Favorite recipes with legumes

[Anonymous]

Anonymous wrote: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)

https://www.americastestkitchen.com/recipes/10605-moroccan-lentil-and-chickpea-soup-harira
maybe it will work

[Anonymous]

I've poste this recipe (Lentil Barley Stew). My kids like this one, too, so we make it routinely.

https://www.dcurbanmom.com/jforum/posts/preList/360688/4673557.page

[Anonymous]

Anonymous wrote: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)

Hi poster, can you tell me what is the publication date of your America’s Test Kitchen cookbook?

There are a few different ones at the library so I want to make sure I get the right one - not interested in paying to access the recipe online. Thanks!

[Anonymous]

I never tried making rice and beans until a few months ago, now I whip them up pretty often, after learning that the trick is cumin. I'll use brown rice, canned black beans drained and rinsed, saute onions, celery, garlic, peppers, and random other vegetables I have, thrown in the beans and rice and veg or chicken stock, salt, pepper, a little cayenne, and cumin.

Another go to is a Mediterranean lentil salad recipe I came across a few years ago, and good warm or cold. Lentils, rice (usually brown). Diced carrots and celery, I steam them for awhile so not like chewing sticks, add chopped onion. Dressing (sorry, no measurements) is olive oil, cider vinegar, salt, pepper, thyme, and I add just a little sugar to cut the acidity. It's also been well received at pot lucks.

Falafel (made into balls), I like recipe from themediterraneandish.com and use way more parsley than the recipe calls for. My son became completely addicted the first time I made them. I usually make my own pita bread, which is super easy. I've used food processor for grinding the garbanzos but I think I get best results using my mom's ancient cone-type colander to mash them. Falafel is more of a project though. We eat them with tzaziki sauce instead of tahini.

[Anonymous]

Pasta e fagiole! Sort of an extra-beany minestrone.

(I like the NYTimes cooking version, but find one that speaks to you)

[Anonymous]

My go-to Boston baked beans recipe: https://thebackyardlemontree.com/2013/06/26/vegetarian-boston-baked-beans/

Chickpea curry (however you make curry, just use chickpeas as the protein; budget bytes has a good recipe if necessary)

The quickest and dirtiest: rice pilaf or couscous + can of chickpeas or pot of lentils + frozen peas.

[Anonymous]

I like to cook beans with a smoked pork bone/meat. Refrigerate overnight to soak jn flavor. Then use as an ingredient in countless ways.

[Anonymous]

I love Mujadara. https://www.themediterraneandish.com/mujadara-lentils-and-rice-with-crispy-onions/

[Anonymous]

White chicken chili
Senate navy bean soup
Refried bean tostadas (just had this for dinner) or burritos
Lentil sloppy joes
Red beans and rice
Pinto beans w/ a ham hock and cornbread
Tuna and white bean salad

For lunch today I had a salad with arugula, quinoa, lentils, and roasted butternut squash

[Anonymous]

I cook Southern style. Most legumes can be prepared with sautéed onions and smoked pork or turkey as seasoning. I might add thyme or use hot sauce, or serve over rice. Lentils are good with sausage cooked until it’s crispy. Black eye peas are good with chopped smoked sausage.

I often make lentils mixed with spinach, garlic, and sautéed onions — with or without rice.

[Anonymous]

Anonymous wrote:I never tried making rice and beans until a few months ago, now I whip them up pretty often, after learning that the trick is cumin. I'll use brown rice, canned black beans drained and rinsed, saute onions, celery, garlic, peppers, and random other vegetables I have, thrown in the beans and rice and veg or chicken stock, salt, pepper, a little cayenne, and cumin.

Another go to is a Mediterranean lentil salad recipe I came across a few years ago, and good warm or cold. Lentils, rice (usually brown). Diced carrots and celery, I steam them for awhile so not like chewing sticks, add chopped onion. Dressing (sorry, no measurements) is olive oil, cider vinegar, salt, pepper, thyme, and I add just a little sugar to cut the acidity. It's also been well received at pot lucks.

Falafel (made into balls), I like recipe from themediterraneandish.com and use way more parsley than the recipe calls for. My son became completely addicted the first time I made them. I usually make my own pita bread, which is super easy. I've used food processor for grinding the garbanzos but I think I get best results using my mom's ancient cone-type colander to mash them. Falafel is more of a project though. We eat them with tzaziki sauce instead of tahini.

Ok, sorry if this is a novice question: Do you cook the rice in the stock separately, then mix with the aromatics and beans once it is fully cooked?

[Anonymous]

Hummus
Black bean soup
Marinated chickpeas (chopped onion, vinegar, chopped pepper or celery, parsley)
Dahl
White bean soup (Williams Sonoma recipe w rosemary)
Chickpea cutlets (Post punk kitchen recipe)
Roasted veggie and black bean burrito
DIY veggie burgers (canned beans, Cajun seasoning, finely chopped onion and pepper, bind with chickpea flour)

[Anonymous]

Anonymous wrote:

Anonymous wrote: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)

Hi poster, can you tell me what is the publication date of your America’s Test Kitchen cookbook?

There are a few different ones at the library so I want to make sure I get the right one - not interested in paying to access the recipe online. Thanks!

Apologies, I just saw this now! I found the exact recipe online, no need for the library even: https://netcookingtalk.com/forums/threads/moroccan-lentil-and-chickpea-soup-cooks-illustrated.28868/

It's from 2018.

[Anonymous]

Once upon a chef has a great falafal recilpe.

I make enchiladas with black lentils instead of beef if you could do beans isnsread.

NYTimes has a recipe for a creamy pasta sauce made with puréed canning beans.

You can try farinata with Chick pea flour.

[Anonymous]

I LOVE this NYT Cooking recipe:
https://cooking.nytimes.com/recipes/1020739-indian-butter-chickpeas

I find that you can add a lot more chickpeas than the recipe calls for - i.e. at least one extra 15 oz can, if not 2.