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Discussion Starter · #1 ·
Ok, so we have not been big bean eaters. I really like them, don't know how to prepare them. DD is lukewarm on them, DS seems pretty happy about them.<br><br>
So, what are some really tasty/savory ways to prepare them that aren't too complicated. A little spicy is good. I'd also be happy to throw some meat into the mix, so if you have meat/bean recipes, I'd love them!<br><br>
Some things I generally have on hand:<br><br>
-A slow cooker (though it's humongous)<br>
-Homemade chicken or turkey stock<br>
-All kinds of dairy (cheese, sour cream, milk, etc)<br>
-Various meats
 

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I don't by any stretch use a ton of beans, but am trying to use them a couple times a week. 2 favorites at our house are chicken and lentle soup. Lentles are pretty mild and easy to cook. Chicken, corn, black bean, cheese, sour cream and salsa in a tortilla is also easy and yummy. Black beans have also been an easy addition.
 

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Here are our two favorite ways to get beans:<br><br>
Mix a can (or a lb cooked) of black beans in with taco meat and seasoning until warm. Stretches it so we have left overs, which is nice!<br><br>
A can (or lb cooked) of kidney beans, brown rice (how ever many servings you usually need), cheese, salsa and sour cream. Mix together. Also good with corn and avocado. For my 3 year old, I don't mix it all up and just put it all on her plate and she'll eat it (she's been going through a "Oh my God, my food is TOUCHING!" phase that I hope ends soon.)
 

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We eat a lot of beans at our house <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">: Mostly lentils and black beans. I like a simple lentil soup with veggie broth, onion, shredded carrots, and potatoes. Sometimes I add spinach at the end. Before I lived with a vegetarian I would chop up turkey kielbasa and toss it in too. We put canned black beans in everything - omelets, burritos, nachos... <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">
 

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Discussion Starter · #5 ·
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<div>Originally Posted by <strong>rainface</strong> <a href="/community/forum/post/10691431"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">We eat a lot of beans at our house <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">: Mostly lentils and black beans. I like a simple lentil soup with veggie broth, onion, shredded carrots, and potatoes. Sometimes I add spinach at the end. Before I lived with a vegetarian I would chop up turkey kielbasa and toss it in too.</div>
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Do you put the lentils in dry when you make the soup?
 

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We've started doing tons of beans... from lentils to kidney beans, to chickpeas... :p you can puree the chickpeas and add mayo/celery/relish to make a "nottuna" salad. YUMMY! I make honey baked lentils almost once a week right now. You can also make a big pot of lentils and rice and then make lentilloaf and lentil burgers. Here is a blog with the lentil/rice info <a href="http://lentilsandrice.blogspot.com/search/label/Lentils%20and%20Rice" target="_blank">http://lentilsandrice.blogspot.com/s...s%20and%20Rice</a>
 

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I don't know where you are but red beans and rice are a staple of LA/MS.<br>
I'm not promising this is healthy but i just couldn't leave it out!<br><br>
Red Beans and Rice<br>
1 (16-ounce can) Blue Runner New Orleans Red Beans (they are small red beans -- use any small red beans or more kidney's)<br>
1 (10-12-ounce) can red kidney<br>
beans in water<br>
1 cup cooked long grain rice<br>
1/2 cup oil<br>
1/2 cup flour<br>
1 cup onions, diced<br>
1 cup celery, diced<br>
1/2 cup bell peppers, diced<br>
1/4 cup garlic, minced<br>
1 quart chicken stock or water<br>
1 pound smoked sausage, sliced and browned<br>
1/2 cup green onions, sliced<br>
1/2 cup parsley, chopped<br>
salt and red pepper to taste (or substitue with cajun seasoning)<br><br>
METHOD:<br>
In a 7-quart cast iron pot, (or any stock pot/soup pot) heat oil over medium-high heat. Add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. Add onions, celery and bell peppers and saute 3-5 minutes or until vegetables are wilted. Add garlic and saute, stirring occasionally, for an additional 3 minutes. Add chicken stock, blending well into the roux mixture. Add smoked sausage and cook 3-5 minutes. Add beans, blending well into the stock. Bring to a rolling boil, reduce to simmer and cook 45 minutes. Add additional stock or water as necessary to maintain soup-like consistency. Add rice , green onions and parsley. Season to taste using salt and pepper. Return to a low boil and serve immediately.
 
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