Can we start a thread of favorite recipes using beans? :o)

Rec: Spicy Garbanzo Bean And Turkey Sausage Soup

Spicy Garbanzo Bean And Turkey Sausage Soup

1 tsp olive oil
3/4 pound turkey Italian sausage, casings removed, crumbled (used hot turkey Italian sausage)
8 large garlic cloves, chopped
1 cup canned diced peeled tomatoes with juices
2 tbsp thinly sliced seeded jalapeño chili
1 tsp ground cumin
1 tsp chopped fresh rosemary or 1/2 tsp dried
1 or 2 15- to 16-oz cans garbanzo beans (chickpeas), undrained (orig recipe was 3 cans)
2 cups canned chicken broth or beef broth
2 tbsp fresh lemon juice
Chopped fresh cilantro
1 avocado, peeled, sliced

Heat olive oil in heavy large Dutch oven over medium-high heat. Add turkey sausage and chopped garlic and saute until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce heat to medium. Add tomatoes with their juices, sliced jalapeño chili, ground cumin and chopped fresh rosemary and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. Stir in fresh lemon juice. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)

Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado. Serve immediately. Serves 6.

Sliced or diced fresh avocado makes a colorful garnish for this hearty southwestern soup. If you want to cut up the avocado ahead of time but don't want it to discolor, simply place the avocado pieces in a colander and rinse them with cold water. They will stay bright green for about two hours.

Source: 3/95 Bon Appétit

Pat’s notes: Delicious, quick and easy. Cornbread is a nice accompaniment.

http://food.epicurious.com:80/run/recipe/view?id=458

 
Rec: White Bean Dip with Pita Chips

White Bean Dip with Pita Chips

1 (15-oz) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.

Pat’s notes: This was one of my favorites from a class I took with Giada. Simple, yet so tasty, but then that's one of the things I like about a lot of Italian food...the simplicity. She did mention that the use of pitas might not be very Italian, one could use crostini if they preferred. But I really liked the crisp pita chips for this dip. One thing she said to watch for....some pita breads are saltier than others so if you get one of those you might want to go easy on the salt topping.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25941,00.html

 
REC: Chipotle Baked Beans

I love both versions of these beans.

* Exported from MasterCook *

Chipotle Baked Beans

Recipe By :Alice Matthews/Adapted by Dawn
Serving Size : 12 Preparation Time :0:00
Categories : Beans Dawn's Recipe
Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method

1 #10 can Bush's Baked Beans (original)
2 green peppers -- chopped
2 large onions -- chopped
7 ounces diced prosciutto
1 cup brown sugar
1/4 cup yellow mustard
3 tablespoons Worcestershire sauce
1/4 cup ketchup
for the spicy half batch:
1/2 cup Chipotle-Habenero Salsa -- or
chipotles in adobo sauce (start out with less if you don't like spicy foods)
2 tablespoons olive oil

I sauteed the onion, green pepper, and prosciutto until the onions and peppers were soft and the prosciutto was browned. I emptied the #10 can of beans into a large mixing bowl. I added the rest of the ingredients, except the chipotle. I divided the beans evenly into two ovenproof casseroles (I covered two ovenproof mixing bowls with foil). Since there were going to be kids, I wanted some more traditional baked beans for them. I added the Chipotle-Habanero Salsa to 1/2 the beans, and baked the other half . Covered them and baked them at 375 for an hour, then uncovered and cooked for another 20 minutes. I stirred them about halfway through the cooking time, and then again when I uncovered them. Everyone loved both batches. I would add a little cilantro next time to the spicy batch. You might want to add a little less salsa to start with, since we like things pretty spicy. You could also just add pureed chipotles in adobo, if you don't want to make the salsa. I bought the #10 can of Bush's baked beans and diced prosciutto at Sam's club, so the dishes were quite economical to make.

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Rec: Black Beans with Ham Hock, Cilantro, and Lime

Black Beans with Ham Hock, Cilantro, and Lime

Beans:
1 pound black beans, picked over and rinsed
12 cups water
1 smoked ham hock (about 2/3 pound), rinsed
1 green bell pepper, stemmed, seeded, and quartered
1 medium onion, minced
6 medium garlic cloves, minced
2 bay leaves
1-1/2 teaspoons table salt or 1 tablespoon kosher salt

Sofrito:
2 tablespoons olive oil
1 medium onion, minced
1 small green bell pepper, stemmed, seeded, and minced
8 medium garlic cloves, minced
2 teaspoons dried oregano
3/4 teaspoon table salt or 1-1/2 teaspoons kosher salt
2 teaspoons ground cumin
1 tablespoon juice from one medium lime
1/2 cup chopped fresh cilantro leaves
Ground black pepper

1. For the beans: Bring all bean ingredients to boil over medium-high heat in heavy soup kettle or Dutch oven, skimming surface as scum rises. Reduce heat to low and simmer, partially covered, adding more water if cooking liquid reduces to level of beans, until tender but not splitting (taste several, as they cook unevenly), about 2 hours. Remove ham hock from beans. When cool enough to handle, remove ham from bone, discard bone and skin, and cut meat into bite-size pieces; set aside.

2. For the sofrito: Meanwhile, heat oil in large skillet over medium heat; add onion, green pepper, garlic, oregano, and salt; saute until vegetables soften, 8 to 10 minutes. Add cumin; saute until fragrant, about 1 minute longer.

3. To finish the dish: Scoop 1 cup beans and 2 cups cooking liquid into pan with sofrito; mash beans with potato masher or fork until smooth. Simmer over medium heat until liquid is reduced and thickened, about 6 minutes. Return sofrito mixture to bean pot; simmer until beans are creamy and liquid thickens to sauce consistency, 15 to 20 minutes. Add lime juice; simmer 1 minute longer. Stir in cilantro, adjust seasoning with pepper and salt if necessary, and serve hot over fluffy white rice. Serve the beans over white rice and garnish them with a spoonful of sour cream, minced red onion, and a dash or two of hot red pepper sauce.

Source: Curious@Gails from Cooks Illustrated.

Curious’s notes: This is from Cook"s Illustrated and while the recipe is much simpler than many others I've tried, these beans were delicious. This is the first time I've cooked beans without soaking them. I've always wondered if they wouldn't be more flavorful if they weren't presoaked, I think they are. I did add 1/8 teaspoon baking soda to the beans along with oregano, etc as suggested in a more recent recipe for black bean soup in CI. I saw no need to skim the beans and if you are going to skim them, better do it before adding the minced onion and oregano or you'll end up skimming them out! They seem to have forgotten the ham hock meat after it's set aside, don't forget to add it back in.

Pat’s notes: Verrry good.

 
Plaki-Greek Lima Beans

From Eva Zane's "Greek Cooking for the Gods"

1 pound large white dried limas
1 finely chopped onion
2 minced garlic cloves
2 finely chopped carrots
1 finely chopped celery stalk
1/2 cup chopped parsley
2 TB chopped fresh dill weed or 1 TB dried
juice of 1 lemon
3/4 cup olive oil
1 can whole tomatoes (15 oz)
1 tsp fines herbes
2 tsp chicken stock concentrate or bullion cubes (I use homemade chicken broth)
Salt & Pepper

Soak beans overnight, drain, then parboil in water for 25 minutes, drain.

In dutch oven of heavy pot saute onion, garlic, carrots, celery & parsley. Add dill, fines herbes, lemon juice, tomatoes (broken up) with juice and 2 cups of water and boullion or 2 cups of chicken broth. Season to taste with salt & pepper and simmer for 20 minutes. Add beans and an additional 2 cups water and simmer for another 25 minutes, or until beans are tender. May be served hot or cold and is delicious with roasts or fish. Also makes a nice appetizer with pita bread at room temperature.

 
REC: Easy Baked Beans

Easy Baked Beans

1/2 cup Grandma's Robust Flavor Molasses
2 cans (20 oz each) pork and beans, drained
1/3 cup chopped onion
1/3 cup ketchup
2 Tbs prepared mustard
4 slices bacon, partially cooked

Heat oven 375*F. Combine all ingredients
except bacon. Cut 2 slices bacon into small
pieces. Mix into beans. Pour into 1 1/2 qt
casserole. Lay remaining 2 slices bacon on
top. Bake, covered for 30 minutes. Uncover
and continue baking for 20 minutes.

Serves 6-8.

Recipe doubles very well.

 
"Recipe doubles very well" Oh my darlin' Scott ! Wha', I'm tortured 'cus I

can't join you in eating them. Wha' I... - how about I make you a fine potato recipe from the garden of Tara?

How ya' like my dress made of drapes??

Oh Scott, it's bean so long since ah've seen ya!!

Scarlett

 
REC: Illiria Bean Soup.... SO yummy!

Illiria Bean Soup
Woman’s Day Magazine, Nov. 27, 1990

8 servings

1 lb bag great northern beans, or any small white bean
6 cups vegetable broth (or 6 cups water + 6 tsp. Better Than Bouillon vegetable base)
6 cups water (yes, 12 cups of liquid total)
2-1/2 cups carrots sliced
1-1/2 cups onion chopped
1-1/2 cups celery diced
16 oz can whole peeled tomatoes,
2 tbl. extra Virgin olive oil
1/4 tsp hot pepper sauce
3/4 tsp Salt (omit this if you are using Better Than Bouillon)

Rinse and pick over the white beans. Soak overnight covered by at least 4 inches of water. Drain beans.
Add beans, broth and water to a 4 or 5 quart pot. Bring to a boil then reduce heat and boil gently uncovered for 40 minutes skimming off any foam. Add carrots, onions, celery, tomatoes (chop or broken up) undrained and pepper. Return to low boil for 40 more minutes or until beans are tender. Stir in the olive oil, salt and the hot pepper sauce.

 
REC: Southwestern Beans

Southwestern Beans

Makes 8 servings

1 lb. dried pinto beans
Water
1 medium onion, chopped
2 or 3 large cloves garlic, minced
1/3 cup bacon drippings or lard
1-1/2 tsp. salt
1 (8-oz) can tomato sauce
2 to 3 tsp. chili powder
1/4 tsp. ground cumin
chopped green onions for garnish

Cover beans with hot water and let stand overnight. Drain beans, place in large pot and cover generously with boiling water. Simmer, loosely covered until beans are tender, about 2 hours, then add onion, garlic, bacon drippings, salt, tomato sauce, chili powder and cumin. Cover and cook gently 3-4 hours, adding more hot water if needed. Serve in bowls tops with chopped green onion.

 
REC: Grammy's Bean Salad

Grammy’s Bean Salad

1 cup canned wax beans, drained
1 cup canned green beans, drained
1 cup canned red beans, drained
1 cup canned garbanzo beans, drained
1/2 cup chopped green bell pepper
1/4 cup pimento
1 red onion cut in thin rings

Dressing:
3/4 cup sugar
2/3 cup tarragon vinegar
1/3 cup vegetable oil
1 tsp. celery salt
1 tsp. table salt
1/2 tsp. black pepper

Mix together dressing. Toss all together and put into glass container. Let sit overnight, or up to 2 weeks.

 
REC: Hoppin' John Risotto

Hoppin' John Risotto
http://www.recipezaar.com/recipe/print?id=346089

This recipe is from Paula Deen's 2009 Calendar, Random House.

SERVES 10 -12

* 1/4 cup butter
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 2 garlic cloves, minced
* 2 cups arborio rice
* 3/4 cup white wine
* 1 (15 1/2 ounce) can black-eyed peas, drained and rinsed
* 1 (32 ounce) box chicken broth, warmed
* 1 (14 ounce) can chicken broth, warmed (or chicken bouillon and water)
* 1 teaspoon salt (omit if using chicken bouillon)
* 1/2 teaspoon crushed red pepper flakes
* 8 slices bacon, cooked and crumbled

1. In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic, and cook for 5 minutes, or until tender. Stir in rice and cook, stirring frequently, for 5 minutes, or until lightly browned. Stir in wine; cook until wine is absorbed, stirring frequently. Reduce heat to medium low, and stir in black-eyed peas. Add 1 cup warm chicken broth; cook, stirring constantly, until liquid is absorbed
2. Repeat procedure with remaining chicken broth, 1 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly. Remove from heat and stir in salt, crushed red pepper flakes, and bacon.
3. Garnish with fresh parsley and crumbled bacon, if desired. Serve immediately.

 
REC: Cannellini with Tomato-Sage Sauce -- thanks Joe!!!

Cannellini with Tomato-Sage Sauce
Bon Appétit | July 2002

I've posted this before but I made it again this week and it's worth another look. I used a large can of tomatoes, with some of their juice, instead of fresh tomatoes. Joe at FK

Because the beans need to be soaked overnight, start making this a day or two before you plan to serve it. (note: you can certainly use canned beans instead of fresh)

Makes 8 servings.


Beans
3 cups (about 21 ounces) dried cannellini (white kidney beans)
3 quarts cold water
5 tablespoons olive oil
4 whole garlic cloves, peeled
1 large bunch fresh sage leaves
16 whole black peppercorns
1 tablespoon salt

Sauce
1/4 cup extra-virgin olive oil
12 large fresh sage leaves
8 whole garlic cloves, peeled
2 lbs. plum tomatoes, seeded, coarsely chopped (or large can of tomatoes with some of it’s juice)


For beans:
Place beans in large bowl; cover generously with water. Let stand at room temperature overnight.
Drain beans; transfer to heavy large pot.

Add 3 quarts water, oil, garlic, sage bunch, and peppercorns.

Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes. Remove from heat; mix in salt. Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.)

For sauce:
Heat oil in heavy large skillet over medium heat.

Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté until tomatoes soften and begin to release juices, about 8 minutes.
Drain beans, reserving cooking liquid.

Discard sage bunch. Mix beans into tomato sauce. Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency). Season with salt and pepper. Serve beans warm or at room temperature.

 
30 Minute Cassoulet

30 Minute Cassoulet

From Jacques Pepin, Fast Food My Way

Ingredients
Serves: 4-6

• 1 tablespoon good olive oil
• About 1 pound rolled shoulder ham (also called a daisy ham or Boston Butt), tough outer skin removed
• About 3/4 pound hot Italian sausages, cut into 3-inch pieces (about 6 pieces)
• 4 bratwurst sausages (about 1 pound)
• 1 cup diced (1/2 inch) whole button mushrooms (about 3 ounces)
• 3/4 cup diced (1/2-inch) onion
• 2 tablespoons crushed garlic (about 4 large cloves)
• 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 2 (15 1/2 ounces each) cans cannellini beans, drained and rinsed under warm running water
• 3/4 cup diced (1-inch) tomato (1 large plump tomato)
• 1/2 cup water
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons coarsely chopped fresh parsley

For Serving
• Tabasco sauce
• Dijon-style mustard

Preparation
Heat the oil in a large skillet and add the ham and Italian sausage.

Cover and cook over high heat for 7 to 8 minutes, turning occasionally.

Add the bratwurst, mushrooms, onion, garlic, thyme, and bay leaf. Mix well and cook for another 5 to 6 minutes.

Add the beans, tomato, water, and pepper, bring back to a boil, reduce the heat to low, cover, and boil gently for 5 minutes.

At serving time, discard the bay leaf, cut the ham into slices and the sausage pieces in half, and arrange the meat on a platter with the beans.

Sprinkle the parsley on top. Serve with the Tabasco and mustard.

Recipe courtesy of Houghton Mifflin Company, ©2004 Jacques Pépin from Jacques Pépin: Fast Food My Way.

 
French Canadian Style Baked Beans

Baked Beans
French Canadian Style

1 lb. dry navy beans or other white beans
6 cups cold water
1/2 lb salted pork fat
1 tbsp. dry mustard
1 onion, chopped
1/2 cup ketchup
1/4 cup fancy molasses
1 garlic clove, crushed and chopped
5 cups hot water
salt and pepper

1. Place beans in cold water and soak for 12 hours Bring beans to a boil and then let them simmer for 30 minutes.
2. Drain beans and place them into a bean pot. Add remaining ingredients and hot water, mix well. Cover and cook in the oven for 3 hours at 300˚F. Remove cover and continue to cook for 1 hour or more until beans are tender and sauce is thickened.
3. Serve with ham and fresh bread or as an accompaniment to tourtiere.

 
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