Please share yummy bean recipes?
Posted: September 21st, 2011 | Author: | Filed under: Q & A | Tags: BEAN, please, Recipes, share, yummy | 2 Comments »Looking for yummy simple bean recipes. (Already have a great chili recipe, also have a great lima bean & ham recipe so I don’t need those.) Do NOT want any sugar, sweeteners, peppers such as green, yellow, jalapeno etc. added to beans. A little meat is OK but not much.
If someone know how to make pork & beans from scratch to taste like Van Camps that would also be great. Thanks!
in winter, i crave lima beans with butter and S&P. and, of course, Campbell’s bean with bacon soup.
in summer, my favorite is a relish/salad that i make when fresh corn is in stores. i measure by taste. and it is very healthy.
black beans (drained & rinsed)
fresh corn kernels (cooked)
red onion (quartered & sliced thin)
tomato (chopped)
poblano or other mild chili (finely minced) (when in the mood)
red wine vinegar
lime – a little squeeze, if you have on-hand
cumin (i use lots)
salt pepper
dash of olive oil
re: van camps pork and beans – they are considered fairly high in sodium & sugar. here are the ingredients, just for the record (i’m sure you know them): Prepared White Beans, Water, Tomato Puree (Water, Tomato Paste), Sugar, Less than 2% of: High Fructose Corn Syrup, Salt, Distilled Vinegar, Pork, Baking Soda, Onion Powder, Natural and Artificial Flavors, Spice, Calcium Chloride (a Firming Agent)
I have two elegant bean recipes that are quick and easy to make. These aren’t your typical, traditional Mexican bean recipes like tacos and enchiladas. No, the recipes I’m going to show you are different, but still very tasty.
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SPINACH AND BLACK BEAN DIP
A very healthy dip with a great taste, you would want to lick the dipping bowl clean. I would surely recommened this for a party or a potluck dinner.
INGREDIENTS:
1 can of black beans, drained & rinsed
1 bag of baby spinach
2 tablespoons of extra-virgin olive oil
1 tablespoon of balsamic vinegar
1 tablespoon of freshly squeezed lemon juice
2 garlic cloves, minced
1/4 teaspoon of kosher salt (regular salt will be fine as well)
Basil leaves for garnish
DIRECTIONS:
Heat one tablespoon of the olive oil over medium heat in a nonstick skillet. Add the garlic and then cook it until you can “smell” the flavor. Next, add 1/2 of the spinach and cook them until they’re wilted. Do it again with the rest of the spinach. Then, let the mix cool for a few minutes.
Place the remaining olive oil, spinach mixture, beans, lemon juice, salt, and balsamic vinegar in a food processor. Blend it until the entire mixture is smooth.
Take out the mixture and transfer it into a small or medium serving bowl. Garnish the dip off with the basil leaves for more flavor. I recommend to serve the dip with pita chips, thick bread, or vegetables like carrots and endives.
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GREEN BEANS AND PORTOBELLA MUSHROOM SAUTE
This green bean recipe is definately one of my specialties and very easy to make. A family dinner creation it is!
INGREDIENTS:
1 pound of green beans, trimmed & half-cut
2 portobella mushroom caps, thinly sliced & halved
1 onion, chopped
2 tablespoons of extra-virgin olive oil
1 tablespoon of butter
1/2 cup of dry sherry
Salt
DIRECTIONS:
Boil water and add the salt in the water, immediately. Simmer the green beans in the salted boiling water for 5 minutes. Drain the green beans and return the beans to a skillet and heat it up to “moderate”. In a pan, add oil, butter, and onions and saute them for 3 minutes. Add the mushrooms and saute them for 5 minutes with the onions. Then, add the green beans into the pan. Heat the beans thoroughly and add the sherry. Cook them for 2 minutes. Lastly, transfer the beans & mushrooms to the dinner plate.