Your best tried and true CANNED beans recipes, please
Okay, I'm a giant fan of this epic beans thread, http://chowhound.chow.com/topics/809032 but the emphasis is (understandably) on recipes that call for cooking dried beans, from scratch.
I know it's cheaper and more healthful and more delicious to start from scratch, but despite my best intentions (that beans thread is from 2011!) I just haven't been able to incorporate from-scratch beans into my diet as frequently as I would like to due to time constraints and hectic, unpredictable schedule, laziness, ennui,etc.
And when I've tried to adapt those "from scratch" recipes, I always seem to misjudge cooking times or whatever and end up with a mushy mess.
I would really like to incorporate more legumes into my family's diet. As a baby step in that direction, I humbly request your best CANNED beans recipes. Sides, mains, meatful, meatless, slow cooker, dessert, you name it, if you've got a tried and true recipe for canned beans, I would love to hear about it!
I figure some legumes are better than no legumes. And perhaps once we come to really view them as staples in our diet, we can branch out into cooking beans from scratch.
One of the simplest for me, with canned chickpeas:
Hummous. Take the can of chickpeas, dump it into a blender or food processor with the juice from one lemon, a couple of tablespoons of tahini paste, one peeled garlic clove, a splash of a good EV olive oil, and a splash of the water from the can. Don't add any salt until you taste it after. Process until smooth and taste for seasonings.
My other favorite is chickpea "tabbolueh" Take the can of drained chickpeas and toss in a large bowl with one large bunch of chopped parsley, a diced tomato, a diced onion, and a diced cucumber. For the dressing, zest two large lemons, and then juice them. Add good EV Olive Oil and some salt and pepper, whisk together and pour over the salad. Probably 1/4 cup of dressing for a salad made with 1 14 oz can of chickpeas, but it's all to taste. You can add more or less. If you have some Zaatar or Sumac, sprinkle a tablespoon of that over the salad when you serve it.
Finally, I don't know if this was mentioned in this thread or the other you linked to, so forgive me, but I LOVE this bean cookbook and have made many things (she uses canned or dry and has substitutions for both ways). The book is "Bean by Bean" by Crescent Dragonwagon.
This cashew coconut milk curry is delicious, i swap in a drained can of chickpeas instead of tofu:
I serve this quick entree salad ontop of greens:
These olive lentil burgers are actually better with canned lentils, also great as meatless balls
I'm so excited this thread has been resurrected so I can have the benefit of all of these exciting and unexpected contributions from trockwood (that curry is calling my name!), laliz (must try the corn and bb salad, but then again, the baked beans have bacon in them! easy sell to the men in my household), and swfood (must try those roasted chickpeas!). And mamachef has given me an entire threads worth of recipes! They all sound amazing, thank you!
Two of my go to chickpea dishes are:
Roasted chickpeas just rinse, dry and season and roast for about 45 mins. Whole post on this on thekitchn.com. Joy of cooking also has recipe.
Sautéed with a light green (spinach, kale etc) along with sausage (especially kind without casings)
These are most definitely tried and true (for many years)
Corn and Black Bean Salad
1 (15 0z.) can black beans, (drained and rinsed)
1 (15 oz) can Niblets corn
Ranch dressing (to taste)
Sunflower Kernels (roasted and salted)
*drain black beans thoroughly on paper towels
*combine w/Niblets corn (don’t use another brand of corn
*Add ranch dressing just to moisten
*refrigerate until serving ~~ corn and beans will absorb some
dressing. You may want to add a little at serving time, but don’t
make it “soupy”
*stir in a couple of handfuls of sunflower kernels just before
This has been a regular stand by in our family for years. I have
served it at functions (meetings, parties) as a vegetarian option
and had non-vegetarians eat it all up. Great salad for picnics in
the park. Can even be entirely made AT the park.
EASY BAKED BEANS
Yield: 6 servings
4 slices bacon
1/2 c chopped yellow onion
2 (1-pound) cans pork and beans
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 tsp. prepared mustard
¼ cup ketchup
• Preheat oven to 325° F.
• Cook bacon until crisp; drain, reserving 2 tablespoons drippings.
• Crumble bacon.
• Cook onion in drippings until tender; add with bacon to beans, brown sugar, Worcestershire sauce, and prepared mustard and ketchup; mix well.
• Bake uncovered in 1-1/2 quart casserole for 1-1/2 to 1-3/4 hours.
4 Cups canned, refried black beans (I use La Costena)
12 Ounces evaporated milk
2 Tablespoons shortening -- melted
1/2 Pound cheddar cheese -- shredded
Salsa De Chile Colorado
Heat refried beans in hot oil. Mix well. Stir in evaporated milk.
Cook over very low heat, stirring frequently.
Before serving, refry beans by adding 2 tablespoons smoking hot fat,
shredded cheese to taste and some Salsa and stir briskly over high heat.
Hiya, TDQ- always lovely to see you here.
I, too, love on the canned bean. To that end (no pun intended, I swear!) here are some favorites:
Toss 6-7 oz. can drained, imported oil packed tuna w/ 1 can cannellini beans, diced red onion, diced tomatoes, bell pepper, and a crumble of feta cheese. lemon juice, chopped cherkins, salt and pepper; serve as salad or stuffed into pita. Way more than the sum of its parts.
Heat two 6-7 oz. cans best oil-packed tuna in it's own oil and drain slightly. Add two cloves minced garlic, a dash hot pepper flakes, a good squeeze of lemon, and that 'ol can of beans: kidney, cannellini, gigandes, even limas will do, and toss w/ hot pasta. Top w/ toasted breadcrumbs and parsley or chives. YUM!
Basic hummus, with a twist: purchase or make your favorite hummous (roughly a lb.); spread on serving dish and drizzle with a touch of olive oil to which you've added a drizzle of lemon juice. Set aside - should be room remperature.. Now, brown 1/2 ground lamb or sirloin w/ 1/2 minced onion, 1/2 minced bell pepper and 1 clove minced garlic, salt and pepper. If you've got aleppo pepper or a dash of sumac, the time to use it is now; just a dash. When meat is browned, add 1/4 t. each cumin, coriander, cinnamon, clove and nutmeg, mix gently and stir in roughly 8 oz. best-quality tomato puree. If mixture seems too thick, add a touch of water or veg. or beef broth, and let simmer until the consistency of a med. consistency chili. Taste for seasoning; garnish w/ chopped cilantro and raw onion if you wish, and layer atop hummus in dish. Top w/ a good scoop of Greek yogurt, and use as a dip for endive scoops or lavash or pita.
Any-number-of-beans soup is always delicious, especially w/ some browned smoked sausage tossed into it. Remember too the lowly, but delicious lentil or split pea soup. And I am sorry that I can't remember the name of a delicious Georgian recipe I was served that consisted of crushed, dressed kidney beans which were served tossed w/ toasted walnuts and topped w/ sieved hard-boiled egg, 'cause that stuff was good.
Check out Mock Chopped Liver; most are made with beans of one variety or another.
Breakfast burritos: tortillas, spread w/ refried beans and grated cheese, warmed on a grill or nuked, rolled and dipped into mild salsa. Also a terrific afternoon snack that most kids can handle by themselves.
Homemade black bean burgers. I have a delicious recipe, if you'd like it.
Classic 7-layer dip can be a fun special occasion family dinner, maybe w/ a bowl of chicken tortilla soup.
Vegetarian, bean-loaded minestrone; bean and bacon soup; cassoulet. And let us never ever forget the wonder and yes! the glory, even, of the looooong cooked string bean, preferably with ham or a side bacon or salt pork, crock potted for hours 'til they're silky and amazing. Add cubed potatoes during the last hour, and w/ cornbread, there's dinner!
Meatless taco salad, made w/ many-bean chili.
Thank you, Duchess! Yes indeed it was. (The one I had was spelled Loubbio, but they are one and the same.) And I recommend that you whomp yourself up a big 'ol batch ASAP.
I was served it as part of a zakuski spread at a friend's New Years' Eve party: this enormous precursor h'ors d'ouvres table. Everything from true Basturma to eggs w/ anchovy mayonnaise to the best herring salat I've ever had, but the loubbio stood out, and the leftovers I cadged were great on RY-Krisp. :)
I got this recipe from a friend in Klamath Falls, Oregon. It is definitely tried and true. This was the late 60's when neighbors welcomed you into the neighborhood and would throw a welcoming party. Nothing fancy just hamburgers, corn on the cob, and Boston Baked beans. But they were absolutely the best I had ever tasted. Now with micro wave, they can be on the table in 5 min."Boston Baked Beans in Garlic Butter". This makes a recipe for 4
1 large can of B & M Boston Baked Beans
1 cube of salted butter. (this will Not taste the same with Margarine). So butter only please
1/2 teaspoon of garlic powder.
In a 1 Qt micro wave safe baking dish
combine the canned beans and garlic powder and stir so that the garlic is distributed.
add the cube of butter cover with a paper towel and cook for
3:00 minutes on high.Remove from the oven and
stir completely so that the butter makes a sauce throughout.the dish it will now be a creamy brown rather than clear as when it was placed in the microwave
replace back in the micro wave cover and cook for an additional 1 min. Lightly stir and serve. Its a simple side dish, but I have never stopped at just one seving, .
a cube is equal dimensions. if a stick is 1 ½ inches wide, then those are the dimensions of each side. BUT... looky here, http://www.oneclickbuttercutter.com/b... , apparently butter sticks in the eastern u.s. are different than butter sticks in the west (where they are shorter and fatter).
so…we need to know if katzberry means an oregonian stick of butter or one from the east coast. ;-).
i'm really not meaning to be pedantic, but just working it out on paper for myself, -- in case i wanted to use some of my amish butter, which does not come in sticks.
I'll add my recipe for turkey chili to the others. I use a combination of red, black and white canned beans along with low-fat (99% fat-free) ground turkey.
For the Chili
3 tablespoons vegetable oil
2 medium onions, chopped
4 garlic cloves, chopped
1 to 2 serrano chiles, stem removed, chopped with seeds (optional – use if you like a spicy chili)
1 1/2 to 2 pounds (2 packages) lean (99%) ground turkey
4 tablespoons dried Mexican oregano
1 tablespoon ground cumin
1/4 cup chili powder (this is enough for 2 packages of ground turkey)
1 1/2 teaspoons salt
1 28-ounce can crushed tomatoes
1 15-ounce can petite diced tomatoes
1 15-ounce can white (cannellini) beans, rinsed, drained
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
For topping the chili
Shredded Monterey Jack cheese
Chopped serrano peppers
Heat oil in heavy large pot over medium heat. Add onions, garlic and Serrano peppers; sauté until light brown and tender, about 5 minutes.
Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, salt, oregano and cumin; stir 1 minute. Add crushed and diced tomatoes. Bring to simmer. Reduce heat; simmer 45 minutes, stirring occasionally.
Add beans to chili and simmer until flavors blend, about 15 minutes longer. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over medium-low heat before continuing.)
Ladle chili into bowls. Pass onion, cheese, additional chopped serranos or jalapenos separately. Serve with tortilla chips.
Last night I made this for a group- it was my contribution to an Italian dinner party. In a large fry pan saute in olive oil a small sliced red onion, garlic, red pepper flakes until onion is soft and add chopped stemmed kale- as much as possible (I had 2 lbs with stems), salt and pepper and toss with tongs until kale starts to wilt. Then add a large can of rinsed cannolli beans, a small can of diced tomatoes with their juice and about a cup of stock, cover and simmer over low heat for about 20 minutes.. I started with 1/2 cup veg stock but it dried up so I added the rest later. Finish with more olive oil.
We like this quick and easy Chickpeas and Spinach (with India spices) recipe from Rachel Ray Every Day May 2007 as a side dish with sautee'd shrimp. The garam masala, ground coriander, ground cumin, and tumeric add lots of flavor. Great as written and also very flexible - I've used a bag of fresh in place of the frozen spinach, and also used halved grape-tomatoes in place of the canned.
This one's modified from a 1996 Better Homes & Gardens magazine recipe by a friend of mine. She had it noted as "Three Bean Salad goes Tex-Mex".
3 cans (15-16 oz.) beans, such as red kidney, garbanzo, or black beans, rinsed & drained. (I usually use 3 varieties, but can also use all same)
1 can (15 -16 oz) whole kernal corn (I use 11 oz niblets vacuum canned)
1/2 c. chopped water chestnuts (1 small can, sliced, chopped up more)
2/3 c. sliced green onions (4 green onions, white part and most of tops sliced)
MIX the above in a large bowl.
3/4 c. salsa
1/3 c. French salad dressing
Combine salsa & French dressing, then add to vegetables, toss gently to coat.
Cover and refrigerate for 2-24 hours. Toss before serving. Makes about 8 cups (12 servings).
Good on mixed greens.
Here is a link to one of our fav. recipes...quick and delicious.
Yesterday, made cassolet in the crock pot-
3 cans white beans
1 can stewed tomatoes
2 T tomato paste
3 chopped onions
3 cloves garlic chopped or whole
1 bay leaf
1 tsp thyme
4 parsley sprigs
2 duck legs confit
smoked chorizo sliced
5 strips of smoked bacon chopped or salt pork, and cube.
2 c chicken stock
1/2 c white wine
Cooked on high for 8 hours. WOW!
I'm a vegetarian, and make a LOT of bean dishes... At least half of which use canned beans! These are two of my go-to recipes. The first is a black bean orange and cumin chili ( it's so easy and quick to prepare): http://www.bonappetit.com/recipes/quick-recipes/2009/01/vegetarian_black_bean_chili_with_orange_and_cumin
The second dish is a pasta, Swiss chard and sundries tomato dish, with 2 cans of white beans mixed in: http://www.vegetariantimes.com/recipe...
I'm new here, so I don't know if this has been covered, but if you are looking for easy, I cook the dried beans in the crockpot on low overnight with lots of water and then use them in an all day crockpot recipe, by the time dinner rolls around they are finally tender, and even saucy. However chick peas and certain lentils don't seem to require this much time to soften up, so I have usually only done this for navy or pinto or black beans.
re: The Dairy Queen
Agreed! I have already shopped for the chick pea curry one! Not sure if the thread is vegetarian, but I usually use the navy beans in a Garbure Basque. Ham and Bean soup. The recipe came out of my old Crock Pot book:
GARBURE BASQUE OR HAM AND BEAN SOUP
1 lb. dried navy or pea beans, soaked and drained
4 c. water
1 (2 1/2 to 3 lb.) ham butt
1 onion, sliced
2 garlic, cloves, chopped
1 med. green pepper, cut into strips
1/2 sm. head cabbage, shredded
1 hot pepper (optional)
1 carrot, sliced
Salt and pepper to taste
1 (10 oz.) pkg. frozen peas
1 (10 oz.) pkg. frozen lima beans
Place all ingredients EXCEPT FROZEN VEGETABLES AND CABBAGE in crock pot. Cover and cook on low 12 to 18 hours. Turn to high and remove ham. Add frozen peas, lima beans and cabbage. Cook 1 to 2 hours on high, or until vegetables are tender.
Serve large bowls of this thick soup with crusty French bread.
Cavatappi with Sun-Dried Tomatoes and Cannellini Beans.
It's really not a combination I would have tried on my own but the blog post raves about it so much, I had to try it - and yes, I think it is very good!
It's also vegan (if you omit the parmesan cheese) - always handy to have a few vegan recipes up your sleeve :)
ps: some useful variations in the comments, once you scroll through all the spam.
Here's a link to an old post about my absolute fave -- Basque garbanzo beans. Really, I don't know how you couldn't love this :)
It's basically just garbanzos cooked down in broth with garlic, onion, chile powder, smoked paprika, bay, coriander seed, and saffron, but it's so much more than the sum of its parts.
Sorry, I can't give you specific recipes or links since I rarely use them. I prefer bean salad made with canned kidney/cannelini/ceci and do not drain them. One can of each plus a drained can each of wax and cut green beans.
One large onion, chopped. A packet of Good Seasons Italian Dressing mix. Use the amount of vinegar called for on the packet but only a tbsp or two of oil. The thick liquid from the beans takes the place of most of the oil and forms a tasty dressing. Salad should chill for a day before serving via a slotted spoon. I save the dressing to use over tossed salads or in veggie slaw.
There is no reason why you can't add drained, rinsed canned beans to MANY soup recipes. Just stir them in at the end since they are already cooked. Ditto with canned soup. Campbell's Chicken Noodle? Add beans. I make Manhattan style clam chowder from scratch and use white beans rather than potato (cook mine from dry but could just as well use canned). Making French onion soup, if I want it to be more of a rib-sticking soup, I add mushrooms and beans.
Don't forget lentils, which don't need soaking and cook in a half hour, but also come canned. If you cook a bag of lentils with chopped onion, bay leaf, and some form of pork in under 2 qts of water until they are falling apart and the mush is as dry as mashed potato (add water as it is absorbed) you will have a main dish that's good with buttered steamed new potatoes.
I'm with you on this. I know it's supposed to be easy peasy to make from scratch but a few mis adventures have made me a lifelong fan of the canned variety. Trader Joe's and Whole Foods sell their own brand are not old and sludgy at the bottom. Of course they cost more than Goya which I love dearly- just rinse in a colander.
I make this a couple of times a year and call them cowboy beans
6 slices bacon
1 pound ground beef
1 1/2 cups chopped onion
1 (31 ounce) can pork and beans,
1 (31 ounce) can pork and beans, with
2 (15 ounce) cans kidney beans, rinsed
1 (15 ounce) can pinto or black beans, rinsed
1 1/2 cups barbeque sauce
1/3 cup packed brown sugar
2 tablespoons cider vinegar
1/2 teaspoon ground black pepper
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a heavy bottom pot. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Place the ground beef and onion in the pot. Cook until beef is evenly brown and onion is tender.
3. Return bacon to the pot. Mix in the rinsed pork and beans, pork and beans with liquid, kidney beans, and pinto beans. Stir in the barbeque sauce, brown sugar, vinegar, Season with salt and pepper.
4. Cover simmer 1 hour on stove.
Nothing fancy but three generations of my family have done baked beans this way and everybody at every gathering loves them: canned pork & beans (I prefer Bush's) with very generous amounts of dark brown sugar and ketchup. Pour off some of the can liquid before mixing. Very good baked with bacon strips on top but not too shabby with chunks of baked ham, or even frankfurters, half buried in the beans. And I like to slice onions on the top before baking. BTW with this as main course we like deviled eggs, a big salad with everything, and a coarse whole wheat or rye bread.
Chickpea salad w/feta
1 can chickpeas, rinsed/drained
1 c cherry toms, halved
1 small/med cucumber, peeled/diced
1/2 small onion, diced (or 1 shallot)
1/2 c green olives, sliced
1/2 c feta crumbles
fresh parsley, chopped (or cilantro)
1 tbsp olive oil
juice of 1 lemon
ground black pepper to taste
salt to taste
Stir all together; let sit in fridge for half an hour if possible (but also fine served right away). If prefer, can use a prepared vinaigrette instead of olive oil/lemon juice. Will keep through next day but stir well before using as will get juicy. Also works well if any components are missing (even just chickpeas, tomatoes, onions is nice).
Dips & spreads are a great way to use canned beans because texture doesn't matter since you're pureeing them anyway. Two of my faves, which I believe you've already seen ;)
Recipes that don't require you to cook the beans are also good because you don't end up turning them to mush. I love adding rinsed & drained kidney beans to chopped salads, and cannelini beans are a wonderful addition to Mediterranean-style tuna salad. More options:
And bean burgers are great because you're pulverizing them anyway:
can black beans, rinsed
can corn, drained
a couple of tomatoes, diced
a diced onion
a minced jalapeno or more to taste
a handfull of chopped cilantro
garlic if you want
salt and pepper
a pinch or two of sugar
if they are lovely, a diced avocado, gently folded in at the end.
chips for eating.
I could easily eat this as a meal but it's an easy pantry friendly app and you can vary the ingredients depending on what is in season or on hand. It's also great with pineapple or mango and some red bell pepper in place of the corn.
Mr. P.T. likes this a lot. I'll paraphrase, even at the risk of the whole chili beans/no beans folks:
From Chuckwagon Cooking from Marlboro Country
Wild Card Chili
1 lb. beef (I prefer chunks, could use ground)
1/2 c chopped onion
2 cloves garlic
16 oz can red beans (I prefer chili beans)
16 oz can refried beans (I use spicy variety)
8 oz can tomato sauce
1 c water (I use maybe 3/4 c)
1 tsp chopped hot peppers (I use red, could use any)
1/2 ts each salt & garlic salt
1/8 tsp each pepper and cayenne (I use more, to taste)
3 Tbl chili powder (I used chipotle chili powder, probably 2 Tbl)
1 Tbl molasses
Brown beef with garlic, onions. Drain. Add everything else, simmer, covered, about an hour or more till meat is tender.
I usually do this in a crockpot, and if so, skip the browning and use the lesser amount of water.
Great with cornbread.
One I like a lot is the Bulgur with Roasted Chickpeas, Red Onion, and Lemon from Flexitarian Table. I use half the bulgur called for, as I prefer the bulgur-to-chickpea ratio that way, especially when serving it as a main dish. I think you have that book, TDQ, but for anyone interested, this link has a paraphrase
I also make a very quick Southwestern-inspired black bean dish, that goes like this:
1 onion, chopped
1 green, red, or yellow pepper, chopped
a few cloves garlic, chopped
~1 T. ancho chile powder or commercial chile powder (the kind w/oregano, etc.)
~1 heaping tsp. ground cumin
1 can black beans, drained and rinsed
1 14-oz. can chopped tomatoes with juices
~1 cup frozen corn kernels
chopped, canned green chiles if you like
Saute the onion, bell pepper, and garlic in olive oil until starting to soften, then add the spices and stir a minute more. Add everything else, stir, and simmer for about 15 minutes.
The addition of some smokiness - smoked paprika, chipotle powder, or chipotle en adobo, depending on how much heat you want to add - is great here, too.
Chicken thighs atop Cannellini/White Kidney Beans.
When I roast a whole chicken, since there are only two of us we have the breast the first night and save the legs/thighs for later for this wonderful dish.
Saute chopped onion, carrot, celery, garlic and fresh rosemary in olive oil until soft. Add beans and some liquid along with some chicken broth/white wine and let simmer for a bit, you want it to be slightly wet. Once the beans are nice and soft, top with precooked chicken and then olive oil tossed bread crumbs. Broil away from unit until beans bubble and bread crumbs are crispy.
Here's a tasty black bean and sweet potato stew from Epicurious, originally ran in Bon Appetit in 1998. When I make this I don't bother with the polenta triangles, viewing that as excess starch that really isn't needed with this dish.
This is a great appetizer - I make it a few hours ahead, then put avocado's in at last minute.
Here's a soup recipe that I'm sure everyone knows about (I only use 1lb. of beef, and I rinse the beans before throwing in crock pot):
General canned bean recommendation -
drain and rinse beans well, then hold and add after the base of the dish is cooked and simmering. Cook (with beans added) only long enough to blend flavors and heat well.
this means that for chili (example) drain, rinse and hold black or pinto beans while you make a chili base: meat (or not) onions, chilis, cumin, spices and whatever else you use. After this base is well cooked, heat your beans and add to the base and let the flavors blend over low/med heat.
Canned beans are often close to overcooked and sitting in a salty sludge. Even more cooking makes them mushy.
I often cook and freeze my own dried beans (even pre-seasoned but limited salt) and under-cook them slightly. Its as easy as canned. I have an extra refrig w/ a big bottom freezer. But canned beans taste much fresher when they're not in salty sludge and are not mushed.
Adding them after everything else works great : moros y christianos (black beans and white rice); filling for tacos; soup beans and corn bread; N'awlins red beans and rice;
hoppin' john; chickpeas and greens; curried chickpeas; tuscan white bean, kale and sausage.
love my beans.
I use canned beans all the time - Goya brand is my favorite. Two popular recipes chez moi are a grilled chicken and white bean salad with black olive dressing and pasta with white beans in a sausage and tomato sauce.
No real recipes for either, though - the salad is just chopped grilled chicken and whatever grilled vegetables sound good (usually onions, peppers, cherry tomatoes and/or zucchini), tossed with a couple of cans of beans (just rinsed), some chopped herbs (lots of parsley, basil if it's in season, whatever sounds good) and chopped green onion. Then I whiz oil-cured black olives in the food processor until they become a paste and add sherry vinegar and olive oil and use that to dress the salad. Tapenade works too. I like a little preserved lemon in there as well.
For the pasta, I just cook up a pound of bulk spicy Italian sausage, breaking it up well, then I caramelize an onion in the fat. Add some minced garlic, a can of crushed tomatoes and dump in the cooked sausage and a can of white beans and let it all simmer together for a few minutes while you cook the pasta. I like to use torchi or gigli or some similar shape - they grab onto the beans and chunks of sausage so nicely. Anyway, throw the cooked pasta into the sauce with a handful of cheese and whatever herbs you like, and add a little pasta water if it seems dry.
Wilted Spinach with Cannellini Beans
4-5 c. baby spinach (approx 1 regular size bag)
4 garlic cloves
pinch crushed red pepper
1/4 c. olive oil
1 can cannellini beans or Goya small white beans, rinsed and drained
1/4 onion, sliced
3 slices bacon, chopped
Put spinach in a bowl,
Put olive oil in small saucepan, add garlic cloves, let cook very low as garlic browns.
Remove garlic, add crushed red pepper
Meanwhile, cook bacon til crisp, remove and add sliced onion.
Saute a few minutes and add beans just to heat through.
Pour olive oil over spinach and add beans on top.
Crumble bacon over the beans.
Well, I don't measure, so don't know if you will find this helpful or not:
In slow cooker (on low, mostly so I don't have to deal with it while cooking or turning on the oven):
1 can mixed beans, rinsed (because that's what I do)
1 can cannelini beans, rinsed
1 big squirt (14 c?) catsup
1 medium squirt (1 tblsp?) mustard (yep, the stuff for hotdogs)
Some cooked bacon (5 strips?) and the accompanying grease
Some brown sugar (1/4 - 1/2 c?)
Some molasses (1 or 2 T?)
Some dried onion (1 scant T?) I find that the dried onion really imparts the flavor I'm looking for rather than a fresh, diced onion.
Half day or so on low. Not really cooking anything, just heating it all through and letting the flavor seep into the beans.
That's about it.
I find that the acid and sugar keep the canned beans firm.
My tried and true recipe for canned black beans is as follows, and they are excellent:
In a 5-quart sauce pan, sautee a head of finely-minced garlic and a medium sized green pepper in 2 ounces of olive oil. Add cream sherry frequently to de-glaze the pan and and create a reduction, maybe 4 oz. throughout the process. Add three cans of black beans, undrained, and simmer low for 15-20 minutes, stirring frequently.
Best beans ever. Better the next day.
I love canned beans too! Fast and easy. And even though not as cheap as dried beans, they are still really cheap. There's a Syrian place in Ann Arbor that makes a great legume salad. I've tried to replicate the recipe on my own, as it seems pretty basic, with good results:
Syrian Legume Salad
2 cans black eyed peas, drained/rinsed
1 bunch flat leaf parsley, coarse chop
1-2 tomatoes, chopped, drained if watery
1 small white or red onion, chopped
1-2 cloves garlic, finely chopped
olive oil (to taste, I maybe use 1/4-1/3 cup)
juice from 1-2 lemons
salt and pepper to taste
I find that the measurements to not have to be exact, and it always tastes really good. To me, more salt is better. Easy to double or halve.
BLACK BEAN DIP
1 can black beans drained
1 large sweet roasted red pepper
1-3 cloves fresh garlic chopped up
1/4 cup fresh cilantro
juice of fresh lime
chipotle pepper (or tabasco chipotle sauce) to taste)
1/2 tbs chili powder
1/2 tsp cumin
salt to taste.
Blend all in food processor until desired consistency. Serve with tortlla chips.
Canned beans shouldn't need more than 20 minutes of cooking, enough to heat them and absorb some of the sauce flavors.
Even if a recipe calls for dry beans, those beans are often cooked in water or a simple broth, and then finished with more flavors or additions. You should be able to substitute canned beans in that last step.
Thank you for answering the very important question it didn't occur to me to ask! I might try to apply this to some of those other lovely recipes I see out there for beans from scratch.
As for the rest of the recommendations in this thread, I don't want to keep bumping the thread to thank everyone but I am so very appreciative of all of these recipes. They all sound really fantastic! Thank you again.
We eat beans at least twice a week around here. Canned is the only way I roll. Working mommy, crazy schedules, intimidated by dry beans, whatever it is, I refuse to make them fresh. I love Goya canned beans, they taste delicious to me. I've recently made the epiurious white bean, kale and turkey sausage soup http://www.epicurious.com/recipes/foo....
Also I use a lot of the skinny taste beans recipes. Chili, soup, etc... Sometimes it's even just black beans heated up with a little cumin. Let me know if you want more specific recipes.
Hummus, which I serve with pita, olives, roasted red peppers, cucumbers, carrots, radishes, halloumi cheese, capers. I really think canned chickpeas make better hummus.
Tostadas, burritos, or quesadillas with various combinations of the following toppings:
canned black beans or pinto beans
sweet potato (especially good mashed with chipotle)
Monterrey jack cheese
(also, lentils make great vegetarian tacos)
Finally, North African stews with chickpeas and various vegetables.
For soups, I almost always use dried beans.
I make something sort of nameless that everyone seems to love, although it isn't fancy and it isn't difficult to make. (Maybe it's like the Garbanzos Fritos that you find in Criolla restaurants.)
I halve a nice Mexican or Spanish chorizo lengthwise, and then make thin half-circle slices, which I saute until they give up some fat and start to sizzle, which is when I add roughly diced onion.
After the onion has begun to sweat I add minced garlic, and cook until the garlic and onion are very fragrant. Then stir in some drained garbanzos and let them heat through.
Then either whole or chopped canned San Marzano plum tomatoes, simmer a bit, and then a handful of capers and some olives (I have used gorgeous great quality imported olives from a fine store, and I have also been happy with pimento-stuffed olives from a jar) and finally, some hot sauce to taste. I use Frank's Louisiana Hot Sauce, or Tapatios, but that's just personal preference. I serve it over rice. It's making me salivate just writing it down.
This is not specifically a bean recipe but has beans in it. I just made it for the first time for my kids and they liked it.
Tomato and Turkey Stew with Ditalini
Also, I have made this Chunky Turkey Chili on this page a million times (scroll down).
Black and White Turkey Chili
1 pound ground turkey
1 cup yellow onions, diced
1/2 cup bell peppers, diced
2 tablespoons canola oil
1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground oregano
1/4 teaspoon seasoning salt
1/8 teaspoon ground black pepper
1 tablespoon beef flavored soup base or 1 beef bullion cube
1/4 cup salsa verde
1 can (14 ounce size) diced tomatoes - with liquid
1 can (6 ounce size) tomato paste
1 can (15 ounce size) black beans - with liquid
1 can (15 ounce size) great northern white beans- with liquid
1 cup water
In a 3-quart saucepan, saute the onions and bell peppers in the cooking oils until the onions are golden brown. Add ground turkey and seasonings, crumble turkey, mix well and saute until turkey is browned. Add diced tomatoes, tomato paste, salsa verde, beef bullion, two cans of beans and 1 cup of water to saucepan. Mix well and simmer for about 20 to 30-minutes, stirring occasionally.
Kicked Up Hummus Dip
Here's something that I make frequently in the summer, good hot weather food.
This recipe has a few more ingredients than the average
Hummus, but I think it tastes so much better!
1 (15oz) can Chick Peas, drained - rinsed (save 2 Tbs chick pea juice)
2 Tbs chick pea juice
4 Tbs lemon juice (fresh or bottled OK)
2 Tbs lime juice (fresh or bottled OK)
2 Tbs olive oil
2 Tbs Tahini paste (If you don't have it, it's ok to leave it out, this hummus recipe has a lot of flavor without it.)
2 cloves garlic (or 1 tsp crushed garlic from jar)
1 tsp granulated garlic powder
1 tsp toasted sesame oil
1/2 tsp ground cumin
1/2 tsp ground coriander
dash cayenne pepper
2 dashes ground black pepper
salt to taste
Place in food processor. Blend until smooth.
Serve with crackers, pita bread, pita chips, tortilla chips, etc.
Refried Black Beans
This is really good and has a different, and I think better taste than refried beans from pinto beans.
1 (15 oz) can black beans with liquid
1/2 cup red or green salsa (Pace, La Victoria, etc)
1/4 cup grated cheese (pepper jack, Velveeta, etc)
1 tsp chili powder
1 tsp dried onion flakes
1/2 tsp granulated garlic
1/8 tsp salt (table, seasoning, smoked, etc)
2 Tbsp salad oil
1 Tbsp bacon bits
2 Tbsp cold water
1 Tbsp cornstarch
Add beans, salsa, cheese, chili powder, onion, garlic, salt, oil and bacon bits to a saucepan.
Heat and simmer 5-minutes.
Partially mash with fork or partially blend with a stick blender.
Mix cold water with cornstarch and add to refried beans.
Simmer for 2-minutes until liquid in beans thickens.
Balsamic Black Bean Salsa with Corn and Tomatoes
This is a really good salsa when served with taco chips, pita chips, Fritos, etc.
14-oz can black beans
14-oz can whole kernel corn - drained
14-oz can diced tomatoes & green chilies - not drained
1/4 cup salsa verde
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp lime juice
1 green onion - chopped
1/4 cup fresh cilantro - finely chopped
1 garlic clove - crushed
1/2 tsp ground cumin
1/4 tsp chili powder
1/4 tsp salt
Combine all ingredients. Mix well. Place in fridge until chilled.
Serve with taco chips or serve as a side dish.
Chevy's Copycat Crispy Chicken Flautas
1 (12 oz can) (or 1-1/2 cups) shredded cooked chicken - drained
1/2 cup pepper jack cheese, grated
1/2 cup canned black beans, drained
1/2 cup whole kernel corn, drained (from canned or frozen)
1/2 cup finely diced onions
1/4 cup La Victoria Salsa Verde
1/2 tsp ground cumin
2 tsp garlic powder
1 tsp liquid smoke - mesquite
12 flour tortillas
4 cups cooking oil
1/2 cup Thai Mae Ploy Sweet Chili Sauce for dipping
1/4 cup apricot preserves for dipping
1. -In a mixing bowl, stir together chicken, cheese, black beans, corn, onion, salsa verde, cumin, garlic powder and liquid smoke.
2. -Place 2 Tablespoons of the chicken filling in a 1/2-inch wide by 6-inches long strip along the edge of a flour tortilla.
3. -Roll the tortilla into a cigar shape, starting on the side with the chicken filling. Secure the roll with a toothpick. If it is too large to deep fry, cut each "cigar" in half and secure with separate toothpick.
4. -Heat cooking oil to 350-375-degrees F.
5. -Fry the rolled tortillas, a couple at a time, in the hot oil. Remove when golden brown on edges. Make sure to remove the toothpicks before serving.
6. -Serve with Thai Mae Ploy Sweet Chili Sauce and apricot preserves mixed together and served on the side for dipping. Available in Asian food section of most supermarkets.
7. -Makes 12 large flautas or 24 if cut in half.
AL...I use the same reciepe , and have used it for about 20 years, and your are correct , everyone loves it....A couple of small variations, I will double the garlic, but I roast it first. Or add some smoked red peppers, and as an added step is that I warm it up slightly before I serve it....seems to enhance all of the flavors....We also serve them with carrot sticks, celery, red pepper, or green pepper strips.
This is so simple.
Sally T's Baked Beans
1 Jar Randall's Mixed Beans
1/4 c catsup
1/8 c yellow mustard
3-4 T brown sugar
1 onion, chopped
small granny smith apple, peeled & chopped
1/2 c dark Karo syrup
2T white vinegar
Mix and bake 350 for 1 hour
I have taken this to pot luck dinners and it has always been a success. Maybe because there is a nice assortment of beans it seems a little different that the usual bean dishes. I think there are some lentils and perhaps dried peas in there.
I love and make pressure cooked beans alot but still we eat plenty of canned beans too. I can eat Goya canned black beans straight from the can, happily. I use them in black bean salads, with corn, tomatoes, green onions, sometimes olives. I also use canned chickpeas in salads, roasted with spices, and in curries. For the latter, I use a recipe called Easy Chickpea Curry which I can't find online at the moment but it is pretty standard, with tomato, onion, potatoes, chilis, and spices.
I know, you're asking about canned but have you tried a pressure cooker? You can have beans in about 45 minutes, ready to use in another dish. On workdays, I often make them in the AM, then leave in the cooker until evening when I use in a dish.
Thanks for the great ideas. Are either of these the curry recipe you were thinking of?
You know, I almost mentioned a pressure cooker in my OP. I do have a pressure cooker and I'm not comfortable using it because I have a small kitchen and a young toddler underfoot. Also, I hate to say it but right now, even 45 minutes seems too long. I do think the pressure cooker will be a good longer term solution for me, but learning how to use it isn't one of my immediate goals for 2013. Maybe for the second half of 2013?
re: The Dairy Queen
No coconut milk in mine. This is it, adapted from Jaffrey:
Easy Chickpea Curry
2 15-ounce cans of chickpeas, drained and rinsed
1 med. tomato, chopped
2-inch piece of fresh ginger, peeled and chopped
4 cloves garlic, chopped
Hot green chilies, Thai or serrano
1 cup cilantro leaves and/or stems
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 1/2 teaspoons salt
3 tablespoons oil
1 cinnamon stick
5 whole cardamon pods, smashed
2 bay leaves
1 cup finely chopped or grated onion (about 1 medium onion)
2 medium potatoes, peeled and diced
Make spice paste:
In food processor, add tomatoes, ginger, garlic, chilies, cilantro, coriander, cumin, turmeric, cayenne, 1 teaspoon of salt, plus 6 tablespoons of water. Blend until smooth.
Heat oil in a pan over medium-high heat. When hot, add cinnamon, cardamom and bay leaves. Stir for 30 seconds. Add onions and potatoes. Cook until onion is lightly browned, about five minutes, reducing heat if needed.
Add spice paste to pan, stirring to coat onion-potato mixture throughly. Cover, reduce heat and cook for at least five minutes. Add chickpeas, remaining 1/2 teaspoon, and 1 cup of water. Stir and bring up to a simmer. Return cover and cook on low heat for about 20 minutes, stirring occasionally.
Serve with rice or flat bread.
Makes 4-6 servings.
re: The Dairy Queen