Beans, a versatile and nutritious ingredient, have been a staple in many cuisines around the world for centuries. They come in various types, each with its own unique flavor and texture, making them a delightful addition to various dishes. Whether you prefer the earthy notes of black beans, the creamy texture of cannellini beans, or the delicate sweetness of chickpeas, there is a bean out there that will tantalize your taste buds. In this article, we will embark on a culinary journey to discover the best bean recipes that showcase the diverse culinary possibilities of this humble ingredient. From hearty soups and stews to vibrant salads and flavorful dips, we will guide you through a range of dishes that celebrate the versatility and deliciousness of beans. So, get ready to explore the world of beans and discover your new favorite recipe that will leave you craving for more.
Let's cook with our recipes!
THE BEST BEAN AND HAM SOUP
I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup.
Provided by BenevolentEmpress
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 10h25m
Yield 12
Number Of Ingredients 18
Steps:
- Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
- Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 37.9 g, Cholesterol 13.9 mg, Fat 3.6 g, Fiber 14.8 g, Protein 17.3 g, SaturatedFat 0.9 g, Sodium 1105.3 mg, Sugar 6.5 g
3BC (BEST BAKED BEAN CASSEROLE)
An awesome traditional favorite to have at every cookout or holiday table. These smokey, sweet beans are great with a variety of meats and are a wonderful addition to any meal. This is a great side dish your sure to love!
Provided by NomNom
Categories Side Dish Casseroles
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Melt the butter in a skillet over low heat. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cut bacon into bite-sized pieces and set aside.
- Combine the baked beans, Worcestershire sauce, ketchup, mustard, and onions in a 2-quart casserole dish. Stir in 2/3 of the cooked bacon and 1/4 of the brown sugar until evenly mixed. Cover the bean mixture with the remaining bacon, and sprinkle with the remaining brown sugar.
- Bake in the preheated oven until hot and bubbly, about 45 minutes.
Nutrition Facts : Calories 355 calories, Carbohydrate 65.9 g, Cholesterol 18.7 mg, Fat 7.6 g, Fiber 5.6 g, Protein 11 g, SaturatedFat 3 g, Sodium 813.5 mg, Sugar 47.2 g
BEST BLACK BEAN SOUP
This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 10 servings
Number Of Ingredients 21
Steps:
- Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
- In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
- Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
- Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
- Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
- Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
- Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
- Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
BEST HAM AND BEAN SOUP EVER
I got this recipe from a Newspaper Article many years ago from a woman who used to be a cook in a restaurant - she said "this was our best-selling soup. One taste and your family will agree it's a winner! --- Mary Detweiler, West Farmington, Ohio
Provided by Recipe USA
Categories Ham
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender.
- Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender.
- Add peas and cook for 5 minutes. Add parsley and serve.
Nutrition Facts : Calories 241.6, Fat 6.3, SaturatedFat 2.9, Cholesterol 29.8, Sodium 982, Carbohydrate 26.5, Fiber 7.8, Sugar 2.2, Protein 20
THE BEST GREEN BEAN BUNDLES EVER!
These are the best green bean bundles I have ever tasted. I make them every Thanksgiving and for parties, everone raves about them. It certainly isn't the healthiest, but is the tastiest! I got the recipe from a friend of a friend-so not sure where it orginated. They are time consuming to make, and you have to plan ahead but I promise you they are well worth it!
Provided by Rasburyberet
Categories Beans
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cut bacon into thirds.
- Wrap 8-10 beans in a piece of bacon and secure with toothpick.
- Place in 9 X 13 casserole.
- Cover with marinade of brown sugar, butter, garlic salt, and soy sauce.
- Refrigerate overnight.
- Bake uncovered at 350 degrees for 30 minutes.
Nutrition Facts : Calories 323.1, Fat 24, SaturatedFat 12.6, Cholesterol 53.5, Sodium 281, Carbohydrate 25.3, Fiber 3.5, Sugar 19.1, Protein 4.2
BEST EVER THREE BEAN CHILI
I made this recipe based off of another one I found and took it to a potluck. Everyone loved it. It was even better two days later!
Provided by Nurse Amanda
Categories Black Beans
Time 1h5m
Yield 25 serving(s)
Number Of Ingredients 15
Steps:
- Saute onions and garlic in olive oil over medium heat until softened.
- Add cumin and chili powder to pan to toast.
- Add the rest of the ingredients and stir well.
- Simmer on low for at least 30 minutes.
- Serve in bowls and top with shredded cheddar cheese.
Nutrition Facts : Calories 307.6, Fat 13.4, SaturatedFat 4.7, Cholesterol 49.4, Sodium 536, Carbohydrate 28.4, Fiber 6.8, Sugar 5, Protein 20.9
BEST BEAN DIP EVER
Make and share this Best Bean Dip Ever recipe from Food.com.
Provided by Chefs Mom
Categories Cheese
Time 55m
Yield 1 9X12 pan
Number Of Ingredients 7
Steps:
- place 1 can drained beans in bottom of greased 9x11 pan,.
- add 1 can Rotel,.
- spread 1/2 container of sour cream over that,.
- cut 1 brick cream cheese in slices and place half over that,.
- empty 1/2 can of olives over that.
- sprinkle spices,.
- End with left over shredded cheese.
- repeat the whole process.
- Bake in 350* oven for about 30 mins, or till cheese is melted.
- Serve hot with"Scoops" chips.
BEST 10 BEAN SOUP MIX (WITH SOUP RECIPE FOR GIFT)
Make your own bean soup mix instead of buying it at the store. It's a great gift for friends and neighbors for the holidays. Just measure out 4 cups of bean mix into a large jar and attach a recipe card. It is healthy and easy to make and filling. Can leave out the sausage to make it vegetarian and can even use ham instead of sausage. It's good for a chilly evening when family is just arriving for the holidays and you are too busy to make a huge sit down meal for everyone. You can keep it warm in the pot and friends and family can dish up whenever they want while so much is going on. My family always went back for seconds and thirds. Make some cornbread to go along with it.
Provided by southern_gal12000
Categories Beans
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- (For the bean mix you can add to or take away any kinds of beans or peas you'd like to. Mix beans and peas together in large airtight plastic container).
- Soup Directions:.
- Sort and wash 2 cups of beans.
- Place beans in large pot.
- Cover with cold water 2 inches above beans and soak covered in fridge overnight.
- (Quick soak: Boil for 3 minutes, cover and let stand for at least 1 hour).
- Drain beans and add 5 cups of fresh cold water, diced sausage, onion and garlic. Bring to a boil, reduce heat, cover and simmer 1 1/2 hours or until beans are tender.
- Add remaining ingredients and simmer 30 minutes, stirring occasionally.
Nutrition Facts : Calories 1901.5, Fat 16.3, SaturatedFat 4.8, Cholesterol 39.2, Sodium 1107.7, Carbohydrate 325.1, Fiber 101.2, Sugar 30.7, Protein 125.3
SIMPLY THE BEST HAM & NAVY BEAN SOUP
A combination of different recipes. I couldn't find any one recipe that tasted the way I like bean soup. Try it you will like it.
Provided by draitz
Categories Beans
Time 23m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and sort out navy beans.
- In a crock pot cover beans with 4 cups of chicken broth and soak overnight.
- Next day: Do not drain off broth.
- Add 2 more cups of chicken broth.
- Add remaining ingredients .
- Cook on high 3 to 4 hours until ham hocks become tender.
- Remove meat from hocks and cut into small pieces,return to mixture.
- Continue cooking on low for another 6 to 8 hours.
- You may have to add additional chicken broth if soup too thick. If too thin add instant potatoes.
BEST NO-BEAN CHILI
Perfect for people who love using their slow cookers. I've tried many chili recipes but this one is the best ever! You can substitute beans for the cornmeal, but I think it takes away from the taste and the smooth texture. I recommend opening a second bottle of porter beer and drink it while cooking this tasty dish! Yum!
Provided by Bob
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 2h25m
Yield 8
Number Of Ingredients 20
Steps:
- Pour coffee into a slow cooker and set slow cooker to High; add diced tomatoes, beer, tomato paste, beef broth, brown sugar, chili sauce, jalapeno peppers, cumin, cocoa powder, chile powder, oregano, cayenne pepper, coriander, and salt.
- Heat oil in a large skillet over medium heat. Cook and stir ground beef, onions, and garlic in the skillet until the beef is browned completely, 7 to 10 minutes; add to mixture in the slow cooker.
- Slowly pour cornmeal into the slow cooker while stirring to assure no lumps.
- Reduce heat to Low and cook for 2 hours.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 40.8 g, Cholesterol 78.6 mg, Fat 18 g, Fiber 4.3 g, Protein 29 g, SaturatedFat 6.6 g, Sodium 996.6 mg, Sugar 23.4 g
BEST EVER NAVY BEAN SOUP
This is my easiest soup and so good. Of all the soups I make, my family says it's my best! The preparation seems lengthy but it's just a matter of getting the beans into water at bedtime and simmering everything for a few hours the next day!
Provided by 5 OClock Somewhere
Categories Ham
Time P1DT3h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pick over and wash beans. Soak overnight in water in large cooking kettle. In morning, add onions, garlic, celery and ham bone. Put kettle on medium heat, bring to boil, reduce heat and simmer 3-4 hours More water may be needed but should be quite thick. Taste soup and season: salt needed will depend on ham bone's contribution.
Nutrition Facts : Calories 321.9, Fat 7.9, SaturatedFat 2.4, Cholesterol 10.3, Sodium 917.6, Carbohydrate 46.7, Fiber 17.6, Sugar 4.4, Protein 17.7
THE BEST VANILLA BEAN CHEESECAKE
Enjoy the best vanilla bean cheesecake that tastes very close to The Cheesecake Factory's® version. Each bit is a little piece of heaven. This recipe takes time to make and is best after it has set in the refrigerator for 2 to 3 days.
Provided by littlebit86
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time P1DT3h5m
Yield 8
Number Of Ingredients 16
Steps:
- Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan.
- Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved. Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust.
- Bake in the preheated oven until top is a light tan color, 30 to 35 minutes. Cool for 1 to 2 hours.
- Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator.
- Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes.
- Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled cheesecake. Chill for 1 to 2 hours.
- Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners' sugar until stiff peaks form. Spread over cheesecake. Cover and refrigerate until firm, at least 1 day.
Nutrition Facts : Calories 1128 calories, Carbohydrate 74.7 g, Cholesterol 261.1 mg, Fat 89.2 g, Fiber 0.4 g, Protein 11.8 g, SaturatedFat 55.1 g, Sodium 477.7 mg, Sugar 61.1 g
WORLD'S BEST BEAN SOUP
This is from Oneota Community Food Coop in Decorah Iowa. I picked it up with a bad of bulk mixed beans. I posted a photo of the bean mixture so you could see all the different beans and grains in it.
Provided by Charlotte J
Categories Clear Soup
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the beans and place in a Dutch oven.
- Cover with water and soak overnight.
- Drain the beans and add the water, ham hock, salt and pepper.
- Cover and bring to a boil.
- Reduce heat and simmer 1 1/2 hours until beans are tender.
- Add the remaining ingredients.
- Simmer 30 minutes more, stirring occasionally.
- Remove ham hock from the soup.
- Remove from bone, chop and return meat to the soup.
- Serve with your favorite homemade bread.
BEST BEAN SALAD
I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!
Provided by chemjo
Categories Salad Beans Three Bean Salad Recipes
Time 8h20m
Yield 18
Number Of Ingredients 13
Steps:
- Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
- Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g
BEST 3 BEAN SALAD
Grandma Carr made this recipe frequently. Its simple and tasty. Use good beans (not the cheaper brands) and its even better.
Provided by Kathie Carr
Categories Vegetables
Time 10m
Number Of Ingredients 11
Steps:
- 1. In a large bowl mix beans and onion. Mix dressing ingredients well so that sugar is completely dissolved. Pour over vegetables. Cover dish and refrigerate ovenight before serving.
- 2. Note: You can add chick peas if you like. Some people use French cut green beans. This recipe is the way my Grandmother made 3 Bean Salad.
BEST OF THE WEST BEAN BAKE
Hearty & satisfying side dish for summer cookouts or Super Bowl parties. A one-pot wonder that makes a huge kettle-full. Fantastic when reheated the next day too!
Provided by NancysFancies
Categories Beans
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In ovenproof kettle, cook beef, bacon, and onion over moderate heat, stirring to break up lumps for about 20 minutes or until beef is no longer pink & bacon is slightly crisp. Transfer to a large strainer to drain the grease & then return to the kettle. Add ketchup, barbecue sauce, mustard, molasses, chili powder, & six cans of beans. Stir until well combined.
- Note: you can modify the types beans to your liking. I don't use kidney beans myself; however you can add them in place of the pink ones. Can't really go wrong with whatever kind you chose!
- Bake mixture, covered, in middle of oven for at least an hour. Serves about 20 as a side dish.
Nutrition Facts : Calories 350.4, Fat 14.8, SaturatedFat 5.1, Cholesterol 34, Sodium 626.4, Carbohydrate 39.1, Fiber 7.3, Sugar 5.9, Protein 16.8
BEST GREEN BEAN CASSEROLE
This great variation of the traditional green bean casserole is topped with French fried onions and Cheddar cheese.
Provided by Jan
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
- Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 20.2 g, Cholesterol 19.8 mg, Fat 23.2 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.7 g, Sodium 1068.3 mg, Sugar 3.1 g
BEST LIMA BEAN SOUP - ESPECIALLY WINTERTIME!
Wintertime soups and stews . . . nothing better! This recipe will give you a rib-sticking flavorful soup that everyone can tweak as much as desired to satisfy his or her own tastebuds. For those not partial to the taste of lima beans, be aware that this soup barely carries a hint of lima bean flavor, as the lima beans serve merely as the staple for this wonderful dish. This recipe makes a soup as thick or thin as you'd like.
Provided by Squire David
Categories One Dish Meal
Time 5h25m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- 1. Rinse lima beans and place in water along with quartered onions, carrots, and celery in pot or dutch oven.
- 2. Bring mix to a boil over medium heat.
- 3. When mix begins to boil, reduce heat and simmer for an hour.
- 4. Add the two grated potatoes and simmer for an additional half hour.
- 5. Add the balance of the potatoes along with the golden brown bacon (nix the bacon drippings unless you don't mind the fat and extra calories).
- 6. (Optional) Add one cup of grated cauliflower or one cup of flour for thicker broth, if desired.
- 7. Let simmer for an additional half hour, then add four cups of diced tomatoes (canned will do) for flavor and a bit of color, two bay leaves, 3/4 T thyme, 3/4 T paprika, 2 T lemon juice, salt and pepper to taste, and favorite flavorful hot sauce (optional).
- 8. Either continue to simmer for three to four additional hours until done, stirring often and/or adding additional water to avoid burning the ever-thickening mix, or remove contents from heat and transfer to 7-qt. or 8-qt. crock-pot to finish soup at low setting for five to six hours till finished.
- Add additional warm water prior to serving if somewhat thinner consistency desired. Okay to refrigerate broth overnight and then transfer to crock-pot next morning, with a little extra water, if needed, to finish soup at low setting for six to seven hours, but wait until then to add lemon juice. Some think this soup is a bit bland, but avoid over-seasoning while cooking and just let each person season to taste. Goes great with corn bread or a multi-grain muffin or roll. An ale really compliments the overall taste.
BEST OF BRIDGE BEAN SOUP
This is from the Aces cookbook in the Best of Bridge series. My DH doesn't like beans and loves this soup. It takes a little time to prep, but it is worth it. It gets even better the next day.
Provided by lazyme
Categories Ham
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Boil sausage to remove excess fat and cut into bite-sized pieces.
- Skin pork hocks and remove excess fat.
- Brown sausage and pork hocks in large heavy pot. Drain.
- Add all other ingredients and add just enough water to cover. Bring to boil then reduce to simmer. Cover and continue to cook for 2 to 3 hours.
- Remove pork hocks and cut meat into bite-sized pieces. Return meat to pot. Serve with crusty bread or cheddar beer bread.
THE BEST VEGAN GREEN BEAN CASSEROLE
Make and share this The Best Vegan Green Bean Casserole recipe from Food.com.
Provided by codergrlli
Categories Beans
Time 45m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 17
Steps:
- Beans:.
- Bring the water to boil in a large pot. While it's heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
- Sauce.
- Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
- Topping.
- Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
- To Assemble.
- Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.
Tips:
- Soak beans overnight: Soaking beans overnight helps to reduce cooking time and makes them more digestible. You can also use the quick-soak method: Bring beans to a boil in a large pot, then remove from heat and let stand for 1 hour before cooking.
- Use a variety of beans: There are many different types of beans available, each with its own unique flavor and texture. Experiment with different beans to find your favorites.
- Add aromatics to your beans: Aromatics such as onions, garlic, and celery add flavor to beans. You can also add herbs and spices to taste.
- Cook beans until they are tender: Beans should be cooked until they are tender but not mushy. The cooking time will vary depending on the type of bean.
- Use cooked beans in a variety of dishes: Cooked beans can be used in a variety of dishes, such as soups, stews, salads, and burritos. They can also be mashed and used as a spread or dip.
Conclusion:
Beans are a versatile and affordable ingredient that can be used in a variety of dishes. They are a good source of protein, fiber, and vitamins and minerals. By following these tips, you can cook delicious and nutritious beans that your family and friends will love.
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