 cup red wine vinegar
Soak beans overnight with whole pepper.
Remove pepper, keep beans in water.
Saute Evoo, bacon or ham, onion, diced pepper, and garlic until veggies are soft. add to beans, add tom paste, cumin, oregano, bay leaves, and S&P. Bring to a boil and then simmer until beans are tender and sauce thickens. Serve over rice.

I make my bean dip recipe frequently and use it in other recipes, such as migas, burritos, tostados, etc. I also frequently make hummus and have some in the fridge at this moment.

Falafel is mostly beans, and you can use garbanzos instead of fava beans, if you can't find favas.

I make an Egyptian bean dish (Fool Medames) as well, but can't find the recipe at the moment. Here are some Indian style bean recipes, to give you ideas. I make a lot of these recipes, but I always season them to taste. I don't recommend buying pre-mixed Indian spices, as they tend to be mostly salt and pepper, especially if they are from Pakistan. Some of the spice mixes that are actually from India are not too bad, but I always end up doctoring them, and so now I just make my own spice blends. They pretty much always come out somewhat different each time, but that's okay too.

Lars

I check the beans for "junk," rinse them thoroughly, bring to a boil for two minutes, let them sit for an hour. Then, depending on what I want the beans for, I add a ham hock, or ham bone, or salt pork or a beef bone (or nothing at all) to the soaked beans in the pressure cooker and cook for 7 to 12 minutes (depending on the type of bean) in the original soak water. I use the beans for frijoles, bean soups, pasta fagiole, salads, beans and eggs, baked beans, navy bean soup...many different ways, but I've never thrown out the soak water. Neither did my dad. Why do you throw out the soak water?

Sherry

I have created a link in the other direction too. We call it cross pollination.

Jim

Some people claim, however, that a change of water makes the dish less prone to cause gas.

Sherry

Jim, love the "cross-pollination!"

Annie

Linda

Manjula's kitchen is a site with Indian recipes including videos for most of the recipes. Manjula should have a cooking show - she makes Indian cooking so accessible. I've put the link to her chola (chana masala) recipe below - a curry with chick peas in tomato gravy.

I've also made falafel from scratch and it was easier than I expected.

Count me as another Majula fan. I like videos as an alternative to printed recipes. They convey some visual information that doesn't come across in words. Majula's videos are excellent. Have you seen the one on nan (bread)?

The cholo looks good. I will try that one. Like boo, beans are an important part of my diet. I love them.

Jim

I like to marinate leftover beans (not enough for a meal, say, but too much to throw away) in italian dressing. Then I add chopped veggies or toss them into my evening salad. They are also good "dipped up" with whole grain tortilla chips, pita chips, or crackers.

Another use is to puree very flavourful beans and use as a spread on good sturdy bread with veggies and cheese for a knockout grilled sandwich or panini. Excellent with sprouts, when I can get good ones at a good price around here.

I like black beans especially mixed with salsa and a bit of sour cream, and maybe even some corn kernals, again for dipping.

Recently, I bought Black Turtle Beans that I need to experiment with.

I'm glad the thread was revived.

My favorite bean is the pinto and I like them refried with a little onion and bacon drippings best. Another thing I like is because I can use canned ones and use some chicken broth to thin it. Yum.

You have an appreciation for beans. I wholeheartedly second everything you said.

Jim

SometimesI just take freshly cooked pinto beans in a bowl and top with catsup. DH can't watch, he likes his beans pretty plain if you don't count the cheese.

Diane's Home Cookin Chapter: South Beach p1

Cinnamon/Spice Flavored Muffins
================================
1 can Great Northern or Cannelini beans, drained, rinsed well, drained
4 large eggs (I now use one whole egg and 4 egg whites for less cholesterol)
1 teaspoon baking powder
1 teaspoon cinnamon (or mixture of pumpkin pie spice and cinnamon)
Optional: I also added a few grinds of freshly grated nutmeg
1 teaspoon vanilla or other extracts
2 tablespoons olive oil
3/4 cup Splenda
(my new addition: 1/4 c. flaxmeal/ground flaxseed or 1/4 c. almond meal/flour)
. I combined the beans and eggs in a blender until smooth (no bean
chunks); then added the rest of ingredients and blended again. Poured
into muffin pan (I got about 8 muffins). You can add sprinkled
cinnamon/Splenda over the top, but I don't think you need to if the
spices are in the batter. I baked them at 350 for about 25-30 min
(until toothpick inserted comes out very clean). The original recipe
said 400, but I forgot and used 350. It worked out well anyway.

I have found our favorite addition to any of the bean muffin or brownie
recipes to make them less moist and they even hold together better when
I don't use real eggs. It also makes them even more nutritious, but you
need to count it toward your nut treat for the day. But it is still a
Phase 1 addition.

Note: 1/4 cup = 4 T. (divide the amount by the number of muffins you
make to find out just how much is in each muffin for the allotment) I
think that the small amount in each muffin is minimal.

* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can white kidney beans, drained and rinsed
* 1/2 cup chopped cucumber
* 1/2 cup chopped sweet red pepper
* 1/4 cup chopped onion
* 1/4 cup minced fresh cilantro
* 1/3 cup red wine vinegar
* 1/4 cup olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/8 teaspoon pepper
* Lettuce Leaves

DIRECTIONS

1. In a large bowl, combine the beans, cucumber, onion and cilantro. In a small bowl, whisk the vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate until serving. Using a slotted spoon, serve over lettuce if desired.

Diabetic Exchanges: One 1/2-cup serving (prepared without salt) equals 1-1/2 starch, 1 vegetable, 1 fat; also, 187 calories, 219 mg sodium, 0 cholesterol, 26 gm carbohydrate, 9 gm protein, 5 gm fat.

SHORTCUT HEARTY BEAN SOUP

1/ 4 lb. cooked ham, in one piece
2 medium-size celery stalks
2 medium-size carrots, peeled
1 medium-size onion, peeled
1 medium size yellow squash (about 8 oz.) (can substitute zucchini)
1 (40 oz.) can cooked Great Northern beans or 2 cans white kidney beans
1 Tbs. olive oil
1/ 2 tsp. dried basil leaves
1/ 4 tsp. pepper
1 (14 to 16 oz) can diced tomatoes, undrained
1 (14 oz.) can chicken broth
1 cup fresh spinach, packed, stems removed, and chopped
2 cups water
Grated Parmesan cheese

Cut ham into 1/2 inch cubes, dice celery, thinly slice carrots, chop onion, and dice squash. Drain and rinse beans. Remove 1 ½ cups of beans to medium bowl and mash into a smooth paste with a fork or potato masher. In large pot, cook ham, celery, carrots, onion, and squash in oil over medium heat until vegetables are tender and begin to brown, about 15 minutes. Stir in basil, pepper, tomatoes, chicken broth, spinach, bean paste, and water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes to blend flavors. Stir in remaining beans; heat through. Add salt to taste. Sprinkle each serving with Parmesan cheese if desired.

Note: Ham can come from the deli section and spinach from the salad bar at the grocery store.

So, for all you folks who are trying to be frugal--at the very least, use meat and fresh vegetables as condiments, and strech your dollars with beans and grains! Frankly I love beans and never miss the meat. However, I don't have a touch tummy and am rarely bothered by bean gas. However, I think my secret is never eat a lot of beans late in the day. Also, keep the dishes light. A late, rich bean dinner scarfed down in a hurry is a recipe for intestinal disaster.

Here are some summer bean salads I really enjoy.

Marinated Blackeyed Peas (4 servings)

1 can blackeyed peas
1 rib celery - chopped
1TBLSP finely chopped onion (I like red in salads)
1 TBLSP olive oil or other salad oil
1 TBLSP vinegar
1 TBLSP mayo
1/4 tsp. salt (I use lemon pepper here)
dash cayenne
1 ripe tomato

Drain and rinse peas, add chopped stuff except tomato. Combine dressing ingredients and mix with salad. Chill several hours and serve with tomato on lettuce cups. Can be doubled to serve for a crowd. Can add some green or red pepper, and sub a scallion for the onion. Can add more dressing if it seems bland.

Totu "Tuna" and White Bean Salad (This may be from "Vegetarian Times" magazine)
8 servings

2 cups cooked cannellini beans
8 oz. baked marinated tofu, italian style (If you can't get this in your grocery, follow my instructions on the vegan thread, or google how to do it, or search this forum as I've posted instructions before.)
1/3 cup chopped black olives, preferrably cured (I LOVE kalamatta, that's what I use)
1/2 cup sliced red onion
2 large celery stalks (diced)
1/4 cup fresh parsley
2 TBLSP EVOO
Juice of 1/2-1 lemon
fresh ground black pepper and salt to taste

Combine ingredients and allow to marinate for an hour. Can add more dressing if if seems to need it, it's a matter of your taste and diet. Serve over a bed of lettuce. If you absolutely hate tofu, you can sub a can of actual tuna for the tofu. This is a traditional italian/french type dish. You can also make it with garbanzo beans.

Missouri Botanical Garden's 3-Bean Salad
(I think this came from Midwest Living Magazine a long time ago!)
10 servings

1 15 oz. can black beans or kidney beans
1 15 oz. can great northern beans
1 15 oz. can garbanzo beans
1 large tomato
1 cup chopped sweet red, green and/or yellow pepper
2/3 cup chopped red onion
1/2 cup chopped celery
1 TBLSP dried crushed basil
2 TBLSP snipped fresh parsley
2 TBLSP EVOO
2 TBLSP lemon juice
1/2 tsp. dried oregano
1/4 tsp. ground red pepper
Dab of mayo

Mix all ingredients together and chill. You might try this with fresh basil, I'd double the amount. Also might want to increase dressing amounts slightly. I always think the salad recipes I make need more dressing in the end, but it depends on your taste and diet.

White Beans and Spinach Ragout (BHG 2002)

2 slices bacon, cut into 1-inch pieces
1 medium onion, halved and thinly sliced
1 14 1/2 oz. can diced tomatoes (use fresh summer tomatoes if possible)
1 15 oz. can canellini or navy beans, rinsed and drained (sub. dry)
4 cups torn fresh spinach
4 tsp. bottled balsamic or red wine vinaigrette

In a large skillet cook bacon pieces until crisp. Remove with slotted spoon, reserving 1 TBS. drippings in skillet. Drain bacon on paper towels.

Add onion to skillet; cook about 3 mins. or until just tender. Drain tomatoes, reserving 1/3 cup liquid. Stir tomatoes, reserved liquid, and beans into onion. Cook and stir over medium heat about 2 mins. or until heated through.

Stir in 3 cups spinach; cover and cook until wilted, about 30 seconds. Stir in bacon and remaining spinach. Spoon into four bowls. Drizzle each serving with 1 tsp. vinaigrette.

Directions
Combine everything and let marinate overnight.
Serve with Tostitos dipping chips.
ENJOY!

You can use smaller cans to decrease the amount for a smaller group.

My wife makes this about 4 times a year & we love it.