Vegetarian recipe's with beans?
I wondered if anyone could give me some inspiration please....
I am vegetarian and have gotten stuck in a bit of a rut when I make dinner.
Would you please be able to give me your favourite veggie recipe that contains beans or lentils?
All I have been making lately is mexican chilli or dahl!
Do you like chickpeas? Easy to do delicious, veggie meals with those. I like making chana masala with canned chickpeas, a little tomato paste, onion, garlic, ginger, cumin, coriander etc. (I usually just improvise but there are plenty or recipes on line and you can pick one that's most to your taste.) and eating that with rice and yogurt. I also make a kind of North African chickpea stew based on canned chickpeas, harissa, tomato paste, lots of garlic, cumin, and whatever else I feel like and eating that with couscous.
A lot of my bean dishes use a little bit of meat for flavor, but you can make veggie versions easily. Red beans and rice--saute some very finally diced onion, celery, and green bell pepper in olive oil with a few cloves of minced garlic, a few bay leaves and dried thyme. Cayenne pepper is traditional but I've always liked to use Spanish smoked paprika. This is a particularly good idea when you're not getting the smokiness from the pork product you would normally be using in red beans. A bottle of chipotle tabasco sauce is also your friend here. Add soaked red beans and water, and cook, mashing some of the beans against the side of the pot, until the beans are tender and tasty.
Same with refried beans. Replace the bacon fat or lard with olive oil and it's just soaked pinto beans, garlic, a hot or smoked pepper of your choice, plenty of black pepper and salt. You can eat them in tacos with any toppings you want or with rice or cornbread.
White beans w spinach and sun-dried tomatoes
Orecchiette w white beans and broccoli rabe
Braised escarole w beans
Pinto beans with chipotle in adobo and roasted garlic
Pinto beans and rice
Creole Baked Beans
Boston Baked Beans
To name a few. I Love beans...!
I sometimes will use cannellini beans in place of pasta. Perhaps there are some recipes calling for say, ground beef where you could sub chickpeas. Also, think of adding beans or chickpeas to salads. I add chickpeas to Smitten Kitchen's Mediterranean Pepper Salad which makes for a great meal in itself. http://smittenkitchen.com/blog/2009/0...
my vegetarian friend cooked this for me a while ago, or something similar, I don't have the exact recipe (her's had kidney beans and lentils in it). I was unsure about beans & lentils in a lasagna, but it was good.
she also made a really nice salad with greens, chickpeas, quinoa and roasted squash.
The only veg dish allowed in my house (SO is a big meat eater and hates legumes) is this slow cooker coconut lentil soup. So yummy.
While I was searching for the lasagna recipe, I came across this: might be helpful.
I would also check out 101 cookbooks blog. She does a lot of vegetarian cooking.
Parboil some beans (like white or black), then stir fry them with some chopped carrots, peas, corn and water chestnuts.
I love minestrone soup with white beans, tomato, green beans, small pasta.
black bean pumpkin soup
squash and chickpea moroccan stew
whole wheat pasta with bitter greens and black eyed peas
tacos with pinto beans, vegetables and salsa ( and cheese)
I used to make a vegetarian lasagna substituting the mince for lentils, always worked really well. Also did the same with moussaka.
Minestrone Soup (Arrabbiata Minestrone Denso)
This recipe usually produces a soup that is thick like stew (stoup?). It is just to be used as a guide and not chiseled in stone. Variations on this theme are encouraged to prevent boredom from consuming a bowl of this stoup each morning. This recipe is not chiseled in stone. Be creative.
I have this stuff for breakfast every morning (where is it written that one must eat cereal?) and it has lowered my total cholesterol from over 250 down to 111 in 3 months.
1 cup each of 2 kinds of dried beans*
Olive oil**, enough to cover the bottom of a large stockpot
1 medium to large onion, diced
2 celery ribs, diced
3 carrots, sliced
Several garlic cloves, minced
2/3 cup dried lentils
2/3 cup dried split peas
2/3 cup barley
1 28-oz. can of tomato puree or crushed tomatoes
1 head of cabbage (about 3 to 4 pounds), chopped***
1 Tablespoon of Italian seasoning (a mixture of dried herbs -oregano, basil, marjoram, thyme, savory and sage sold in the same container)
Salt and ground black pepper to taste (I don’t add either, tomato sauce contains salt)****
Examine beans for foreign matter (little stones or soil) and discard such matter. Place in a stockpot (5-quart capacity). Soak the beans in water for about 6 hours or overnight. Drain soaking water, add more water, stir and drain one more time. Add plenty of water to beans, bring to a boil, turn heat to simmer and partially cover pot. Simmer for about ½ hour, turn off heat, and remove covered pot from the heat.
Add oil to a larger stock pot (8-quart capacity) preheated at medium heat. When oil shimmers in the pot, add onion, celery, carrots, and garlic. Sauté (or sweat) the vegetables until onions are translucent, about 5 to 10 minutes, stirring often.
Add cooked beans and the liquid in which they were cooked to the vegetables. Rinse the lentils, split peas and barley in a strainer before adding to the mixture. Note that barley expands upon cooking so do not use too much. Add the tomato to pot and stir well. Add the cabbage to the pot and again, stir well. Allow the soup to simmer for at least 45 minutes to make sure that the beans, lentils, split peas and barley are fully cooked.
Makes 12 to 14 servings (for breakfast)
*Navy beans, pinto beans, red beans, garbanzo beans (ceci), etc.
**Other oil such as canola oil can be substituted.
***Any cruciferous vegetable (broccoli, kale, collards, Chinese cabbage, etc.) can be used.
Any frozen package(s) can be used instead of fresh.
**** I use any source of ground spicy red pepper such as cayenne or other varieties.
Note: Sometimes other ingredients such as leftovers are included like meat gravy, chard or kale reserved midribs that have been removed before cooking, sometimes leftover homemade vegetable stock and the puree made from the overcooked vegetables, etc.
I have 2 go-to bean cookbooks: The Bean Harvest Cookbook, and Heirloom Beans, from Rancho Gordo. Three favorites are:
-Pasta Fasool: beans, tomatoes, pasta. I have a recipe that uses roasted red peppers instead of tomatoes, which I particularly like
-black bean and rice salad, with mango and avocado. The original recipe has shrimp, which can be left out.
-black bean soup with chipotle and fresh limes
For fall, I like the Zuni stew from one of Debra Madison's cookbooks: winter squash, corn and beans all cooked together: it's very filling. Chickpeas are very versatile: you can puree them for hummus, or make them into a curry. The Bean Harvest cookbook has directions for fried chickpeas that's good but labor intensive.
There's always baked beans (I'm not a vegetarian, so I use a small amount of bacon in mine, but this can be left out). There's an Italian version, which is cannelli beans baked in a slow oven with sage.
Homemade refried beans are easier than I'd expected and can't be beat: use vegetable oil to fry the mashed beans, and add cumin, onions or chiles to taste. If you want to get exotic, there's enfrijoladas, a southern Mexican dish made by dipping tortillas in pureed beans (sort of like enchiladas).
ETA: two classics - red beans and rice (you can omit the pork. but not the celery/green pepper/onion trinity) and Morros y Christanos, a Carribean dish consisting of spicy black beans and white rice.
Indian Lentils with Spinach
2 Tb olive oil
1 tsp cumin seed
1 tsp ground coriander
½ tsp turmeric
2 tsp hot curry powder
½ inch slice fresh ginger, minced
1 medium onion, sliced
2 cloves garlic, minced
1 can petite diced tomatoes
2 cups red or brown lentils
8 cups vegetable stock or water
Pinch of sugar
Juice of one lemon
1 pound fresh spinach, washed and chopped
1 cup heavy cream
Salt and cayenne pepper to taste
1 tsp garam masala
Chopped fresh cilantro and green onions to serve
Plain yogurt to serve
In a large, heavy pot, heat the olive oil to medium. Add the cumin seed, coriander, turmeric, and ginger and fry for a couple of seconds, until aromatic. Add the onion and garlic and cook until onion starts to brown. Add the tomatoes, lentils, and stock and bring to a boil. Lower heat to a simmer and cook soup until lentils are very tender. Add a pinch of sugar, the lemon juice, and the spinach and cook until spinach wilts. Add the cream and simmer 10 minutes. Season the soup with salt and pepper. Stir in the garam masala and garnish with cilantro, green onions, and yogurt.