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Variety Bean Recipes

Lentil-Nut Loaf

1 cup cooked Lentils (red or green) 1/4 cup Whole Wheat Flour 1/2 cup Wheat Germ 1/2 cup tomato sauce 2 tbsp. AM Unrefined Olive Oil 1 onion, chopped 1/4 cup dried parsley, or 1/2 cup fresh, chopped 1 tbsp. nutritional yeast (optional) 1 tbsp. Tamari Soy Sauce 1 cup ground nuts (walnuts, pecans, or almonds) 1 10 oz. box tofu 1 garlic clove, mashed or 1/2 tsp. garlic powder 1 tsp. oregano Combine all ingredients together, shape into a loaf, and bake in a loaf pan at 350° F. for 30 minutes. Serve with any remaining tomato sauce, olives and parmesan cheese, or mushroom gravy, or gar- nish with chopped nuts or slivered almonds.  

TACO BEAN SALAD

3 cups cooked/drained AM Pinto Beans (1 1/2 cups dried. 2 tbsp. Unrefined Olive Oil 1 small onion, chopped 1 green bell pepper, chopped 1 tomato, chopped 2 tsp. chili powder 1/2 tsp. ground cumin 1/4 tsp. cayenne pepper (optional) 1/4 tsp. oregano 1/4 tsp. sea salt (optional) 1 stalk celery, chopped finely 1/2 cup sour cream or plain yogurt Dash Tabasco sauce (optional) Soak beans overnight, then cook until tender. Drain. Combine all ingredients together and mix well. Serve with lettuce and corn chips.

Magnificent Minestrone

1 cup cooked Garbanzo Beans 1 cup cooked Adzuki Beans
  1. cup cooked Kidney Beans
  1. 1/2 quarts water or vegetable stock 1/2 cup Pearled Barley
  2. stalks celery, chopped
  1. carrot, thinly sliced
16 oz. can whole peeled tomatoes, chopped 12 oz. can tomato juice
  1. tbsp. Unrefined Olive Oil
  1. onion, chopped 1/2 cup parsley, chopped 1/2 cup spinach, chopped
  2. cloves garlic, mashed 1 tsp. Oregano
  1. bay leaf 4 tbsp. red wine
  2. tbsp. Parmesan cheese 2 tbsp. tamari soy sauce
Salt to taste Sauté onion, parsley, spinach, garlic, and herbs in olive oil until tender. • Mix all ingredients except wine, soy sauce, and parmesan cheese. • Simmer covered for 1 hour. • Stir in wine, soy sauce and Parmesan cheese before serving.

SMOOTH AND TASTY KIDNEY BEAN DIP

  1. cups cooked Kidney Beans (1 1/2 cups dried)
1 onion, chopped 8 oz. package cream cheese or 1 cup creamy tofu 1/2 cup mild picante sauce (Salsa) 2 tbsp. tamari sauce (optional) 1 tbsp. chili powder 1/2 cup green enchilada sauce 1 tsp. garlic powder Blend (in blender or food processor) all ingredients. Serve with fresh vegetable pieces or tortilla chips. Cajun Red Beans and Rice (Yield: For a Crowd) 1 lb. Dried Pinto Beans (2 cups) 4 cups uncooked AM Medium or Long Brown Rice 1½cups finely chopped celery 1½cups finely chopped onions 1½cups finely chopped green bell pepper 5 bay leaves 1 tsp. white pepper 3/4 tsp. cayenne pepper 1/2 tsp. black pepper 1 tsp. Tabasco sauce (optional, according to taste) 2 tsp. thyme
  1. ½tsp. garlic powder 1½tsp. oregano
1½tsp. paprika 6 oz. can tomato paste Cover beans with water and soak overnight. Drain and rinse before cooking. Combine beans with 5 cups water and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, stirring occasionally. Add another 4 cups water and add celery, onion, bell pepper, bay leaves, and remain- ing ingredients. Cook until beans are tender and begin breaking up. Cook rice. To serve, mound 3/4 cup rice on plate and spoon gener- ous serving of beans over the rice.

SAVORY BEAN SOUP

  1. cups cooked Beans (Adzuki Beans, Pinto Beans, Kid- ney Beans, Black Beans, Anasazi Beans)
  1. cups water or stock 2 tbsp. lime juice
4 tsp. Unrefined Olive Oil 2 small onions, finely chopped 2 tsp. Chili powder 1-2 tsp. sea salt or 2 tbsp. tamari soy sauce. Simmer all ingredients until thick. • Garnish with plain yogurt. TO COOK BEANS: Rinse beans. Cook 2 cups beans in 5 cups water. Bring water to a boil. Add beans. Turn temper- ature to low or simmer. Cover with heavy lid. Simmer 2 to 3 hours until tender.
  • DO NOT season until beans are done.
VARIATION: Sauté chopped green peppers, 2 finely chopped garlic cloves, 2 stalks of celery chopped, until barely tender. Add to soup and simmer.  THREE BEAN SALAD 1 1/2 cups cooked green beans, drained 1 1/2 cups cooked Red Kidney Beans, drained 1 1/2 cups cooked Garbanzo Beans, drained 1 cup chopped celery 1 green bell pepper, chopped 1/2 cup chopped pimiento 1 cup lentil sprouts 1 cup cooked Whole Grain Wheat 1 cup cooked Medium Brown Rice 1 medium red onion, sliced thin Add: 1/2 cup Unrefined Oil 1/4 to 1/2 cup wine vinegar or lemon juice 1 tablespoon raw honey Toss all ingredients together. Chill. Serve.

BEAN MUFFINS

(Yield: 12 large muffins or 36 mini—muffins) 1 1/2  cups cooked Anasazi Beans, drained 1 1/2  cups bean juice, water or milk 1/2 cup molasses or maple syrup 1 egg 1 tsp.  vanilla 2 tsp.  non-alum baking powder 1 1/2 cups Whole Wheat Flour 1/3 cup carob powder 1/2 tsp. cinnamon Pinch of nutmeg Blend beans, juice, molasses, egg, and vanilla in a blender or food processor. Add dry ingredients to blender and mix until smooth. Fill oiled muffin tins 2/3 full. Bake at 350° F. for 25 minutes, or until done.

SWEET PINTO PIE

Prepare a baked pie crust, crumb or regular 1 tbsp. Unrefined Vegetable Oil 2 large onions, chopped 2 cups thoroughly cooked, unseasoned, AM Pinto Beans, drained 1/2 cup water or unseasoned bean juice 2 tbsp. cinnamon 1 tsp. nutmeg 1/4 - 1/2 tsp. sea salt (optional) 2 tbsp.  honey or molasses (optional) Sauté the onions in the oil over medium heat until very soft and clear. Watch carefully so they do not brown. Blend the cooked onions, beans, water, and seasonings until smooth. If more sweetness is desired, add the hon- ey and blend. Spread in the baked pie crust, and bake 15 to 20 minutes at 350° F.
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