Q & A: What to do with beans?!

My first Q & A!

I am happy to answer food questions ... so please feel free to message me with any tips you might be needing! If I can I will be more than happy to answer them to the best of my ability!

Melissa writes: "I canned a bunch of beans last winter but I still have a bunch left over because I'm not really sure what else to put them in besides chili! Any ideas?" 

A: Well, luckily, beans are my specialty! In our vegan home, legumes are our "meat" ... and we consume them often in a gazillion ways! I use dry legumes that I soak for 24 hours or more. Often I will invest enough time to sprout them, but if not a good 24/36 hour soak makes them far more digestible and flavorful!

Here are some ideas: 

1. Yes CHILI! Chili can be made with a variety of beans, not just one or two kinds. We make our vegetarian chili with tons of seasonal veggies ... so mix it up!

2. I make tons of dips with beans! All kinds of beans! Hummus is a go to traditional one, but you can make hummus with many other types of beans not just garbanzo! They all have different textures and flavors, and you can dress them up in a variety of ways. Put them in a food processor with all kinds of herbs. Try roasted veggies like artichoke or bell peppers. Olives are another great flavor ... play with the spices, Indian, Asian, Middle Eastern Mediterranean, Mexican .. the possibilities are endless! Serve with corn chips, bread, raw veggies, rice crackers ... great as a stand-alone meal or side. My kiddos love bean dips as spreads in their sandwiches and wraps too! 

3. Throw them in soups. You can make hearty vegetable soups with a rich onion/celery stock and cabbage. Beans are a great addition. You can also make minestrone style soup with beans! Curry style soup or even tortilla soup! A favorite in our home is throwing all the veggies that are getting "oldish" in the pressure cooker with carrots, potatoes (sweet or white), root veggies and beans .. cook with tons of spices and when it's ready just blend it in the food processor! CREAMY vegetable soup is a favorite in our home in the fall and winter! You can serve it with drizzled olive oil!!! 

4. I also serve my beans warmed in a broth of spices (bay leaves, oregano, garlic, thyme) and topped with either fresh chopped onions, or fresh chopped garlic and a fresh herb - either basil, mint, cilantro, or parsley. Drizzle olive oil, add salt and pepper and they are delicious with a side of baked sweet potato and steamed greens! 

5. You can certainly make several bean salads! Dressing them with olive oil, cumin, curry salt and pepper, fresh garlic, herbs and lemon or lime juice! Serve alone, or add to cooked quinoa with fresh raw greens, or with pasta and a delicate mayo/yogurt like dressing.  

6. You can make enchiladas, burritos, tacos or the always adored: rice and beans! I serve my rice and beans with fresh shredded lettuce, guacamole, and salsa!

7. Mexican lasagne (yes, lasagnE not lasagnA! – proper Italian spelling!).  I layer corn tortillas with beans, cheese (I use Daiya vegan cheddar), salsa, olives, onions, avocados in a baking dish and bake for 40 minutes or until ready. YUMMYY!!


8. Taco pies are another great way to use beans! Any variety or ingredients you mix, top them on a shell of broken corn chips and bake for 30 minutes or so! it is delicious with a side salad!


9. Making an Indian style curry dahl with beans is a really filling and delicious side, served with basmati rice and a vegetable curry.


10. Lastly, if the beans are not too mushy, you can actually dress them with tons of spices and make crunchy snacks! I posted the recipe to make crunchy garbanzo beans on my blog last month, check it out and see if that too will work!

Buona Appetito!