Can of beans...your favorite recipe using one
How about an easy bean salad? Drain and rinse a can of white beans and add finely chopped onion and celery. Dress with vinaigrette or a salad dressing of your choice. You can throw in olives, artichoke hearts, sun dried tomatoes--whatever is in your 'fridge condiment collection, then a sprinkle of parsley or other complimentary herbs. It's pretty basic, but can be served chilled or at room temperature.
i love a good bean salad as well...my favorite is a can of garbanzo beans and a can of black beans rinsed and drained. then tossed w/ chopped red onion, chopped garlic, salt, basil, oregano, celery salt, balsamic vinegar and olive oil. let sit for 15 minutes or more and enjoy.
Oooh! That sounds both attractive and delicious! I have another--drained and rinsed black beans, chopped fresh garlic (to taste, but I like lots), undrained small jar of chopped pimientos, and olive oil. Mix together and let meld. Serve at room temperature over hot rice and feel free to garnish with avocado. Truthfully, when I make this I don't use just one can of beans because it's so darn addictive.
A Frito pie. Fritos (or corn chips if the idea of Fritos is off putting.), a can of hot pinto beans , smothered w/ hot beanless chile w/ grated cheese and diced onions on top. Or mash garbanzos (chick peas) w/ mustard or your fave. sauce and slather on good bread, top w/ a slice of tomatoe and onion.
Spanish chicken with chorizo and chickpeas (garbanzo beans) is probably my all-time favourite. I find chorizo goes very well with pulses of all types and a little goes a long way because it's so highly flavoured. I'm making Red Kidney Beans Baked with Chorizo, Chilli, Garlic and Olive Oil for tonight's dinner. (From COTM - Second Helpings of Roast Chicken).
Hummus would be my #1 favorite use of canned chickpeas. I agree with other posters on the bean salad...I love kidney beans, corn, jalapeno peppers and red onion with a dressing of cumin, lime juice, crushed garlic, cilantro and a little oil. Another favorite is this recipe from Epicurious for Chicken and White Bean Stew with Tomatoes, I cut all ingredients in half for just the 3 of us:
Oh, a very new favorite is Peter Berley's Bulgur with Roasted Chickpeas, Red Onion and Lemon...if you would like the recipe paraphrased, let me know--that is a delicious way to use a can of chickpeas.
We generally start with dry beans (black beans, garbanzos, adzukis, pintos, kidney, etc), soak them, and use a pressure cooker. We do however get the canned marinated beans from TJs. We often add these to pasta and veggies with some tomatoes. We have also used that in Israeli/Shepherd's salad. (Mix tahini & lemon juice, add diced tomatoes, chopped red bell pepper, diced jalapeño, chopped carrot, sliced and quartered Armenia/English cucumber, chopped parsley. TJ's marinated beans (optional). We've also been known to eat cold canned black beans with chips while traveling (with limited/non-existent access time/access to prepared gluten-free vegan food).
I love black eyed peas with collards, chic peas with a little pepperoncino (or red pepper flakes), leeks, olive oil and lemon, cannellini salad with red onion, red wine vinegar or balsamic, olive oil, garlic and flat leaf parsley, soup of finely chopped onion and potato with a sprig of rosemary until both go golden and stick to the bottom of the pot. Add a can of cannellini or borlotti, (rinse well and smash half), then water to just over the top of the potatoes and beans with a little salt and a bay leaf. Simmer slightly covered until the potatoes are tender. Drizzle with olive oil and serve with a good parmesan. Chic peas are great cooked with a little fat back, carrot, onion, celery, garlic and chicken stock (saute the vegetables first) and served with a garlicky crouton. Almost any bean is delicious tossed with sauteed greens and garlic with a squeeze of lemon and drizzle of your best olive oil. fayefood.com
chickpea and pasta soup. We have it regularly for a warming but light vegetarian meal.
Sautee chopped onion (and celery if you have it/like it) until soft. Add chopped garlic and finely chopped sage or rosemary. Add 1 tin rinsed chickpeas, and stock. Bring to boil, simmer five minutes, and half puree it with a stick blender. season, chuck in any small pasta shape or broken spaghetti, cook until pasta is done.
Serve with chopped parsley and a dash of olive oil.
For a quick and yummy weeknight dinner I'll open a can of black beans, defrost some sprouted wheat tortillas, and make quesadillas w/ beans, grated monterey jack and piquillo peppers (my new fave), though regular roasted or even chopped fresh red pepper works fine.
Serve w/ sour cream mixed w/ chopped canned chipotles & lime juice. Yum!
There was also a posting not long ago for what seemed to be a fab garbanzo bean soup. (I bought a large can of beans, but never got to making the soup)
And I love lentils. Especially the French pus lentils. They're still cheap. No soaking or planning ahead. Cook w/ carrots, celery, onion and garlic. Serve under grilled salmon. Eat cold w/ vinaigrette. Keep in fridge for the weekdays.
Balsamic Black Beans and Corn Salsa
14-oz can black beans
14-oz can whole kernel corn - drained
14-oz can diced tomatoes & green chilies - not drained
1/4 cup salsa verde
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp lime juice
1 green onion - chopped
1/4 cup fresh cilantro - finely chopped
1 garlic clove - crushed
1/2 tsp ground cumin
1/4 tsp chili powder
1/4 tsp salt
Combine all ingredients. Mix well. Place in fridge until chilled.
Serve with taco chips or serve as a side dish.
I use Eden black soy beans, which are high in fiber and lower in carbohydrates than other beans. They taste like black beans, not like soy. My current favorite thing to make is mango avocado black bean salad. Fresh cubed mango and avocado, black soy beans, diced red onion and jalapeno pepper, fresh cilantro, dressed with fresh squeezed lime and orange juice, olive oil, dash of hot sauce, salt, and a small pinch of sugar/sweetener. I either serve it straight or over lettuce.
beans are one of those things i ALWAYS keep in cans in the pantry for an easy meal! along with canned tomatoes, pasta and rice. great for when the groceries run dry
canned beans mashed and refried, in a tortilla.
beans and rice
beans, tomatoes, smoked sausage, onions, pepprs garlic, rice spices=half-assed jambalayah
filling layer of a tamale pie/casserole
salad topping, or main dish salad
vegetarian taco filling/relish
endless! no recipes, just ideas!
I'll second hummus! I always have garbanzos on hand for hummus. It's easy and a great dip for your veggies -- a double whammy of fiber.
Second is quick black bean soup with brown rice! Love it. We have this everyonce in a while when I need something comforting and fast!!! As easy as opening a can of soup.
I also like canellini beans sauteed with olive oil and garlic. Toss in your choice of sundried tomatos, roasted red peppers, kalamata olives or spinach and you have a super side dish.
How about 5 bean salad?
* 1 pound bacon
* 2/3 cup white sugar
* 2 tablespoons cornstarch
* 1 1/2 teaspoons salt
* 1 pinch ground black pepper
* 3/4 cup distilled white vinegar
* 1/2 cup water
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can kidney beans, drained
* 1 (15 ounce) can green beans, drained
* 1 (14.5 ounce) can wax beans, drained
* 1 (15 ounce) can garbanzo beans, draine
1. Cut bacon into small pieces using kitchen shears, and place in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Drain, reserving 1/4 cup drippings. Set bacon aside.
2. Return reserved drippings to skillet. Mix together sugar, cornstarch, and salt and pepper; blend into drippings. Stir in vinegar and water; cook and stir until boiling. Stir in drained beans. Cover, reduce heat, and simmer for 15 to 20 minutes. Stir occasionally.
3. Turn bean mixture into serving dish. Crumble bacon over beans.
I'll definitely second a vote for chana masala.
I also make a seven layer dip for a quick weeknight dinner:
refrieds (canned, or I'll simply make them myself using canned whole beans)
cooked leftover chicken diced
Beans,chicken, and cheese in the bottom of a 9x12, into the oven until cheese is melty, then layer next ingredients in order.
Serve with really good tortilla chips, or warm tortillas. Watch it tho - you'll eat more than you think, and be REALLY full in 30 minutes if you don't pace yourself. Happens to me all the time. You don't think you've eaten as much as you have, and next thing you know, you can't move.
After a night of drinking too much--or not--heat up a can of Zenu (a Colombian brand) chili with beans added to a can of la14 (another local brand) canned corn plus a finely diced red onion, some cilantro, and lots of hot sauce; heat up some home made and frozen tortillas and away you go.
MMRuth, yes!!!!!!!! I've been testing all of those tips, and finally, since they changed the Chowhound format, I can find anything I'm looking for. I should have asked for help months ago. It was frustrating, but thanks to the great people on this board, I'm squared away. Thank you!!!
By the way, when my 80 year old mother wants to impress her friends, the first thing she does is brown some lamb shanks. Don't leave out the citrus peel as it adds a depth and complexity that is just incredible. I've been trying to talk her into trying veal shanks, utilizing the same recipe. But, she is reluctant because she has had so much success with the lamb, and, she's 80 years old and doesn't like change too much. I love Osso Bucco, so I'm thinking about making it for her. I suspect it would be absolutely incredible.
Made these for supper tonight, very good !! I didn't do the mango chutney though, i just put them in a wrap with chopped onion, tomato, pepperoncini, kalamata olives, some sriracha and a greek yogurt/garlic/lemon juice mix.
SPICED CHICKPEA BURGER WITH MANGO CHUTNEY AND BUFFALO MILK YOGURT:
Mash a can of black beans...saute some chopped onion in olive oil...add the mashed beans...a can of chicken broth and another can of beans, not mashed...add a can of corn, a can of mexican stewed tomatoes, a bay leaf or two, chopped garlic, thyme and cumin. Stir it all up...then add 1 tsp of Balsamic vinegar...delicious fast cheap black bean soup!!
White bean soup ala Jacque Pepin -
Drain and rinse cannelini beans, combine with 1/2 can chicken stock, warm, puree with boat motor or blender. Add chorizo/sausage/ham chunks, some smoked paprika, more stock to desired consistency, serve.
Similiarly with black beans, cumin and lime juice, top with a little sour cream and chopped green onions.
Speaking of all purpose glues: I cook up a big mess of black beans and at least add chicken stock (instead of all water), onion and garlic. At this point I may freeze some; two meals worth at a time in baggies.
Later, after you have your basic bean "moire poix", it can have stewed or fresh tomatoes added, jalapenos, chile powder, cumin, chorizo, etc. and eaten with rice, fried, put in a tortilla or turned into black bean soup. Man o' man!
Funny, I add precisely one can of black or pinto beans, one can of corn, one jar of hot on-sale salsa and 1 diced onion and..... feed it as a dip to the kids and their friends. Or..........1 can beans, one jar salsa, one block cream cheese, nuke for a few minutes, stir and viola! Hot chile con queso, con frijoles dip.
Creamy beans - any type of light colour bean will do...
sweat a leek and a shallot (fine cut) in a pan w/ some butter. Once they're tender, add some garlic. When you can smell the garlic, add a 1/4 cup white wine. Reduce by 1/2.
Remove from heat and stir in a dollop of sour cream. Season.
Great with a meaty fish or steak
Lately, we have been draining and rising a can of black beans and adding a half can or more of spicy V8 to it. Simmer and add cumin, chil powder, other spices if desired and serve it with rice. Oh, one nite I browned and chopped up a turkey burger and added to it. Great bean soup/chili.
Curried chickpeas (chole/chana masala) w/rice is a quick+tasty favorite.
Also, a can of black or pinto beans mashed w/onion+garlic+chiles makes for a tasty taco/quesadilla/whatever filling... spread on tortilla, add cheese, fold, grill + serve w/salsa, guac, whatever... so easy and good!
I adore beans, black, baked, charro....you name it! Amazing protein and iron! I rarely order them out, I never know whats lurking in them. However, at home I personally love fat free refried black beans. I dump them into a pot (don't be turned off by the initial appearance) and add water. I then doctor them with cumin, cayenne, ezapote, and any other spice that suits your fancy. I use these for burritos with la tortilla factory low cal tortillas, nachos, or even straight up (only when no one is watching!). Whatever you do, be very liberal with cotija or queso fresco! The cheese gives them an extra bite.
Cans of whole beans go great in soups, chilis, and stews too!
I make a fiesta salad with black beans and corn. Cook and let cool some yellow rice--I just get the tube at the grocery store. Chop iceburg lettuce, add a drained can of beans and a drained can of corn. Add chopped green or red pepper, red onion, and cucumber. Throw in the cooled rice and toss everything with ranch dressing--you want to let the flavors blend.
I also keep black beans on hand as they seem easy to pitch in to various recipes--especially Mexican ones.
I am planning a baked rigatoni casserole for later this week: does anyone know if you could add white beans to that successfully?
There's a few things I like to do with cans of beans.
I love the already refried and seasoned cans especially for these ideas. But if I don't have that, I smash the beans and add some sort of salsa to it.
Idea 1: a quesadilla with a layer of smashed /refried beans, cooked sweet potato, and cheese. Yum!
Idea 2: sopes. you make a thicker tortilla with masa harina and water and toast it on a pan over a good flame. Then turn up the edges and top with the beens and queso fresco and any other toppings (including either real mexican chorizo or even soyrizo).
Idea 3: I have an old standby recipe for moros y cristianos (black beans and white rice). It has beans, sauteed green chiles and onions, and some vinegar. I don't have the recipe on me here at work, but there are tons of them all over the internet if you look.
Okay... you got me on a technicality. I'm referring to what most STORES refer to as bruschetta, which is actually a bruschetta topping made with finely diced tomatoes, garlic, olive oil, and maybe a little oregano or basil. I'm aware that bruschetta is, by definition, the little toasted/grilled bread slices atop which any number of toppings can be placed. But most people refer to the tomato topping, itself, as bruschetta. Anyway, I was referring to the store-bought tomato/oregano topping.
I new what you meant. I actually like the bruschetta chips they sell that havemore garlic in them than anything I've ever tasted. Take that with some nice chopped tomato and onion (or some mild freshly made salsa) and you have a party. Just make sure everyone else has some, because the breath it will be kickin'.
Great on a hot summer night...
1 can of white beans--cannelini, great white, northern, garbanzos
1 can of Italian Tonno in olive oil (use the oil)
Chopped fresh tomatoes
diced red (or other) onion
Lots of fresh basil and ground pepper
Squirt of lemon or RW vinegar
Tasty alone or with crusty bread or Syrian bread.
Ah, I can hear the cava calling me now...
re: SeaSide Tomato
Oh yes! That reminds me of a dish that has become a summertime favorite of mine. VERY similar to yours:
Tonno, Fagioli e Cipolla
(Tuna, White Beans and Onions)
4 cups cannelloni beans (2 large cans), rinsed and drained
2 tuna steaks, lightly grilled or pan seared
1 medium red onion, coarsely chopped
1 pint of cherry tomatoes, halved
12 pitted calamata olives
3 TB. red wine vinegar
6 TB. olive oil
1-2 cloves of garlic, minced or pressed in a garlic press
Salt and pepper to taste
Place the beans on a large platter. Break the tuna into chunks and place on top of the beans. Scatter the onions and tomatoes on top. Scatter olives all around the platter.
In a small bowl, combine wine vinegar, olive oil, garlic, salt and pepper. Drizzle over the tuna-bean platter.
I'm a big fan of salads, and this is super healthy and has a little bit of everything. I'll just list the ingredients, but you can adjust the proportions to your own liking:
Iceburg lettuce or spinach
FRESH mozzarella (not the shredded kind)
Canned cannellini (sp?) beans
Olive oil and balsamic vinegar for dressing.
It's really healthy, very simple to throw together, and it's extremely filling as well!
Black beans and bacon over rice is a grad-school go-to for me.
I keep bacon frozen in thirds of a lb. in my freezer so I'm never more than a few minutes away. Sautee the bacon, remove when crispy and set aside. Sautee an onion, some garlic and some finely chopped veggies of whatever kind you have in the fridge until soft (I like carrots and red peppers). Add some beer, a tiny bit of maple syrup, and pepper flakes/ sriachia (sp?), and cook down.
Serve over rice, sprinkle with the crispy bacon and serve with chopped tomatoes, a squeeze of lime, maybe some cheese, and enjoy the rest of the beer you cooked with.
I love cannellini mashed up with olive oil and garlic, s&p for a bread dip. Probably already mentioned above.
I also love the Egyptian lentil soup with dandelion greens that was in Saveur several years ago. It's on this Board somewhere.
Also love bean soup with thyme, bay leaf, carrots, onions, garlic and sausages (linguica, chorizo, and Italian are all great)..
Applesauce BBQ Beans
1 (15-oz) can White Kidney beans, undrained
1 cup applesauce
1/4 cup barbecue sauce
1/4 cup brown sugar
1/4 cup onions, diced
1 Tbs crumbled bacon bits
1 Tbs Worcestershire sauce
1 Tbs prepared yellow mustard
1/2 tsp dry barbecue rub
Mix together in saucepan. Simmer 15-minutes,
perfect for right now:
1 can cannellini beans
freshly ground pepper
steam/blanch the ramps until slightly wilted. trim, cut in large pieces and place in food processor with beans. process, adding olive oil in a slow stream--to taste/texture. season with salt and pepper and serve with pita, fresh bread, or vegetables!