Cheap Recipes

Mixed Dried Bean Blend

You can often find prepackaged dried bean blends containing three or more bean varieties, but it is cheaper to make your own. Here is a mixed bean recipe that combines 15 types of beans! Wow!

This 15-variety mixed dried bean blend is a key ingredient in our 15-bean and Winter Squash Chili recipe.

Mixed Dried Bean Blend

Combine equal parts dried beans:

great northern beans
white kidney beans (cannellini beans)
red kidney beans
black-eyed peas
green lentils
split peas
black beans
yellow split peas
navy beans
cranberry beans
pinto beans
small white lima beans
red lentils
cow peas (field peas)
pink beans

Avoid using large beans like chickpeas (garbanzo beans), fava beans, and large lima beans in your bean mixes because these beans take longer to cook than other varieties.

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Green Beans in Tomato Sauce

Here’s an easy and healthy vegetable side dish recipe. Fresh green beans and tomatoes are in season, making this dish cheap and extra delicious. This vegetable side dish can be eaten hot or cold. It is highly recommended that you use the lemon juice if you choose to eat this cold.

Green Beans in Tomato Sauce

1 lb. fresh green beans, ends trimmed, then cut into thirds
1 lb. ripe tomatoes, peeled and diced
1 onion, coarsely chopped
3 tbsp olive oil
4 cloves garlic, finely chopped
1 tsp sugar
salt and pepper
Juice of ½ lemon (optional)

In a large frying pan over high heat, sauté the onion in the olive oil until golden.
Add the garlic, and cook, stirring frequently, until the garlic is fragrant, about 30 seconds.
Add the fresh green beans, tomatoes, sugar, and lemon juice (if using). Season with salt and pepper to taste.
Add a small amount of water if necessary to cover the beans. Simmer until the green beans are tender and the tomato sauce has reduced a bit, about 15-20 minutes.

Yield: Serves 6

This recipe was adapted from The New Book of Middle Eastern Food

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Fagioli all-Uccelletto (Cannellini Beans in Tomato Sauce)

Here is a very simple and quick Italian side dish. This tastes best with fresh sage and rehydrated dried beans, but I have included measurements for canned beans and dried herbs for convenience. Cannellini beans are also known as white kidney beans.

Fagioli all-Uccelletto (Cannellini Beans in Tomato Sauce)

2 cups cooked cannellini beans (1 cup dried) or one 15.5 oz. canned cannellini beans
3 leaves fresh sage, chopped, or 1 tsp. dried sage
3 tbsp olive oil
1 large clove garlic, minced
1 cup crushed tomatoes (less than one 14.5 oz. can)
salt
black pepper

If you are using dried cannellini beans: soak the beans overnight. Add the 6 cups of fresh water and soaked beans to a large pot. Bring the water to a boil, then reduce the heat to a simmer, and cook uncovered for 1 hour or until the beans are tender. Drain and set aside.
Heat the oil in a large saucepan over medium heat. Add the garlic and fresh sage and cook for 30 seconds, stirring constantly to avoid burning the garlic. Add the crushed tomatoes, and cook, stirring, for two minutes. Add the cannellini beans, lower the heat, and simmer 10-15 minutes. Salt and pepper to taste.

Yield: 4-6 servings

This recipe was adapted from Fagioli: The Bean Cuisine of Italy.

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans