Linda H.'s Three "Beans for Beginners" Recipes

Linda H.'s Three "Beans for Beginners" Recipes

They’re healthy, they’re thrifty, and they’re delicious. What’s not to love about beans?! Here are three very different, easy, and tasty recipes to get you started.

Lee’s Pinto Bean Soup

½ lb. bacon, cut into large dices
1 c. diced onion (about 1 medium onion)
2 cans (14.5 oz. ea.) chicken broth
2 cans (14.5 oz. ea.) pinto beans, rinsed and drained
1 tbs. sugar
1 tbs. finely chopped jalapeno peppers (or to taste)
Salt and pepper to taste

In large saucepan or soup-pot cook bacon over medium heat for 5 minutes, stirring frequently. Add onion and cook, stirring frequently, another 5 minutes. Drain most of grease, leaving 1 tbs. or so.  Add rest of ingredients, except for salt and pepper. Bring to boil, then reduce heat to lowest setting and simmer at least 1 hour, stirring occasionally.  (This soup just gets better the longer you cook it, so don’t be afraid to leave it simmering all day. It will also simmer just fine in the crock-pot on high setting.) Salt and pepper to taste before serving.  Makes 4-6 servings.

 

Hot Bean Dish

½ lb. bacon, cut into large dices
½ lb. ground beef (or other ground meat)
1 c. diced onion (about 1 medium onion)
1 can (14.5 oz.) pork and beans, undrained
1 can (14.5 oz.) green beans, drained
1 can (14.5 oz.) butter beans (baby limas), rinsed and drained
1 can (14.5 oz.) kidney beans, rinsed and drained
1 can (14.5 oz.) wax beans, drained
½ c. brown sugar
½ c. ketchup
¼ c. cider vinegar
1 tsp. dry mustard

In soup-pot or Dutch oven cook bacon, ground beef and onions together, stirring frequently, till beef and bacon are done. Drain grease. Add rest of ingredients. Bring to boil, then reduce heat to lowest setting and simmer 20 minutes, stirring occasionally. Makes 6-8 servings.
Note: any 5-can combination of beans may be used.

 

Ham and Bean Soup

1 lb. dry navy beans
8 c. water, plus 10 c. water
2 c. diced ham
1 clove garlic, minced
1 bay leaf
1 c. cubed potatoes
½ c. chopped onions
½ c. chopped celery
½ c. chopped carrots

In soup-pot or Dutch oven bring the beans and 8 c. water to boil. Boil 2 minutes then remove from heat, cover and let stand 1 hour. Drain water. Add the 10 c. fresh water, the ham, garlic and bay leaf. Bring to boil then reduce heat, cover, and simmer 2 hours. Add potatoes, onion, celery and carrots and continue to simmer 1 hour, or until vegetables are tender. Remove bay leaf before serving. Makes 6 servings.

Useful Recipe and Cooking Links:

Just Bean Recipes (4,033 of them!)

Israeli bean soup (marak shu'it) recipe