Good for your heart...
I'm trying to eat less meat lately, and thought that beans would be a satisfying meal that is high in fiber and protein. Can any hounds recommend a good main entre staring beans that I could try for dinner sometime? I know.....there's a million things with flavors all over the board. But I'm stuck for suggestions. Thanks.
We make quesadillas with black beans, mushrooms, and feta cheese. They're really good. I don't have the recipe in front of me, but saute some garlic and onion with the mushrooms, add some cumin (salt, etc.), fold in black beans, feta, cilantro, put on a tortilla and grill.
Sounds like just the perfect thing for me. I make veggie quesadillas a lot and love these flavors. One question about the feta. I was going to use this with a tomato/scallion quesadilla, but didn't think the cheese would melt nicely and bind the other ingredients, so I went with cheddar. Does the feta melt well?
Here are some of my "go to" meatless dinners
Rice, lentils & caramelized onions (Mjedrah)
Israeli couscous, chick peas & caramelized onions
Kashe varnishkes & caramelized onions
(Yeah, I dig caramelized onions)
Mark Bittman's tomato paella
A favorite at my vegetarian daughter's house is Hummus with added black beans. It's a great moisturizer for greens in tortilla wraps or pita bread.
2 cans Garbanzo Beans
1 Can Black Beans
2 - (2.25 oz) cans Jalapeno Olives (1 can stranned)
1/3C. Tahinni ( sesame seed butter)
1/4C. Olive Oil
1/4c Fresh Lemon Juice
1-2 fresh Jalapenos diced
2 heaping TBSP Cumin
salt and pepper to taste
Or you can use a packaged Menudo Mix seasoning.
My husband and I are long-time vegans and eat lots of beans.
Black beans and brown rice (or quinoa or corn tortillas or corn bread) with veggies (broccoli, zucchini, greens, etc) salsa & guacamole
Pasta with garbanzos, tomatoes, and artichoke hearts or veggies of choice
any of a variety of curries with garbanzos (with sweet potato & cauliflower)
Brown rice with adzukis and stir fry veggies
Armenian Lentil soup (Great Vegetarian Cooking Under Pressure by Lorna J. Sass)
Mediterranean lentils (Pure & Simple by Tami A. Benton)
Buckwheat/Pinto casserole with sesame sauce (ExtraVeganZa by Laura Matthias).
Posole and (vegan) goulash are more appropriate for cold weather.
Consider seeing if your local library has any good veg(etari)an cookbooks and look through those for ideas/inspiration.
I eat beans daily, but generally use a small amount of meat as a flavoring. I make thick soups with lots of beans and other vegetables. For 3 quarts of soup, usually about 2-3 ounces of sausage, small dice or sliced into thin coins and thoroughly seared in a little oil before adding chopped onions and stirring to deglaze the deep fond that has formed. Then the liquid, beans, and other vegetables. Water, stock, canned tomato - all your choice, as are seasonings. That's 6-8 entree portions. Some bread or crackers and it's a hearty meal.
I also make my mother's standard lentil dish - not much eye-appeal, but filling and tasty. She sliced a half of a daisy butt, put it in a pot with 2 quarts of water, a bay leaf, a couple fo chopped onions, and a pound of lentils, simmering until the lentils were breaking down and the mixture was the consistency of refried beans, not soupy. Served with buttered boiled potato. I use less meat, and more seasoning, like balsamic vinegar and soy at the end, or sometimes Indian seasonings. And rice rather than potato. If I have leftover ham or a ham bone, that can be used rather than daisy butt.
I make bean burgers with chickpeas, kidney beans or any others I have in the pantry, mixing them with breadcrumbs (or rolled oats), spices and sauteéd onion, garlic and grated carrot or zucchini.
I have also used mashed beans in fritattas and they add a nice flavour and consistency. Chillis are great served with rice and with lentils, you can do a lentil loaf or meatless shepherd's pie for something different.
Here are several that we've enjoyed, two very different flavor profiles but both wonderful: