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Easy Bean Recipes

Vegetarian

Fagioli all-Uccelletto (Cannellini Beans in Tomato Sauce)

Here is a very simple and quick Italian side dish. This tastes best with fresh sage and rehydrated dried beans, but I have included measurements for canned beans and dried herbs for convenience. Cannellini beans are also known as white kidney beans.

Fagioli all-Uccelletto (Cannellini Beans in Tomato Sauce)

2 cups cooked cannellini beans (1 cup dried) or one 15.5 oz. canned cannellini beans
3 leaves fresh sage, chopped, or 1 tsp. dried sage
3 tbsp olive oil
1 large clove garlic, minced
1 cup crushed tomatoes (less than one 14.5 oz. can)
salt
black pepper

  1. If you are using dried cannellini beans: soak the beans overnight.  Add the 6 cups of fresh water and soaked beans to a large pot.  Bring the water to a boil, then reduce the heat to a simmer, and cook uncovered for 1 hour or until the beans are tender.  Drain and set aside.
  2. Heat the oil in a large saucepan over medium heat.  Add the garlic and fresh sage and cook for 30 seconds, stirring constantly to avoid burning the garlic.  Add the crushed tomatoes, and cook, stirring, for two minutes.  Add the cannellini beans, lower the heat, and simmer 10-15 minutes.   Salt and pepper to taste.

Yield: 4-6 servings

This recipe was adapted from Fagioli: The Bean Cuisine of Italy.

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

White Bean Hummus with Fresh Mint

It is strongly recommended that you use cooked dried beans instead of canned beans for white bean hummus and bean dips. The taste difference between dried beans and canned beans is very noticeable. Cooked dried beans are much more flavorful and have a more appealing texture. Dried beans are also easier to spice to your liking since there is no added salt or other preservatives, which can affect the flavor. Cannellini beans are also know as white kidney beans

This recipe calls for the use of a food processor, but can be made with a potato masher as well. Be warned, though: mashing this by hand will require a bit of upper arm strength and endurance!

White Bean Hummus with Fresh Mint

1 ½ cups cooked cannellini beans (1 cup dried) or one 15.5 oz. can
1 cup whole fresh mint leaves, blanched
1 cup whole fresh flat-leaf parsley, blanched
4 cloves garlic
2 tbsp extra virgin olive oil
salt and pepper

  1. To blanch the mint and parsley: dip the fresh mint and fresh parsley in boiling water for a few seconds, then immediately transfer into a bowl of ice water. Remove the herbs when cool. Gently pat dry with a towel before adding to the rest of the ingredients.
  2. If you’re using a food processor: combine the fresh mint, fresh parsley, and garlic, and process until finely chopped. Add the cannellini beans and process for one minute. Then add the olive oil and process until smooth. Season with salt and pepper to taste.
  3. If you’re not using a food processor: mince the herbs and garlic. In a large bowl, combine the cooked cannellini beans with the minced fresh mint and fresh parsley. Use a fork and potato masher to mash the beans into a dip. Add the olive oil and mix well. Season with salt and pepper to taste.

Yield: about 2 cups

This recipe was adapted from Beans, Lentil and Tofu Gourmet.

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

Vegetarian Shepherd’s Pie

This vegetarian shepherd’s pie uses garbanzo beans and kidney beans as a meat substitute. The recipe calls for the use of a food processor, but this step can be skipped if you do not have one, or if you prefer a chunkier texture. You can also use a potato masher and fork to mash the vegetables in lieu of the food processor.

Vegetarian Shepherd’s Pie

1 cup cooked or canned red kidney beans, rinsed and drained
1 cup cooked or canned garbanzo beans (chickpeas), rinsed and drained
½ cup vegetable stock or water
2 tsp vegetable oil
2 tsp garlic, minced
1 large yellow onion, chopped
¾ cup carrots, finely chopped
1 ½ cups tomato sauce
1 ½ tsp dried basil
2 bay leaves
4 cups potatoes, diced
½ cup milk
1/3 cup sour cream
¾ shredded cheddar cheese
3 tbsp grated parmesean
¼ tsp black pepper

  1. Preheat the oven to 350 F.
  2. In a saucepan, heat oil over medium-high heat. Sauté the onions and carrots until the onions are softened, about 5 minutes. Add the garlic and cook for 30 seconds, constantly stirring. Then, add the tomato sauce, red kidney beans, garbanzo beans, vegetable stock, basil, and bay leaves. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 15 minutes. Remove bay leaves.
  3. Transfer the cooked vegetables to a food processor. Process until chunky. Spread over the bottom of a baking dish.
  4. Meanwhile, place the potatoes in a pot and cover with cold water. Bring to a boil, then reduce the heat and simmer for 10-12 minutes or until tender. Drain the potatoes, then mash with the milk, sour cream, and pepper. Spoon the potatoes on top of the vegetable sauce in the baking dish. Sprinkle with cheddar and Parmesean cheese. Bake, uncovered, for 20 minutes or until the food is sufficiently hot.

Yield: 6-8 servings

This recipe was adapted from Beans, Lentil and Tofu Gourmet.

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