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May 5, 2011 01:33 PM

Bean recipes wanted- preferably vegetarian but any are welcome :)

I'm trying to eat more vegetarian based dishes and am looking for recipes for bean dishes- although I'm not a pure vegetarian. I'm hispanic and live in Miami so I already know the basic spanish style black or red bean dishes. And I make chilli and minestrone on a regular basis. I'm looking for something beyond these old stand bys - and am open to any type of bean. I use both dried and canned - depending on the time I have - so either will work for me.

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  1. I regularly make these Boston Baked Beans, which are delicious. You could omit the meat of course:

    1. So they're lentils, but not beans... that being said, this is one of my all-time favorite recipes. I've probably made it six times a year for the past six years. It's not Spanish- or Italian-inspired like the bean dishes you seem to know best:

      Whoever re-phrased the recipe didn't do the best job, but the quantities are accurate.

      1. In the summertime I make Kidney Bean Salad the way my grandmother did---drained canned kidney beans, chopped onion, chopped celery, chopped sweet pickle. Gets better as it sits in refrigerator. Eat it on lettuce.

        1 Reply
        1. re: Querencia

          Yeah - my mom makes a similar 3 bean salad dressed in a vinaigrette and a pasta salad with kidney beans and veggies dressed in a vinaigrette. I'd forgotten about those until I saw your post. She doesn't cook a lot these days as it is just her and Dad at home. Funny how you can forget some of those childhood dishes. Thanks for reminding me :)

          1. I'm bean obsessed, so I have so many recipes for you! Here are two to start with:

            Cranberry Bean and Escarole Stew with Cherry Tomatoes

            ½ lb. dried cranberry or cannellini beans, soaked overnight, or quick soaked
            ½ t. salt
            1 yellow onion, chopped
            4 cloves garlic, minced
            ½ t. crushed red pepper flakes
            2 heads escarole, chopped
            1 c. vegetable broth (use a gluten-free variety if you prefer
            )1 c. bean cooking liquid, reserved from cranberry beans
            2 T. chopped fresh parsley
            1 pint cherry or grape tomatoes, halved
            Salt and freshly ground black pepper

            Place the soaked beans in a large pot with water to cover by 3 inches. Bring to a boil, lower heat and simmer until the beans are tender, about an hour depending on the age of your beans. Add salt near the end of the cooking time. Hold the beans in their “pot liquor” until you are ready to use them. Then drain, reserving 1 cup of liquid.

            Heat the olive oil over medium heat in a large deep skillet or dutch oven. Add the onion, garlic and red pepper flakes and sauté for 10 minutes, until the onion begins to brown. Add the escarole and sauté for 5 minutes more. Add the beans and remaining ingredients. Bring to a boil, then reduce heat and simmer, partially covered, for 20 minutes. Add more broth if the stew starts to get dry. Season to taste with salt and pepper.

            Black Bean and Sweet Potato Salad

            1 very large sweet potato, peeled and cubed (about 3 cups
            )2 t. olive oil
            1 can black beans, drained and rinsed (I recommend Eden brand – no BPA in the cans)
            4-5 scallions, sliced
            1/2 large red bell pepper, diced
            Juice and zest of 1 lime
            1 t. dijon mustard (use gluten-free mustard if you are gluten-sensitive)
            1/4 c. olive oil
            2 T. chopped fresh basil (or substitute cilantro)
            1 T. chopped flat-leaf parsley
            Freshly ground black pepper

            Preheat the oven to 375. Toss the sweet potatoes with 2 t. oil and season with salt and pepper. Spread on a large baking sheet and roast for 20-30 minutes, turning once halfway through, until potatoes are tender. Put the roasted potatoes in a large bowl with the black beans, scallions and red pepper. In a separate bowl, mix the lime juice, zest, mustard and herbs. Gradually whisk in the olive oil. Add this dressing to the bean-potato mixture and gently mix. Season with salt, pepper and additional lime juice to taste.

            2 Replies
            1. re: cathyeats

              I make this at least once a month: Black Bean and Roasted Salsa Soup. The salsa that you incorporate into the soup is really good on its own, too. Very frugal meal, too.


              1. re: cathyeats

                Thanks cathyeats. Those recipes sound really good. Especially the black bean and sweet potato salad- never would have thought of that!
                I've never had cranberry beans - what do they taste like? I love cannellini beans - they are pretty mild and are quite versatile.
                Thanks for sharing your reciipes. Do you have a cookbook or website you like for ideas?