Easy Recipes

Anasazi Bean Soup

A simple Anasazi beans recipe. Anasazi beans are also known as Aztec beans and cave beans, and are native to the American southwest.

Anasazi Bean Soup

1 cup dried Anasazi beans
1 jalapeno, finely chopped
1 medium onion, chopped
2 large garlic cloves, minced
¼ tsp ground coriander
½ tsp ground cumin
vegetable stock or water
salt to taste
minced scallions and/or fresh cilantro for garnish

Soak the beans. Reserve the soaking water. Measure soaking water, then add vegetable stock or water to equal 6 cups total liquid. Pour into a large pot.
Add the Anasazi beans, jalapeno, onion, garlic, ground coriander, and ground cumin to the pot. Bring to a boil, then reduce the heat and cover. Cook at a low simmer for 1½ to 2 hours, or until the beans are tender.
Season with salt and garnish with green onions and/or cilantro. Serve hot.

Yield: 4 servings

This recipe was adapted from Vegetarian Times Complete Thanksgiving Cookbook.

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Green Beans Almondine

½ lb. fresh green beans, steamed
¼ cup slivered almonds, toasted
6 large mushrooms, sliced
1 tbsp butter

In a skillet over medium-high heat, sauté the mushrooms in butter. When the mushrooms are tender, add the almonds and steamed green beans. Cook for 1-2 minutes to blend the flavors.

Yield: 4 half-cup servings

This recipe was adapted from American Diabetes Association: Special Celebrations and Parties Cookbook

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Green Beans in Tomato Sauce

Here’s an easy and healthy vegetable side dish recipe. Fresh green beans and tomatoes are in season, making this dish cheap and extra delicious. This vegetable side dish can be eaten hot or cold. It is highly recommended that you use the lemon juice if you choose to eat this cold.

Green Beans in Tomato Sauce

1 lb. fresh green beans, ends trimmed, then cut into thirds
1 lb. ripe tomatoes, peeled and diced
1 onion, coarsely chopped
3 tbsp olive oil
4 cloves garlic, finely chopped
1 tsp sugar
salt and pepper
Juice of ½ lemon (optional)

In a large frying pan over high heat, sauté the onion in the olive oil until golden.
Add the garlic, and cook, stirring frequently, until the garlic is fragrant, about 30 seconds.
Add the fresh green beans, tomatoes, sugar, and lemon juice (if using). Season with salt and pepper to taste.
Add a small amount of water if necessary to cover the beans. Simmer until the green beans are tender and the tomato sauce has reduced a bit, about 15-20 minutes.

Yield: Serves 6

This recipe was adapted from The New Book of Middle Eastern Food

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