Bean & Tomato Stew
Serves 4If Great Britain had a "National Bean it would surely be the runner bean. It’s a lot like our green or snap bean but bigger and thicker. If you’re reading this in the U.S.A.. just use green beans and don’t bother slicing them; but if you have access to runner beans do it like this.
1/2 cup olive oil
1 large onion, chopped
4 garlic cloves, crushed
2 lb runner beans, trimmed & sliced lengthwise
1 28 oz can crushed tomatoes
1 Tbsp sugar
1 tsp each salt, black pepper & dried basil
2 cups veggie stock
Heat oil in a frying pan & saute the onion for 2 minutes, then add garlic and stir together.
Add the rest of the ingredients & the seasonings, mixing together well. Saute for 5 minutes. Add stock and simmer till the beans are tender, Serve this dish hot or cold.
Click here for more easy recipes from Britain and other countries, too
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Patriotic German Beans
Serves 6
Why “patriotic”? Germany’s flag is red, black & yellow. Still don’t get it? Red kidney beans, black beans and carrots. Ok, so carrots are orange, not yellow; I’m so-o-o-o sorry.
1/4 cup white grape juice
2 medium carrots, finely chopped
1/2 medium red onion, finely chopped
2 ribs celery, sliced
1/3 cup each liquid from beans & vinegar
1 Tbsp each sugar & cornstarch
1 vegetable bouillon cube, crumbled
2 cup black beans, canned
1 cup red kidney beans, canned
1 red onion,(optional)
Heat the grape juice in a large skillet over medium-high heat.
Stir fry carrots, onion, and celery for two minutes. Remove from heat.
In a small bowl, stir together bean water, vinegar, sugar, cornstarch, and crumbled bouillon cube. Add this mixture to the skillet and stir over medium-high heat until mixture is thickened and bubbly about a minute or two.
Stir in the beans and cook 2 or 3 minutes more, stirring occasionally, until mixture is heated through. Garnish with sliced red onions,if desired.
Serve hot or cold.
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Red Beans & Brown Rice
Serves 4
In case you doubt the authenticity of a 30-minute version of this classic from bayou country note the presence of the Cajun Trinity: onion, green pepper and celery. The brown rice? Well, it’s better for you than traditional white, and there are so many other flavors you’ll hardly notice the difference.
1 Tbsp olive oil
1/2 cup each onion, green pepper & celery, all chopped
2 tsp minced garlic
1 tsp dried thyme
1/4 tsp salt
2 bay leaves
4 oz turkey sausage links, cut into chunks
3 cups canned red beans,rinsed and drained
1/2 cup chicken broth
hot-pepper sauce
2 cups hot cooked instant brown rice
Set a large pot over medium-high heat. Add the oil and heat for 30 seconds.
Add the next 7 ingredients, and cook, stirring occasionally, for 3-5 minutes, or until the veggies start to soften.
Scrape them to one side and add the sausage. Cook for about 5 minutes, stirring until the sausage is lightly browned.
Add the beans and broth. Cover and simmer over medium-low heat for about 15 minutes, to blend. Toss the bay leaves and add about a tsp of Tabasco sauce.
Serve over the rice. Pass the hot-pepper sauce at the table for the real asbestos-mouths.
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Green Beans with Cremini Mushroom Sauce
Serves 8-10
Don't be afraid to serve this easy, but fancy dish to your boss and her husband; I promise they won't mistake it for the can-of-mushroom-soup stuff.
In a large pot of boiling salted water, cook the beans until just tender, about 5 minutes. Drain and refresh under cold running water; drain and pat dry and set aside.
Meanwhile, on a large rimmed baking sheet, toss the shallots with 1/3 cup of the flour, shaking off any excess.
In a large, deep skillet, heat an inch of oil until shimmering and add the shallots in 2 batches, frying over moderate heat until very crisp, about 3 minutes. With a slotted spoon, transfer to paper towels, sprinkle with salt and set aside.
Melt the butter in a large casserole, preferably enameled cast-iron. Add the onion and cook over low heat, stirring occasionally, until softened, about 5 minutes.
Add the paprika, cayenne and black pepper; cook for 1 minute, stirring, then Add the mushrooms, cover and cook over moderate heat until softened, about 5 minutes. Uncover and cook, stirring, until browned, about 5 minutes longer. Stir in the remaining flour and gradually stir in the stock until smooth.
Serve with the crisp shallots on top.
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Cannellini Bean & Sausage Pasta
Serves 4
When you can create a terrific dish like this one in 15 or 20 minutes you can't fret about using canned tomatoes or beans. Some day, when you have lots of time, you can make this one with dried beans that you soak for hours and you can peel and cook the tomatoes. And ya know what? It won't taste any better than doing it this way.
2 cups dried rigatoni or similar pasta
1 15-oz can cannellini)or navy beans, rinsed & drained
1 15-oz can Italian-style stewed tomatoes, undrained
8 oz pre-cooked beef or turkey sausage, halved lengthwise and cut into 1/2-inch slices
1/3 cup chopped fresh basil (or 1 Tbsp dried)
1/4 cup shredded Asiago or Parmesan cheese
Cook pasta according to package directions. Drain when done and return to saucepan.
Meanwhile, combine beans, tomatoes, sausage, and dried basil (if that's your preference) in a large saucepan. Cook and stir until heated through.
Add this mixture and the fresh basil (if using) to the pasta; stir gently to combine. Top each serving with cheese and serve.
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Easiest Special Bean Dish
Serves 4
I just love to give you extra-special recipes with instructions this easy.
1 lb fresh green beans, trimmed
1/4 cup chopped onion
1/4 cup chopped cooked ham
1/4 cup butter
1/4 cup water
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
Add all ingredients to a pan of boiling water, lower heat, cover and simmer for 15-20 minutes or until beans are tender.
Easy Cheesy Bean Burritos
Serves 4
When they sell those frozen bean burritos at Wal-Mart or some other store at 8 for $3.99, I say, Buy them. Otherwise make them like this.
1 16-oz can refried beans (pinto or black)
1 cup shredded cheddar cheese
2 tomatoes, diced
3 cups shredded lettuce
1 cup sour cream
bottled hot sauce or salsa
Heat a skillet to medium. Add beans and stir continuously until warmed through.
Place tortillas between two paper towels and microwave for 15-25 seconds, until warm and soft - not for too long, or they'll turn dry and brittle.
Spread beans down the middle of each tortilla, stopping a quarter of the way to the ends. Add cheese, salsa/sauce and any other item you think would be good. Fold the top and bottom ends up (the ends at the edges of the beans), then fold over each side. Serve warm.
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Orzo and Red Beans
Serves 4
Orzo? Doesn't that mean, "bear"? No, you're thinking of "ursa". I would never give you a recipe for Smoky. Orzo is a tiny pasta that looks like rice.
1 14-oz can chicken broth
1 cup water
1-1/2 cups dried orzo pasta
1/2 cup finely chopped onion
1 tsp dried Italian seasoning, crushed
1 15-oz can red beans or pinto beans, rinsed and drained
1 large tomato, peeled, seeded, and chopped (1 cup)
4 slices bacon, crisp-cooked and crumbled
1/4 cup snipped fresh flat-leaf parsley
1/3 cup finely shredded Parmesan cheese
Bring chicken broth and water to boiling in a large saucepan. Stir in orzo, onion, and Italian seasoning. Reduce heat. Boil gently, uncovered, for 12 to 15 minutes or until orzo is just tender and liquid is absorbed, stirring frequently.
Stir in beans, tomato, bacon, and parsley. Heat through. Top each serving with some of the Parmesan cheese.
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