Can we start a thread of favorite recipes using beans? :o)
- Thread starter pat-nocal
- Start date
scott-in-scottsdale
Well-known member
Frankly, my dear....well, you know. smileys/wink.gif
Here ya go. (Dang, and my New Year's resolution was to stop doing that, lol).
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=2074
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=2074
dawn_mo
Well-known member
REC: Bean Salad in Cilantro Vinaigrette
I thought this was in T&T, but I couldn't locate it there. This one is from pieceocake and is delicious. I usually throw in a drained can of black beans to this too.
* Exported from MasterCook *
BEAN SALAD IN CILANTRO VINAIGRETTE
Recipe By
ieceocake
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
15 1/2 ounce can kidney beans, drained
15 1/2 ounce can garbanzo beans, drained
15 1/2 ounce can corn, drained
1 medium red onion -- diced
Vinaigrette
1 cup cilantro
1/2 cup cider vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. cumin
3 cloves garlic -- minced
1 tsp. freshly ground pepper
1/2 tsp. salt
1 1/2 cups extra virgin olive oil
juice of 1/2 lemon
Process vinaigrette ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate. Pour remaining dressing over salad and mix gently just before serving.
Serve at room temperature.
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I thought this was in T&T, but I couldn't locate it there. This one is from pieceocake and is delicious. I usually throw in a drained can of black beans to this too.
* Exported from MasterCook *
BEAN SALAD IN CILANTRO VINAIGRETTE
Recipe By
ieceocakeServing Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
15 1/2 ounce can kidney beans, drained
15 1/2 ounce can garbanzo beans, drained
15 1/2 ounce can corn, drained
1 medium red onion -- diced
Vinaigrette
1 cup cilantro
1/2 cup cider vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. cumin
3 cloves garlic -- minced
1 tsp. freshly ground pepper
1/2 tsp. salt
1 1/2 cups extra virgin olive oil
juice of 1/2 lemon
Process vinaigrette ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate. Pour remaining dressing over salad and mix gently just before serving.
Serve at room temperature.
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dawn_mo
Well-known member
REC: Tuscan Tuna and Cannellini Salad
I love this salad but I usually use garbanzo beans instead of the cannellini beans. They hold up a little better.
* Exported from MasterCook *
Tuscan Tuna and Cannellini Salad
Recipe By :charlie
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
1/4 cup fresh lemon juice
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
2 cans tuna in oil
19 ounces can cannellini beans
25 olives, chopped
2 cups celery hearts and leaves -- thickly sliced
2 tablespoons capers
2 tablespoons parsley -- finely chopped
1 teaspoon minced garlic
1/4 cup roasted red peppers
1. Pour the lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 tablespoons of the olive oil. Add the tuna, cannellini beans, olives, sliced celery, capers, parsley, lemon zest and garlic and toss gently. Season with pepper, cover and set aside.
2. Halve the roasted red peppers lengthwise and arrange on plates, drizzle with olive
oil and season with salt. Spoon the tuna salad over the peppers and drizzle with more
olive oil. Garnish with the lemon slices and serve.
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I love this salad but I usually use garbanzo beans instead of the cannellini beans. They hold up a little better.
* Exported from MasterCook *
Tuscan Tuna and Cannellini Salad
Recipe By :charlie
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
1/4 cup fresh lemon juice
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
2 cans tuna in oil
19 ounces can cannellini beans
25 olives, chopped
2 cups celery hearts and leaves -- thickly sliced
2 tablespoons capers
2 tablespoons parsley -- finely chopped
1 teaspoon minced garlic
1/4 cup roasted red peppers
1. Pour the lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 tablespoons of the olive oil. Add the tuna, cannellini beans, olives, sliced celery, capers, parsley, lemon zest and garlic and toss gently. Season with pepper, cover and set aside.
2. Halve the roasted red peppers lengthwise and arrange on plates, drizzle with olive
oil and season with salt. Spoon the tuna salad over the peppers and drizzle with more
olive oil. Garnish with the lemon slices and serve.
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dawn_mo
Well-known member
REC: Family Recipe (Diana/NYC's) Vegetarian Black Beans
When I make this, I always make sure that I use Spanish olive oil. I usually don't use the habanaro chile, but would love to.
* Exported from MasterCook *
Family Recipe - Vegetarian Black Beans
Recipe Byiana/NYC
Serving Size : 6 Preparation Time :0:00
Categories : Latin American
Amount Measure Ingredient -- Preparation Method
1 pound dried black beans or 2 cans of unseasoned black beans
1 " El Sofrito"
1/4 cup Spanish olive oil
1 large onion -- minced
6 garlic cloves -- crushed (6 to smileys/bigeyes.gif
1/2 green pepper -- minced
2 bay leaves
8 ripe roma tomatoes -- chopped
1/4 cup dry sherry
1 T red wine vinegar
Salt and pepper to taste
1 habanero pepper
1 T spanish olive oil
If doing from scratch, soak the black beans overnight, refrigerated, with twice as much
water (in volume), in a covered pot. To cook, add water again, so that you have twice as
much water again. Cook until tender. Do not add salt until the beans are done, this will
make them tough. While the beans are cooking, make the "sofrito." This sauce is added to many Cuban dishes: rice, fish, eggs, vegetables. To a hot pan, add 1/4 c of spanish olive oil when fragrant, add the garlic, onion, and green pepper. Sautee until onion is translucent.
Then add the rest of the ingredients to the sofrito. Simmer for 20 minutes, stirring occasionally. Salt and Pepper to taste. Then add to the cooked beans. Again, salt and pepper to taste. Lastly, add habanero oil, you can make this ahead of time: de-seed a habanero chile, chop coarsely, fry up in olive oil, discard the chile shells, then add as much of the oil to the beans, to taste. Buen provecho.
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When I make this, I always make sure that I use Spanish olive oil. I usually don't use the habanaro chile, but would love to.
* Exported from MasterCook *
Family Recipe - Vegetarian Black Beans
Recipe By
iana/NYCServing Size : 6 Preparation Time :0:00
Categories : Latin American
Amount Measure Ingredient -- Preparation Method
1 pound dried black beans or 2 cans of unseasoned black beans
1 " El Sofrito"
1/4 cup Spanish olive oil
1 large onion -- minced
6 garlic cloves -- crushed (6 to smileys/bigeyes.gif
1/2 green pepper -- minced
2 bay leaves
8 ripe roma tomatoes -- chopped
1/4 cup dry sherry
1 T red wine vinegar
Salt and pepper to taste
1 habanero pepper
1 T spanish olive oil
If doing from scratch, soak the black beans overnight, refrigerated, with twice as much
water (in volume), in a covered pot. To cook, add water again, so that you have twice as
much water again. Cook until tender. Do not add salt until the beans are done, this will
make them tough. While the beans are cooking, make the "sofrito." This sauce is added to many Cuban dishes: rice, fish, eggs, vegetables. To a hot pan, add 1/4 c of spanish olive oil when fragrant, add the garlic, onion, and green pepper. Sautee until onion is translucent.
Then add the rest of the ingredients to the sofrito. Simmer for 20 minutes, stirring occasionally. Salt and Pepper to taste. Then add to the cooked beans. Again, salt and pepper to taste. Lastly, add habanero oil, you can make this ahead of time: de-seed a habanero chile, chop coarsely, fry up in olive oil, discard the chile shells, then add as much of the oil to the beans, to taste. Buen provecho.
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florisandy
Well-known member
I can't think about that right now. If I do, I'll go crazy. I'll think about that tomorrow. Scarlett