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Easy Bean Recipes

Recipes

Summer Succotash

You can substitute dried lima beans in this succotash recipe by soaking the dried lima beans overnight, and then cooking in fresh water heated to a simmer until they are almost tender, about 40 minutes.  Add the bacon, cook the dried lima beans until tender, and then proceed with step two.

Summer Succotash Recipe

1½ cups fresh lima beans, shelled
½ lb. fresh green beans, trimmed and cut into 1-inch lengths
kernels from 3 ears of corn (about 2 cups)
¼ lb. thickly sliced bacon, finely diced
2 tbsp unsalted butter
½ cup milk
½ cup heavy cream
salt
pepper
pinch of sugar
water

  1. Fill a large pot with water and bring to a boil.  When the water is boiling, add the bacon and fresh lima beans, and cook until the lima beans are almost tender, 15-20 minutes.
  2. Add the corn, fresh green beans, and salt to taste, and cook until the green beans are tender, 7-10 minutes.  Drain and let cool.
  3. Melt the butter in a saucepan over medium heat, then add the boiled vegetables.  Sauté for 2 minutes.
  4. In a measuring cup, combine the milk and cream and mix well.  Add ¼ cup of the milk mixture to the vegetables, along with the salt, pepper, and sugar to taste. Simmer over medium-high heat, stirring occasionally, until most of the liquid is gone.  Continue adding the milk mixture ¼ cup at a time and cooking until it is almost gone before adding more liquid.  When all of the liquid has been absorbed, transfer the succotash to a warmed serving dish and serve immediately.

Yield:  Serves 6

This recipe was adapted from Beans & Rice (Williams-Sonoma Kitchen Library)

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)

  1. In a large frying pan over high heat, sauté the onion in the olive oil until golden.
  2. Add the garlic, and cook, stirring frequently, until the garlic is fragrant, about 30 seconds.
  3. Add the fresh green beans, tomatoes, sugar, and lemon juice (if using). Season with salt and pepper to taste.
  4. 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

Black Bean Salad for Lunch or Camping

This easy black bean salad makes an excellent vegetarian lunch or camping recipe.  It can be left in a cooler for a long time, and tastes even better after marinating for many hours. The black bean salad can be made up to two days in advance.

Black Bean Salad

2 15.5 oz. cans black beans (about 3½ cups cooked)
Juice of 3 limes
2 red, yellow, or orange bell peppers, seeded and diced
6 green onions, thinly sliced
2 tbsp honey
1 tbsp cumin
1 tbsp ground coriander
1 tbsp dried oregano
1 tsp salt

In a large bowl, make the lime dressing by combining the lime juice, honey, cumin, ground coriander, dried oregano and salt.  Mix well with a fork or whisk.  Then add the canned black beans, bell pepper, and green onions.  Toss well.

If the black bean salad is being prepared in advance, cover and store in a cooler or refrigerator.  Warm to room temperature before eating.

Yield:  Serves 4

This recipe was adapted from Campfire Cuisine: Gourmet Recipes for the Great Outdoors

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