A Continuation
The versatility of beans makes for easy cooking in a large variety of dishes. We continue our post on beans by sharing 20 different dishes you can make with beans. If you have not read part one of A Beginners Guide to Cooking Beans, it will be beneficial to read the basics before reading these recipes. Part one explains the reason beans should be soaked, easy tips for the perfect pot of beans and the most basic beans recipe I use. In the recipes below, there is often a reference to the basic recipe in part one. All recipes are based on half a pound of uncooked beans.
THE RECIPES
1. Drunken Beans
A simple favorite! This is best made with a creamy white bean like Mayocoba (also called Peruano), Great Northern Beans, Tarbais or even a Cannellini bean. Start by soaking the beans the night before. Cook covered in one inch of water with garlic, onion, a bay leaf, and some salt. Check for doneness throughout the cooking time. In the last 10 minutes of cooking, add two tablespoons of tequila and half a cup of roughly chopped cilantro. Some fresh jalapeno can also be added for a spicy kick. Adjust salt and tequila as desired! A perfect pot of beans for a potluck or gathering.
2. Bean Enchiladas
Bean enchiladas or enchilada casserole is wonderful for a hearty meal or a fun casual get together. My favorite beans to use for enchiladas are Rio Zapes or brown tepary beans. Tepary beans do take a longer time to cook, but they are native to the Sonoran Desert heat and are therefore pretty tough. They cook down to earthy, nutty magnificence. Cook the beans per the basic recipe Mexican Style. Make or use your favorite store-bought enchilada sauce and assemble.
3. Tacos
Combine cooked black beans (use recipe one, Mexican style) with pan-roasted sweet potato and taco seasoning for a delicious taco option. A smooth chipotle salsa, cilantro crema, and simple cabbage slaw pairs perfectly with these.
4. Breakfast Beans
I absolutely enjoy some leftover beans for breakfast. Simply reheat any leftover beans and top with an egg cooked your favorite way. I prefer a fried egg with a crispy bottom. Add a few slices of avocado, some finely chopped chives, a little sprinkle of smoked paprika and a few chili flakes.
5. Homemade Baked Beans
Use navy beans, cranberry or great northern beans for this recipe. Cook the beans covered in one inch of water, one teaspoon of salt and a bay leaf until tender, about one hour. Preheat the oven to 350 degrees Fahrenheit. In a Dutch oven, saute a small chopped onion until golden. Add one 8oz can of tomato sauce, a quarter cup molasses, a quarter cup of maple syrup or brown sugar, one teaspoon of yellow mustard powder or one tablespoon of prepared mustard, one tablespoon of apple cider vinegar. Add in the beans and pot liquor and combine them. The beans should be well submerged in liquid. If not add water. Cover and bake in the oven for one hour, then uncover and cook for an additional half an hour or until sauce is thick and beans are tender.
6. Bean Salads
When making a bean salad, use a bean that holds its shape well, like scarlet runners, black beans, yellow eye, cranberry, cannellini, kidney or butterbeans. Prepare one basic recipe, Italian Style for the initial cooking process and drain.
Option 1: This recipe is also excellent with fava beans. Cook fava beans for half an hour if using those. Add two chopped spring onions, chopped dill or fennel fronds, half a small lemon, crushed black pepper and a drizzle of olive oil. Toss together and top with some goat cheese or feta crumbles.
Option 2: Combine beans with chopped onion, red pepper, cucumber, olives. Make a dressing with two tablespoons of red wine vinegar, black pepper, fresh herbs of choice and six tablespoons of olive oil and one tablespoon of dijon mustard. Chopped avocado can also be added.
Option 3: Combine beans with half a cup of chopped onion, a clove of minced garlic, two-three tablespoons of lemon juice, half a teaspoon of ground cumin, half a cup of fresh chopped minted and enough plain Greek yogurt to coat the beans. Add black pepper as desired and adjust salt to taste.
7. Bean Hummus
We always have some type of homemade hummus on hand. This can easily be made with canned beans that have been drained and rinsed. Use a soft white bean such as navy, Myocoba or Great Northern if using a dried bean. Cook in one inch of water with a teaspoon of salt. Drain the beans. Add the beans to a food processor, with the juice of half a lemon, one to two cloves of garlic, salt to taste, a couple of glugs of olive oil, and some toasted cumin. If you keep tahini on hand, add two tablespoons. Some cilantro or parsley is also a nice addition and jalapeno or chipotle if you prefer a spicy hummus. After blending, taste and adjust salt and lemon. Enjoy with fresh veggies or pita bread or even use in wraps.
8. Soups
Cranberry, kidney, pinto, black beans, limas, and cannellini beans are all great soup beans. They should not be added raw as the cooking times may vary. Cook the beans as in recipe one, either style depending on the soup you are making. Use the pot liquor as part of the soup stock.
Option 1: White beans, kale, and sausage. Saute and remove the sausage. Add more olive oil to the pan and saute a finely chopped medium onion, carrot, and celery stick on low heat for about ten minutes. In the meantime chop up a bunch of kale and set aside. Deglaze with half a cup of white wine. Add the beans with the pot liquor to the cooking pot, the sausage, and the kale. Add more stock so that beans are almost completely covered. Combine and add in chili flakes and black pepper. Simmer for about ten minutes until kale is tender. Taste and adjust spices. Sprinkle with some parmesan before serving. We use a vegan sausage and make vegan parm substitute by blitzing half a cup of nutritional yeast with half a cup of lightly toasted and cooled walnuts in a food processor.
Option 2: Pasta Fagioli. Traditionally a ham hock is cooked with the beans. I use dried mushrooms instead during the initial cooking process. Saute a finely chopped medium onion, carrot, and celery stick on low heat for about ten minutes. Add in the beans, one-8oz can of chopped tomatoes, a small bunch of kale, spinach or swiss chard and a parmesan rind if you have one. Simmer on low for about ten minutes. In the meantime cook two cups of pasta separately. This prevents the pasta from getting too soft. Drain just before al dente. Add to the soup and combine. Adjust seasonings and serve with some grated parmesan.
Option 3: Creamy Bean Soup. A creamy white or black bean soup can be made by pureeing the basic recipe in option one. If necessary thin with some extra vegetable stock or water. If using the Mexican style recipe add in a teaspoon of cumin, the juice of one to two limes and garnish with a dollop of sour cream and tortilla strips. If using the Italian style method, once the beans have been pureed, heat up some olive oil and add a handful of sage leaves, 2 drained tablespoons of capers and some pine nuts. Fry until the capers and sage have crisped, then divide to garnish the bowls of soup. Add a slice of lemon to finish and a sprinkle of parmesan cheese.
9. Portuguese Fava Bean Stew with Vegan Sausage
Use half a pound of fava beans (either fresh, frozen, or dried but soaked overnight). Alternately use a white bean for this recipe. The white beans should be drained, reserving the liquid. Start by slicing and cooking three sausages then set aside. Saute a small chopped onion, one cup of diced red pepper and garlic. Deglaze the pan with half a cup of white wine. Add the beans (if favas are being used, cook until tender, if dried beans about thirty minutes) with two cups of stock then proceed to the next step. If cooked whites are being used, add in one cup of the bean broth. Next add in two tablespoons of tomato paste, the sausage, and three handfuls of chopped kale, and salt to taste. Simmer for about fifteen minutes. Taste and adjust any spices. I prefer using a spicy vegan chipotle sausage in the dish and also adding some chipotle in adobo, however, a milder sausage can be used.
10. Rice and Beans
A steaming ladle of beans on rice is comfort food at its best! Pita Jungle’s beans was the inspiration for this dish. I combine mixed beans and cook them per the basic recipe Italian style without the mushrooms, but with a lot more garlic. I add in a large handful of chopped parsley and cilantro, and hot pepper flakes, and one teaspoon of ground cumin. We enjoy eating it with some liquid amino acids and a drizzle of sriracha hot sauce.
11. Hearty Bean Chili
My favorite chilli is another comfort food option. I like to use three types of beans: tepary, black beans, and Rio Zapes. They are cooked separately (just the bean, once inch of water and salt) since they do have different cooking times. The beans are then combined with all the traditional aromatics and spices of a chili.Vegan chipotle sausage is my meat substitute for this dish. Start by browning the sausage and set aside. Then saute one large diced onion, a green bell pepper and red bell pepper in some oil.When they are nicely carmelized, add in chipotle chili powder, smoked paprika, garlic, ground cumin , ground coriander, ground cinnamon Use half a teaspoon each except for the cumin and garlic, use one teaspoon each of those. I also include a teaspoon of cocoa powder. Then add in a large can tomato sauce and the beans and sausage. Simmer until well combined and aromatic.
12. Bean Gratin
In her new book “The Art of Simple Food” Chef Alice Waters uses cranberry beans to make a bean gratin. This is my version and includes the addition of some wine and vinegar to brighten the flavors. Any white bean can be substituted. Cook the pre-soaked beans for forty-five minutes in one inch of water with a bay leaf and one teaspoon of salt. Drain and reserve the cooking liquid. Preheat the oven to 350F. In a Dutch oven, cook a finely diced carrot, onion, and stick of celery in two tablespoons of olive oil. Cook on low heat for about ten minutes until tender. Add four cloves of minced garlic, eight whole sage leaves, and crushed black pepper. I also add in one finely minced Calabrian chile. Cook for a minute longer, then add in half a cup of red or white wine and one tablespoon of a cooking vinegar. I use red wine or apple cider vinegar. Next, add half a cup of chopped tomatoes (canned or fresh). Add the drained beans and combine them with the other ingredients. Taste for salt. Transfer to a medium gratin or baking dish. Pour in enough of the reserved liquid to almost cover the beans. Use stock or water if there is not enough liquid. Drizzle with olive oil and top with toasted breadcrumbs. Bake uncovered for 40 minutes checking that the liquid does not dry out during cooking. If necessary, add additional liquid to the side of the gratin dish, not getting the crumbs wet. The finished dish will not have much liquid but will be moist.
13. Homemade Chipotle Bowls
Any extra beans can be used up in simple homemade Chipotle-style bowls. Some cooked rice and toppings, such as corn, onion, avocado, and cilantro, are all that is needed.
14. Beans on Toast
This is possibly the most pleasurable way to combine beans and bread. It is most delicious when sourdough is pan-toasted. As the bread is toasting, peel a clove of garlic and set aside. As soon as the bread is done, rub the garlic across the surface. Smash the beans and pile onto toast. It works especially well with a creamy white bean, but any bean is good. Add a sprinkle of fresh herbs, a squeeze of lemon, and a drizzle of olive oil.
15. Spanish Style Bean Tapas
This is not a traditional recipe, but takes inspiration from tapas. Cook the beans covered in one inch of water, salt, and a bay leaf. Drain. Serve this as a cold dish of white beans mixed with one cup of cooked cherry tomatoes, generous fresh herbs, 2 cloves of minced garlic, and one teaspoon smoked paprika. Add a splash of red wine or sherry vinegar at the end and drizzle liberally with olive oil before cooling. The olive oil is never too much in a dish like this. Try this suggestion with Giant Corona beans.
16. Curried Beans
Curried bean are really easy and really satisfying. This dish is especially good with kidney beans, scarlet runner beans or Christmas limas. Once the beans have been precooked,( covered in one inch of water and salt. Do not add any aromatics), saute some onion until golden and add in two cloves of crushed garlic. Keep a can of chopped tomatoes/ one cup of fresh tomatoes close by before moving onto the next step. Either add a quality curry powder or the following spice mix:
- 1 tsp ground cumin
- 1 tsp hot chili powder
- 1/2 tsp ground coriander seed
- 1/2 tsp ground ginger
- 1/2 tsp crushed fennel seed
- 1 tsp turmeric powder
- 1 stick of cinnamon.
Stir for a few seconds until the spices release their fragrance. If you have a curry leaf tree, add in a sprig of leaves. Add the crushed tomatoes then add the beans and bean broth. Stir well and bring to a simmer. Cook until the cooking liquid is thick. Taste and adjust salt and chilies, then add in half a cup of chopped cilantro. Serve with rice or fresh Indian style bread, pickles and cucumber raita (grated cucumber, mint, garlic, salt, and yogurt).
17. Beans Baked with Mushroom Caps and Mozzarella
This recipe is delicious and indulgent and takes inspiration from Rancho Gordo. Use any bean you would like and cook per the basic recipe Italian style but only cook for forty-five minutes. Use a Dutch oven that can easily be transferred to the oven. Preheat the oven to 350F. Remove a small amount of broth and stir in one tablespoon of tomato paste. Adjust salt and pepper if needed. Nestle mushrooms of your choice into the beans and broth. Baby bellas, shiitakes, oysters or any other type works. Next, nestle in bits of fresh mozzarella or the small mozzarella balls (do not use the shredded bagged stuff). Then, bake uncovered for forty minutes until the cheese is bubbly. Check that it does not dry out during cooking, adding a small amount of vegetable stock or water if needed. Ten minutes before removing from the oven, sprinkle with fresh chopped parsley.
18. Pozale Verde Con Frijoles
This green pozale is packed with flavor and texture, yet it is quite easy to make. You will need two 12 ounce cans of hominy (drained) or you could boil your own from scratch (two cups dry). Use pinto, eye of the goat, yellow eye, or Rio Zape beans in this recipe. Cook the beans separately covered in one inch of water, salt, and epazote or bay leaf until tender. While the beans are cooking, broil 1 large poblano pepper, two or three jalapenos and three medium tomatillos on the broiler setting for four minutes each side. Jalapenos may need to be removed sooner. Sweat the poblanos in a covered bowl for a few minutes, then peel and remove the stems. Add all of these ingredients to a blender. Toast a half cup of pumpkin seeds on medium heat and add to the blender along with a couple more epazote leaves, half a teaspoon of ground cumin, a quarter teaspoon of Mexican oregano and half a cup of cilantro leaves. Blend until very smooth then strain and simmer in a small saucepan for 5 minutes. Set aside. Once the beans have cooked, saute one medium onion finely diced until just starting to turn golden. Add in three cloves of minced garlic and cook for a minute. Add the beans with the pot liquor, hominy, and green sauce and bring to a simmer. Add salt to flavor and simmer for ten to fifteen minutes. Taste and adjust spices. Garnish with slices of avocado, radish, fresh chopped onion, cabbage, cilantro, and a slice of lime.
19. Greek Style Beans with Wild Greens
Make this dish by gently simmering a pot of white beans covered in one inch of water with a bay leaf and salt until beans are tender but not fully done. Saute a small chopped onion and some garlic until they just start to get golden. Drain off and reserve the broth of the beans. Add the beans to the onions, and add in one tablespoon of tomato paste, an 8oz can of crushed tomatoes and chopped wild greens, such as mallow, sorrel, lambs quarters, prickly lettuce, dandelion, or nettles. Use any combination or simply use Swiss chard, use as much or as little as you would like. Add in a handful of chopped mint and toss well together with an extra drizzle of olive oil. Place in a casserole dish or dutch oven and add in enough of the bean broth to cover the beans. Sprinkle over some crumbled Greek feta. Drizzle with more olive oil and bake for about thirty minutes until the sauce is thick and bubbly. Serve with a crusty loaf of bread.
20. Brandy Flambeed Giant Corona Beans with Lemon and Tarragon
This is the recipe to make when you want to impress company! Not only is it delicious, but it also involves a flame display and is going to make you look like a pro, even if you have never cooked before. Flambeeing can seem intimidating, but if you have everything ready ahead of time and follow the instructions exactly, you will be just fine. This is best served as a starter, there will be the beans but also bean broth shooters to go with it! You will need a 9-inch skillet to do the flambeeing in and will need to flambee in two batches so that the pan is not too full and also so that it is not too heavy to work with.
To start with, prepare the beans Italian style as in the basic recipe but do not chop any of the vegetables. Half the onion and leave the carrot in large chunks. I highly recommend using giant corona beans for this recipe, they are very impressive, but any white bean will do. Set aside one lemon that has been cut in half, a lid big enough to cover the skillet, four shots of brandy divided between two glasses, one tablespoon of chopped tarragon (use mint or dill if not available), one teaspoon of chopped rosemary, one tablespoon of chives, half a cup of heavy cream and a long stick lighter. Strain the beans and remove the vegetables. Divide into two batches and reserve the broth. Remove two ladles of broth and set the remaining aside. Heat some olive oil and add a minced clove of garlic. Next, add a quarter cup of canned tomato sauce and cook on high for a couple of minutes. Add in crushed black pepper, and a few chile flakes (optional). Now, add one portion of beans and one ladle of broth. You are looking to have some liquid in the pan, but not a large amount. Turn up the heat to high so that the beans get really hot. Now comes the flambeeing. When you hear a good vigorous sizzle and you are prepared, take hold of the pan in one hand and step away from the range so that there will be nothing above the flame. Hold the pan away from you (your arm should be outstretched), it should have a slight downward tilt. Add the glass of brandy, set down the glass and immediately use the lighter to light the evaporating fumes above the pan. Do not try to stick the lighter down into the pan, you are lighting about three or four inches above the pan. It should immediately combust. The flame should die down pretty quickly, but if it does not, use the lid to cover the pan. Once the flame has died down, you can set the pan down on the counter, add in the juice of the half a lemon, the herbs and a quarter cup of heavy cream and toss. Adjust the salt if needed and transfer to a dish to keep warm. Repeat with the second half. Now for the bean broth shooters. Blend the reserved broth and vegetables until smooth. Add some water if necessary to thin. It should be the consistency of a thin batter. Add a pinch of cayenne pepper and taste for salt. You could also add a small amount of pickle juice instead of more salt. Strain, then divide into smaller glasses, something larger than a shot glass but with a narrow top. Finish by threading an olive through a toothpick and setting it across the top of the glass.
A Beginner’s Guide to Cooking Great Beans