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)

Anonymous wrote: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.

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 wrote:Mark Bittman lentil potato curry recipe is very easy and delicious.

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!

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

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.

We’ve tried a few Broth Bombs and love them.

I love those frozen black bean burgers you can get at Whole Foods/moms.

I eat stewed chickpeas (eg Chana masala) once a week with rice for lunch.

Anonymous wrote:I like to put lentils in my salads. Also a lentil potato soup is good.

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.

Dal palak: https://www.bonappetit.com/recipe/dal-palak

Lentil soup

Mark Bittman lentil potato curry recipe is very easy and delicious.

I like to put lentils in my salads. Also a lentil potato soup is good.

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.

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.