READ REPLIES

Carol in Maryland

Hello, I am trying to eat healthier by incorporating more bean recipes into my diet. Seems like I run out of ideas after the first 2 or 3 'bean ideas'. Chili every week or red beans and rice every week is not enough variety.

I don't eat fish or seafood, but I do eat most everything else.

Since it is summer and very hot, I don't want to heat up the whole kitchen. Crockpot main dishes and soups are what I'm looking for, but I am also interested in some new salad recipes that include beans, that can be eaten straight out of the fridge. Again I draw a blank after 3 bean salad - can't eat that EVERY week - what else?

And I would like to keep homemade baked beans on hand this summer to go with picnic food, grilled food, summer-type foods. I am looking for a traditional baked bean recipe that you can make in the crockpot, with one kind of small bean. Traditional - not more than one kind of bean - but made in crockpot. Not sure if they make them with pintos, or what kind? Thanks alot!

Recipe(tried): White Bean Salad with Olives, Green Onions and Herbs and Chickpeas with Piquillos, Lemon, and Herbs (Two recipes) for Carol, MD

Jackie/MA

Hi Carol:-) Here are two, bean salad recipes that we have enjoyed several times.

WHITE BEAN SALAD WITH OLIVES, GREEN ONIONS AND HERBS

This recipe is based on one from the Williams-Sonoma cookbook, Beans and Rice. Since I needed something a little faster than that recipe. I used canned beans instead of cooking them from scratch, small white beans instead of garbanzo beans (don't know why I didn't use canned garbanzos - cook's perogative, I guess), and I used some dried herbs to save time. I did use fresh rosemary, and I used fresh mint since dried doesn't come close to fresh mint. If you don't care for olives, you could omit them but I'm not sure what the salad will taste like without them.

1 (15.5 oz.) can Goya small white beans, drained and rinsed under cold water
1/2 Tbsp. (1 1/2 tsp.) red wine vinegar
3 Tbsp. extra virgin olive oil
2 cloves garlic, minced
1 Tbsp. fresh mint, minced
1 tsp. dried basil, crushed a little between my hands
1/2 tsp. dried leaf thyme, crushed a little
1 tsp. minced fresh rosemary
1/2 tsp. dried oregano, crushed a little
salt and freshly ground black pepper to taste
1 1/2 Tbsp. pitted, coarsely chopped Kalamata olives
1 1/2 Tbsp. pitted coarsely chopped green olives with pimiento (Spanish olives?)
2 green onions with tops, finely chopped

Rinse the beans. Drain well. Place in a bowl. Add all other ingredients. Serve at room temperature.

CHICKPEAS WITH PIQUILLOS, LEMON AND HERBS

3 cups cooked chickpeas (garbanzos) or 2 (15 oz.) cans, drained (I used canned, in bottles from Whole Foods, chickpeas, rinsed and drained)
6 oz. (about 10) authentic Piquillo peppers from Spain, drained and coarsely chopped (They are Spanish roasted Red Peppers. You will have to take the seeds out of them but it is a very easy job since they have already been roasted and peeled. I get these at our local Whole Foods grocery store. If you can't get them, use other roasted red peppers but the taste of the salad will be a bit different.)
1 or 2 lemons (I used 1 since I didn't want the salad too lemony)
8 sprigs parsley, finely chopped
4 sprigs savory or thyme, finely chopped (I used thyme)
1 sprig rosemary, removed from stem and finely chopped
1/4 cup extra virgin olive oil from Spain (I also got this at Whole Foods)
Salt and freshly ground black pepper

If using dried chickpeas, soak 1/2 lb. (about 1 cup) in cold water overnight in the refrigerator.
To cook, pour off soaking water, top with fresh, cold water or vegetable stock, add a peeled carrot, a stalk of celery, a halved, peeled onion, a few cracked garlic cloves, and a bay leaf. Bring to a boil, then reduce heat to simmer until done, about 2 hours. During the cooking process add salt and black pepper to taste.

When beans are tender, drain and cool. Place in mixing bowl.

Remove the yellow portion of peel from lemon with a microrasp, or with a vegetable peeler and chop finely. Cut lemon(s) in half and squeeze the juice over the chickpeas. Add chopped herbs, lemon zest, and Piquillo peppers to chickpeas. Toss with olive oil and adjust seasoning with salt and pepper to taste.

Makes 4-6 servings

Very pretty and very tasty:-)!! Also, it is very light and so it is a great salad for a hot day.

Recipe(tried): Emeril's Baked Beans for Carol-tried and true

Carolyn, Vancouver

Carol, I tried baked beans a bunch of times, but did not find a recipe to my liking until this one. I have made it many times, and would not make baked beans any other way!

Just search up top in the search bar under Emeril's baked beans, and you will find it!

Cheers!

Carolyn!

Thank You: Yummy chickpea salad, Jackie! I have copied it, thanks! (nt)

Carolyn, Vancouver

BTW, Carol, here is how I always cook dried beans...

Carolyn, Vancouver

I use the quicksoak method, after dinner the night before.

Bring the beans (picked over and rinsed) and a couple of inches or so of water up to a boil on medium heat, on stove-top.

Before bed (a couple of hours later), drain and rinse the beans and place in the slow cooker insert to cook overnight, with plenty of water, and whatever seasonings you might like (e.g. onion, garlic, some pepper,(no salt! inhibits softening of the beans!), however you might like them). Now, I usually make extra, to use in more than one dish, so I am not talking about the main recipe here...that comes later. Cooked beans also freeze just fine, to be used later if you wish. Set slow cooker to high, and leave to cook overnight.

In the morning, your beans are done, and you can proceed with your recipe.

Hope this helps! (We love beans, I will try to think of some more uses/recipes for you!)

Carolyn!

Recipe(tried): Black Bean and Salsa Soup - 9 Bean Recipes for Carolyn, Maryland

Brenda, Mississippi

Hi Carolyn,

As I get older, I find that meat is not as appealing to me as it once was. I am not a vegetarian, but do enjoy meatless entrees. I am sending you a few of my favorite recipes that use beans as the protein source. I don't see why you couldn't use different kinds of beans in any of these recipe to make them suit your taste, and also for variety. Likewise, the soups could be made in your crock pot even though they come together real quickly on top of the stove. All of them are super simple to make. Hope you and your family will enjoy them, and that you will share any recipes you come up with and especially enjoy.

Brenda, Mississippi

BLACK BEAN AND SALSA SOUP

2 cans (15 ounces each) black beans, rinsed and drained
1 1/2 cups vegetarian broth (or chicken broth)
1 cup chunky salsa (with no added sugars)
1 teaspoon ground cumin
Thinly sliced green onion for garnish (can also use some chopped cilantro)

Heat the beans, broth, salsa, and cumin in a medium saucepan over medium heat until thoroughly heated. Mash a little bit with a potato masher, if desired.

Top with sliced green onions, sour cream and/or grated cheese if desired.

Serve with a green salad and tortilla chips or a crusty bread.

Makes 4 cups

Recipe(tried): Southwestern Black Bean Salad (with barley)

Brenda, Mississippi

SOUTHWESTERN BLACK BEAN SALAD

1 1/4 cups water
1/3 cup pearl barley
1/2 tsp. salt
1 (15 oz.) can black beans, rinsed and drained
1 small yellow or orange bell pepper, seeded and chopped
1 small tomato, seeded and chopped
1 small zucchini, chopped
1 cup diced jicama (optional)
3 oz. pepper or plain Monterey Jack cheese, cut in small cubes
1 medium scallion (green and white part), chopped
Juice of 1 lime
1 tsp. canola oil
1 tsp. dried oregano
1 tsp cumin seeds
Pinch of cayenne (optional)
Freshly ground black pepper and salt, to taste

In a medium saucepan, bring the water to a boil. Add the barley and 1/2 teaspoon salt. Reduce heat, cover and simmer until the barley is tender, about 20 minutes. Drain it well and allow it to cool to room temperature.

In a large bowl, combine the cooled barley, beans, bell pepper, tomato, zucchini, jicama (if desired), cheese, scallion, and lime juice, mixing with a fork.

In a small pan heat the canola oil. Add the oregano, cumin seeds and cayenne (if using), and saut� for 1 minute.

Pour the herb mixture over top of salad, tossing to distribute it evenly. Season it with salt and pepper, according to taste.

Servings: 6

Recipe(tried): Meatless Taco Salad

Brenda, Mississippi

MEATLESS TACO SALAD

2 cans (16 ounces each) chili beans, undrained
1 (10 1/2 ounce) package corn chips
2 cups (8 ounces) shredded cheddar cheese
4 cups chopped lettuce
2 small tomatoes, chopped
1 small onion, chopped
1 (2 1/4 ounce) can sliced ripe olives, drained
1 1/4 cups salsa
1/2 cup sour cream

In a saucepan or microwave-safe bowl, heat the beans.

Place corn chips on a large platter. Top with beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately.

Servings: 8

Recipe(tried): Italian Beans and Pasta

Brenda, Mississippi

ITALIAN BEANS AND PASTA

2 cans (14 1/2 ounces each) stewed tomatoes, cut up
1 (15 1/2 ounce) can great northern beans, rinsed and drained
1 (14 ounce) jar spaghetti sauce
2 celery ribs, sliced
1 small onion, chopped
Pepper to taste
1/4 teaspoon garlic salt or garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried parsley flakes
Hot cooked pasta (for serving)

In a large saucepan, combine the tomatoes, beans, spaghetti sauce, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 2 minutes or until vegetables are tender.

Serve over pasta.

Servings: 6

Recipe(tried): Bean Brownies (using brownie mix)

Brenda, Mississippi

BEAN BROWNIES

1 regular size Brownie Mix (I used one that fit in a 9x12 pan)
1 (15 1/2 oz) can black beans DO NOT DRAIN
chopped walnuts (optional)

Put black beans in a blender or food processor and blenderize until smooth. In a mixing bowl combine the black beans and brownie mix. Mix well. May stir in chopped walnuts if desired. (No, you don't add water or egg)

Bake the brownies according to the directions on the brownie mix box.

Recipe(tried): Sensational Seven Layer Rice Salad (using Rice-A-Roni)

Brenda, Mississippi

SENSATIONAL SEVEN LAYER RICE SALAD

1 (7.2-ounce) package RICE-A-RONI Rice Pilaf
2 tablespoons margarine or butter
1 (15-ounce) can black beans, drained, rinsed
1 cup ranch dressing
1 cup sour cream
4 cups fresh spinach leaves or romaine lettuce, cut into thin strips
3 medium tomatoes, chopped
2 cups shredded cheddar cheese (8 ounces)
1 small red onion, halved and thinly sliced
1/2 pound bacon, crisply cooked, drained and chopped
3 radishes, sliced (optional)
Tomato wedges (optional)

In large skillet over medium heat, saute rice-pasta mix with margarine until pasta is golden brown.

Slowly add 1 3/4 cups water and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 17 to 22 minutes or until rice is tender.

Stir in black beans. Spread mixture in 9x13-inch baking pan. Cool completely; set aside.

In small bowl, mix ranch dressing and sour cream; set aside.

In large clear glass bowl, layer spinach, tomatoes, cheese, rice-bean mixture and onion, pressing gently after each layer. Spread dressing mixture over top of salad. Sprinkle with bacon. Garnish with radishes and tomato, if desired.

Servings: 8

Recipe: Vegetable Hummus Sandwiches (microwave and food processor)

Brenda, Mississippi

VEGETABLE HUMMUS SANDWICHES

1/2 cup finely chopped green onions
1/2 cup finely chopped green pepper
3 tbsp chopped fresh parsley
1 tbsp sesame seeds
1 tbsp low cal. mayonnaise
1/2 tsp oregano
1/2 tsp garlic powder
1/8 tbsp red pepper
1/2 tsp mint flakes
1 (15 oz.) can garbanzo beans (rinsed & drained)
4 (6 inch) whole wheat pita bread cut in half crosswise
1/2 cup (2 oz.) Monterey jack cheese
1 medium tomato, cut into 8 (1/4 inch) slices
2 cups alfalfa sprouts

Combine green onions, green pepper, parsley, sesame seeds, mayonnaise, oregano, garlic powder, red pepper, and mint flakes in a 1- quart casserole. Cover with plastic wrap and vent. Microwave at high for 3 minutes.

Place this mixture and garbanzo beans in food processor. Process 1 minute or until smooth.

Spoon about 1/4 bean mixture (hummus) into each pita half; top with 1 tsp. Cheese. Cover with paper towels and microwave at high for 1 minute.

Cut tomato slices in half. Open sandwiches and place 2 tomato slice halves and 1/4 cup Alfalfa sprouts into each sandwich half. Serve immediately.

Recipe(tried): Tortilla Soup (Quick and Easy)

Brenda, Mississippi

TORTILLA SOUP (Quick & Easy)

1 (10 1/2 oz) can condensed Chicken and Rice Soup (I favor Campbell's)
1 soup can water
1 (10 oz) can mild Rotel (chopped tomatoes and chilies)
1 (1 lb) can ranch style beans
chopped cooked chicken (optional)

Stir ingredients together and heat. Can add chopped cooked chicken if desired.

To serve, top soup with crushed tortilla chips and shredded cheese.

Recipe(tried): Jumping Black Bean Salad

Brenda, Mississippi

JUMPING BLACK BEAN SALAD

1 (15 ounce) can black beans, rinsed and drained
2 teaspoons chili oil or olive oil
1/2 teaspoon ground cumin
2 tablespoons lime juice
4 cups torn mixed greens
1 tomato, chopped
1/2 cup shredded carrot
Salt
Ground red pepper

Stir together black beans, chili or olive oil, cumin, and lime juice; set aside.

In a large bowl, toss together greens, tomato, and carrot; add bean mixture and toss to mix. Season to taste with salt and red pepper.

Makes 3 servings

Nutritional Information (per serving): calories: 148, total fat: 4g, saturated fat: 1g, cholesterol: 0mg, sodium: 469mg, carbohydrate: 26g, fiber: 9g, protein: 11g, vitamin A: 123%, vitamin C: 29%, calcium: 3%, iron: 12%, starch: 1.5diabetic exchange, vegetables: 1diabetic exchange, very lean meat: 1diabetic exchange

Source: Better Homes and Gardens

You are welcome, Carolyn. (nt)

Jackie/MA

Thank You: Brenda. I have copied several of your recipes.

Jackie/MA

They will be great - quick and easy - to make while we're on vacation. Thanks for taking the time to post them.