Looking for awesome bean recipes
I know I am super late with these suggestions, but I ran a search for the same question! Did you find any winning recipes in the meantime?
Here are my favourites:
Black Bean, Apricot and Cilantro Salad:
Thyme Lentils over Polenta:
Spanish Chickpea Salad with Capers and Roasted Red Pepper:
Warm Chickpea and Artichoke Salad:
African Sweet Potato, Kidney Bean and Peanut Stew:
Red Lentil and Lemon Soup:
Creamy Adzuki Beans:
Other ethnic suggestions: Egyptian Ful Medames (Fava Bean Spread), mujaddara (rice, beans and caramelized onions), Black-eyed Peas with Kale, Moroccan harira
Thanks for all those links! They look really great.
I recently tried chipotle lentil soup that was posted on NYTimes - it was really good and very easy. The freshly ground cumin made a huge difference. Also, I found a chana dal recipe on chowhound that was simply awesome. I have to look for that link but it was cooked tardka method.
I'm kind in a kick for looking for bean dessert now - mung bean pastries and mochi. Once I learn how to make those skins I'll be doing those.
Ooh! Here's my all-time favorite. People I've introduced it to love it, too. The link is to the original (says "adapted," but it's exactly like in the book), and my quicker and slightly differently-spiced version is after that. Num num num. Rich and spicy and garlicky and nutty great to dip bread in. Even my meat-loving boyfriend will eat this with salad for a meal. Easy, too! Do try!
Basque Garbanzo Beans
3 TBS olive oil (up to 1/2 cup, depending on your pref
)2 med onions, thinly sliced
6 garlic cloves, thinly sliced
1/2 tsp cayenne
1/2 tsp smoked paprika
1/2 tsp ancho chile powder (or any combo of those three or similar)
1 TBS crushed coriander seeds
2 bay leaves
2 cans garbanzo beans, drained
2 14.5-oz cans chicken or vegetable broth
10 saffron threads, soaked in a little warm water
salt and pepper to taste (careful with the salt, because this reduces)
Preheat oven to 450 F. In a large casserole, warm oil over med-high heat. Add onions, garlic, spices, and bay, and sauté for about 5 minutes (till translucent and fragrant).
Add garbanzos, broth, saffron, salt, and pepper. Cover and bring to boil. Uncover and transfer to oven. Bake until beans soft and liquid reduced quite a bit, about 45-50 minutes.
Ooooh, I tried that dahl makhani and it was good! I knew I'd eventually use up those whole urad dahl I accidentally bought several years ago. I had to cook them longer than the blog specified, on account of age. It was so aromatic while cooking. Thanks for the suggestion!
There are three bean recipes on the Texan blog, though. Which one are you recommending?
How about soaking, then cooking pinto beans in a slow cooker with water and some good beer, season with salt at the end ... borrowed from Robb Walsh, stupidly simple. You really have to like pinto beans though :-) ....
We love the black beans and rice recipe out of Joy of Cooking. Also, this black beans and quinoa recipe as burrito filler and then the next day as a cold salad:
1 tsp. canola oil
1 onion, chopped finely
3 cloves garlic, minced
3/4 cup quinoa
2 cups vegetable broth (I've used chicken and it's just as good)
1 tsp. cumin
1/4 tsp.+ cayenne
Salt and pepper to taste
1 cup frozen corn (NOT the super-sweet variety)
1 15-oz. can black beans, rinsed and drained (I use low sodium)
1/2 c. chopped cilantro
Heat oil, stir in onions and garlic, saute' until lightly browned. Mix quinoa in and cover with broth. Add cumin, cayenne, salt and pepper, and bring to a boil. Cover, reduce heat and simmer 20 minutes, stirring occasionally.
Stir in frozen corn, continue to simmer 5 minutes until heated through. Mix in black beans and cilantro.