Are you wondering what to do with all those cans of beans you have sitting in your pantry? These 10 Best Bean Recipes will help you put them to very good use:) If you don’t generally cook with beans you may be wondering what you can cook with them, which type of bean is best for you and HOW to cook them.
I usually cook with canned beans instead of dried just because it’s quicker and I’m not that wonderful at planning ahead. All the recipes below use canned. If you only have dried beans sitting in your pantry, not to worry, I’ve got you covered, just follow the instructions for cooking with dried beans down below.
What can I make with beans?
Which bean is the best for you?
They’re all really good for you. High in protein and fiber they nourish and satisfy as well as being very heart healthy. They contain NO fat. Chickpeas probably top the list as the healthiest bean as they’re full of protein (14.5 grams per 1 cup) and fiber (12.5 grams per cup). There are many wonderful chickpea recipes listed below but the quickest and easiest is the hummus and it’s HEAVENLY.
Don’t have any chickpeas? no problem, almost all beans will do you good. Black, red, pinto and navy beans are all great options.
How do I cook beans?
If you’re using canned: ALL THE RECIPES BELOW ARE MADE WITH CANNED BEANS, if you’re using dried follow the cooking instructions in the next section:
- drain them and then rinse them thoroughly.
- You don’t have to cook canned beans, they’re already cooked, hence the the quick hummus.
If however you’re using dried beans there are a few important rules you need to follow:
- As they are NOT precooked YOU HAVE TO SOAK THEM!
- Pour them into a large bowl, cover them with cool, fresh water, leave them for 8 hours or overnight.
- Drain and rinse thoroughly.
- After rinsing place them in a large saucepan, cover with fresh water and a bay leaf. Bring to the boil, turn down to a simmer and cook for approximately 1- 1 1/2 hours until tender. Skim off any foam that develops on the top.
I hope you have fun with the 10 Best Bean Recipes below:)
Originally I made this for a Super Bowl Party, it has now become a family favorite. It has double protein power from both the beans and the quinoa.
My all time favorite soup. Don’t worry if you don’t have all the vegetables listed in the recipe. You can use what you have on hand.
Once you’ve tasted this I doubt you’ll ever buy store bought again! It’s also VERY quick and easy to whip up.
This is a real crowdpleaser. Even the most ardent carnivores ADORE this:)
Another family favorite. It’s quick and easy to make and leftovers are fabulous the next day. If you don’t have a can of coconut milk, do without, it will still be delicious and you’ve cut down on your fat intake!
Double protein here again with the addition of quinoa. If you don’t have any fresh peppers this can be used as a fantastic burrito filling 🙂
Heavenly. Easy. Delicious.
As always with soup use what you have. A little store bought pesto will be lovely if you don’t have any fresh basil handy.
The Chickpeas take on a “meaty” texture in this deliciously satisfying pasta dish. If you don’t have broccoli rabe use whatever green you have on hand.