Beans Beans Beans

Easy Bean Recipes

Soups, Stews, and Chili

Greek Bean Soup (Fassoulada)

This Greek bean soup recipe is extremely cheap, but very tasty and easy to make.  Greek bean soup is also called fassoulada.

Greek Bean Soup (Fassoulada)

1 lb. dried navy beans
½ cup olive oil
1 large carrot, chopped
2 stalks celery, chopped
2 cups chopped onion
2 tsp minced garlic
one 6 oz. can tomato paste
1 cup chopped parsley
3 quarts water
salt and pepper to taste

  1. Soak the dried navy beans in hot water to cover for 30 minutes. Drain and discard the soaking water.
  2. Heat the olive oil in a large pot over high heat. Sauté the onion, carrot, and celery until soft, about 5 minutes. Add the garlic, and sauté, stirring constantly, for 1 minute. Add the soaked navy beans, tomato paste, and water.
  3. Bring the bean soup to a boil, then reduce the heat to simmer and cook, uncovered, until the beans are tender, about 2 hours. Add the chopped parsley about 15 minutes before serving. Season with salt and pepper to taste immediately before serving.

Suggestions:

  • Add an additional olive oil to each bowl after serving. Stir well before eating.
  • Sprinkle feta cheese over each bowl after serving.

Yield:  6 to 8 servings

This recipe was adapted from The Complete Book of Greek Cooking

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

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

  1. 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.
  2. 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.
  3. 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.

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