101 Things To Do With Beans
By Eliza Cross
()
About this ebook
Take legumes to a whole new level with recipes for Crispy Green Bean Fries, Lucky Black-Eyed Peas, Ultimate Nachos, and more!
101 Things to Do with Beans includes recipes for a dozen varieties of beans, including green beans, great Northern, pinto, black, navy and cannellini. Beans are a dietary wonder, packed with protein and fiber, yet low in fat and calories—and a powerhouse when it comes to iron and other nutrients. And with these recipes, they’re also delicious.
Enjoy tasty dips and appetizers, soul-soothing soups and stews, hearty dinners and sides, and much more in this new collection of easy-to-make recipes―all created from delicious, nourishing beans. Includes:
· Asian Soybean Hummus
• Lentil, Sausage, and Kale Soup
• Grandma's Ham and Beans
• Easy Summer Succotash and more!
Eliza Cross
Eliza Cross is an award-winning author and journalist. She also develops recipes and styles cuisine for corporate and print media. Eliza is the founder of the bacon enthusiast society BENSA International. She lives in Centennial, Colorado.
Read more from Eliza Cross
101 Things To Do With Pumpkin Rating: 0 out of 5 stars0 ratingsSmall Bites: Skewers, Sliders, and Other Party Eats Rating: 4 out of 5 stars4/5101 Things To Do With Bacon Rating: 0 out of 5 stars0 ratings101 Things To Do With a Pickle Rating: 5 out of 5 stars5/5101 Things To Do With Bacon Rating: 0 out of 5 stars0 ratings101 Things To Do With Beer Rating: 4 out of 5 stars4/5Pumpkin It Up! Rating: 0 out of 5 stars0 ratingsBacon, Beans, and Beer Rating: 0 out of 5 stars0 ratingsHot Diggity Dog: 65 Great Recipes Using Brats, Hot Dogs, and Sausages Rating: 0 out of 5 stars0 ratingsBerries: Sweet & Savory Recipes Rating: 3 out of 5 stars3/5101 Things to Do With a Smoker Rating: 0 out of 5 stars0 ratings
Related to 101 Things To Do With Beans
Related ebooks
101 Things To Do With Rice Rating: 0 out of 5 stars0 ratings101 Things To Do With A Potato Rating: 3 out of 5 stars3/5Pressure Cooker: 50 Essential Recipes for Today's Busy Cook Rating: 0 out of 5 stars0 ratingsTaste of Home Soups, Stews and More Rating: 0 out of 5 stars0 ratingsFix-It and Forget-It 5-Ingredient Favorites: Comforting Slow-Cooker Recipes, Revised and Updated Rating: 0 out of 5 stars0 ratings101 Things To Do With Zucchini Rating: 0 out of 5 stars0 ratings200 Slow Cooker Creations Rating: 0 out of 5 stars0 ratingsCooking with Beans 50 Irresistible Bean Recipes Rating: 0 out of 5 stars0 ratings101 Things To Do With A Slow Cooker Rating: 4 out of 5 stars4/5101 Things To Do With Chile Peppers Rating: 0 out of 5 stars0 ratings101 Things To Do With Pancake Mix Rating: 4 out of 5 stars4/5101 Things to Do with a Casserole Rating: 4 out of 5 stars4/5101 Things To Do With A Jar Rating: 0 out of 5 stars0 ratings101 Things To Do With a Blender Rating: 3 out of 5 stars3/5101 Things To Do With a Sheet Pan Rating: 0 out of 5 stars0 ratings101 Things To Do With Ground Beef Rating: 0 out of 5 stars0 ratings101 Things To Do With Chicken Rating: 3 out of 5 stars3/5101 Things To Do With Meatballs Rating: 4 out of 5 stars4/5101 More Things To Do With Ramen Noodles Rating: 4 out of 5 stars4/5101 Things to Do with a Dutch Oven Rating: 5 out of 5 stars5/5101 Things to do with Rotisserie Chicken Rating: 0 out of 5 stars0 ratings101 Things To Do With Cheese Rating: 0 out of 5 stars0 ratingsThe Essential Instant Pot Cookbook: 550 Quick and Easy Recipes for the Whole Family with Beginners Guide Rating: 0 out of 5 stars0 ratingsAll-American Bean Book Rating: 4 out of 5 stars4/5101 Things To Do With Popcorn Rating: 5 out of 5 stars5/5101 Things To Do With A BBQ Rating: 0 out of 5 stars0 ratings101 Things to Do With Apples Rating: 4 out of 5 stars4/5101 Things To Do With a Toaster Oven Rating: 0 out of 5 stars0 ratingsCreative Slow-Cooker Meals: Use Two Slow Cookers for Tasty and Easy Dinners Rating: 5 out of 5 stars5/5101 Things To Do With Canned Soup Rating: 0 out of 5 stars0 ratings
Cooking, Food & Wine For You
The Everything Macro Diet Cookbook: 300 Satisfying Recipes for Shedding Pounds and Gaining Lean Muscle Rating: 5 out of 5 stars5/5The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs Rating: 4 out of 5 stars4/5The Ultimate Cooking for One Cookbook: 175 Super Easy Recipes Made Just for You Rating: 4 out of 5 stars4/5Quick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan Rating: 5 out of 5 stars5/5Cooking at Home: More Than 1,000 Classic and Modern Recipes for Every Meal of the Day Rating: 5 out of 5 stars5/5The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health Rating: 5 out of 5 stars5/5Mediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5Taste of Home Instant Pot Cookbook: Savor 111 Must-have Recipes Made Easy in the Instant Pot Rating: 5 out of 5 stars5/5Year-Round Indoor Salad Gardening: How to Grow Nutrient-Dense, Soil-Sprouted Greens in Less Than 10 days Rating: 4 out of 5 stars4/5Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind Rating: 5 out of 5 stars5/5Best Vegetarian Cookbook: Quick, healthy, and delicious vegetarian and vegan family recipes Rating: 3 out of 5 stars3/5The Carnivore Code Cookbook: Reclaim Your Health, Strength, and Vitality with 100+ Delicious Recipes Rating: 0 out of 5 stars0 ratingsHome Cooking for Your Dog: 75 Holistic Recipes for a Healthier Dog Rating: 4 out of 5 stars4/5From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen Rating: 4 out of 5 stars4/5Foraging for Survival: Edible Wild Plants of North America Rating: 0 out of 5 stars0 ratingsSmall Apartment Hacks: 101 Ingenious DIY Solutions for Living, Organizing and Entertaining Rating: 5 out of 5 stars5/5Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast Rating: 5 out of 5 stars5/5The Tucci Table: Cooking With Family and Friends Rating: 5 out of 5 stars5/5Back to Eden Rating: 4 out of 5 stars4/5Snoop Presents Goon with the Spoon Rating: 4 out of 5 stars4/5Joy of Cooking: 2019 Edition Fully Revised and Updated Rating: 4 out of 5 stars4/5Everyday Slow Cooking: Modern Recipes for Delicious Meals Rating: 5 out of 5 stars5/5Ball Blue Book of Canning and Preserving Recipes Rating: 4 out of 5 stars4/5
Reviews for 101 Things To Do With Beans
0 ratings0 reviews
Book preview
101 Things To Do With Beans - Eliza Cross
Helpful Hints
For most beans, 1 pound dried beans = 2 cups dried beans = 5 to 6 cups cooked beans.
A 15-ounce can of beans is slightly less than 2 cups of beans, so substitute 1-7/8 cups of cooked beans for one can. One pound of dried beans will yield roughly the equivalent of three 15-ounce cans of beans.
Before cooking dried beans, spread them in a single layer on a large baking tray and inspect for any small stones or debris. Rinse the beans thoroughly in a fine mesh strainer before cooking.
Most dried beans benefit from soaking, which helps begin the process of softening the bean. Very small beans like lentils don’t need to be soaked before cooking.
Draining and rinsing away the soaking water can help eliminate legumes’ complex sugars, which can reduce their gas-causing qualities. Cooking the beans thoroughly, until very tender, breaks down the beans’ natural starches; this also helps make them more digestible.
Acidic ingredients like vinegar, tomatoes, and tomato juice can slow the cooking time for beans; wait to add these ingredients and the salt until the beans are cooked and tender.
Do not boil beans for an extended time, as their skins will break.
Smaller legumes like lentils will cook in as little as 1 hour, while larger and harder beans like great Northerns and garbanzo beans may need 2-1/2 to 3 hours of cooking time.
Beans are done when they can be easily mashed between two fingers or with a fork. Always test several beans, since they can sometimes cook unevenly.
It’s a good idea to always allow extra cooking time for dried beans, since their age and moisture content may affect how long it takes for them to become tender.
For slow-cooked soups, cook the beans slightly less so they are al dente before adding to the pot; the beans will soften as the soup simmers.
Cooked beans can be stored in the refrigerator, covered, for about 3 days.
Cooked beans can also be frozen for later use. Cool to room temperature, refrigerate for several hours or overnight, drain, and freeze 1- to 2-cup portions in containers. Thaw the beans overnight in the refrigerator before using.
To prevent dried beans from getting hard and stale, store in glass jars with tight-fitting lids.
Cooked dried beans generally have a richer flavor and firmer consistency than canned beans.
For meals that need to be prepared in a hurry, canned beans are a good alternative to cooked dried beans.
Canned beans usually have added salt, so you may need to adjust the salt called for in a recipe. Rinsing and draining canned beans will significantly reduce sodium content.
Basic Beans
Basic Cooked Dried Beans
1 pound dried beans, rinsed and picked over
1 onion, quartered
1 bay leaf
salt and pepper
The night before or at least 8 hours prior to cooking the beans, pour them into a large pot and cover with water 1 inch above the beans; remove any beans that float to the top. Cover and set aside at room temperature for at least 8 hours or overnight.
Drain and rinse the soaked beans, and transfer back to the pot. Cover with 2 inches of cold water, add the onion and bay leaf, and bring to a boil. Reduce heat, skimming off and discarding any foam on the surface. Cover and simmer, stirring occasionally, until beans are tender, 1 to 3 hours. Discard onion and bay leaf, and season with salt and pepper. Makes 8 servings.
Quick-Soaked Dried Beans
1 pound dried beans, rinsed and picked over
1 onion, quartered
1 bay leaf
salt and pepper
Pour the beans in a large pot and cover with cold water 3 inches above the beans; remove any beans that float to the top. Bring the water to a boil over high heat. Cook the beans for 1 minute. Remove the pot from the heat, cover with a lid and let the beans soak for 1 hour.
Drain and rinse the soaked beans, and transfer back to the pot. Cover with 2 inches of cold water, add the onion and bay leaf, and bring to a boil. Reduce heat, skimming off and discarding any foam on the surface. Cover and simmer, stirring occasionally, until beans are tender, 1 to 3 hours. Discard onion and bay leaf, and season with salt and pepper. Makes 8 servings.
Gas-Free* Dried Beans
2-1/2 quarts water
1 pound dried beans, rinsed and picked over
1 onion, quartered
1 bay leaf
salt and pepper
In a large pot, bring the water to a boil over high heat and add the beans. Boil the beans vigorously for 3 minutes. Remove from heat, cover, and set aside for at least 8 hours or overnight.
Drain the beans, rinsing thoroughly to remove all traces of cooking water, and transfer back to the pot. Cover with water 1 inch above the beans, add the onion and bay leaf, and bring to a boil. Reduce heat, skimming off and discarding any foam on the surface. Cover and simmer, stirring occasionally, until beans are tender, 1 to 3 hours. Discard onion and bay leaf, and season with salt and pepper. Makes 8 servings.
*This method for gas-free beans was developed by the California Dry Bean Advisory Board.
Oven-Cooked Dried Beans
1 pound dried beans, rinsed and picked over
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, peeled and minced
1 bay leaf
The night before or at least 8 hours prior to