\nThis vibrant salad is a flavorful and nutritious mix of roasted black beans, sweet corn, and spicy peppers, perfect for a quick and easy lunch or dinner. The combination of textures and tastes will leave you wanting more!<\/p>\n
Dried beans are a pantry staple that can add flavor, texture, and nutrition to a wide variety of dishes. From soups and stews to salads and casseroles, there’s no limit to the creative ways you can use these versatile ingredients. In this article, we’ll explore 20 flavorful dried bean recipes that are perfect for every occasion.<\/p>\n
Whether you’re looking for a quick weeknight dinner or a hearty meal to feed a crowd, our collection of recipes has something for everyone. From spicy black beans and corn salad to creamy navy bean and bacon casserole, each dish is carefully crafted to showcase the unique flavor and texture of its respective bean type.<\/p>\n
In this article, we’ll take you on a culinary journey around the world, highlighting traditional dishes from Mexico to India, Greece to Brazil. You’ll discover new ways to prepare classic favorites like chili and baked beans, as well as creative twists on familiar flavors.<\/p>\n
So why not get started and explore the wonderful world of dried beans? Whether you’re a seasoned cook or just starting out, these 20 flavorful recipes are sure to inspire your next meal.<\/p>\n
\nThis vibrant salad is a flavorful and nutritious mix of roasted black beans, sweet corn, and spicy peppers, perfect for a quick and easy lunch or dinner. The combination of textures and tastes will leave you wanting more!<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 can black beans, drained and rinsed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless ham, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Add the ham, white beans, onion, garlic, thyme, paprika, salt, and pepper to the slow cooker. Cooking Time:<\/strong> 3-8 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound dried navy beans, soaked overnight and drained Instructions:<\/strong><\/p>\n 1. Preheat oven to 250\u00b0F. Cooking Time:<\/strong> 6-8 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can chickpeas (14.5 oz) Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried pinto beans, soaked overnight and drained Instructions:<\/strong><\/p>\n 1. In a large pot, combine soaked pinto beans, onion, garlic, red bell pepper, cumin, chili powder, salt, and pepper. Cooking Time:<\/strong> 45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can (15 oz) navy beans, drained and rinsed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb ground turkey Instructions:<\/strong><\/p>\n 1. Brown the ground turkey in a large pot over medium-high heat, breaking it up with a spoon as it cooks. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup brown or green lentils, rinsed and drained Instructions:<\/strong><\/p>\n 1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 3-4 minutes. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 1 hour 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can black beans, drained and rinsed Instructions:<\/strong><\/p>\n 1. Preheat a non-stick skillet or grill over medium-high heat. Cooking Time:<\/strong> 8-10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can (15 oz) cannellini beans, drained and rinsed Instructions:<\/strong><\/p>\n 1. In a large pot, heat the olive oil over medium-high heat. Cooking Time:<\/strong> 20-22 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Heat oil in a large pan over medium heat. Cooking Time:<\/strong> 25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound dried black beans, soaked overnight and drained Instructions:<\/strong><\/p>\n 1. In a large pot or Dutch oven, combine the soaked black beans, beef brisket or shank, smoked sausage, onion, garlic, bay leaves, and cumin. Cooking Time:<\/strong> 1 1\/2 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried pinto beans, soaked overnight and drained Instructions:<\/strong><\/p>\n 1. Cook the soaked pinto beans in a large pot with 8 cups of water until tender, about 45 minutes. Cooking Time:<\/strong> 1 hour 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup brown or green lentils, rinsed and drained Instructions:<\/strong><\/p>\n 1. Heat oil in a large Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried black beans, soaked overnight and drained Instructions:<\/strong><\/p>\n 1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound dried gigante beans (or large butterbeans) Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> Approximately 45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup red or green lentils, rinsed and drained Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound dried pinto beans, soaked overnight and drained Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 8-10 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 duck leg (thigh and drumstick), boned and cut into 2-inch pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 325\u00b0F (165\u00b0C). Cooking Time:<\/strong> 2 hours<\/p>\n Get ready to spice up your meal routine with these 20 flavorful dried bean recipes! From classic Southern baked beans to exotic Moroccan lentil and sweet potato tagine, there’s something for every occasion. Try making a Spicy Black Bean and Corn Salad for a quick lunch or a Slow Cooker Ham and White Bean Soup for a hearty dinner. Or, if you’re in the mood for something international, try Indian Chana Masala with chickpeas or Brazilian Feijoada (Black Bean Stew). Whatever your taste buds desire, these recipes are sure to satisfy!<\/p>\n","protected":false},"excerpt":{"rendered":" Dried beans are a pantry staple that can add flavor, texture, and nutrition to a wide variety of dishes. From soups and stews to salads and casseroles, there’s no limit to the creative ways you can use these versatile ingredients. In this article, we’ll explore 20 flavorful dried bean recipes that are perfect for every … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":29757,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-29758","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-casseroles","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29758","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=29758"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29758\/revisions"}],"predecessor-version":[{"id":29759,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29758\/revisions\/29759"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/29757"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=29758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=29758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=29758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 cup frozen corn kernels
\n– 1\/2 cup diced red bell pepper
\n– 1\/4 cup chopped fresh cilantro
\n– 2 tablespoons lime juice
\n– 1 tablespoon olive oil
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon smoked paprika
\n– Salt and pepper to taste
\n– Optional: jalape\u00f1o peppers, seeded and finely chopped (for extra heat)<\/p>\n
\n2. Toss black beans with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until slightly caramelized.
\n3. In a large bowl, combine roasted black beans, corn kernels, red bell pepper, and cilantro.
\n4. Squeeze lime juice over the salad and toss to combine.
\n5. Add chopped jalape\u00f1os if desired for an extra kick.
\n6. Serve warm or at room temperature.<\/p>\nSlow Cooker Ham and White Bean Soup<\/h2>\n
\nThis comforting soup is a perfect blend of tender ham, creamy white beans, and aromatic spices, all simmered to perfection in your slow cooker. A delicious and easy meal for any day.<\/p>\n
\n– 1 can (15 ounces) white kidney beans, drained and rinsed
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon dried thyme
\n– 1\/2 teaspoon paprika
\n– Salt and pepper, to taste
\n– 4 cups chicken broth<\/p>\n
\n2. Pour in the chicken broth and stir to combine.
\n3. Cook on low for 6-8 hours or high for 3-4 hours.
\n4. Serve hot, garnished with chopped fresh parsley if desired.<\/p>\nClassic Southern Baked Beans<\/h2>\n
\nA traditional Southern staple, these sweet and smoky beans are a perfect side dish for any BBQ or gathering.<\/p>\n
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup ketchup
\n– 1\/4 cup brown sugar
\n– 2 tablespoons apple cider vinegar
\n– 1 teaspoon ground mustard
\n– 1\/2 teaspoon ground cumin
\n– Salt and pepper to taste
\n– 2 tablespoons bacon drippings or vegetable oil<\/p>\n
\n2. In a large Dutch oven, combine beans, onion, garlic, ketchup, brown sugar, vinegar, mustard, cumin, salt, and pepper. Stir until well combined.
\n3. Add bacon drippings or vegetable oil and stir again.
\n4. Cover the pot with aluminum foil and bake for 6-8 hours, or overnight.
\n5. Remove from oven and let cool slightly before serving.<\/p>\nMediterranean Chickpea Stew<\/h2>\n
\nThis Mediterranean-inspired stew is a delicious and nutritious meal that combines the creamy texture of chickpeas with the bright flavors of the Mediterranean. With its rich aroma and bold flavors, this stew is perfect for a cozy night in or a quick lunch.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, diced
\n– 3 cloves garlic, minced
\n– 1 red bell pepper, diced
\n– 1 can diced tomatoes (14.5 oz)
\n– 2 cups vegetable broth
\n– 1 teaspoon smoked paprika
\n– Salt and pepper to taste
\n– Fresh parsley or cilantro for garnish (optional)<\/p>\n
\n2. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
\n3. Add chickpeas, tomatoes, broth, smoked paprika, salt, and pepper. Stir to combine.
\n4. Bring mixture to a simmer and cook for 20-25 minutes or until flavors have melded together.
\n5. Taste and adjust seasoning as needed.
\n6. Serve hot, garnished with fresh parsley or cilantro if desired.<\/p>\nMexican Pinto Bean Tacos<\/h2>\n
\nA flavorful and filling vegetarian option that’s perfect for a weeknight dinner or a casual gathering with friends. This recipe is easy to make and packed with protein, fiber, and delicious Mexican flair.<\/p>\n
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 red bell pepper, diced
\n– 1 can (14.5 oz) diced tomatoes
\n– 1 tsp cumin
\n– 1 tsp chili powder
\n– Salt and pepper, to taste
\n– 8-10 corn tortillas
\n– Optional toppings: shredded cheese, diced avocado, sour cream, cilantro<\/p>\n
\n2. Pour in enough water to cover the mixture and bring to a boil.
\n3. Reduce heat to low, simmer for 45 minutes or until beans are tender.
\n4. Mash some of the beans to create a chunky texture.
\n5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
\n6. Assemble tacos by spooning bean mixture onto tortillas and adding desired toppings.<\/p>\nCreamy Navy Bean and Bacon Casserole<\/h2>\n
\nThis hearty casserole combines the comforting flavors of navy beans, crispy bacon, and creamy sauce for a satisfying meal.<\/p>\n
\n– 6 slices of bacon, diced
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup heavy cream
\n– 1\/2 cup shredded cheddar cheese
\n– 1 tsp dried thyme
\n– Salt and pepper to taste
\n– 1 cup breadcrumbs<\/p>\n
\n2. In a large skillet, cook the bacon over medium heat until crispy. Remove from heat and set aside.
\n3. Add the chopped onion and minced garlic to the same skillet and saut\u00e9 until softened.
\n4. Add the navy beans, heavy cream, shredded cheese, thyme, salt, and pepper to the skillet. Stir to combine.
\n5. In a 9×13 inch baking dish, arrange half of the bean mixture in the bottom. Top with half of the cooked bacon.
\n6. Repeat layers, ending with a layer of breadcrumbs on top.
\n7. Bake for 30-35 minutes or until the casserole is hot and bubbly.<\/p>\nThree-Bean Chili with Ground Turkey<\/h2>\n
\nThis recipe combines the flavors of ground turkey, three types of beans, and aromatic spices to create a comforting and nutritious chili perfect for any occasion. With its rich and slightly sweet flavor profile, this dish is sure to become a family favorite.<\/p>\n
\n– 1 large onion, diced
\n– 2 cloves garlic, minced
\n– 1 can (14.5 oz) diced tomatoes
\n– 1 can (15 oz) kidney beans, drained and rinsed
\n– 1 can (15 oz) black beans, drained and rinsed
\n– 1 can (15 oz) pinto beans, drained and rinsed
\n– 1 tsp chili powder
\n– 1 tsp ground cumin
\n– Salt and pepper to taste
\n– Optional: jalapenos or hot sauce for added heat<\/p>\n
\n2. Add the onion and garlic; cook until the onion is translucent.
\n3. Stir in chili powder, cumin, salt, and pepper.
\n4. Add diced tomatoes, kidney beans, black beans, and pinto beans; stir to combine.
\n5. Bring to a simmer and let cook for 20-25 minutes or until flavors have melded together.<\/p>\nGarlicky Lentil and Spinach Curry<\/h2>\n
\nA flavorful and nutritious curry that combines the comfort of lentils with the freshness of spinach, all wrapped up in a garlicky goodness. This recipe is perfect for a quick weeknight dinner or a meal prep option.<\/p>\n
\n– 2 cloves garlic, minced
\n– 1 onion, chopped
\n– 1 red bell pepper, diced
\n– 1 can (14 oz) diced tomatoes
\n– 1 cup fresh spinach leaves
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon curry powder
\n– Salt and pepper, to taste
\n– 2 tablespoons olive oil<\/p>\n
\n2. Add the garlic, red bell pepper, cumin, curry powder, salt, and pepper. Cook for an additional 2 minutes, stirring frequently.
\n3. Add the lentils, diced tomatoes, and 2 cups of water to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the lentils are tender.
\n4. Stir in the fresh spinach leaves. Cook until wilted, about 1-2 minutes.
\n5. Serve hot over rice or with naan bread.<\/p>\nSmoky Red Beans and Rice<\/h2>\n
\nA classic Southern comfort dish that’s perfect for a weeknight dinner or a casual gathering with friends.<\/p>\n
\n– 1 pound dried red kidney beans, soaked overnight and drained
\n– 1 tablespoon olive oil
\n– 1 small onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon smoked paprika
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 can (14.5 oz) diced tomatoes
\n– 2 cups cooked white rice
\n– 2 tablespoons chopped fresh cilantro (optional)<\/p>\n
\n1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
\n2. Add smoked paprika, cumin, salt, and pepper; cook for 1 minute, stirring constantly.
\n3. Add soaked red beans, diced tomatoes, and 4 cups water to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 45-50 minutes or until beans are tender.
\n4. Fluff cooked rice with a fork and stir in chopped cilantro (if using). Serve with smoky red beans over the top.<\/p>\nVegetarian Black Bean Burgers<\/h2>\n
\nA flavorful and nutritious twist on traditional burgers, these vegetarian black bean patties are packed with protein and fiber.<\/p>\n
\n– 1\/2 cup cooked brown rice
\n– 1\/4 cup rolled oats
\n– 1\/4 cup finely chopped red bell pepper
\n– 1 minced garlic clove
\n– 1 tablespoon olive oil
\n– 1 teaspoon cumin
\n– Salt and pepper to taste
\n– 4 hamburger buns
\n– Optional toppings: avocado, salsa, shredded cheese, lettuce, tomato<\/p>\n
\n2. In a large bowl, mash the black beans using a fork or a potato masher until mostly smooth.
\n3. Add cooked brown rice, oats, red bell pepper, garlic, olive oil, cumin, salt, and pepper to the bowl. Mix well.
\n4. Divide the mixture into 4 equal portions and shape each portion into a patty.
\n5. Cook the patties for 4-5 minutes per side or until they’re nicely browned and crispy on the outside, and cooked through.
\n6. Assemble burgers with your preferred toppings and serve immediately.<\/p>\nWhite Bean and Kale Minestrone<\/h2>\n
\nThis comforting minestrone soup combines creamy cannellini beans with the earthy flavor of kale, making it a perfect cold-weather meal. With minimal prep time and easy cooking, this recipe is a weeknight winner.<\/p>\n
\n– 2 cups chopped curly kale, stems removed
\n– 1 medium onion, diced
\n– 3 cloves garlic, minced
\n– 1 carrot, peeled and grated
\n– 4 cups vegetable broth
\n– 1\/4 cup small pasta (such as elbow macaroni)
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Grated Parmesan cheese for serving (optional)<\/p>\n
\n2. Add the onion and cook until softened, about 3-4 minutes.
\n3. Add the garlic, carrot, and kale; cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
\n4. Add the cannellini beans, vegetable broth, and pasta. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the soup has thickened slightly.
\n5. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.<\/p>\nIndian Chana Masala with Chickpeas<\/h2>\n
\nA popular North Indian dish, Chana Masala is a flavorful and aromatic stew made with chickpeas, onions, garlic, ginger, and spices. This recipe is a simplified version of the traditional dish, perfect for a quick and delicious meal.<\/p>\n
\n– 1 can chickpeas (14 oz), drained and rinsed
\n– 2 medium onions, chopped
\n– 3 cloves garlic, minced
\n– 1-inch piece ginger, grated
\n– 1 tsp ground cumin
\n– 1 tsp ground coriander
\n– 1\/2 tsp ground cinnamon
\n– 1\/4 tsp ground cardamom
\n– 1\/4 tsp ground cayenne pepper (optional)
\n– 1 can diced tomatoes (14 oz), drained
\n– Salt, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add onions and cook until they are lightly browned, about 5 minutes.
\n3. Add garlic and ginger; cook for another minute.
\n4. Stir in cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using).
\n5. Add chickpeas, diced tomatoes, and salt; stir well.
\n6. Reduce heat to low and simmer, covered, for 20-25 minutes or until the flavors have melded together.<\/p>\nBrazilian Feijoada (Black Bean Stew)<\/h2>\n
\nFeijoada, a hearty Brazilian stew, is a staple dish that brings people together. This rich and flavorful recipe combines black beans with various meats and spices to create a comforting meal.<\/p>\n
\n– 1 pound beef brisket or shank, cut into 2-inch pieces
\n– 1 pound smoked sausage (lingui\u00e7a), sliced
\n– 1 large onion, chopped
\n– 3 cloves garlic, minced
\n– 2 bay leaves
\n– 1 teaspoon ground cumin
\n– Salt and black pepper, to taste
\n– 4 cups beef broth<\/p>\n
\n2. Pour in the beef broth, ensuring all ingredients are covered.
\n3. Bring to a boil, then reduce heat to low and simmer for 1 1\/2 hours, or until the meats are tender and the beans are cooked through.
\n4. Season with salt and black pepper to taste.
\n5. Serve hot, garnished with chopped fresh cilantro, if desired.<\/p>\nRefried Beans with Chorizo<\/h2>\n
\nElevate your bean game with this flavorful recipe that combines creamy refried beans with spicy chorizo sausage.<\/p>\n
\n– 1 pound chorizo sausage, sliced
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon cumin
\n– 1\/2 teaspoon paprika
\n– Salt and pepper, to taste
\n– 4 cups chicken broth
\n– 2 tablespoons vegetable oil<\/p>\n
\n2. In a separate pan, cook the chorizo sausage over medium-high heat, breaking apart with a spoon, until browned and crispy, about 5 minutes.
\n3. Add the diced onion and minced garlic to the chorizo pan and cook until the onion is translucent, about 3 minutes.
\n4. Add the cooked pinto beans, cumin, paprika, salt, and pepper to the chorizo pan. Stir in the chicken broth and vegetable oil.
\n5. Simmer the mixture for 10-15 minutes or until the flavors have melded together and the beans are refried.<\/p>\nMoroccan Lentil and Sweet Potato Tagine<\/h2>\n
\nExperience the rich flavors of Morocco with this hearty and aromatic stew. This recipe combines tender lentils, sweet potatoes, and a blend of spices to create a comforting and nutritious dish.<\/p>\n
\n– 2 medium sweet potatoes, peeled and cubed
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon smoked paprika
\n– 1\/2 teaspoon ground cinnamon
\n– Salt and pepper, to taste
\n– 4 cups vegetable broth
\n– 2 tablespoons tomato paste
\n– Fresh parsley or cilantro, for garnish<\/p>\n
\n2. Add garlic, cumin, smoked paprika, cinnamon, salt, and pepper. Cook for 1 minute.
\n3. Add lentils, sweet potatoes, broth, and tomato paste. Bring to a boil, then reduce heat to low and simmer, covered, for 45-50 minutes or until lentils are tender.
\n4. Serve hot, garnished with fresh parsley or cilantro.<\/p>\nCuban Black Beans and Plantains<\/h2>\n
\nCuban Black Beans and Plantains: A Classic Combination
\nA hearty and flavorful dish that combines the rich taste of black beans with the sweetness of plantains, a staple in Cuban cuisine.<\/p>\n
\n– 1 medium onion, chopped
\n– 2 cloves garlic, minced
\n– 1 medium plantain, sliced
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– 1 teaspoon cumin<\/p>\n
\n2. Add the garlic and cook for an additional minute.
\n3. Add the soaked black beans, cumin, salt, and pepper. Stir to combine.
\n4. Simmer the mixture for 20-25 minutes or until the beans are tender.
\n5. While the beans are cooking, heat a non-stick skillet over medium-high heat. Cook the plantain slices for 2-3 minutes per side, or until caramelized.
\n6. Serve the black beans alongside the cooked plantains.<\/p>\nGreek Gigantes Plaki (Baked Giant Beans)<\/h2>\n
\nA classic Greek dish, Gigantes Plaki is a hearty and flavorful side or main course made with giant beans baked in a rich tomato sauce. This recipe yields a tender and aromatic result that’s sure to please.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, finely chopped
\n– 3 cloves garlic, minced
\n– 1 can (28 oz) crushed tomatoes
\n– 1 cup red wine
\n– 1 teaspoon tomato paste
\n– Salt and pepper to taste
\n– Fresh parsley or oregano for garnish<\/p>\n
\n2. Soak the giant beans overnight, then drain and rinse.
\n3. In a large pot, saut\u00e9 the onion and garlic in olive oil until softened.
\n4. Add the crushed tomatoes, red wine, tomato paste, salt, and pepper. Stir well.
\n5. Add the soaked and rinsed giant beans to the sauce. Simmer for 10 minutes.
\n6. Transfer the bean mixture to a baking dish and bake for 30-40 minutes or until the beans are tender.
\n7. Garnish with fresh parsley or oregano. Serve hot over rice, pasta, or as a side.<\/p>\nSpiced Lentil and Coconut Soup<\/h2>\n
\nWarm up with this aromatic and comforting soup that combines the nutty flavor of lentils with the richness of coconut milk.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon ground coriander
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon turmeric
\n– 1 can (14 oz) diced tomatoes
\n– 2 cups vegetable broth
\n– 1 cup coconut milk
\n– Salt and pepper, to taste
\n– Fresh cilantro leaves, for garnish (optional)<\/p>\n
\n2. Add garlic, cumin, coriander, cinnamon, and turmeric. Cook for 1 minute, stirring constantly.
\n3. Add lentils, diced tomatoes, vegetable broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
\n4. Season with salt and pepper to taste.
\n5. Serve hot, garnished with cilantro leaves if desired.<\/p>\nTexas-Style Pinto Beans with Brisket<\/h2>\n
\nThis hearty, comforting dish is a staple of Texas cuisine, perfect for a chilly evening or a big gathering with friends and family. Smoky brisket adds depth and complexity to the tender pinto beans.<\/p>\n
\n– 2 pounds beef brisket, trimmed of excess fat
\n– 1 large onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon chili powder
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 cup beef broth
\n– 1 cup water<\/p>\n
\n2. In a large Dutch oven, brown the brisket on both sides over medium-high heat.
\n3. Add onion and garlic; cook until softened.
\n4. Add pinto beans, cumin, chili powder, salt, and pepper. Stir to combine.
\n5. Pour in beef broth and water; bring to a boil.
\n6. Cover pot and transfer to the preheated oven. Braise for 8-10 hours or until beans are tender.<\/p>\nFrench Cassoulet with Duck and White Beans<\/h2>\n
\nA hearty, slow-cooked casserole originating from the Languedoc region of France, this recipe combines tender duck, creamy white beans, and aromatic vegetables in a rich broth.<\/p>\n
\n– 1 can (15 oz) cannellini beans, drained and rinsed
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 2 carrots, peeled and grated
\n– 2 celery stalks, chopped
\n– 1 cup chicken broth
\n– 1\/4 cup tomato paste
\n– 2 tbsp olive oil
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish<\/p>\n
\n2. In a large Dutch oven, heat the olive oil over medium-high heat.
\n3. Brown the duck pieces until crispy, about 5 minutes per side. Remove from pot and set aside.
\n4. Add onion, garlic, carrots, and celery to the pot; cook until vegetables are tender, about 10 minutes.
\n5. Add chicken broth, tomato paste, browned duck, and cannellini beans to the pot. Season with salt and pepper.
\n6. Cover the pot and transfer it to the preheated oven. Simmer for 2 hours or until the meat is tender and the sauce has thickened.
\n7. Serve hot, garnished with fresh thyme leaves.<\/p>\nSummary<\/h2>\n