Best 5 Red Bean Toss Recipes
Red bean toss is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is made with red beans, cooked in a flavorful sauce, and then tossed with fresh vegetables and herbs. With its vibrant colors and bold flavors, red bean toss is sure to be a hit at your next gathering. In this article, we'll guide you through the process of making the best red bean toss recipe, providing you with step-by-step instructions, ingredient suggestions, and tips for achieving the perfect taste and texture.
Here are our top 5 tried and tested recipes!
RED BEAN SALAD
Provided by Rachael Ray : Food Network
Time 10m
Yield 1 1/2 quarts of salad, 6 servi
Number Of Ingredients 9
Steps:
- Combine all ingredients in a medium bowl and toss well; adjust seasonings.
BROCCOLI AND RED PEPPER TOSS
Just a little seasoning is all it takes to turn broccoli into something special!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat 6 cups water to boiling in 2-quart saucepan. Add broccoli. Heat to boiling; boil uncovered 2 minutes.
- Add bell pepper to saucepan. Boil 1 to 2 minutes or until vegetables are crisp-tender. Drain; remove from saucepan.
- Add butter to saucepan. Cook garlic in butter over medium heat, stirring occasionally, until golden. Stir in lemon juice and salt. Return broccoli mixture to saucepan; toss to coat.
Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 85 mg
RED BEAN TOSS
I discovered this recipe several years ago at a church function. The combination of flavors is tantalizing-this dish is a real crowd-pleaser! The kidney beans, chili beans and corn chips all represent the cooking of the West/Southwest region. This dish is great for your family, or for family gatherings.
Provided by Allrecipes Member
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- In bowl, combine kidney beans, chili beans, celery, pickle, onion and cheese. In smaller bowl, blend salt and Worcestershire sauce with mayonnaise; toss with bean mixture. Place in 1-1/2-qt. casserole dish. Sprinkle with corn chips. Bake at 375 degrees F for about 25 minutes or until bubbly.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 29.9 g, Cholesterol 23.5 mg, Fat 20.7 g, Fiber 6.9 g, Protein 11.3 g, SaturatedFat 5.7 g, Sodium 803.9 mg, Sugar 4.9 g
RED BEAN TOSS
I discovered this recipe several years ago at a church function. The combination of flavors is tantalizing-this dish is a real crowd-pleaser! The kidney beans, chili beans and corn chips all represent the cooking of the West/Southwest region. This dish is great for your family, or for family gatherings.
Provided by Allrecipes Member
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- In bowl, combine kidney beans, chili beans, celery, pickle, onion and cheese. In smaller bowl, blend salt and Worcestershire sauce with mayonnaise; toss with bean mixture. Place in 1-1/2-qt. casserole dish. Sprinkle with corn chips. Bake at 375 degrees F for about 25 minutes or until bubbly.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 29.9 g, Cholesterol 23.5 mg, Fat 20.7 g, Fiber 6.9 g, Protein 11.3 g, SaturatedFat 5.7 g, Sodium 803.9 mg, Sugar 4.9 g
BEANS MARBELLA
This recipe started as a wisp of an idea in The Veggie, our weekly newsletter about vegetarian home cooking, inspired by that iconic dish chicken Marbella, made famous in "The Silver Palate Cookbook." Instead of chicken, a pot of thin-skinned, creamy beans and their rich cooking liquid form the base, which are then added to a pan of fried garlic and reduced red wine with plenty of olive oil, prunes and olives. They're then topped with a simple roasted potato salad, dressed with vinegar-soaked shallots, capers and parsley. It's not an exact replica of chicken Marbella, but it's a beautiful and satisfying way to enjoy its familiar flavors - the tangy, briny sharpness of vinegar, capers and olives, set against the sweetness of prunes. You can serve the dish as is, but it's even more luxurious with some thickly sliced and toasted bread, brushed with olive oil and garlic.
Provided by Tejal Rao and Alexa Weibel
Categories dinner, soups and stews, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Start the beans: Rinse the beans then add them to a large, heavy pot and cover with enough cool water to generously immerse (about 12 cups). Add ¼ cup olive oil, the bay leaves, oregano and 1 teaspoon salt, then bring to a boil over high heat. Once the liquid comes to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are very tender, 1½ to 2 hours. Add extra water by the cupful as needed to keep the beans immersed.
- Prepare the potatoes: Heat the oven to 375 degrees. On a large sheet pan, toss the potatoes with 2 tablespoons olive oil; season generously with salt and pepper, and toss to coat. Roast, stirring once about halfway through, until the potatoes are golden-brown and tender, about 30 minutes. Set aside.
- Finish the beans: In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped garlic and sauté until soft and fragrant. As soon as the edges of the garlic start to color, add the red wine and simmer until the wine is reduced by half, 5 to 10 minutes.
- Using a slotted spoon, transfer the cooked beans (you should have about 7 cups) to the reduced wine in the skillet, then add about 2 cups of their cooking liquid - you want just enough to mostly cover the beans. Add the olives, prunes and another ¼ cup olive oil, and simmer over medium, stirring occasionally, until the flavors meld and the liquid thickens slightly to form a sauce, 10 to 15 minutes. Season to taste with salt and pepper.
- Finish the potatoes: In a medium bowl, combine the minced shallot with the red wine vinegar. Add the potatoes, capers and parsley, and toss to coat. Season to taste with salt and pepper. Tip the potatoes on top of the beans, drizzle with olive oil and serve.
Tips:
- Use dried red beans: Dried red beans are more flavorful and have a better texture than canned beans. If you use canned beans, be sure to rinse and drain them well before using.
- Soak the beans overnight: Soaking the beans overnight will help them cook more evenly and quickly. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
- Use a variety of vegetables: The more vegetables you add to your red bean toss, the more flavorful and nutritious it will be. Some good vegetables to use include celery, onion, carrots, bell peppers, and corn.
- Use a flavorful dressing: A good dressing will help to bring all of the flavors of the red bean toss together. Some good dressings to use include a vinaigrette, a creamy dressing, or a salsa dressing.
- Serve the red bean toss warm or cold: Red bean toss can be served warm or cold, depending on your preference. If you serve it warm, you can top it with a dollop of sour cream or yogurt.
Conclusion:
Red bean toss is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is also a great way to use up leftover red beans. With so many different variations, there is sure to be a red bean toss recipe that everyone will enjoy.
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