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Donna Marie
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| Posted: May 26 2010 at 12:53pm | IP Logged
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I am challenged to make new meals out of beans...I don't want to get bored of them but want to enjoy them for the gift they are.
What are some hints and tips for creating nourishing meals with any and all kinds of beans? What kind of ingredients go best with them?
I was brainstorming this and thought I would come here for some advice. Right now I have pinto beans and black beans cooking on the stove and I thought I would challenge myself to come up with some completely different ideas for them...anyone game for brainstorming with me??
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Servant2theKing
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Donna Marie, beans go very well with rice. They could also make a nice substitute in place of meat in various recipes from pastas to casseroles. I've read that you shouldn't add tomato products until the beans are completely tender. I'm not sure, but I think that may be true for some seasonings as well. To cover all bases I would add other ingredients once the beans are fully cooked and tender. If you have a pressure cooker, that can be really helpful for speeding the time for cooking dry beans.
We make a delicious meatless casserole with refried beans, which you could easily make with both pintos and black beans. Layer the following in the bottom of a 9x13; crushed pintos (since we usually use canned refried beans, you might want to add cayenne and cumin as you crush them); add layers of corn, diced onion, diced tomatoes, sprinkle in more seasoning (cayenne, cumin, taco seasoning blend, chili powder OR red pepper blend...add any of these to taste...our family tends to like spices on the mild to medium side), black beans, salsa, cheddar cheese and sliced black or green olives. Bake at 350 for about 30 minutes (unless your beans are cold, then add 15 more min.) Serve with soft tortillas, sour cream, salsa, lettuce and more cheese. You can also serve this as a dip with tortilla chips.
We also make a meatless chili with many different kinds of beans. We add diced banana peppers, onion, crushed and diced tomatoes, chili powder, brown sugar and a little red wine vinegar.
Beans are really delicious in pasta salads or salads with greens...a nice way to add protein and texture.
These ideas aren't completely different, but they're a couple favorites, especially for meatless Fridays.
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Donna Marie
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| Posted: May 26 2010 at 3:17pm | IP Logged
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Great ideas, Servant!
The other thought I had was...
if I were to make a grocery list of items to have on hand that go well with beans...what would be on it?
for me, I love lime and cilantro and I would imagine that many fruits and veggies would work too.
...and spices? I am still working on that...
Anyone??
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JodieLyn
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| Posted: May 26 2010 at 4:12pm | IP Logged
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everything goes well with beans one way or another 
rice and beans
pasta and beans
meat and beans
salad with beans (if the pintos or black beans seem weird think garbanzo)
salsa with beans
Think of things you might already know for seasoning.. for instance.. minestrone soup.. italian.. obviously mexican.. cajun.. greek (hummus.. that is greek right?)
soups
stews
salads
sides
maindishes
chili
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JodieLyn
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chinese food has bean spouts!
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Becky Parker
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We eat black beans and rice alot on Fridays. I saute chopped onions, red peppers and green peppers. I add cumin, cilantro salt and pepper. (You can add tomatoes, chopped carrots, or any veggie you want.) Then I mix that into the black beans. Then that mixture is added to the cooked rice. Everything gets a squirt or two of lime juice and it's tossed together then put into a casserole. I top it with cheese, but you don't have to, and bake it until the cheese melts and everything is heated through. It is very easy and if you can buy the peppers on sale (or grow them!) it's very inexpensive. We all love it, although I admit I make a small amount without the peppers for my picky ds's.
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Angie Mc
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| Posted: May 26 2010 at 7:26pm | IP Logged
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Donna Marie, I've only read your OP so I may be repeating.
I place any beans in a bowl, add chopped veggies, cilantro, and vinegar and oil or any vinegarette. Serve cold.
I puree them with yogurt and spices to make dips.
Make hummus from garbanzo beans.
Spread hummus or other bean spread/dip on a pita, top with feta and olives (and anything you like), bake for a greek pizza.
Add to pasta sauce, soup, skillet meals, salsa, salads.
I love plain beans and rice with melted cheese and a condiment.
I look forward to reading other ideas...but I need to finish up some work here so I can watch the Celtic/Magic game with my boys  .
Love,
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Angie Mc
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| Posted: May 26 2010 at 7:36pm | IP Logged
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Donna Marie wrote:
The other thought I had was...
if I were to make a grocery list of items to have on hand that go well with beans...what would be on it?
for me, I love lime and cilantro and I would imagine that many fruits and veggies would work too.
...and spices? I am still working on that...
Anyone?? |
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Just add beans to whatever you're already making and/or...
Think spice families - if you are doing black beans or pinto beans, use Mexican food spices (lime, cumin, cilantro, chili poweder)...garbanzo beans, use Greek food spices (lemon, pepper, oregano)...white beans work well with Italian (basil, fennel, red pepper flake). Don't forget to use your favorite (I prefer non-creamy) salad dressing on beans for a quick cold salad.
Beans are awesome! They are very versatile, forgiving, and flexible. Whatever your flavor pallet is, whatever your favorite foods are, just add them in! From there, experiment...and share your favorite finds with us  .
Love,
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Servant2theKing
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Donna Marie, we've been able to find spices in bulk at Amish stores or at Sam's Club...much less expensive than smaller grocery store versions. Seasonings and spices make an incredible difference between a bland meal and a really flavorful one. If you happen to grow herbs, or have a friend that does, many herbs freeze or dry quite well.
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Donna Marie
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Servant2theKing wrote:
| Donna Marie, we've been able to find spices in bulk at Amish stores or at Sam's Club...much less expensive than smaller grocery store versions. Seasonings and spices make an incredible difference between a bland meal and a really flavorful one. If you happen to grow herbs, or have a friend that does, many herbs freeze or dry quite well. |
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I would love to do this, but I am afraid of irradiated spices and such. I am trying to put in a small herb garden (we couldn't swing the $$ for a full-fledged one this year and with the baby coming we decided to keep it simple...) I keep buying my plants one at a time..I hope I get a good harvest this year!
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JodieLyn
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Donna, you might check herbalcom.com for bulk herbs.. they have organic ones as well as others.. and the prices are really good.
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Angie Mc
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I do something like this 7 layer dip, but I like to bake the beans (either refried or mashed whole) topped with cheese until it melts.
Love,
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Angie have you used that layer dip for taking a meal places? I'll do one in a tupperware with lid so it goes into an ice chest easily.. and since everyone dips from the main dish.. it's a super easy thing to take for a picnic lunch/dinner somewhere.
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Angie Mc
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JodieLyn wrote:
| Angie have you used that layer dip for taking a meal places? . |
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You bet! That's when I serve it cold. I learned this trick years ago from a more experienced homeschooling mom of 5. It's was compact and hearty enough for her 4 growing boys .
On a side note, Costco sells a cold 7 layer bean dip ready made that we really enjoy for convenience.
Love,
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Angi
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This was very timely for me. I was cooking only from the shelves the last few days in May and needed bean ideas. I ended up making a basic taco dip.
Black beans + garbonzo beans, blended in food processor was the bottom layer, sour cream + cream cheese + whatever spices ended up in there (I had a lot of help ) was the middle layer and cheese was the top layer. I was able to sub soy sour cream and cream cheese for the middle layer of Ana's and topped it with Nutritional Yeast.
Ana cannot have corn chips, so dh grilled cut up tortillas.
Everyone loved it!
THANK YOU!
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cornomama4
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I love this black bean, corn and red pepper salad. Mine has cilantro, some recipes do not. i think the original I made was from the Dr. ornish cookbook. Just Google the main ingredients. Yum and hello summer!
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lilac hill
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We second the bean/vinegrette salad here. We always have some on hand. I add fresh lime juice to the beans when they are still warm to get extra zing. Tomatoes are added at the time of eating so the salad does not get too soggy.I usually add some fruit-oranges, peaches, mangoes with the hot peppers. If you are going to add avocado, soak the pieces in lime/lemon juice first so they do not darken as much.Some grilled, sliced hot sausage makes it a meal with a pita or tortilla.
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Bean challenge
