Mixed Dried Bean Blend

You can often find prepackaged dried bean blends containing three or more bean varieties, but it is cheaper to make your own. Here is a mixed bean recipe that combines 15 types of beans! Wow!

This 15-variety mixed dried bean blend is a key ingredient in our 15-bean and Winter Squash Chili recipe.

Mixed Dried Bean Blend

Combine equal parts dried beans:

great northern beans
white kidney beans (cannellini beans)
red kidney beans
black-eyed peas
green lentils
split peas
black beans
yellow split peas
navy beans
cranberry beans
pinto beans
small white lima beans
red lentils
cow peas (field peas)
pink beans

Avoid using large beans like chickpeas (garbanzo beans), fava beans, and large lima beans in your bean mixes because these beans take longer to cook than other varieties.

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

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

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

Summer Succotash

You can substitute dried lima beans in this succotash recipe by soaking the dried lima beans overnight, and then cooking in fresh water heated to a simmer until they are almost tender, about 40 minutes. Add the bacon, cook the dried lima beans until tender, and then proceed with step two.

Summer Succotash Recipe

1½ cups fresh lima beans, shelled
½ lb. fresh green beans, trimmed and cut into 1-inch lengths
kernels from 3 ears of corn (about 2 cups)
¼ lb. thickly sliced bacon, finely diced
2 tbsp unsalted butter
½ cup milk
½ cup heavy cream
salt
pepper
pinch of sugar
water

Fill a large pot with water and bring to a boil. When the water is boiling, add the bacon and fresh lima beans, and cook until the lima beans are almost tender, 15-20 minutes.
Add the corn, fresh green beans, and salt to taste, and cook until the green beans are tender, 7-10 minutes. Drain and let cool.
Melt the butter in a saucepan over medium heat, then add the boiled vegetables. Sauté for 2 minutes.
In a measuring cup, combine the milk and cream and mix well. Add ¼ cup of the milk mixture to the vegetables, along with the salt, pepper, and sugar to taste. Simmer over medium-high heat, stirring occasionally, until most of the liquid is gone. Continue adding the milk mixture ¼ cup at a time and cooking until it is almost gone before adding more liquid. When all of the liquid has been absorbed, transfer the succotash to a warmed serving dish and serve immediately.

Yield: Serves 6

This recipe was adapted from Beans & Rice (Williams-Sonoma Kitchen Library)

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