Here are some easy bean recipes that are full of flavor. These are vegetarian dishes but each recipe has a meat, fish or fowl option that you can add if you prefer. Use the "Make Ahead" tips and these simple recipes will create delicious and quick meals easily. Each bean recipe makes 2 to 3 servings. 1 1/2 cups canned black beans – rinsed and drained - In a saucepan, warm the beans and tomatoes together on low heat. - While the beans are warming, prepare the kale and the mushrooms and steam together for a few minutes until the kale is a bright green and the mushrooms are tender. - Place the kale and mushrooms on serving plates and top with the bean and tomato mixture. - Grate some parmesan cheese over each plate and serve immediately with warm rolls or garlic bread. Optional Add-In:
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Beans with Broccoli and Polenta 6 (1/2 inch) slices of pre-seasoned and cooked polenta – this is available in tubes at the grocery store - Fry the slices of polenta in some olive oil in a non-stick skillet until each side is a golden brown. When polenta is done, remove from skillet and keep warm. - Stir-fry the scallions over medium heat in a non-stick skillet with a little olive oil for a couple of minutes. Add the broccoli and stir-fry a few more minutes until the broccoli is crisp-tender. - Add the garbanzo beans, black beans, and the cumin to the broccoli mixture and keep tossing until beans are heated through. - To serve, place browned polenta slices on each serving plate and spoon the broccoli mixture over the polenta. Top each serving with some salsa and serve immediately. Optional Add-In:
__________________________________________________ 3/4 cup canned kidney beans – rinsed and drained 1/4 cup pitted black olives – sliced 1/2 cup roasted red peppers – roughly chopped 1 tbsp - olive oil 1 tbsp lemon juice 1 tbsp fresh basil – chopped 2 tbsp fresh parsley – chopped Make Ahead: - Place the cooked rice in a bowl and add the rest of the ingredients and toss well to combine. - Serve in bowls with a side of steamed green beans tossed with lemon juice and salt and pepper. Optional Add-In:
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2 cups cooked couscous Make Ahead: - Cook the lima beans according to package directions and keep warm. - Combine the lima beans with the tomatoes, minced garlic clove, garlic oil, and Italian seasoning. Toss well to combine. - Add the lemon zest to the warm couscous and toss well. - To serve, spoon the couscous on each serving plate and top with the lima bean mixture. Serve with a wedge of iceberg lettuce dressed with Italian dressing along with a small bowl of applesauce on the side. Optional Add-In:
_____________________________________________ 1 1/2 cups cooked wild rice – keep warm Make Ahead: - Cook the edamame according to package directions and keep warm. - In a bowl, combine the rice, edamame, orange slices, and goat cheese. - To serve, place the spinach leaves on the serving plates and spoon the bean and rice combination on top. Optional Add-In:
__________________________________________________ 1 1/2 cups cooked quinoa – keep warm - Cook the quinoa according to package directions and keep warm. - Thaw and drain the peas. - Place the beans, peas, mint, and ponzu sauce in a bowl and toss to combine well. - In another bowl, combine the warm quinoa, lemon zest and olive oil and mix well. - Place the quinoa on each serving plate and serve the bean mixture over the quinoa and serve along with sliced tomatoes and artichoke hearts sprinkled with some salt and fresh ground black pepper. Optional Add-Ins: ________________________________________________________ Related Links: Return to Top of Bean Recipes
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