Beans

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Fasolia

2 C snapped green beans (2 parts)
1 large carrot, stick-cut (1 part)
1 large onion, thinly sliced
1 tsp finely minced garlic
1 tsp finely minced ginger
1 tsp tomato paste

2 oz vegetable oil
¼ tsp black cardamom
¼ tsp corriander

jalapeno peppers, optional, to taste
salt to taste

Start with a hot (non-nonstick) skillet and 2 oz vegetable oil. Sauté the onions until caramelized.

Add finely mashed garlic, ginger and tomato paste, stir vigorously to combine.

Add a little water to prevent garlic from drying out. Add the carrots, stirring continuously. Add green beans.

Fasolia
2.5
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Rice Salad with Fava Beans and Pistachios

Another delicious Ottolenghi recipe, courtesy of Bon Appetit and tweaked just a bit.

½ cup wild rice
Kosher salt
1 cup basmati rice
1 dried Iranian lime (or keffir lime leaf)
2 cups fresh shelled fava beans (can substitute lima beans)
½ cup chopped fresh dill
½ cup chopped fresh flat-leaf parsley
½ cup unsalted, raw pistachios
¼ cup olive oil
2 teaspoons finely grated lemon zest
¼ cup fresh lemon juice
1 teaspoon finely grated lime zest
½ cup pomegranate seeds

Rice Salad with Fava Beans and Pistachios
4
Your rating: None Average: 4 (1 vote)

Falafelesque Fritters

I found this recipe on the internet. It was easy to make and pretty tasty. Also, I would imagine you can use almost any green, making this a relatively healthy year-round dish.

4 cups stemmed and torn collard greens or swiss chard (about 1/4 lb or 1 bunch)
1 15.5 ounce can chickpeas, rinsed and drained (or about 2/3 cup dry beans, soaked and cooked)
3 medium to large cloves garlic, chopped
2 Tbsp tahini
Juice of half a lemon
1/4 tsp cumin
1/4 salt
1/4 black pepper

Falafel Fritters
3
Your rating: None Average: 3 (1 vote)

Basmati and Wild Rice with Chickpeas, Currants and Herbs

This Yotam Ottolenghi recipe was amazing. The balance of the sweet currants with the curry-spiced chickpeas was surprising and delightful and the fried onions sealed the deal. Yes, it's got a lot of components, but it is totally worth it. I have halved the proportions to serve 8 as a side or 4 as a main.

Basmati with Wild Rice
5
Your rating: None Average: 5 (2 votes)

Bean Dips

Courtesy of Cook's Illustrated.

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7-Layer Bean Dip

No real recipe here; we used, from the bottom up:

  1. leftover refried pinto beans
  2. Shredded cheese
  3. guacamole
  4. sour cream
  5. pico de gallo
  6. Olives (optional)

...and layered them in a flat-bottomed glass dish. The pico counts as two layers. Really.

IMG_8471_resized.JPG
3
Your rating: None Average: 3 (2 votes)

Chicken, Rice and Beans

We originally intended to make this Bon Appetit recipe, but we morphed it to save some time. In the proportions here, this recipe will make two easy week-night meals. The rice and beans can be made the first night and reheated the second. A rotisserie chicken bought on the first night can be reheated in the oven or shredded and "fried" on the stovetop with a bit of olive oil.

Rice
1 tablespoon olive oil
1/4 medium onion, chopped

Chicken Rice and Beans
4
Your rating: None Average: 4 (1 vote)

Indian Salad

Every week, we include a "big salad night" on our menu. Depending on the cuisine we've selected, that can be easy or hard. For example, Asian week? That's easy - chinese chicken salad. Italian week? Try a caesar salad or (my personal favorite) panzanella salad.

Indian Salad
4
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Empanadas

So, not really a true recipe, but pretty good and pretty easy. Maybe next time we'll get fancy and make our own empanada dough, but for the first try this turned out pretty good.

Empanadas
3
Your rating: None Average: 3 (5 votes)

Chana Chaat

Indigo, the Indian food stall at Eastern Market, makes a spectacular chana chaat - basically, a chick-pea/vegetable salad/snack thing.  It's quite frankly delicious.  In anticipation of an Indian dinner party were we hosting, I coaxed the main ingredients out of the very nice woman who does all the cooking at the stall.  While she wouldn't reveal her secret spice blend, some internet reserach gave us enough clues to fill in the holes.

Obviously, this is a very notional recipe and the proportions can be added to suit your taste.  The resulting product shouldn't be soupy, but dressed in the sauce blend as a salad would be.

Chana Chat
5
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Pinto Beans / Frijoles

1 lb dried beans, soaked overnight
1 hamhock
2 hatch peppers, roasted and sliced
bacon grease
pepper, smoked salt

I'm not sure it's possible to really make beans without a hamhock.  I've tried. 

Soak the beans overnight; rinse.  Place back in large pot and cover with water. Bring to a simmer. Add hamhock, bacon grease, and peppers.  Let simmer for as many hours as possible.  Add pepper and smoked salt close to the end to taste.

 

 

Chiles Rellenos
4
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White Bean Ragout

Based on this recipe from Bon Appetit, we modified it to use what we had on hand, and it turned out great.

1/2 large onion
1/2 red pepper
2 clove garlic (mince one, reserve one for the bread)
2 tablespoons marinara sauce (or tomato paste)
1 can (15oz) Cannellini beans (rinsed, drained)
1 cup vegetable broth
1 cup cherry tomatoes, halved
parmesan cheese, grated
extra-virgin olive oil
Kosher salt, freshly ground pepper
parsley, chopped (optional)

White Bean Ragout
4.5
Your rating: None Average: 4.5 (2 votes)

Shakshuka - tomato/chickpea with egg

From Bon Appetit halved (still serves four) and with some modifications:

Ingredients
3 T olive oil
1 small onion, finely chopped
3 garlic cloves, coarsely chopped
2 jalapeños, finely chopped
1 1/2 cups chickpeas, soaked overnight and drained (or 1 can chickpeas)
1 teaspoon paprika
1/2 teaspoon ground cumin
2 14-ounce can tomatoes (diced or whole+hand-crushed), juices reserved
Kosher salt and freshly ground black pepper
salt to taste
3/4 cup coarsely crumbled feta

Shakshuka
3.5
Your rating: None Average: 3.5 (2 votes)

Sauteed Fresh Chickpeas

Delicious and easy ... if you can find fresh chick peas (garbanzo beans).

2 cups fresh garbanzo beans, washed
olive oil to coat pan
pat butter (if desired, for flavor)
1 tbsp lemon juice
1 tbsp water

Heat oil and butter in sautee pan. Add garbanzo beans in a single layer. Add water and lemon juice. Cover. Cook about 4 minutes, or until undersides of bean start to brown and burn. Only shake side to side while cooking.

Pour into a bowl (with oil/juices) and serve. Eat sort of like edamame. Lick fingers.

Fresh Chickpeas
4.5
Your rating: None Average: 4.5 (2 votes)

Fried Chickpeas with Chorizo and Spinach

This runs the risk of being Very Salty, but if you can avoid that fate, it is Very Tasty.

From Mark Bittman via Tex-Mix

1/4 cup olive oil, plus more for drizzling
2 cups cooked dry or canned chickpeas, as dry as possible
Salt and black pepper
4 ounces Spanish chorizo, finely diced (3 or 4 small links)
1/2 pound leafy spinach, roughly chopped
1/4 cup sherry (or sweet vermouth, or red wine - but not sherry vinegar)

Chickpeas and Chorizo
3
Your rating: None Average: 3 (2 votes)

Falafel

... or you could just buy falafel mix and add water. We didn't actually follow this recipe, but it looks good.

http://mideastfood.about.com/od/maindishes/r/falafelrecipe.htm

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Ragda Patties

IndianFoodForever provides a good basic chaat recipe for ragda patties. I'd add more tomato and make them very finely diced.

For the Patties (can be done ahead):
3 large Potatoes
1/2 tsp ginger, grated
1/2 tbsp Garam Masala
1/4 tbsp Turmeric
2 Tbsp Bread crumbs
Oil

Peel, quarter, and boil the potatoes until soft, then mash them or pass them through a ricer.
Add spices, mix and knead well into a dough.
Add the bread crumbs and knead well.

Ragda Patties
4
Your rating: None Average: 4 (2 votes)

Mediterranean Style Hummus

Adapted from a blog that apparently isn't public anymore.

Hummus
3
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Gallo Pinto

Gallo Pinto is a stable Nicaraguan dish of rice and beans. It goes great with carne asada for dinner, or with fried plantains and cheese for a hearty breakfast.

Makes a lot. Halve for a more reasonable yield.

  • 2 cups small "centroamerica" red beans.
  • 1 small or medium onion
  • 3 cups (700 ml) chicken broth (could sub in vegetable broth to make it vegetarian)
  • 2 cups (350 ml) precocido / parbroiled white rice
  • ½ teaspoon (2.5 ml) salt
  • 1 Tablespoon (15 ml) vegetable oil 1-3 Tablespoon oil to fry the Gallo Pinto
Gallo Pinto
4.5
Your rating: None Average: 4.5 (2 votes)

Jamaican Rice and Peas

2 cans dark red kidney beans
1 can coconut milk
3 cups water or broth
2 cups rice
1 scotch bonnet or habanero pepper, whole
4 T butter
salt, pepper and thyme

In a very large pot, heat kidney beans with their can-water, water, coconut milk, and spices until simmering. Add rice, butter and pepper. Bring back to simmer, let cook, covered until done, approx. 30 minutes. Remove cover near the end, to let the mixture dry out a little.

Rice and Peas
4
Your rating: None Average: 4 (2 votes)

It's Bean a Long Thyme soup

Soak overnight: 3 cups dried black beans 2 cups dried black-eyed peas 2 cups dried pintos Other beans as available

Rinse and cover with 2" of water add 32oz of veg stock salt port (4 slices of fatty bacon work well!) 2 cans diced tomatoes 2 jalapenos, chopped (or 1 scotch bonnet or habanero, left whole) 2 medium onions, diced 4 cloves garlic, minced
spices to taste (use a LOT, beans soak it all up):

salt
pepper
rosemary
thyme
cumin
chili powder or (better) powedered chipolte peppers
a dash each of:
allspice
paprika

bring to a boil, add:
1 cup green lentils

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Chinese Long Beans

1 1/2 lb Chinese long beans*
1/2 cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
2 teaspoons soy sauce
2 to 3 small fresh Thai chiles** (to taste), finely chopped
1/2 teaspoon salt
1 1/2 tablespoons peanut oil
1 tablespoon chopped garlic
2 tablespoons fresh lime juice
Add shrimp to make a full meal

Long beans
2.5
Your rating: None Average: 2.5 (2 votes)

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