The baked beans at the shore lunch was a dish I always looked forward to. Dipping fresh-cut fried potatoes in beans is certainly better than ketchup!
Beans are a terrific idea for kids' lunches. Beans are low in fat and sodium and have fibre, protein, calcium, iron and folate. You can use black beans, chickpeas or kidney beans instead of the navy beans. Pack this with slices of baguette to dip into the yummy sauce.
Cooking the beans right in the skillet with their sauce not only saves a pan but also infuses the beans with the wonderful zing of ginger.
Use these pickled beans to garnish drinks, such as Bloody Marys, Caesars or martinis.
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.
This summery fresh bean salad is welcome at any backyard gathering. Use a mixture of green and yellow beans for an extra boost of colour. Make it the morning of the fete to let the flavours soak in.
Baked beans are a classic comfort food, especially when served with Curly Hotdog Snakes for a newfangled twist on wieners and beans. Refrigerate any leftovers to reheat and enjoy over the next two days.
Black beans give a modern twist to an old classic.
Green beans can be trimmed by simply breaking off the stem end. Blanching them keeps their beautiful bright green colour – perfect for a summer salad. When available, yellow wax beans make a nice contrasting addition to the green beans.