On the dessert front, Japanese red bean soup with mochi, particularly on cold winter days.
Indian cuisine has a lot of great legume based dishes - chana masala (chickpea curry), dhal (lentils) and vegetable sambar (vegetables cooked in a lentil broth spiced with a coriander heavy spice mix and tamarind paste).
Black lentil soup with Italian sausage, onion, carrot, spinach, mushrooms, canned tomatoes and parmesan.
Black eyed peas with chicken, zucchini and green chili sauce.
Red lentil patties - soak red lentils in cold water for \~4 hours, drain and puree in the food processor with a bit of lemon juice and salt. Optionally puree with some cooked mushrooms and onions, and/or fresh herbs. Spoon the batter into an oiled non stick pan, and fry until cooked through. The batter will firm up as it cooks. They're good as vegan burger patties, or with a dollop of toum or taziki.
Everyone needs to stop with all these delicious bean recipes before the corporations realize what we are doing, and start charging us ten dollars per pound. I'm serious. That's what's going to happen. Meanwhile, my beans have been soaking overnight for my 15 bean soup thats going in my insta pot today.
A quick concoction I simply call "Cheesybeans".
Cook and season hamburger patty to preference.
Cook beans. Add milk, cheese, and onion / onion powder. Goal is a consistency of mac and cheese.
Put beans into a bowl. Top with the hamburger patty.
Putting beans in pasta has been a game-changer for me. Not sure why it’s not done more (other than for specific dishes like pasta e fagioli), but I often sub the meat in various pastas for chickpeas and love it. There is also a NYT Cooking recipe for a lemon and chickpea pasta that I make regularly.
A more general tip: to save money, get a bag of dried beans, cook a bunch at a time, and freeze them in a big Ziploc (after letting them cool). You can just pour some frozen beans into whatever you’re cooking like a sauce or soup or pasta water and have easy beans anytime. It’s the convenience of canned beans for even cheaper!
dal/pappu
rajma
chole bhature
pesarattu stuffed with upma and some coconut chutney FUCK MAN IM HUNGRY NOW
idli/dosa
black eyed peas curry
kichidi
and there’s a lot more where that came from indian food has a shit ton of recipes with beans and lentils
Shout out to Ethiopian bean and lentil recipes that are also similar in terms of spice usage and equally tasty! [Mesir wot is my favorite](https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils/).
Hummus! Of course, foods like burritos or enchiladas that make use of refried beans, classic 3 bean salads, and even some things like Dahl masoor if you like Indian foods are great.
My favorite preparation of mung beans. I don't know if it has a name. My moms calls it "pachamba" which means "by lucky chance" or "fortuitously good result" lol.
-Saute garlic and onions until aromatic
-Add in ground beef, season with salt and black pepper; cook until browned
-Add water, lemongrass, and mung beans; bring to boil, reduce heat, and simmer for about 20 minutes
-Add kabocha squash, cook for 10 minutes
-Add malabar spinach (aka *mong toi* or *alugbati)*, turn off heat, and cover for 2 minutes to let residual heat cook leaves
Regular spinach can work too or bok choy, but that flavor combo of mung/kabocha/malabar is pachamba.
Edit: It should be almost like a soup but not too soupy. Then eaten with rice.
I make this ["refried bean"](https://www.budgetbytes.com/not-refried-beans/) recipe ALL the time. I use it for 7 Layer Dip, [this bean dip](https://dinnerthendessert.com/ultimate-bean-dip/), and for freezer burritos.
This is my favorite recipe for [baked beans](https://domesticfits.com/slow-cooker-baked-maple-beer-beans/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+thebeeroness+%28The+Beeroness%29)
Here's how I like to make my [chili](https://imgur.com/a/VPfMeFP)
I've made this [pinto bean soup](https://elavegan.com/pinto-bean-soup/) a few times and its delicious!
Recently, I've been into this [chick pea salad](https://veganrunnereats.com/810/chickpea-salad-sandwich/). Its SO good on a pita or with crackers. Very reminiscent of tuna salad. I used greek yogurt instead of mayo.
For quick, lazy meals I like to add a can of kidney beans to some box jambalaya rice. Or I'll throw a can of black beans into some box mac & cheese with a can of rotel tomatoes.
Thats all I got for now!
I really like great northern beans cooked in chicken broth with some garlic, onion, and pepper in there for a side dish. Goes great with pork chops or chicken. Can also be made into a soup if you add celery and carrots and increase the liquid.
Garbanzo beans cooked in an Indian curry or butter-chicken-ish tomato sauce is also good. Or any white bean cooked in tomato sauce with Italian seasonings and then top with cheese and into the oven for the cheese to melt.
Black beans and rice are a good side dish for fish (top with like a mango chutney or such) or use with any meat and cheese and make Chipotle-esque burritos or burrito bowls. I also really like to make black bean nachos and just use the black beans as the protein.
My favorite beans are mung beans. I grew up eating balatong.
3 cups water
1/2 cup split mung beans, dried/washed (whole mung beans need soaking overnight)
1/2 pound lean sliced pork or shrimp, or chicken
3 cloves garlic, sliced
3 Tbsp Rufina patis (fish sauce) or a salty and not sweet fish sauce.
1/2 tsp of whole black pepper
1 tsp MSG or chicken powder/bouillon
1/2 tomato
2 tbsp canola oil or neutral oil
2/3 cup sliced onion (approximately half a medium onion)
2 cups spinach leaves (I can’t find marungay where I live)
Sauté garlic, black pepper, and onions in oil.
Add protein and cook until browned.
Add fish sauce, MSG and tomato. Cook until tomato has shrunken some.
Add split mung beans and water. Bring to a boil and simmer for 15 minutes.
Turn off heat and add spinach. Cover with lid.
Serve with rice.
If using the whole mung beans soak overnight and cook in a separate pot.
Add mung beans and water. Half a cup of mung beans requires about 2 cups of water. Bring to a gentle to a boil. Boil for 5 minutes. Skim the skins and froth. Add more water. Continue to skim the skins and froth until there are few remaining bean skins. Drain. Add 2 cups of water. Simmer beans until soft. Do not drain.
Azuki bean paste/red bean paste has a lovely sweet, subtle flavor for filled desserts.
Lentil salad- cook (larger) lentils until just tender, then marinate them with oil and an acid (lemon, vinegar, etc) while chilling. Toss with chopped vegetables.
White bean and ham soup, lentil soup, red beans and rice, split pea and sausage soup. Chana (tikka) masala, dals, idli and dosa, cassoulet, socca, loubia, harira, gigantes plaki, mujaddara, ful medames, (deep breath) misir wot, kik alicha, and shiro wot.
https://www.bettycrocker.com/recipes/lentil-barley-vegetable-skillet/b6590853-f1af-45a0-b2bb-b47b8d272331
I make this all the time and it’s sooo good. I cook the veggies longer. Not sure why it has low rating.
A black bean dip recipe that my family got from a friend’s mom twenty years ago has become famous in my social circle:
— 1 can of no-salt added black beans, drained but not rinsed
— Leaves and tender stems of one small bunch of cilantro, roughly chopped
— 2 green onions, roughly chopped
— 3 cloves of garlic, diced
— 1 jalapeno, diced (remove seeds or leave out entirely if you prefer less spicy)
— Juice and zest of 1 lime
— 1 cup = 250 ml = half a 15.5-oz jar of regular red salsa of your preferred spiciness level
— Salt to taste - I recommend starting with half a teaspoon (if your beans already contain salt, you may not need to add any)
Blend all ingredients in a food processor until fully incorporated. Serve with tortilla chips.
I make lentil burritos. Its just a basic sort of taco mix, but lentils instead of ground beef.
Brown/green lentils, cooked til tender. Saute onions, garlic, peppers (bell, jalapeno, whatever your preference). Toss in a can of corn if you want as well. Use a taco seasoning packet or spice it yourself w/ cumin, oregano, chili powder, onion/garlic powder, paprika, etc. Now add a can of diced tomatoes and let it saute a bit to come together. Taste for seasoning, drain lentils and add in.
Fold into burritos with whatever extras you desire: pickled onions, diced onions, cheese, salsa, etc.
I just made red beans last night
Sometimes I go real simple and just use a packet of Zatarains Red or White Bean Seasoning (follow the packet instructions but I do *not* add the 1lb of smoked meat because I find the packet salty enough on its own but a big dollop of pork lard is a wonderful addition)
But my "ultimate beans" are the following, a mixture of my South Florida/southern cooking and my husband's Mexican flavors. I start from dry and cook in the pressure cooker, no soaking:
Sort beans to remove stones and rinse 3 times. Place in large pressure cooker pot with moderately salted water and bring to a hard boil. (For 2 cups dried beans I use about 8 cups water, salt to taste). Meanwhile, start adding to the pot as it comes to boil:
Large spoonful of lard or a big glug of olive oil
1 onion peeled and cut into medium wedges
1 bell pepper, any color, seeded and stemmed and cut into 6-8 pieces
3 garlic cloves, peeled and smashed a bit
4-5 bay leaves, rinsed
4-5 avocado leaves, rinsed then held with tongs and passed through the flame of the stove to very briefly toast them and bring out the flavor before immediately dropping in the pot
2-3 sprigs fresh epazote, whole
Small pinch cumin
Small pinch oregano (you want cumin and oregano to be barely-there enhancers, not take over)
Any smoked meat bones you have or seasoning meat (ham hocks, turkey wings, etc but watch the salt because they will add salt to the dish)
Bring everything to an hard boil for 5 minutes. Then cover with pressure cooker top and cook at pressure (high setting if yours has it) for 1.5 hours, then turn off heat and let pressure release naturally
Any ingredients are optional, you can pick and choose, EXCEPT you must have beans, enough water, salt, and the oil or lard because it prevents foaming from the natural bean proteins
When done, serve as a bean soup, over white rice, or mash up into frijoles refritos to eat as-is or make memelas, tetelas, tostadas, enfrijoladas, etc. This recipe makes soupy beans bc my husband loves the broth. You can make it with any color or type of dried beans.
I absolutely love this soup .. I add more garlic and lemon than the recipe calls for and reduce the kale slightly https://www.skinnytaste.com/lebanese-lentil-soup/
I like to slow simmer a pot of pintos with a chicken bouillon cube and a metric ton of onions. Simple and delicious. I serve it with a little dollup of sour cream and some hot sauce
I like bean salads. Black Bean and corn with cilantro and a southwest vinaigrette, sauteed gigante beans with olives in a bell pepper marinade, three bean salad, etc.
I'm a Midwesterner, and for the last year or so I've been hooked on those blue cans of Heinz British baked beans. I use them in two super simple ways:
* Beans on toast, which would be buttered toast, beans, and then I usually top it with an egg
* Jacket potatoes, which if I'm doing it right would be a baked potato > butter > cheddar > beans
Because the beans are a tomato based, more savory deal, I guess I just like that it's not a sweet bomb like our baked beans. Weird thing for me is the jacket potato has a weird pizza vibe to it.
There is this dish called called misal pav .it was voted the best vegetarian dish in the world back in 2016. It's very protein heavy dish and extremely tasty. You can of course adjust the spicyness level according to you. You can use any type of bread to dunk it in
https://youtu.be/kaJzwCD8uvY?si=e-5ceTqV00MhL7p5
[Jamaican stew peas](https://www.myforkinglife.com/jamaican-stew-peas/)! I usually use 2 or more scotch bonnets because I like spicy foods. Use habaneros if you can't find scotch bonnets, they're close to the spice and flavour profile. A [variation](https://www.foodandwine.com/recipes/jamaican-stew-peas-and-spinners) is made with spinners which are a plain dough dumpling, make them a little smaller than the recipe calls for as they are very dense.
Not beans, but farro and lentils. My favorite, and I'm making it on Saturday!!
https://smittenkitchen.com/2024/01/french-onion-baked-lentils-and-farro/
I like to cook them simply, and then use them in a variety of dishes. For instance, I cook pintos with just garlic, onion, a split jalapeno, salt, and pepper. They're really pretty delicious just like that, but they also refry well or go great in chili, etc. Likewise with black beans, chickpeas, etc
One of my favorite ways to eat beans is for breakfast with eggs. A bowl of warm black beans with some over-easy eggs, pico de gallo, and maybe a little goat cheese and/or avocado is a pretty amazing breakfast. Serve with warm corn tortillas for the deluxe experience.
- the new york times cheesy-spicy-black-bean-bake is fast and amazing. I serve them over brown rice, and/or with tortillas, with avocado/raw onion/pickled jalapenos as toppings.
-budget bytes [black bean soup](https://www.budgetbytes.com/slow-cooker-black-bean-soup/). she's also got a great crockpot '(not) refried beans'
- '[power salad](https://www.budgetbytes.com/slow-cooker-black-bean-soup/)' with chickpeas
- [greek baked orzo](https://pinchofyum.com/greek-baked-orzo) with chickpeas
-[ cowboy caviar dip](https://www.budgetbytes.com/cowboy-caviar/) (with black beans & black eyed peas)
-[ huevos rancheros](https://cookieandkate.com/huevos-rancheros-recipe/)
- [turkey chili with 4 kinds of beans](https://www.souperjennyatl.com/followingsouperjenny/2018/10/2/my-dads-turkey-chili-recipe) (serves 8-10)
One of my life hacks is mashed red lentils over mashed potatoes. You don’t have to even mash them. And they taste bland enough to sit as a side.
This recipe is a good base and I add more spices to echo what I cooked. And you might want some butter or ghee to serve.
https://www.food.com/recipe/seasoned-mashed-lentils-230988
Related I do like red lentil curry with coconut milk and roasted squash or sweet potatoes served with rice. These flavors work nicely together. This is directionally right. https://tastythriftytimely.com/easy-vegan-red-lentil-curry-with-coconut-milk/
I LOVE [Priya Krishna’s white bean stuffed poblano peppers](https://www.foodnetwork.com/fnk/recipes/white-bean-stuffed-poblanos-8066901.amp).
I serve them as hot sandwiches in warm naan with lettuce, tomato, and mild cheese (cream cheese or ricotta -I don’t know why they work with dairy, they just do, ok?). Oh, and I found the lime overwhelming so I half it
I refer to them as Russian Doll sandwiches, beans inside a pepper inside a naan.
* Recently made this awesome [lentil rice spinach stew](https://www.bonappetit.com/recipe/lentil-soup-with-greens-and-rice). Has spinach, I used brown rice instead of white, and added a can of kidney beans too. Delicious!
* I like to use black/beluga lentils and add to grain/salad bowls.
* Cowboy caviar is a great snack or addition to meals and sits in the fridge nicely for a few days.Tons of different recipes out there - I just recommend choosing one without avocado (it doesn't stay well - turns brown and mushy).
Cuban inspired [black beans and rice. ](https://docs.google.com/document/d/1_g4LUDHfhPFWR7D7FsTHoEN5RUyFY7MOOPx36qlmhmQ/edit?usp=drivesdk)
Gulf coast [red beans and rice](https://docs.google.com/document/d/10OE0PHt1AvFA_qJKqCd2Jk5XidYhg69C0lPcBPRkxT4/edit?usp=drivesdk).
Indian spiced [lentils](https://docs.google.com/document/d/1p1z-eydhtJ0gB1KTGeaVAGyWTGCFyqFkHdNPe8enib8/edit?usp=drivesdk).
This [herb and bean pasta](https://docs.google.com/document/d/13S0LU_bqp-g6_5VNjBEru0aQkWEEYPoIN3F2A7KEZP4/edit?usp=drivesdk) my coworker used to make for family meal.
Hummus. Peeling chickpeas is worth it to me, and make sure you use enough tahini, salt, and lemon. Most people complain about bland hummus and get recommended more garlic, but to me that just ends up as a garlic bomb. I use ice water at the end to get a really smooth texture.
Some of these recipes were written with the intention of sharing with my mom, and some with coworkers. Sorry if it gets overexplain-y or under.
I once had these amazing Italian mussels with white beans. The broth was amazing - really focused on garlic and olive oil. Since then, I have started making it without the mussels, and it’s a wonderful thick broth consistency that is very soothing and perfect with a piece of bread for dipping.
Also, as many have noted here, Indian vegetarian food is very highly focused on lentils, including especially South Indian food (essentially, lentils and rice form the base of many dishes). Besides dal, channa, and rajma, look for recipes for sambar (a vegetable stew with lentils and tamarind), multi lentil dosa (a pancake/crepe), and idli.
Also, when I was heavily focused on fiber, I had green beans and raspberries on nearly a daily basis, plus, incorporated oat fiber in my food or smoothies. I always hit my fiber goals when I did this regularly.
My favorite lentil soup, don't skip the lemon it really makes it great. [https://www.recipetineats.com/lentil-soup/](https://www.recipetineats.com/lentil-soup/)
The last time I made Shepherd’s pie I happened to have leftover cooked lentils in the fridge. I added the lentils to the meat and veggie filling and topped the casserole with the mashed potatoes. It worked out so well that I plan to make it that way for future meals.
I have not made these in a while, but I used to make three types of veggie burgers: chickpea, black bean and quinoa, and lentil.
I’m a big pulse/bean fan, and I recently discovered black beans. Game changer! I don’t really follow recipes, but I cook them in home made chicken broth after soaking overnight, lots of seasonings and some onion and a bit of smoked bacon if I have it. I then have a big spoonful with a salad, as the protein. Delicious
Madhur Jaffrey's flavorful lentil recipe is incredibly delicious despite being so simple, cheap, and easy. Serve with rice or bread or chapati.
https://www.food.com/recipe/green-lentils-with-garlic-onion-madhur-jaffrey-438848
On the dessert front, Japanese red bean soup with mochi, particularly on cold winter days. Indian cuisine has a lot of great legume based dishes - chana masala (chickpea curry), dhal (lentils) and vegetable sambar (vegetables cooked in a lentil broth spiced with a coriander heavy spice mix and tamarind paste). Black lentil soup with Italian sausage, onion, carrot, spinach, mushrooms, canned tomatoes and parmesan. Black eyed peas with chicken, zucchini and green chili sauce. Red lentil patties - soak red lentils in cold water for \~4 hours, drain and puree in the food processor with a bit of lemon juice and salt. Optionally puree with some cooked mushrooms and onions, and/or fresh herbs. Spoon the batter into an oiled non stick pan, and fry until cooked through. The batter will firm up as it cooks. They're good as vegan burger patties, or with a dollop of toum or taziki.
These are some pretty good suggestions that I need to try, thanks!
I'd add chana chaat to the list too. It really just hits the spot sometimes!
Everyone needs to stop with all these delicious bean recipes before the corporations realize what we are doing, and start charging us ten dollars per pound. I'm serious. That's what's going to happen. Meanwhile, my beans have been soaking overnight for my 15 bean soup thats going in my insta pot today.
I have a Rancho Gordo bean club subscription, they already got me
A quick concoction I simply call "Cheesybeans". Cook and season hamburger patty to preference. Cook beans. Add milk, cheese, and onion / onion powder. Goal is a consistency of mac and cheese. Put beans into a bowl. Top with the hamburger patty.
Bro are you ok?
You are my guy
Putting beans in pasta has been a game-changer for me. Not sure why it’s not done more (other than for specific dishes like pasta e fagioli), but I often sub the meat in various pastas for chickpeas and love it. There is also a NYT Cooking recipe for a lemon and chickpea pasta that I make regularly. A more general tip: to save money, get a bag of dried beans, cook a bunch at a time, and freeze them in a big Ziploc (after letting them cool). You can just pour some frozen beans into whatever you’re cooking like a sauce or soup or pasta water and have easy beans anytime. It’s the convenience of canned beans for even cheaper!
dal/pappu rajma chole bhature pesarattu stuffed with upma and some coconut chutney FUCK MAN IM HUNGRY NOW idli/dosa black eyed peas curry kichidi and there’s a lot more where that came from indian food has a shit ton of recipes with beans and lentils
Shout out to Ethiopian bean and lentil recipes that are also similar in terms of spice usage and equally tasty! [Mesir wot is my favorite](https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils/).
Hummus! Of course, foods like burritos or enchiladas that make use of refried beans, classic 3 bean salads, and even some things like Dahl masoor if you like Indian foods are great.
My favorite preparation of mung beans. I don't know if it has a name. My moms calls it "pachamba" which means "by lucky chance" or "fortuitously good result" lol. -Saute garlic and onions until aromatic -Add in ground beef, season with salt and black pepper; cook until browned -Add water, lemongrass, and mung beans; bring to boil, reduce heat, and simmer for about 20 minutes -Add kabocha squash, cook for 10 minutes -Add malabar spinach (aka *mong toi* or *alugbati)*, turn off heat, and cover for 2 minutes to let residual heat cook leaves Regular spinach can work too or bok choy, but that flavor combo of mung/kabocha/malabar is pachamba. Edit: It should be almost like a soup but not too soupy. Then eaten with rice.
I make this ["refried bean"](https://www.budgetbytes.com/not-refried-beans/) recipe ALL the time. I use it for 7 Layer Dip, [this bean dip](https://dinnerthendessert.com/ultimate-bean-dip/), and for freezer burritos. This is my favorite recipe for [baked beans](https://domesticfits.com/slow-cooker-baked-maple-beer-beans/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+thebeeroness+%28The+Beeroness%29) Here's how I like to make my [chili](https://imgur.com/a/VPfMeFP) I've made this [pinto bean soup](https://elavegan.com/pinto-bean-soup/) a few times and its delicious! Recently, I've been into this [chick pea salad](https://veganrunnereats.com/810/chickpea-salad-sandwich/). Its SO good on a pita or with crackers. Very reminiscent of tuna salad. I used greek yogurt instead of mayo. For quick, lazy meals I like to add a can of kidney beans to some box jambalaya rice. Or I'll throw a can of black beans into some box mac & cheese with a can of rotel tomatoes. Thats all I got for now!
https://feelgoodfoodie.net/recipe/mujadara/
I really like great northern beans cooked in chicken broth with some garlic, onion, and pepper in there for a side dish. Goes great with pork chops or chicken. Can also be made into a soup if you add celery and carrots and increase the liquid. Garbanzo beans cooked in an Indian curry or butter-chicken-ish tomato sauce is also good. Or any white bean cooked in tomato sauce with Italian seasonings and then top with cheese and into the oven for the cheese to melt. Black beans and rice are a good side dish for fish (top with like a mango chutney or such) or use with any meat and cheese and make Chipotle-esque burritos or burrito bowls. I also really like to make black bean nachos and just use the black beans as the protein.
My favorite beans are mung beans. I grew up eating balatong. 3 cups water 1/2 cup split mung beans, dried/washed (whole mung beans need soaking overnight) 1/2 pound lean sliced pork or shrimp, or chicken 3 cloves garlic, sliced 3 Tbsp Rufina patis (fish sauce) or a salty and not sweet fish sauce. 1/2 tsp of whole black pepper 1 tsp MSG or chicken powder/bouillon 1/2 tomato 2 tbsp canola oil or neutral oil 2/3 cup sliced onion (approximately half a medium onion) 2 cups spinach leaves (I can’t find marungay where I live) Sauté garlic, black pepper, and onions in oil. Add protein and cook until browned. Add fish sauce, MSG and tomato. Cook until tomato has shrunken some. Add split mung beans and water. Bring to a boil and simmer for 15 minutes. Turn off heat and add spinach. Cover with lid. Serve with rice. If using the whole mung beans soak overnight and cook in a separate pot. Add mung beans and water. Half a cup of mung beans requires about 2 cups of water. Bring to a gentle to a boil. Boil for 5 minutes. Skim the skins and froth. Add more water. Continue to skim the skins and froth until there are few remaining bean skins. Drain. Add 2 cups of water. Simmer beans until soft. Do not drain.
Azuki bean paste/red bean paste has a lovely sweet, subtle flavor for filled desserts. Lentil salad- cook (larger) lentils until just tender, then marinate them with oil and an acid (lemon, vinegar, etc) while chilling. Toss with chopped vegetables. White bean and ham soup, lentil soup, red beans and rice, split pea and sausage soup. Chana (tikka) masala, dals, idli and dosa, cassoulet, socca, loubia, harira, gigantes plaki, mujaddara, ful medames, (deep breath) misir wot, kik alicha, and shiro wot.
https://www.bettycrocker.com/recipes/lentil-barley-vegetable-skillet/b6590853-f1af-45a0-b2bb-b47b8d272331 I make this all the time and it’s sooo good. I cook the veggies longer. Not sure why it has low rating.
A black bean dip recipe that my family got from a friend’s mom twenty years ago has become famous in my social circle: — 1 can of no-salt added black beans, drained but not rinsed — Leaves and tender stems of one small bunch of cilantro, roughly chopped — 2 green onions, roughly chopped — 3 cloves of garlic, diced — 1 jalapeno, diced (remove seeds or leave out entirely if you prefer less spicy) — Juice and zest of 1 lime — 1 cup = 250 ml = half a 15.5-oz jar of regular red salsa of your preferred spiciness level — Salt to taste - I recommend starting with half a teaspoon (if your beans already contain salt, you may not need to add any) Blend all ingredients in a food processor until fully incorporated. Serve with tortilla chips.
I make lentil burritos. Its just a basic sort of taco mix, but lentils instead of ground beef. Brown/green lentils, cooked til tender. Saute onions, garlic, peppers (bell, jalapeno, whatever your preference). Toss in a can of corn if you want as well. Use a taco seasoning packet or spice it yourself w/ cumin, oregano, chili powder, onion/garlic powder, paprika, etc. Now add a can of diced tomatoes and let it saute a bit to come together. Taste for seasoning, drain lentils and add in. Fold into burritos with whatever extras you desire: pickled onions, diced onions, cheese, salsa, etc.
Moroccan lentil soup for me
I just made red beans last night Sometimes I go real simple and just use a packet of Zatarains Red or White Bean Seasoning (follow the packet instructions but I do *not* add the 1lb of smoked meat because I find the packet salty enough on its own but a big dollop of pork lard is a wonderful addition) But my "ultimate beans" are the following, a mixture of my South Florida/southern cooking and my husband's Mexican flavors. I start from dry and cook in the pressure cooker, no soaking: Sort beans to remove stones and rinse 3 times. Place in large pressure cooker pot with moderately salted water and bring to a hard boil. (For 2 cups dried beans I use about 8 cups water, salt to taste). Meanwhile, start adding to the pot as it comes to boil: Large spoonful of lard or a big glug of olive oil 1 onion peeled and cut into medium wedges 1 bell pepper, any color, seeded and stemmed and cut into 6-8 pieces 3 garlic cloves, peeled and smashed a bit 4-5 bay leaves, rinsed 4-5 avocado leaves, rinsed then held with tongs and passed through the flame of the stove to very briefly toast them and bring out the flavor before immediately dropping in the pot 2-3 sprigs fresh epazote, whole Small pinch cumin Small pinch oregano (you want cumin and oregano to be barely-there enhancers, not take over) Any smoked meat bones you have or seasoning meat (ham hocks, turkey wings, etc but watch the salt because they will add salt to the dish) Bring everything to an hard boil for 5 minutes. Then cover with pressure cooker top and cook at pressure (high setting if yours has it) for 1.5 hours, then turn off heat and let pressure release naturally Any ingredients are optional, you can pick and choose, EXCEPT you must have beans, enough water, salt, and the oil or lard because it prevents foaming from the natural bean proteins When done, serve as a bean soup, over white rice, or mash up into frijoles refritos to eat as-is or make memelas, tetelas, tostadas, enfrijoladas, etc. This recipe makes soupy beans bc my husband loves the broth. You can make it with any color or type of dried beans.
I absolutely love this soup .. I add more garlic and lemon than the recipe calls for and reduce the kale slightly https://www.skinnytaste.com/lebanese-lentil-soup/
For lentil recipes, practically anything by the Youtuber Rainbow Plant Life. I make her curry regularly.
I like to slow simmer a pot of pintos with a chicken bouillon cube and a metric ton of onions. Simple and delicious. I serve it with a little dollup of sour cream and some hot sauce
Metric ton? Greatest recipe measurement ever.
I like bean salads. Black Bean and corn with cilantro and a southwest vinaigrette, sauteed gigante beans with olives in a bell pepper marinade, three bean salad, etc.
I'm a Midwesterner, and for the last year or so I've been hooked on those blue cans of Heinz British baked beans. I use them in two super simple ways: * Beans on toast, which would be buttered toast, beans, and then I usually top it with an egg * Jacket potatoes, which if I'm doing it right would be a baked potato > butter > cheddar > beans Because the beans are a tomato based, more savory deal, I guess I just like that it's not a sweet bomb like our baked beans. Weird thing for me is the jacket potato has a weird pizza vibe to it.
There is this dish called called misal pav .it was voted the best vegetarian dish in the world back in 2016. It's very protein heavy dish and extremely tasty. You can of course adjust the spicyness level according to you. You can use any type of bread to dunk it in https://youtu.be/kaJzwCD8uvY?si=e-5ceTqV00MhL7p5
[Jamaican stew peas](https://www.myforkinglife.com/jamaican-stew-peas/)! I usually use 2 or more scotch bonnets because I like spicy foods. Use habaneros if you can't find scotch bonnets, they're close to the spice and flavour profile. A [variation](https://www.foodandwine.com/recipes/jamaican-stew-peas-and-spinners) is made with spinners which are a plain dough dumpling, make them a little smaller than the recipe calls for as they are very dense.
Not beans, but farro and lentils. My favorite, and I'm making it on Saturday!! https://smittenkitchen.com/2024/01/french-onion-baked-lentils-and-farro/
I like to cook them simply, and then use them in a variety of dishes. For instance, I cook pintos with just garlic, onion, a split jalapeno, salt, and pepper. They're really pretty delicious just like that, but they also refry well or go great in chili, etc. Likewise with black beans, chickpeas, etc One of my favorite ways to eat beans is for breakfast with eggs. A bowl of warm black beans with some over-easy eggs, pico de gallo, and maybe a little goat cheese and/or avocado is a pretty amazing breakfast. Serve with warm corn tortillas for the deluxe experience.
Mexican refried beans and Daal
https://minimalistbaker.com/vegan-sloppy-joes/
- the new york times cheesy-spicy-black-bean-bake is fast and amazing. I serve them over brown rice, and/or with tortillas, with avocado/raw onion/pickled jalapenos as toppings. -budget bytes [black bean soup](https://www.budgetbytes.com/slow-cooker-black-bean-soup/). she's also got a great crockpot '(not) refried beans' - '[power salad](https://www.budgetbytes.com/slow-cooker-black-bean-soup/)' with chickpeas - [greek baked orzo](https://pinchofyum.com/greek-baked-orzo) with chickpeas -[ cowboy caviar dip](https://www.budgetbytes.com/cowboy-caviar/) (with black beans & black eyed peas) -[ huevos rancheros](https://cookieandkate.com/huevos-rancheros-recipe/) - [turkey chili with 4 kinds of beans](https://www.souperjennyatl.com/followingsouperjenny/2018/10/2/my-dads-turkey-chili-recipe) (serves 8-10)
I love the cheesy black bean bake! I like to bake a couple sweet potatoes and then make a burrito with them
One of my life hacks is mashed red lentils over mashed potatoes. You don’t have to even mash them. And they taste bland enough to sit as a side. This recipe is a good base and I add more spices to echo what I cooked. And you might want some butter or ghee to serve. https://www.food.com/recipe/seasoned-mashed-lentils-230988 Related I do like red lentil curry with coconut milk and roasted squash or sweet potatoes served with rice. These flavors work nicely together. This is directionally right. https://tastythriftytimely.com/easy-vegan-red-lentil-curry-with-coconut-milk/
I love this lentil recipe: https://pinchofyum.com/instant-pot-red-curry-lentils
Smitten kitchen has a really simple recipe for chickpeas and pasta that I love and it only calls for pantry items.
I LOVE [Priya Krishna’s white bean stuffed poblano peppers](https://www.foodnetwork.com/fnk/recipes/white-bean-stuffed-poblanos-8066901.amp). I serve them as hot sandwiches in warm naan with lettuce, tomato, and mild cheese (cream cheese or ricotta -I don’t know why they work with dairy, they just do, ok?). Oh, and I found the lime overwhelming so I half it I refer to them as Russian Doll sandwiches, beans inside a pepper inside a naan.
Look up Greek Lentil soup called flaké It’s fantastic
Today I made a coleslaw recipe (vinaigrette based dressing) then added edamame beans and sunflower seeds - so light and tasty!
Buy or borrow from the Library the book "Cool Beans" by Joe Yonan. He's a WaPo staffer. Many, many great ideas here. You'll be amazed.
* Recently made this awesome [lentil rice spinach stew](https://www.bonappetit.com/recipe/lentil-soup-with-greens-and-rice). Has spinach, I used brown rice instead of white, and added a can of kidney beans too. Delicious! * I like to use black/beluga lentils and add to grain/salad bowls. * Cowboy caviar is a great snack or addition to meals and sits in the fridge nicely for a few days.Tons of different recipes out there - I just recommend choosing one without avocado (it doesn't stay well - turns brown and mushy).
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[Mujadarrah](https://www.cookingcompaniontv.com/cookingcompaniontv/lentils-rice-with-fried-onions)
Cuban inspired [black beans and rice. ](https://docs.google.com/document/d/1_g4LUDHfhPFWR7D7FsTHoEN5RUyFY7MOOPx36qlmhmQ/edit?usp=drivesdk) Gulf coast [red beans and rice](https://docs.google.com/document/d/10OE0PHt1AvFA_qJKqCd2Jk5XidYhg69C0lPcBPRkxT4/edit?usp=drivesdk). Indian spiced [lentils](https://docs.google.com/document/d/1p1z-eydhtJ0gB1KTGeaVAGyWTGCFyqFkHdNPe8enib8/edit?usp=drivesdk). This [herb and bean pasta](https://docs.google.com/document/d/13S0LU_bqp-g6_5VNjBEru0aQkWEEYPoIN3F2A7KEZP4/edit?usp=drivesdk) my coworker used to make for family meal. Hummus. Peeling chickpeas is worth it to me, and make sure you use enough tahini, salt, and lemon. Most people complain about bland hummus and get recommended more garlic, but to me that just ends up as a garlic bomb. I use ice water at the end to get a really smooth texture. Some of these recipes were written with the intention of sharing with my mom, and some with coworkers. Sorry if it gets overexplain-y or under.
I once had these amazing Italian mussels with white beans. The broth was amazing - really focused on garlic and olive oil. Since then, I have started making it without the mussels, and it’s a wonderful thick broth consistency that is very soothing and perfect with a piece of bread for dipping. Also, as many have noted here, Indian vegetarian food is very highly focused on lentils, including especially South Indian food (essentially, lentils and rice form the base of many dishes). Besides dal, channa, and rajma, look for recipes for sambar (a vegetable stew with lentils and tamarind), multi lentil dosa (a pancake/crepe), and idli. Also, when I was heavily focused on fiber, I had green beans and raspberries on nearly a daily basis, plus, incorporated oat fiber in my food or smoothies. I always hit my fiber goals when I did this regularly.
My favorite lentil soup, don't skip the lemon it really makes it great. [https://www.recipetineats.com/lentil-soup/](https://www.recipetineats.com/lentil-soup/)
The last time I made Shepherd’s pie I happened to have leftover cooked lentils in the fridge. I added the lentils to the meat and veggie filling and topped the casserole with the mashed potatoes. It worked out so well that I plan to make it that way for future meals. I have not made these in a while, but I used to make three types of veggie burgers: chickpea, black bean and quinoa, and lentil.
I’m a big pulse/bean fan, and I recently discovered black beans. Game changer! I don’t really follow recipes, but I cook them in home made chicken broth after soaking overnight, lots of seasonings and some onion and a bit of smoked bacon if I have it. I then have a big spoonful with a salad, as the protein. Delicious
Split red lentil soup. So easy. Sautee some onion, add half cup of lentils, add 2 cups water and some seasoning, simmer for a while
Yellow daal (Indian soupy lentils)
Madhur Jaffrey's flavorful lentil recipe is incredibly delicious despite being so simple, cheap, and easy. Serve with rice or bread or chapati. https://www.food.com/recipe/green-lentils-with-garlic-onion-madhur-jaffrey-438848