Last week I told you some of the awesome benefits that beans hold (both nutritionally and in budgeting terms). The problem is, I don't think everyone is particularly familiar with the bean's dried form and its incredible possibilities. Don't worry- they aren't as intimidating as they seem, require minimal preparation, and work out to be much cheaper than the canned variety (not that I never use the canned version, but I like to rely more on the dried when I can**). Let me give you a few recipes I use, and steer you in a new direction toward a love of all things beans.
Just Beans
**I make these every 2 weeks or so. If you grab one small bag from the grocery store and cook it as follows, you can divide the drained beans into 3 small baggies and freeze them. They work out to roughly be about the same amount per bag as one can of beans. So 1 bag=1 can....easy peasy
1 16-oz bag of dried beans (any variety)
1-2 teaspoons salt
Dump beans and salt into a crock pot and fill with water until beans are covered by about 2 inches of water. Cook on High until soft (Pintos take around 6 hours while white Great Northerns take around 3...experiment and check on them every 2 hours or so). Drain and store or use immediately.
Not-Refried Beans {adapted from this recipe}
3 cups dried beans (pinto, black, or a mixture of the two)
3 teaspoons salt
1 dried habanero (found in the Mexican section of the grocery store or feel free to add whatever pepper you like...habeneros have a great kick, so if you don't like spice, you may want to add less or none at all)
1 onion, sliced
4-6 minced garlic cloves
Dump all your ingredients into a crock pot and add in about 8 cups of water. Cook on High for about 8 hours. Mash with a potato masher until your desired consistency is reached*. The onions, garlic, and pepper just disintegrate into the beans.
*You may want to spoon out some cooking liquid into a bowl, and add it as you mash. Depending on where I have made them I have needed to take out a lot more water than others. Consistency is really a personal preference, but I have found that 8 cups of water with 2 cups of pintos and 1 cup black beans produces my favorite texture and flavor.
White Bean Dip {from Giada}
I like to make this as a substitute for hummus with a little extra garlic. It works out the best when made with warmed beans (i.e. right after you have finished cooking your batch of Great Northerns). Just bring it to room temperature when you are ready to eat it again. This stuff is highly addictive.
1 bag white beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
Salt
Freshly ground black pepper
Place the beans, garlic, lemon juice, and 1/3 cup olive oil in the work bowl of a food processor (or strong blender). Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
I hope a few of these recipes will get you guys as excited and as enamored as I am with beans and the whole legume family. If you don't have a crock pot, you can certainly make these on the stove in a big pot. Just be sure to monitor your heat more often. Below are a few of my other favorite recipes or bean ideas:White Bean Puree (think white bean mashed potatoes with a smooth, velvety mouthfeel) served with fish or pot roast
Cook and mash white beans with milk, butter, salt, and pepper just like mashed potatoes
Chili with cornbread
Baked beans with corn on the cob, grilled chicken, and salad or coleslaw
Another awesome article with recipes for white beans
Bean burritos/tacos (using either the not-refried bean or whole beans)
Sauteed in with a little bacon and rosemary with a nice salad or even a steak
Tuscan White Bean Soup with toasted garlic bread
Pozole with warmed tortillas, avocado, and sliced radishes (hominy isn't really a bean, but you would cook dried hominy using the same basic method, so I posted it here)
-Sarah
