Delicious Bean Recipes

I have stocked up many great bean recipes that are tasty and easy to make because I cook with legumes every night and often for lunch as well. Remember that tofu come from soybeans and so you will find tofu recipes on this page as well.

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There's no real need for eggs when you can scramble tofu and make it taste this good. This is one of those recipes that you can add any extra ingredients you want, such as tomatoes, peppers, mushrooms, soy sausage, onions, etc. Here is the basic version.

Ingredients:

1 cup firm tofu, pressed and crumbled
2 green onions, finely chopped
1/4 tsp. turmeric
1/4 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. black pepper
1 tsp. soy sauce

Directions:

Heat a few tablespoons olive oil in a pan and saute the green onions for a few minutes, then add the other ingredients and cook 3-5 more minutes.

Serves 4.

This is a simple bean recipe that every vegan should have in his/her back pocket. You can use it in stuffed pastas like lasagnas, manicottis, stuffed vegetables like peppers, butternut squashes, and mushrooms, and just as an accompaniment to other dishes.

Ingredients:

1 cup firm tofu, pressed and crumbled
2 green onions, finely chopped
2 tsp. lemon juice
2 tsp. olive oil
1/4 tsp. salt
1/4 c. nutritional yeast
1 clove garlic, minced
1 tsp. basil
freshly ground black pepper

Directions:

In a large bowl, crumble the tofu and add the lemon juice, salt, pepper, basil, and garlic.

Use your hands to continue crumbling and mixing the ingredients until it looks like ricotta cheese.

Add the oil and nutritional yeast and mix well to combine.

Makes 2 cups.

My mom told me about a great dish she had in Greece: lentils with onions and garlic, and it sounded so tasty that I had to make it. Here is a bean recipe adapted from a great cookbook called Vegan Planet by Robin Robertson. It is a delicious, easy, and very healthy bean recipe.

Ingredients:

1 cup lentils, rinsed
2 tbsp. olive oil
4 shallots, chopped, or 1 large onion, chopped
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. paprika
salt
freshly ground black pepper
1 cup brown basmati rice
3 cups water

Directions:

Cook the lentils in salted boiling water for about 15 minutes, until just slightly tender. Drain and set aside.

Heat 1 tbsp. olive oil in a skillet and add the shallots/onions. Cook, stirring frequently, until lightly browned, anout 10 minutes. Set aside half the shallots/onions for later.

Add the lentils and all the spices to the skillet. Then add rice and water, bring to a boil, and cook, uncovered, about 30 minutes. At that point the lentils should be tender and the rice cooked. Remove from the heat and cover for 10 minutes.

Heat the other tablespoon of olive oil and add the second half of shallots/onions. Cook them until they are brown and caramalized, about 5 minutes.These will be your topping for the dish

You are ready to serve. All you need to do is put the rice in a dish with the lentils on top and the caramalized onions on top of that.

Serves 4.

I love to throw together a bean salad in the summertime. You can use any beans you like, but it's best to opt for solid beans that don't break apart easily. You can make this a four, five, six, or seven bean salad by just adding more beans and doubling your vinagrette.

Also, you can put any type of vinagrette you like on top. And, you can also add in any vegetables or pasta you desire. It's such an easy bean recipe that everyone should learn how to make this one.

Ingredients:

1 can chickpeas, drained and rinsed
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
15 oz. corn (if frozen, defrost first)
1 red onion, chopped
1 green pepper, chopped
1 red pepper, chopped
15 oz. cooked whole wheat orzo, cooled
1 carrot, chopped
1/2 cup vinagrette
salt and pepper, to taste

Directions:

Combine all the ingredients and mix well. Season with extra salt and pepper, if it needs a little umpf!

This dish is best served cold and after it has chilled in the fridge for several hours.

Serves 4-6.

When I'm having "one of those days" I like to go to a standby bean recipe that allows me to cook everything in under 10 minutes. I'll make this with a quick grain and sauteed vegetable and have a totally balanced meal.

Ingredients:

1 can of your favorite beans, rinsed and drained
1/2 c. water
1/2 onion, chopped
1 clove garlic, smashed

Directions:

Chop the onion and garlic and put them in a saucepan with the beans and water.

Cook over medium heat until the onions are soft and the dish is fragrant.

You can make this bean recipe with any beans you have around. It's quick and easy and so yummy!

Serves 4.

The ladies from Veganomicon did it again with these yummy chickpea cutlets. They are thick, so they would be great as a burger, but you can also serve them as an entree by themselves. This bean recipe makes 4 cutlets, which feeds 2-4 people, depending on how hungry they are!

Ingredients:

1 c. chickpeas
2 Tbsp. olive oil
1/2 c. vital wheat gluten
1/2 c. plain bread crumbs
1/4 c. Vegetable broth
2 Tbsp. soy sauce
2 cloves garlic, pressed
1/2 tsp. lemon zest
1/2 tsp. dried thyme
1/2 tsp. paprika
1/4 tsp. dried sage

Directions:

Mash the chickpeas and olive oil until there are no whole beans left. Then add the other ingredients and knead until strings of gluten have formed.

Preheat oven to 375°F.

Divide the dough into four equal balls. Flatten each ball in your hand and stretch them into rectangles.

Brush each patty with olive oil and bake on baking sheet for about 20 minutes. Flip patties and bake for another 8-10 minutes, until firm and golden brown.

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