Best 2 Grains And Beans Recipes

Grains and beans are a great way to add protein, fiber, and other essential nutrients to your diet. They are also versatile ingredients that can be used in a variety of dishes, from soups and stews to salads and pilafs. With so many different types of grains and beans to choose from, it can be hard to know where to start. This article will help you find the best recipe for cooking grains and beans, whether you're looking for a quick and easy weeknight meal or a special occasion dish.

Here are our top 2 tried and tested recipes!

GRAINS AND BEANS

Grains and Beans image

A play on Southern red beans and rice, this is a spicy, filling and highly nutritious dish. To make this meat-free, leave out the bacon, or substitute sliced mushrooms fried in olive oil for depth of flavor. But do use the hot sauce, preferably one with a vinegar bite to brighten up the dense heartiness of beans and grains.

Provided by Melissa Clark

Categories dinner, lunch, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 cup whole grains, such as barley, wheat, emmer, einkorn, rye, spelt or wheat berries
1 quart chicken or vegetable stock, preferably homemade
1/2 teaspoon salt, more as needed
6 slices bacon, diced
1 onion, diced
1 green pepper, diced
1 celery stalk, diced, plus celery leaves for serving
2 garlic cloves, minced
2 teaspoons thyme leaves, more for serving
3 1/2 cups (two 15-ounce cans) cooked red kidney beans, drained
1/4 teaspoon black pepper
1/4 teaspoon grated nutmeg
Hot sauce, for serving

Steps:

In a medium pot, simmer grains in chicken stock, adding salt to taste if stock is unsalted. Different grains will cook at different rates, but 35 to 75 minutes is the general range. When grains are just tender, drain, reserving any extra stock.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving 2 tablespoons bacon grease in skillet.
Add onion, pepper, celery and 1/2 teaspoon salt to skillet and cook until vegetables are translucent, about 7 minutes. Add garlic and thyme and cook for 2 minutes longer, until garlic is fragrant.
Stir beans, black pepper and nutmeg into skillet and cook until vegetables are very tender, 10 to 20 minutes, adding some reserved chicken stock from the grains or water if pan looks dry.
Add drained grains to pan and stir until heated through, adding more stock or water if needed. Stir in bacon, and salt to taste. Serve grains and beans topped with celery and thyme leaves, with hot sauce on the side.

Nutrition Facts : @context http, Calories 764, UnsaturatedFat 9 grams, Carbohydrate 117 grams, Fat 15 grams, Fiber 26 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 634 milligrams, Sugar 7 grams, TransFat 0 grams

GREENS AND BEANS

Greens and Beans image

We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.

Provided by GinaLovesFood

Categories Side Dish

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

1 teaspoon salt
2 heads escarole, cut into 2-inch pieces
¼ cup olive oil
3 cloves garlic, pressed
1 teaspoon salt, or more to taste
½ teaspoon black pepper
¼ teaspoon red pepper flakes
1 (15 ounce) can cannellini beans, drained and rinsed
1 tablespoon Parmesan cheese, or to taste

Steps:

Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 13.5 g, Cholesterol 0.6 mg, Fat 7.6 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 737.7 mg, Sugar 0.5 g

Tips:

- When cooking grains, it's important to use the right ratio of water to grain. This will vary depending on the type of grain you're cooking, so be sure to check the package directions. - To make sure your grains are cooked evenly, use a pot with a tight-fitting lid. This will help to trap the steam and cook the grains more evenly. - Add salt to the water when cooking grains. This will help to enhance the flavor of the grains. - Grains can be used in a variety of dishes, from salads to soups to main courses. Be creative and experiment with different ways to use grains in your cooking. - Beans are a great source of protein and fiber. They can be used in a variety of dishes, from soups to salads to tacos. - When cooking beans, it's important to soak them overnight before cooking. This will help to reduce the cooking time and make the beans more digestible. - Beans can be cooked in a variety of ways, including boiling, simmering, and baking. - Add seasonings and spices to beans while they're cooking to enhance their flavor.

Conclusion:

Grains and beans are healthy and versatile ingredients that can be used in a variety of dishes. They're a great way to add protein, fiber, and other nutrients to your diet. With a little creativity, you can create delicious and satisfying meals using grains and beans. So next time you're looking for a healthy and affordable meal option, reach for some grains and beans. You won't be disappointed!