Post your Bean recipes!

[PurpleDaffodil]

I made the white chili Roselle posted here and realized we really need more beans in our meals. They are cheap and the fiber is great for us.

So anyone have any good bean recipes?

Here is one we love at our house and bonus cause its in the crockpot

Tuscan Pork with White Beans

2 cups dried navy beans
1 TBS fresh sage divided
2 tsp salt divided
1 tsp ground fennel
8 cloves of garlic minced and divided
2.5 lbs pork shoulder (or Boston butt)
4 cups of water
2 bay leaves

1. Rinse beans and cover with 2 inches of water, soak for 8 hours.
2. Combine half of salt, sage and garlic in bowl. Rub on the pork and place in crock pot.
3. Combine remaining ingredients (beans, salt, sage, fennel, 4 cups water, bay leaves) and pour over pork in crock pot.
4. Cook on low for 8 hours. Discard bay leaves and enjoy!

[NatureMama4]

you asked for it. Tossing in some related legume recipes at the end.


Chili

6 cups water
3 cups dry small red beans, soak and rinse
10 roma tomatoes, pureed OR 1 28oz can crushed tomatoes
1 yellow onion, diced
5-6 cloves garlic, minced or crushed
1 TB celtic sea salt
2 tsp onion powder
2 tsp garlic powder
2 tsp cummin

in large pot or crockpot cook beans in water until tender, add remaining ingredients and simmer (1 hour on stovetop, 2-3 hours in crock pot).

options:

add 2-3 diced carrots
add 1 diced bell pepper
add 1 eggplant, diced
use 1/2 black beans instead all red
-------------------------

Blonde Chili

3 cups dry great northern and navy beans, cook and drain.
2 large yellow tomatoes, cut in wedges
1 TB fine celtic sea salt
1 TB ground cumin
1 TB onion powder
1 TB garlic powder
2 C water
1 sweet yellow onion, diced (set aside 1/4 C)

Combine tomatoes, salt and seasonings in blender and mix until smooth. Combine beans, tomato mixture, water and most of onion in large crock pot. Cook on low for 3-4 hour or until thickened. Sprinkle remaining 1/4 C diced raw onions over top of chili when serving.

Alternative: Combine in 8 quart stock pot and simmer, stirring occasionally, until thickened.
--------------------------

Easy Vegetable Soup

4 C water
2 C frozen corn
2 C frozen peas
2 C frozen green beans
1 28 oz can crushed tomatoes (or 3 1/2 cups fresh tomatoes, blended)
2 cans black beans or navy beans, drained and rinsed (or 3 cups cooked & drained)
1 tsp oregano
1 tsp onion powder
1/2 tsp garlic powder
1/2 TB celtic sea salt (or to taste)

Combine and simmer until vegetables are at desired texture. (1-2 hours on low in crock pot)
------------------------------

Great South of the Border Beans!

4 cups dry beans (black, pinto or small red), soaked overnight
10-12 cups water (depending on how thick you like your beans)
1 yellow onion, diced
6-8 cloves garlic, minced/crushed
1-2 TB celtic sea salt (more or less to taste)
1/2 TB cumin
1/2 TB onion powder
1 tsp garlic powder
3-4 roma tomatoes, diced/blended

In large pot, combine beans, water and salt, slow boil until nearly tender. Add onion, garlic and spices, boil until tender. Add tomatoes and simmer until desired taste/texture.

optional: add 1 capsule probiotics halfway through cooking and when fully cooked and cooling. This helps decrease the gas from the beans.
---------------------------------

Sweet Beans

3 cups dry navy beans, soaked overnight
6-8 cups water, depending on desired texture and needs
1/2 cup sorghum, maple syrup or brown type sugar
1/2 cup crushed tomatoes (or blended fresh)
1 Tb celtic sea salt
1 tsp onion powder

Combine beans, water and salt, bring to slow boil and cook until tender. Add sweetener, tomatoes and onion powder, simmer until desired texture.
------------------------

Barley Lentil Soup

8-10 cups water (more or less per texture you prefer)
2 cups pearled barley
2 cups lentils (we use baby french)
1 whole yellow onion, finely chopped
3-4 cloves garlic, crushed/minced
2 carrots, finely diced
3-4 fresh roma tomatoes, finely chopped or coarsely blended
1 TB celtic sea salt (we use coarse for this)
2 tsp basil
1 tsp onion powder
1 tsp garlic powder

In stock pot, boil lentils 15-20 minutes, drain. In crock pot (high) or large stock pot, combine all ingredients but tomatoes and simmer until barley and lentils are tender (1-1.5 hours on stove, 2-3 hours in crock pot). Add salt as needed to taste.
-----------------------------

Red Lentil Soup

6 cups water
3 cups blended tomatoes (or 1 large can crushed tomatoes)
2 cups red lentils (dry)
1 onion, diced
4 cloves garlic, minced (to taste)
2 TB extra virgin olive oil
2 tsp celtic sea salt (to taste)

Sautee onion and garlic in olive oil in bottom of large soup pot, until onions start to turn clear. Add remaining ingredients and simmer until lentil are very tender. 2-3 hours in crock pot.

optional: for authentic daal sautee 2-3 dried red peppers with the onions and leave in for cooking.
---------------------------

Split Pea Soup

8-10 cups water
3 cups dry split peas (green or yellow)
1lb mixed frozen veggies
1 TB celtic sea salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp celery flakes

Combine water and split peas and cook until tender, add vegetables and seasoning and simmer until desired texture is achieved. In crock pot combine at one time and cook 3-4 hours.

optional: add 1/2 tsp liquid smoke for smoked-ham flavor.

[esaesa]

1.5 bags of dried beans, sorted and soaked overnight
In morning, rinse beans. Put beans in crockpot along with;
can of Rotel
coriander
cumin
salt
pepper - white, black, cayenne or combination of those
garlic powder or several minced cloves
dashes of hot sauce
Add water. Cook on low 8 hours, high 4-6. Top with cheese and serve with cornbread or rice.

[1orange23]

Originally Posted by NatureMama4 you asked for it. Tossing in some related legume recipes at the end. Chili 6 cups water 3 cups dry small red beans, soak and rinse 10 roma tomatoes, pureed OR 1 28oz can crushed tomatoes 1 yellow onion, diced 5-6 cloves garlic, minced or crushed 1 TB celtic sea salt 2 tsp onion powder 2 tsp garlic powder 2 tsp cummin in large pot or crockpot cook beans in water until tender, add remaining ingredients and simmer (1 hour on stovetop, 2-3 hours in crock pot). options: add 2-3 diced carrots add 1 diced bell pepper add 1 eggplant, diced use 1/2 black beans instead all red -------------------------

Do you think it will taste the same if I use kidney beans instead ? I have about a lb of kidney beans which I have no idea how to cook.

[NatureMama4]

it won't be as smooth with kidney, but many people do use those for chili.

[kocho]

I don't have many bean recipes, but my Moms baked lima beans are awesome and I make them often.

1 lb baby lima beans
¼ lb bacon cut up
2 onions chopped
1 cup catsup
1 can tomato soup
½ soup can water
1 cup brown sugar
2 tsp salt
dash of garlic powder

Wash beans and soak until skins begin to curl (about 2 hours). Cover with fresh water, add a teaspoon of baking soda to the water. Cook on top of stove until beans are tender (about 45 minutes). Combine all remaining ingredients. Drain beans and add sauce. Bake in 350° for about 2 hours. Do not cook dry.

[*~Mindy~*]

anyone have baked beans recipes? my kids love them and i dont have the money to buy the store bought kind.

lol i noticed this one above says baked lima beans. what other kind would be good? is the bacon a must or is it just for the bacon-y flavor? we dont eat pork...

[NatureMama4]

my recipe above called "sweet beans" is a baked bean style recipe. great northern or navy beans are what are traditionally used, not lima.

if you want bacon flavor w/o the bacon add liquid smoke.

[kocho]

Originally Posted by *~Mindy~* anyone have baked beans recipes? my kids love them and i dont have the money to buy the store bought kind. lol i noticed this one above says baked lima beans. what other kind would be good? is the bacon a must or is it just for the bacon-y flavor? we dont eat pork...

You could totally leave out the bacon and I'm sure you could use another type of bean.

[esoloj]

LARGE LIMA BEANS (GREEK BEANS) AKA PIZZA BEANS

1 jar Trader Joe’s Bruschetta (the one that has 1.5g fat/serving,
contains 11 servings)

1 lb. Dried large lima beans, sorted, washed and cooked according to
directions, but slightly undercooked (can use canned, rinsed and
drained).

12 oz. water

Gently stir together the bruschetta and beans. Rinse bruschetta sauce jar out with 12 oz. water and stir water into beans. Gently place beans in ovenproof casserole. To make beans creamier, sprinkle 2 tbs. olive oil on top. Bake at 350 until beans are hot and bubbly, about 1 1/2-2 hours. The longer these cook, the better they taste, but you can eat them without the added water and baking time. Serve with shredded mozz. or cheddar cheese.
Can be served hot, warm or cold.

**I have slightly under-cooked the beans in the CP, drained the beans and then added the jar of bruscehtta, eliminate the water and just cook on low for a bit until beans are finished cooking.