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A whole mess of kidney beans - any ideas?

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I did something ridiculous today - I misread a recipe and am now stuck with 6 cups of soaked/cooked kidney beans. I don't usually cook with kidney beans and I have no ideas. Do you? Thanks in advance! N

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  1. Nikki, they are great in stews...minestrone comes to mind..and I have a Minestrone casserole recipe that you might like...otherwise, chili is the best choice for kidney beans...and maybe Goodhealthgourmet's Healthy Smokey Black Bean Dip...you could very easily sub in the kidney beans, I am quite sure!!!

    3 Replies
    1. re: Val

      hey, thanks for mentioning that, Val! :) i was actually going to suggest it, and somehow forgot.

      1. re: goodhealthgourmet

        Girl, I ALWAYS mention your dip whenever possible...it is so great! I made some a few days ago and it's almost gone. Nikki, you can also do a 3 Bean Salad with those kidney beans...had some of that at MIL's over the weekend, one of her more retro dishes but we devoured it.

        1. re: Val

          aww, thanks :) i was actually thinking about making it tonight, since i picked up some beautiful cilantro yesterday. i think i'll definitely do that.

          Nikki, if you want an interesting idea for a salad, this Bon Appétit recipe sounds really good...

          http://www.epicurious.com/recipes/foo...

    2. that's not ridiculous - we all misread from time to time :)

      - chili
      - bean salad
      - bean soup
      - veggie burgers (or mix with ground meat to bulk up burgers or meatloaf)
      - baked or re-fried beans
      - red beans & rice
      - add them to a green salad

      1. I tried this dip recipe from Nigella Lawson and really liked it. Here is the link. Good luck thats a whole lotta beans. Juli
        http://www.foodnetwork.com/recipes/ni...

        1. Red beans and rice is a great way to use up those beans.

          1. I would recommend 3 Caribbean dishes: Rice and peas with unsweetened coconut milk, a few sprigs of thyme, a flattened stalk or two of scallions and a scotchbonnet tossed in the pot whole to flavor the rice and peas but not make it too spicy. Red pea soup is good and you just need to add the normal veggies like scallion, carrot, onion, garlic in there maybe a few dumplings. Stew peas is a similar dish over rice so it s even more hearty with the dumplings and salt beef/pork and perhaps a pig tail thrown in. Yeah I think I am jonesing for some traditional food.

            1. Here's a great recipe for you to which you probably already have most of the ingredients for. Jamaican Red Bean Stew from the Quick-Fix Vegetarian cookbook by Robin Robertson.
              http://www.savvyvegetarian.com/vegeta...

              1. Thanks for the great ideas!! I kept it simple and went the rice & beans route. And it was perfect!

                1. Start with chopped onions. They should be fairly finely chopped. Add these to oil (2-3 tbs) on high heat. When they have lost a bit of moisture, turn down the heat and sautee them for a while until they are translucent, very very soft, and almost falling apart...but not browning...if they are browning, you need to turn down the heat more. When the onions look good and nearly melted, you can add in 1 heaping tsp each of ginger/garlic paste. Let that melt, too. Then turn up the heat, add in these powdered spices 1/2 tsp turmeric, 1/2 tsp dried red chili powder, 1 heaping tsp cumin powder, 1 heaping tsp coriander powder, 1 flat tbs garam masala, (you may also add a few pieces of any whole garam masala such as 10 black pepper corns, a cinnamon stick, a few cloves, 2-3 bay leaves, whole cumin seeds...reduce the tbs of garam masala powder to 1/2 tsp if you do this though. Then before anything starts to brown or burn, add in 3 chopped tomatoes. The tomatoes should be chopped into fairly small chunks. You just fry and fry and stir and stir until the oil floats to the top and the masala is sticking to the pan. When it looks good and melted, pour this into your big pot of precooked kidney beans. (you can mash some of the beans with the back of a spoon and add them back in the pot for thickness before you add the "masala." Salt to taste, sprinkle with 1/2 tsp garam masala, and garnish with cilantro and if you like hot, some chopped fresh green chilies. Serve with rice or whole wheat flat bread. What you have is a North Indian dish called Rajma.