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Easy Bean Recipes

Easy Recipes

Adzuki Bean Salad

This adzuki bean salad uses common staples in Asian cuisine as adzuki beans are popular in east Asia. It’s an easy, refreshing meal for a hot summer day.

Adzuki Bean Salad

1½ cups canned or cooked adzuki beans, rinsed and drained
3 cups cooked long-grain brown rice
1½ cups coarsely chopped watercress (tough stems removed)
1 cucumber, peeled, seeded, and diced
¼ cup minced scallions
3 tbsp rice wine vinegar
1 tbsp tamari
1 tbsp lemon juice
1 tsp fresh ginger, minced
½ tsp salt
1/8 tsp black pepper
3 tbsp toasted sesame oil
2 tbsp safflower oil

  1. In a large bowl, combine the adzuki beans, brown rice, watercress, cucumbers, and scallions.
  2. In a small bowl, make the salad dress by whisking together the rice wine vinegar, tamari, lemon juice, ginger, salt, and pepper. One at a time, gradually add both oils in a slow, steady stream, whisking constantly until emulsified and smooth.
  3. Pour the dressing over the adzuki bean salad. Toss gentle to coat the rice and adzuki beans. Serve immediately.

Yield: Serves 4

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How to Use Leftover Baked Beans

I found this leftover baked beans idea in the latest issue of Better Homes and Gardens.

Reheat and mash the leftover baked beans with lime juice and a hefty pinch of chili powder. Spread the mashed baked beans on crisp tostada shells, then top with shredded lettuce, onions, tomatoes, cilantro, and a sprinkle of cheddar cheese.

You can also substitute the leftover baked beans in this recipe with leftover refried beans or leftover cooked pinto beans.

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Anasazi Bean Chili

This Anasazi Bean Chili recipe is excellent when served over warm quinoa.  If you’re looking for more ways to use anasazi beans, check out our Anasazi Bean Soup.

Anasazi Bean Chili

3 cups cooked or canned anasazi beans, rinsed and drained
3 cups chopped plum tomatoes, fresh or canned
1 red bell pepper, chopped
1 large onion, finely chopped
3 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano, preferably Mexican
1 tsp salt
1/8 tsp black pepper
1 tbsp olive oil
1 ½ cups water
4 cups hot cooked quinoa (optional)

  1. Heat the oil in a large pot over medium heat. Sauté the onion and red bell pepper until soft, about 5 minutes.
  2. Add the chili powder, cumin, oregano, salt and pepper.  Mix well.
  3. Add the anasazi beans, tomatoes, and water. Bring to a boil, then lower the heat to a simmer. Cook for 30 minutes, stirring occasionally.
  4. Adjust the seasonings to your liking. Spoon the anasazi bean chili over hot quinoa and serve immediately.

Yield:  Serves 4

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans