Favorite recipes with legumes
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Anonymous
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I need to increase my consumption of beans, and I’m looking for good recipes with beans that I will crave as one of my weekly meals.
Please share your favorite bean recipes and please accept my thanks in advance. |
Anonymous
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Chicken taco soup- so yum!
INGREDIENTS: 1 onion, chopped (or minced equivalent) 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 12 fluid ounce reduced sodium chicken stock 2 (10 ounce) cans diced tomatoes with green chilies, undrained 1 (1.25 ounce) package taco seasoning 3/4 tsp cumin 1 tsp garlic powder 3 whole skinless, boneless chicken breasts DIRECTIONS: 1.Place the onion, chili beans, black beans, corn, tomato sauce, chicken stock, and diced tomatoes in a slow cooker. Add dry seasonings, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. 2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. |
Anonymous
| I like to put lentils in my salads. Also a lentil potato soup is good. |
Anonymous
| Mark Bittman lentil potato curry recipe is very easy and delicious. |
Anonymous
| Lentil soup |
Anonymous
| Dal palak: https://www.bonappetit.com/recipe/dal-palak |
Anonymous
Lentils are great meat substitute (or in addition to) nearly everything you make that contains ground beef, chicken, pork, sausage, etc. They're so mild and versatile you basically can't go wrong - soups, stews, tacos, Shepard's pie, etc. Really, all legumes are a great way to healthfully stretch a meal without changing much of the preparation.Texture does come into play a lot and I would recommend that you start sampling a bunch of different options to see what you enjoy most. White, pinto and kidney beans are creamy and go well with savory preparations, while black beans are more snappy and dense so you need equally hearty ingredients to help balance. At then end of the day, no bean is going to dramatically alter the flavor of your dish. Start treating them as you would other proteins - on their own or mixed in - and see what works for you. |
Anonymous
| I eat stewed chickpeas (eg Chana masala) once a week with rice for lunch. |
Anonymous
| I love those frozen black bean burgers you can get at Whole Foods/moms. |
Anonymous
| We’ve tried a few Broth Bombs and love them. |
Anonymous
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Cannellini beans with tomatoes, garlic, and greens.
https://rainbowplantlife.com/livornese-stewed-beans/ Chickpeas stew https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric Hummus is a really easy way to eat beans, but I just buy it at the store. |
Anonymous
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We like this for red lentils. But be sure to select the 1/2 recipe right above the ingredients list. Even the 1/2 makes a ton of lentils.
https://pinchofyum.com/crockpot-red-lentil-curry |
Anonymous
http://mykentuckyhome-kim.blogspot.com/2020/01/mark-bittmans-curried-lentil-and-potato.html I found that link with the recipe so wanted to share for anyone else looking at this thread. I'm going to make this next week, thanks for sharing it! |
Anonymous
I should have said I'm primarily interested in recipes where the beans are the protein - at the moment I've cut way back on animal protein, trying to go meatless 5 days a week. |
Anonymous
| I dont think I can link to it, but americas test kitchen has an amazing moroccan lentil and chickpea soup. It's so full of warm spices and rich flavours, if you can find it I'd highly recommend it! (I have their book, but not their website subscription) |