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Easy Bean Recipes

Dinner

Cannellini Bean Salad with Lemon-Dill Vinaigrette

Cannellini beans are also known as white kidney beans.  It is strongly recommended that you use cooked dried beans for this white bean salad. The salad will greatly benefit from their fresher taste and superior texture.

Cannellini Bean Salad with Lemon-Dill Vinaigrette

4 cups cooked cannellini beans (2 cups dried beans) or two 19 oz. cans, rinsed and drained
½ cup finely chopped red onion
2 small tomatoes, peeled and diced
¼ cup olive oil
¼ cup chopped fresh dill
2 tbsp fresh lemon juice
1 tbsp honey
¼ tsp salt
¼ tsp black pepper

  1. In a large serving bowl, combine the cannellini beans, tomatoes, onion, and 3 tablespoons of dill.
  2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt and pepper.
  3. Add the dressing to the white bean salad.  Toss well.
  4. Season with salt and pepper to taste.  Use the remaining dill as a garnish.

Yield: 6-8 servings

This recipe was adapted from Beans, Lentil and Tofu Gourmet.

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

Vegetarian Shepherd’s Pie

This vegetarian shepherd’s pie uses garbanzo beans and kidney beans as a meat substitute. The recipe calls for the use of a food processor, but this step can be skipped if you do not have one, or if you prefer a chunkier texture. You can also use a potato masher and fork to mash the vegetables in lieu of the food processor.

Vegetarian Shepherd’s Pie

1 cup cooked or canned red kidney beans, rinsed and drained
1 cup cooked or canned garbanzo beans (chickpeas), rinsed and drained
½ cup vegetable stock or water
2 tsp vegetable oil
2 tsp garlic, minced
1 large yellow onion, chopped
¾ cup carrots, finely chopped
1 ½ cups tomato sauce
1 ½ tsp dried basil
2 bay leaves
4 cups potatoes, diced
½ cup milk
1/3 cup sour cream
¾ shredded cheddar cheese
3 tbsp grated parmesean
¼ tsp black pepper

  1. Preheat the oven to 350 F.
  2. In a saucepan, heat oil over medium-high heat. Sauté the onions and carrots until the onions are softened, about 5 minutes. Add the garlic and cook for 30 seconds, constantly stirring. Then, add the tomato sauce, red kidney beans, garbanzo beans, vegetable stock, basil, and bay leaves. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 15 minutes. Remove bay leaves.
  3. Transfer the cooked vegetables to a food processor. Process until chunky. Spread over the bottom of a baking dish.
  4. Meanwhile, place the potatoes in a pot and cover with cold water. Bring to a boil, then reduce the heat and simmer for 10-12 minutes or until tender. Drain the potatoes, then mash with the milk, sour cream, and pepper. Spoon the potatoes on top of the vegetable sauce in the baking dish. Sprinkle with cheddar and Parmesean cheese. Bake, uncovered, for 20 minutes or until the food is sufficiently hot.

Yield: 6-8 servings

This recipe was adapted from Beans, Lentil and Tofu Gourmet.

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