Recipes for Bean
Potato and Green Bean Salad Recipe
Potato and Green Bean Salad Ingredients:
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Potato and Green Bean Salad Recipe
1 pound small new potatoes
- 1 pound green beans, trimmed
- 1 cup thinly sliced sweet onion rings
- 1 green bell pepper, sliced into rings
- 1/2 cup chopped celery
- 1/4 cup minced parsley
- 1/4 cup vegetable or olive oil
- 1/4 cup red wine vinegar
- 1/4 teaspoon dried oregano
salt - freshly ground black pepper
How to make Potato and Green Bean Salad
- Place the potatoes in a medium saucepan, cover with cold water, add a pinch of salt,
cover pan, and bring to a boil. Continue boiling until the potatoes are about 2/3
done, about 14 minutes. Add the green beans and boil until both beans and
potatoes are just cooked. Let cool until cool enough to handle. - Cut the potatoes into 1-inch cubes, leaving their skins on; place in a large bowl. Cut the green beans into 1-inch lengths and add to the potatoes. Add the onion rings, green pepper, celery, and parsley. In a small bowl, combine well the oil, vinegar, and oregano. Salt and pepper to taste. Pour the dressing over the vegetables and toss gently but well. Serve at room temperature.
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Potato and Green Bean Salad is ready to serve.
White Bean Salad Recipe
White Bean Salad Ingredients
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White Bean Salad Recipe
2 (15 ounce) cans cannelloni beans, drained and rinsed
- 1 (15 ounce) can quartered artichoke hearts, drained
- 1/2 cup green olives, sliced
- 1 cup roasted red peppers, drained and chopped
- 1/2 English cucumber, diced
- 6 plum tomatoes – cored, seeded and diced
- 2 celery ribs, diced
- 2 green onions, thinly sliced
- 1/3 cup sherry vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon fresh thyme
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt and pepper to taste
- 1/2 cup olive oil
How to make White Bean Salad
- Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.
- Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Gradually pour in olive oil until well combined. Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.
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White Bean Salad is ready to serve.
Prep Time:30 Min
Ready In:1 Hr 30 Min
Servings : 8
5 Bean Salad Recipe
5 Bean Salad Ingredients
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5 Bean Salad Recipe
1 (19 ounce) can garbanzo beans (chickpeas), rinsed and drained
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15.5 ounce) can great northern beans, rinsed and drained
- 1 (14.5 ounce) can yellow wax beans, drained
- 1 (10 ounce) package frozen cut green beans, thawed
- 2 small onions, chopped
- 1 cup white vinegar
- 3/4 cup sugar
- 1/4 cup canola oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
How to make 5 Bean Salad
- In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
- 5 Bean Salad is ready to serve.
Prep Time:10 Min
Ready In:10 Min
Servings : 15
Easy Bean Salad Recipe
Easy Bean Salad Ingredients
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Easy Bean Salad Recipe
1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (8 ounce) can water chestnuts, drained and chopped
- 3/4 cup salsa
- 1/4 cup fat free French dressing
- 1/2 teaspoon garlic powder
- salt and pepper to taste
How to make Easy Bean Salad
- In a large bowl, toss together the black beans, garbanzo beans, cannellini beans, water chestnuts, salsa, and dressing. Season with garlic powder, and salt and pepper. Cover, and chill until serving.
- Easy Bean Salad is ready to serve.
Prep Time:10 Min
Ready In:10 Min
Serving : 12
Four Bean Salad Recipe
Four Bean Salad Ingredients
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Four Bean Salad Recipe
1 can (15 to 16 oz.) cut green beans shopping list
- 1 can (15 to 16 oz.) cut wax beans shopping list
- 1 can ( 15 to 16 oz.) kidney beans shopping list
- 1 can (8 ¾ oz.) garbanzo beans ( I substitute butter beans) shopping list
- 1 C thinly sliced purple onion rings, cut in half shopping list
- 1 small green bell pepper, finely chopped shopping list
- 2 T chopped fresh parsley shopping list
- ½ C sugar (or a very scant 1/2 cup of Splenda) shopping list
- 2/3 C vinegar shopping list
- 1/3 C oil shopping list
- 1/2/ t salt shopping list
- ½ t pepper shopping list
- 2 T bacon bits shopping list
How to make Four Bean Salad
- Mix drained and rinsed beans, onion,bell pepper and parsley in non-metal bowl.
- Mix remaining ingredients except bacon bits in saucepan.
- Heat to boiling, stirring occasionally. Pour over bean mixture; toss.
- Cover and refrigerate 3 hours, no longer than 24 hours, stirring occasionally.
- Drain
- Just before serving, sprinkle with bacon bits.
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Four Bean Salad is redy to servr
180 minutes to make
Serves 8
Kidney bean Salad Recipe
Kidney Sean Salad Ingredients
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Kidney Sean Salad Recipe
2 eggs
- 2 (15 ounce) cans kidney beans, drained
- 1/2 onion, diced
- 1 stalk celery, diced
- 2 tablespoons sweet pickle relish
- 1/2 cup mayonnaise
- salt and pepper to taste
How to make Kidney Sean Salad
- Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
- In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.
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Kidney Sean Salad is ready to serve.
Prep Time:15 Min
Cook Time:12 Min
Ready In:1 Hr 30 Min
Greek Fava Bean Dip Recipe
Greek Fava Bean Dip Ingredients:
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Greek Fava Bean Dip Recipe
2 pounds of dried fava beans
- 1 small onion, minced
- 2 teaspoons of salt
- 1/2 teaspoon of pepper
- 1/4 – 1cup of olive oil (for mashed fava)
- Toppings:
- chopped onion
- extra virgin olive oil
- red wine vinegar
How to make Greek Fava Bean Dip
- Soak the fava beans overnight in water. Rinse well. Shell the beans by cutting off the black eye of the bean and slipping off the skin. Discard any beans that didn’t soften slightly and expand during soaking.
- Transfer beans to a large pot and add minced onion. Cover with water and add 2 inches more water. Boil, covered, over medium heat until the beans are very soft, about one hour. Allow to cool for 15-30 minutes.
- For mashed fava, cook until most of the water has been absorbed, and the beans are mushy. Add salt and pepper, and enough olive oil until creamy. Mash the fava and set aside to cool completely.
- For puréed fava (photo), cook fava until the beans are soft, then purée the fava and return to the pot to low heat. Cook uncovered until it thickens to the consistency of ketchup. Transfer to a large serving dish or individual plates and allow to cool completely.
- When the fava has cooled, refrigerate to chill and set before serving, or serve at room temperature.
- Greek Fava Bean Dip is ready to serve.
Prep Time: 30 minutes
Total Time: 30 minutes
7 Layer Bean Dip Recipe
7 Layer Bean Dip Ingredients
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7 Layer Bean Dip Recipe
2 cups of refried beans, either from one 15-ounce can or homemade
- 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
- 1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
- 1/4 to 1/2 teaspoon ground cumin
- Salt
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
- 1 avocado, peeled and chopped
- 1 hot house tomato, cut in half horizontally, seeds and juice gently
squeezed out and discarded, chopped - 1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
- 1/2 small can of sliced ripe black olives
How to make 7 Layer Bean Dip
- Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we’ll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don’t have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.
- Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.
- Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn’t need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)
- Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives.
- Serve immediately with tortilla chips.
- 7 Layer Bean Dip is ready to serve.
Bean Soup Recipe
Bean Soup Ingredients:
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Bean Soup
French beans, diced ½ cup
- Onion and garlic paste 1 tsp each
- Water 5 cups
- Tomato puree 1 cup
- Lemon juice 1 tsp
- Butter 1 tbsp
- Pepper ½ tsp
- Parsley for decoration
- Salt to taste
how to make Bean Soup
- Melt the butter in a saucepan.
- Fry the onion paste to a transparent stage.
- Add the garlic paste and the beans. Fry briefly.
- Add the tomato puree and lemon juice.
- Add the water.
- Season well with the pepper and salt. Simmer, covered, till the beans are cooked.
- Bean Soup is ready to serve, hot topped with the parsley.
Hot Bean Dip Recipe
Hot Bean Dip Ingredients
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Hot Bean Dip
1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 2 (16 ounce) cans refried beans
- 1/2 (1 ounce) package taco seasoning mix
- 5 drops hot pepper sauce
- 2 tablespoons dried parsley
- 1/4 cup chopped green onions
- 1 (8 ounce) package shredded Cheddar cheese
- 1 (8 ounce) package shredded Monterey Jack cheese
How to make Hot Bean Dip
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8×12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
- Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.
- Hot Bean Dip Recipe is ready to serve.
Prep Time:10 Min
Cook Time:30 Min
Ready In:40 Min
