bean recipe

This dish, three nutrient-dense beans—pinto, kidney, and adzuki— cooked with a sea vegetable (kombu) and served over brown rice, is a nod to macrobiotics.

Three Bean Delight

olive oil

diced vidalia or other sweet onion

garlic (minced)

400 g mixed dried pinto, red kidney, and adzuki beans

1- inch 2.5 cm strip kombu

940 to 1175 ml water

dulse flakes

In an uncovered pressure cooker, heat the oil on medium heat.

Add the onion and garlic and sauté for 3 minutes, or until the onions are translucent.

Stir in the beans, kombu, and water.

Cover and bring to pressure. Cook at high pressure for 22 to 25 minutes. Allow for a natural release.

Remove the lid and taste for doneness. If the beans need to be cooked a bit longer, simmer until done.

Stir in the dulse flakes and serve.

This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

Tuscan White Bean Skillet Recipe

extra virgin olive oil (divided)

brown mushrooms (sliced)

yellow onion (about 1 large onion)

tomatoes

fire-roasted diced tomatoes

beans

can quartered artichoke hearts (rinsed)

salt

black pepper

oregano

thyme

sugar

Parsley

Heat one tablespoon of the oil in a 10-inch or 12-inch cast iron skillet set over medium-high heat until shimmering. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side; transfer to a bowl and repeat with remaining mushrooms.

Add the remaining tablespoon of oil to the pan; add the onions and sauté until lightly browned, about 3 minutes. Add the garlic and sun-dried tomatoes and cook until fragrant and softened, another 2 minutes.

Add the diced tomatoes to the pan, along with the beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar. Cover the pan and turn the heat down to medium. Let cook for about 10 minutes, until hot. Return the mushrooms to the pan and cook for another minute or two to warm them up.

Garnish with chopped parsley and serve with plenty of crusty bread.

https://content.jwplatform.com/videos/e0xcjvss.mp4

30-Minute Tuscan White Bean Skillet

Healthy, hearty, and full of flavor, this Spanish Rice and Beans is one of my favorite 30 minute, one pan recipes. Add chicken or shrimp or serve it as a vegetarian main with a green salad on the side.

Spanish Rice and Beans

extra virgin olive oil

yellow onion, (finely chopped)

green bell pepper, (cored and chopped)

Kosher salt

garlic cloves, (minced)

smoked (or sweet paprika)

cumin

red pepper flakes, (optional)

basmati rice

kidney beans, drained and rinsed

tomato paste

vegetable broth

green olives, (optional, for garnish)

cilantro

Saute the onion and pepper: In a large, deep pan heat 2 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion, chopped bell pepper and season with a big pinch of kosher salt. Cook, tossing regularly until the vegetables soften a bit.

Add the garlic and spices: Add the garlic, paprika, cumin, and red pepper flakes. Cook for about 30 more seconds.

Add the rice, beans and tomatoes: Add the rice and season with another pinch of kosher salt. Toss to combine, then add the beans and fire roasted tomatoes. In a small bowl or liquid measuring cup, mix the tomato paste and broth together, then add it to the rice mixture.

Boil then simmer: Raise the heat and bring the mixture to a boil, then reduce the heat to low. You want it to simmer gently. Cover with a tight fitting lid and allow the rice to cook until its tender and the liquid is fully absorbed, about 20 minutes.

Garnish and serve: Garnish with the olives and parsley, if using, and serve.

https://content.jwplatform.com/videos/J8G6nrTy.mp4

A 30 minute meal that's healthy, hearty and full of flavor!

This hearty and flavorful Italian style stew is easy to prepare and perfect for any night of the week.

Italian Style Garbanzos and Sausage Recipe

smoked sausage

onion,

garlic cloves, minced

red wine

– 28 oz. can whole tomatoes

basil leaves, rough chopped

pepper

Begin by chopping up the onion, garlic and...

Begin by chopping up the onion, garlic and herbs, and cut up the smoked sausage in 1-2 inch sections.

In a medium size skillet or sauté pan,...

In a medium size skillet or sauté pan, brown sausage for a few minutes over medium heat. Remove the sausage from the pan and set aside.

Add 1-2 tablespoons of olive oil to the...

Add 1-2 tablespoons of olive oil to the pan to just coat the bottom of the pan, and sauté the onion and garlic over medium heat until slightly transparent, about 5-7 minutes.

Next, add the red wine. Simmer the onion,...

Next, add the red wine. Simmer the onion, garlic and wine for a few minutes until it reduces a little.

After the wine has reduced, add the tomatoes,...

After the wine has reduced, add the tomatoes, garbanzo beans (drained), chopped herbs, salt, pepper and browned smoked sausage. If you’re using whole tomatoes instead of diced, mash them up just a bit at this point. Simmer over medium heat for about 15-20 minutes. Sauce will thicken slightly.

If you are looking for something healthy and filling on a budget, then give these Slow Cooker Baked Beans a try!

Slow Cooker Baked Beans

800 g canned cannellini (haricot) beans (drained)

Onion powder

tbsp Garlic granules

Passata

Vegetable stock

tbsp Maple syrup

tbsp Apple cider vinegar

tbsp Tomato puree

Mustard powder

tsp Smoked paprika

salt black pepper

Put all of the ingredients into a large slow cooker and mix well.

Cook on HIGH for 3-4 hours or LOW for 5-6 hours, so most of the liquid is absorbed. The beans should be creamy and tender.

I love that you can just put all of the ingredients in the slow cooker and leave it. Such a delicious and frugal recipe too.

I have to add after reading previous comments, I followed the recipe exactly (also doubled to freeze). Turned out perfectly! Just follow, it will turn out beautifully.

I had to come back and say wow!! This turned out great. I moved to the US from England and aside from getting imported Heinz beans have not found anything I liked. These filled the spot! Served on top of a jacket potato with cheese. Delicious. I will be making these again and again. Thank you for sharing.

This nutritious and delicious recipe was created for us by Tim Spector. It's packed with fibre and protein and specially designed to improve your gut health.

Butter Beans with Smashed Peas, Lemon & Parmesan

Frozen Pea

Frozen Shelled Edamame

Tenderstem Broccoli

Basil

Bean

Reserved Butter Bean Liquid

Kale

Crème Fraîche

Parmesan

Lemon

Salt

Black Pepper

Add all but a handful of the frozen peas and edamame beans to a blender or pestle and mortar and pulse/smash until pulpy.

Trim and slice the Tenderstem broccoli, and roughly chop the basil.

Now, heat a large frying pan over a high heat. Add a shot of oil and let that get nice and hot. Add the Tenderstem broccoli and cook for 2-3 mins, until bright green. Add the butter beans, along with the water from the cans/jars. Stir in the kale, smashed peas/edamame, and crème fraîche. Toss everything together to create a beautifully green sauce.

Season with salt and black pepper. Add lemon zest, a good grating of Parmesan, and your chopped basil.

Keep tossing everything together until glossy and gorgeous. Add the juice of half of the lemon, taste and adjust the seasoning if you need to. Divide between warm plates, top with more Parmesan and black pepper and get stuck in. 

I can't get any frozen edamame beans, would frozen soya beans work ok with it?

Looks amazing. One question any idea why nutrition value is different from the browser compared from the app? 🤔

Absolutely delicious! Will be making on repeat.

Love this recipe, thoughts on freezing it and saving it or later?

Simple, quick and delicious. I ve added some preserved lemons.

In the video on IG you add edamame beans to the peas. Do they need to be cooked beforehand, or do you add them raw?

Delicious! Made with Bold Bean Co butter beans. Lunch sorted for the week 👌

A firm favourite - I make this several times a month. Must use Bold Beans, and it’s unbelievably delicious.

This is fantastic and has become a regular in our house, usually accompanying a pork chop. Definitely recommend using the Bold Beans queen butter beans which have a great texture and the bean stock they come in is nice too.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6345927527112

A filling, tasty, and high-protein bean bowl that's completely vegan. It doesn't get much healthier than this.

Miso Mushroom Bean Bowl

Shiitake Mushroom

White Onion

Garlic Clove

Drained Butter

Soy Sauce

Smoked Tofu

White Miso

Cashew

Nutritional Yeast

Water

Cavolo Nero

Chive

Black Sesame Seed

Sourdough

Soak the cashews in boiling water for 15 mins until plump and soft. Meanwhile, roughly tear up the mushrooms with your hands and dice the onion.

Fry the mushrooms in a stainless steel frying pan for 7-8 mins with a little olive oil and salt, until they begin to crisp up and turn a nice shade of brown. Remove and set aside. 

Pour all the cashew cream ingredients into a blender and blitz until you have a thick, silky and pourable paste. Season to taste. 

In the same frying pan (no need to clean), fry the diced onion in plenty of olive oil with a pinch of salt for 6 mins. Add the garlic and fry for 2 mins. Grate the tofu directly into the pan and fry for 5 mins. 

Tip in the butter beans and their juices. Bring to a simmer, stirring frequently for 10-15 mins. Add half the crispy fried mushrooms, 4 tbsp cashew cream and the soy sauce or tamari. Stir well and season to taste. ​​Add a splash of water if you want it saucier.

Meanwhile, blanch the cavolo nero in boiling water and transfer it to a bowl. Add olive oil, a squeeze of lemon, salt and pepper to make a lemony cavolo nero oil. 

Decorate with the rest of the cream, mushrooms, chives, the lemony cavolo nero oil, sesame seeds and plenty more extra virgin olive oil. Serve with crusty sourdough. 

An absolute banger!!! Will be making this one again for sure :) great flavours, textures, and not too hard but looks fancy at the end. I exchanged the onion for leeks for a subtler flavour

I was unsure about how the cashew cream would turn out, but was very surprised.  Very tasty and creamy, would make this recipe again!

Tastes so good but it’s not saucy enough… just a bit like tofu scramble! What have I done wrong? Not enough water in the cashew cream?

I needed to adapt this- e.g. frozen mushrooms,  no cavalo nero, so I threw in spinach at the end and it was delicious - so it's a forgiving recipe. The cashew cream was good- but it tastes lovely without it so you can skip this stop if you're short on time.

Fab dish! Served two with a little left over. I perhaps need to reduce my portion sizes but it was soooo good ☺️😂

What could you use instead of cashews if you wanted to make it nut free?

So simple yet so utterly sensational! If you love umami flavours, this one keeps hitting with the miso.
Made half of this recipe and it’s lasted through one dinner and three breakfasts so a very balanced and filling meal or add-on. Pairs well with Fable’s pulled mushrooms if you’re in a pinch or having a lazy day.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6346404166112

My healthy and delicious bean mango and avocado salad is an easy 10-minute recipe, perfect for anyone looking for a quick and nutritious meal.

Bean Mango and Avocado Salad

black beans

mango

cucumber (1 cup)

red pepper (1 cup)

red onion

lime

maple syrup

salt and pepper

avocado

green onions

Finely chop the onion, red pepper, cucumber, and mango.

Also, chop the green onion and cilantro.

Add the cooked beans to a salad bowl.

Add the chopped onion, red pepper, cucumber, and mango to the bowl.

Add salt and pepper to taste (I add 1/2 a teaspoon of each).

Squeeze the juice of the whole lime into the bowl.

Add the maple syrup and olive oil to the bowl as well.

Mix everything well so that everything is well coated.

Finally, chop and add the avocado, green onions, and cilantro.

Mix it all well together and enjoy your salad.

This Chipotle Black Bean Stew is a rich, hearty and warming vegan meal with plenty of flavour. A simple and budget friendly meal that is easy to adapt.

Chipotle Black Bean Stew

Olive oil

Onion (finely chopped)

Garlic (crushed)

Cumin

Paprika

tbsp chipotle paste

470 g Black beans (canned; drained weight; rinsed)

800 g Plum tomatoes (canned)

75 ml Vegetable stock

Lime ((juice only))

g Fresh coriander (cilantro) (chopped)

Heat 1 tbsp Olive oil in a large pan and add 1 Onion and 2 Garlic clove. Cook on low for 3-4 minutes, until softened.

Add 1 pinch Sea salt and ground black pepper, 0.5 tsp Cumin, 0.5 tsp Paprika, 0.5 tsp Dried oregano, 2 tbsp chipotle paste and 2 tbsp Tomato puree and stir into the onions.

Add 800 g Plum tomatoes, 470 g Black beans and 75 ml Vegetable stock and stir well. Simmer for 15 minutes.

Stir in the juice of 1 Lime and 5 g Fresh coriander (cilantro) and serve.

Is this kind of like a bean chilli? I often make chilli con carne, but I have been thinking about making a vegetarian version.

I have never cooked with black beans before. I have only ever had them from the Chinese. Might need to pick up a few cans and have a go.

I love black beans - easily my favourite bean - its not weird to have a favourite bean is it ?

This is a wonderful recipe. I buy black beans rarely so looks like it is about to change now! :)

Top 9 bean recipe recipes from across the web

The most viewed bean recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Three Bean Delight

Tuscan White Bean Skillet Recipe

Spanish Rice and Beans

Italian Style Garbanzos and Sausage...

Slow Cooker Baked Beans

Butter Beans with Smashed Peas, Lem...

Miso Mushroom Bean Bowl

Bean Mango and Avocado Salad

Chipotle Black Bean Stew

Top 9 bean recipe recipes from across the web

The most viewed bean recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Three Bean Delight

Tuscan White Bean Skillet Recipe

Spanish Rice and Beans

Italian Style Garbanzos and Sausage...

Slow Cooker Baked Beans

Butter Beans with Smashed Peas, Lem...

Miso Mushroom Bean Bowl

Bean Mango and Avocado Salad

Chipotle Black Bean Stew

The most viewed bean recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine