Beans Beans Beans

Easy Bean Recipes

Vegetarian

Succotash Salad

Better Homes and Gardens is offering a free downloadable cookbook in commemoration of Breast Cancer Awareness month. The cookbook is packed with healthy recipes and beautiful pictures. Here is one of my favorite bean recipes in it.  

If you’re interested in trying traditional succotash, then check out our popular succotash recipe.

Succotash Salad

1 10-ounce package frozen lima beans
1 10-ounce package frozen whole kernel corn
2⁄ 3 cup chopped seeded tomatoes
1⁄ 4 cup sliced green onions
1 tablespoon snipped fresh parsley
1⁄ 4 cup red wine vinegar
2 tablespoons Italian dressing
1⁄ 4 teaspoon dry mustard

Cook lima beans and corn according to package directions. Drain.

In a large bowl, combine the lima beans, corn, tomatoes, green onions, and parsley.

In a small bowl whisk together vinegar, dressing, and mustard. Pour over lima bean mixture and toss to coat. Serve at room temperature or chilled.

Yield: 6 to 8 servings.

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

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

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

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