Beans

There are many different recipes for cassoulet, but this one is simple and flavorful. Serve it as a main course or as a side dish. The bread crumbs add a crisp texture to the soft beans. INGREDIENTS 5 slices bacon, cut into 1/2-inch- thick slices 1 medium yellow onion, chopped 2 cloves garlic, minced 1 cup chicken broth One 14.5-ounce can crushed tomatoes Two 14.5-ounce cans cannellini beans, rinsed and drained 2 cups fresh bread crumbs 3 tablespoons butter, melted 1/2 cup coarsely chopped fresh parsley INSTRUCTIONS Preheat the oven to 400 degrees F. In 3½-quart Dutch a oven, over medium heat, add the bacon and brown. Remove with a slotted spoon to a a plate and reserve, leaving the fat in the pot. Add the onions and sauté for several minutes until soft. Add the garlic and sauté for 2 minutes more. Add the broth, tomatoes, beans, and bacon and stir. In a medium bowl, toss the bread crumbs with the melted butter and parsley. Set aside. Transfer the Dutch oven to the oven and bake, uncovered, for 15 minutes. Meanwhile, in a medium bowl, toss the bread crumbs with the butter and parsley and set aside. Remove the Dutch oven from the oven, sprinkle over bread crumbs, and return to the oven for 10 minutes, or until the top is golden brown. Serve in warmed bowls.

INGREDIENTS 2 teaspoons extra-virgin olive oil 1 pound kielbasa or other smoked sausage, cut into 1-inch pieces 3 medium carrots, diced small 2 shallots, diced small Coarse salt and ground pepper 2 garlic cloves, minced 2 cans (15.5 ounces each) black beans, rinsed and drained 2 cups low-sodium chicken broth 3 tablespoons chopped fresh parsley, plus more for serving 1/4 cup plain yogurt, for serving INSTRUCTIONS In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate. Add carrots and shallots to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley. Serve with more parsley and a dollop of yogurt. NOTES Make this dish up to 2 days ahead. Reheat gently and add parsley to serve. ...

INGREDIENTS For patties 2 Tbsp. extra-virgin olive oil, plus more for greasing 1 14-oz. block extra-firm tofu, drained 2 14.5-oz. cans black beans, rinsed, drained well 1/4 cup almond butter 1/4 cup mayonnaise (vegan, if you are vegan) 2 garlic cloves, finely grated 4 tsp. chili powder (make sure it’s salt-free) 4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt 2 cups cooked quinoa (we prefer red or black), cooled 1/4 cup flaxseed meal 2 Tbsp. cornstarch For serving ...

INGREDIENTS 1 pound fifteen-bean soup mix 1 large onion, diced One 28-ounce can crushed tomatoes 3 celery stalks, chopped 1 ham hock 1 pound pork shoulder, diced into 1-inch cubes 2 garlic cloves, minced 1 tablespoon chopped fresh parsley 1 bay leaf 1 teaspoon dried rosemary 2 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 cups chicken stock INSTRUCTIONS Place all of the ingredients into the Instant Pot; secure the lid. Press the Manual button and enter 30 minutes. When the cook time is complete and the pressure has fully released, remove the lid with caution. Remove and discard the ham hock and bay leaf.

INGREDIENTS 1 pound dried black beans 1 tablespoon olive oil 1 cup chopped yellow onion (about 1 medium) 1 cup chopped red bell pepper, (about 1 medium, 7 oz.) 1 medium jalapeno pepper, seeded and finely chopped, (about 2 Tbsp.) 3 medium garlic cloves, finely chopped (about 1 Tbsp.) 1 1/4 teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 bay leaves 3 cups unsalted chicken stock 1 1/2 cups halved cherry tomatoes 1/2 cup chopped cilantro leaves INSTRUCTIONS Rinse, drain, and sort black beans, picking out any stones or broken beans. Set aside. Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Allow to heat for 3 minutes. Add olive oil, onion, peppers, garlic, salt, cumin, coriander, and oregano. Cook stirring often, until vegetables are slightly tender, about 5 minutes. Add bay leaves, stock, and beans. Stir to blend. Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 37 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.) When the cook time has ended, allow Instant Pot to naturally release pressure for 20 minutes. (Steam is fully released when pressure valve drops.) Uncover and turn off Instant Pot. To serve, spoon beans and cooking liquid into bowls and top evenly with tomatoes and cilantro.

INGREDIENTS 3 tablespoons canola oil 8 thick-cut slices bacon, cut crosswise into %-inch-wide lardons 1(15.5-ounce) can black-eyed peas, rinsed and drained Kosher salt Freshly ground black pepper 1 poblano chile, finely diced 1 red bell pepper, finely diced 1 medium Spanish onion, finely diced 1 cup long-grain rice 2 cups low-sodium chicken stock or broth 3 ounces mustard greens, stems removed, leaves coarsely chopped Clover honey 4 large eggs Hot sauce 2 scallions, green tops and pale-green parts only, thinly sliced, for garnish INSTRUCTIONS Heat 1 tablespoon of the oil in a large sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until it has rendered its fat and is golden brown and crispy, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.Pour all but tablespoons of the rendered fat into a small bowl and set aside for cooking the peppers. 2. Heat the rendered fat still in the pan over high heat until shimmering. Add the black-eyed peas and cook until warm, about 5 minutes. Season with salt and black pepper and transfer to a bowl. Pour the reserved rendered bacon fat into a medium saucepan and heat over high heat. Add the poblano, bell pepper, and onion. Season with salt and black pepper and cook until soft, about 5 minutes. Stir in the rice and cook for 1 minute. Add the stock and season with salt and black pepper. Bring to a boil, then reduce the heat to medium and stir well. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. While the rice is cooking, heat the remaining 2 tablespoons oil in a large deep sauté pan over high heat. Add the mustard greens, a splash of water, and salt and black pepper to taste and cook until wilted, about 10 minutes. Stir in a touch of honey to sweeten. When the rice is done cooking, remove from the heat and let sit, covered, for 5 minutes. Uncover, fluff with a fork, and stir in the black-eyed peas and mustard greens. Transfer to a sheet pan in an even layer to stop further steaming and prevent the grains from clumping. Preheat the oven to 425°F. Spoon the rice into a 2-quart baking dish and make 4 indentations spaced a few inches apart. Crack an egg into each indentation and season the eggs with salt and black pepper. Bake until the whites are just set but the yolks are still runny, about 5 minutes. Remove, drizzle with a bit of hot sauce, and garnish with the bacon and scallions.

INGREDIENTS 2 pounds dry navy, pinto or great northern beans 2 teaspoons salt 1/2 pound bacon 1 onion, diced 1 bell pepper, diced 1 cup barbecue sauce 1/2 cup ketchup 3 Tablespoons spicy brown mustard 1/4 cup apple cinder vinegar 3/4 cup maple syrup 1/4 cup water INSTRUCTIONS Rinse the beans, then put in a 6 or 8 quart instant pot insert. Fill to the 2/3 full mark with water. Cook on high pressure for 25 minutes. Let pressure release naturally for 15 minutes, then quick release. Drain beans in strainer and set aside. Chop bacon into small pieces. Turn instant pot to saute and add bacon to the pot. Cook until it starts getting crispy, stirring frequently. Drain most of the grease, leaving about 1 Tablespoon. Add diced onion and pepper, cooking until tender. Add water, scraping the bottom of the pan to get all of the bits up. Add bbq sauce, ketchup, mustard, vinegar and syrup. Stir to combine. Add beans and stir to coat. Turn instant pot to slow cook and cook for at least 1/2 hour. NUTRITION INFORMATION YIELD: 24 SERVING SIZE: 1 CALORIES: 164 TOTAL FAT: 4g SATURATED FAT: 1g TRANS FAT: 0g UNSATURATED FAT: 2g CHOLESTEROL: 9mg SODIUM: 525mg CARBOHYDRATES: 26g FIBER: 4g SUGAR: 12g PROTEIN: 8g ...

INGREDIENTS 1 pound dry pinto beans — 2 cups 2 teaspoons extra-virgin olive oil 1 small yellow onion — chopped into 1/4-inch dice 1 jalapeno — cored, seeded, and finely chopped 3 cloves garlic — minced (about 1 tablespoon) 4 cups low-sodium chicken stock or vegetable stock — divided 3 cups water 2 bay leaves 1 1/2 teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon dried oregano 1/8 to 1/4 teaspoon cayenne pepper — optional For serving: queso fresco or shredded Monterey jack cheese — diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional) INSTRUCTIONS Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside. Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine. Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid. The beans will be very liquidy. Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot. With an immersion blender (or by hand with a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way—be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy! YIELD: 6 cups ...

INGREDIENTS 1 leek, halved lengthwise, thinly sliced cross wise 1 green bell pepper, diced 1 lb dried red kidney beans 2 celery stalks, thinly sliced crosswise 1 tsp thyme 4 slices bacon INSTRUCTIONS In a 5-quart Crock Pot, combine beans, bacon, leek, celery, thyme, and 10 cups water. Cover; cook on high setting until beans are tender, about 4 hours. Do not uncover while cooking. Stir in bell pepper, season with 1 tsp salt and 1/4 tsp pepper. Cover; continue cooking until bell pepper is tender, about 20 minutes more. To serve, discard bacon slices, if desired (but you would be crazy to); stir in 2 cups cooked white rice.

INGREDIENTS 1 pound dried red beans 1 1/2 pounds smoked sausage cut into chunks 1 ham hock or ham bone 1 cup chopped onion 1 clove garlic minced 1 teaspoon dried thyme 1 teaspoon freshly ground pepper 1/2 teaspoon sage 1/8 teaspoon cayenne pepper salt to taste freshly cooked white rice INSTRUCTIONS Soak beans overnight in cold water. Drain and put the beans in a large pot or Dutch oven. Add fresh water to cover, along with the sausage and ham, onion, garlic, thyme, pepper, sage, and cayenne. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary to keep them from drying out. This will take 2 to 3 hours. Add salt to taste. Discard ham bones. Remove about 1/4 cup of beans from mixture and mash; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice. Serves 6 ...