Your best tried and true CANNED beans recipes, please
- The Dairy Queen Jan 10, 2013 07:31 AM
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.
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.
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.
If you are interested in Indian flavors, google "chana masaledar madhur jaffrey" and you will find a wonderful recipe that uses canned chick peas,
I have made it countless times (usually tripling or quadrupling the recipe) and everyone loves it, even non-adventurous eaters.
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 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).