Soaking dried beans before boiling them speeds up their cooking time and prevents them from splitting. Simply place the beans in a large bowl, cover with about three inches of water and let stand at room temperature for 24 hours. If you don't have dried beans, substitute with eight cups of canned no-salt-added navy beans, and skip the first paragraph.
Try this recipe with frozen soy beans (edamame) or fava beans. For added crunch, top with unsalted cashews or peanuts.
One pork hock makes a rich-tasting, nutritious bean and vegetable soup for only pennies.
Yellow wax beans partner with garlicky marinated mushrooms in this crunchy make-ahead salad. You can use green beans with, or instead of, the yellow ones.
A salade composée— arranged rather than tossed — is an attractive way to serve beans. The hard-cooked eggs, tomatoes and black olives that surround the dressed green beans are perfect flavour and colour complements.
Pureed beans lend a rich texture without all the fat and calories of creamed soups.
Quickly cooked beans tossed with crisp and colourful red pepper makes an eye-appealing side dish.
Garden-fresh beans receive an exotic twist with a lightly spiced crunchy coconut and sesame seed topping.
This four-ingredient cookie couldn't be simpler. The vanilla bean gives a lovely hit of flavour without using extract, which is usually not kosher for Passover. The scraped bean pod can be added to a canister of granulated sugar to perfume it for all of your baking.
A great source of protein, vitamins, minerals and fibre, beans are something we should include more of in our diet. However, some delicious bean recipes can have a lot of sugar and saturated fat. This no-added-fat quick vegan version uses a bit of molasses and the natural sweetness of apples to weigh in at about half the fat and calories of traditional baked beans.
