Legume recipes

Posted: Wed, Aug 13 2008, 10:12 am Post subject: Legume recipes

Who has good legume recipes? The reason I'm posting this here and not in the general forum is that they have all kinds of beans that I can never find here like navy beans, black beans etc. All I ever see here are white beans, red beans, azuki beans and chickpeas. Oh yeah. And lima beans sometimes.

Let's see what you can come up with.
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Platinum Member Joined: Aug 12 2007 Posts: 20487

ChossidMom, for navy beans use small white beans. Black beans I get at the health food store. It's usually no big deal to substitute, it's not like there are such big differences in flavor.
I have great recipes, copied from books by Sarah Schlesinger. She uses spices creatively. Does something like that interest you? No animal fats or protiens in her recipes. Who by you is going to eat them?
You can also do searches on allrecipes.com and recipezaar.com where you can do a search for a recipe based on ingredients you want to use.

Posted: Wed, Aug 13 2008, 10:18 am Post subject:

I buy the long, thin (Adeen) frozen green beans and steam them. (Although now fresh are in season).

Then I drain and rinse a can of chick peas and a can of kidney beans and mix it all together.

Add a chopped onion (regular or purple), minced garlic, salt, pepper, olive oil, lemon juice and a little vinegar.

Lentils and peas are also legumes, btw, Do you also want recipes for those?

Mexican Refried Beans

2 C. dry Pinto Beans

7 C. water or more as needed

2 t. oil

1 C. onion chopped

2 garlic cloves

1 t. chili powder

1 t. salt

Pick thru the beans watching for gravel and grit. Rinse them and put them in a pot covered with water overnight. Drain beans.

Put in a stockpot or dutch oven and add the water. Bring to a boil and then turn down to medium heat, add onions, oil and garlic. Stir beans often and cook for about 1 1/2 hours until beans are tender. Add water as needed. Add the chili powder and salt. The beans are done when the are soft and creamy. Cool.

To make refried beans:

Add 2 T. oil to a skillet, add 2 more minced garlic cloves. Add 3 C. of the beans and mash. Add 1 C. of the bean liquid until you reach a fairly smooth and moist consistency.

Top with cheese if desired. Serve with tortillas.

Also, my kernels/grains/legumes guy in the shuk has black beans.
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Sweet and Sour Lentil Casserole/FOOD by Susan Powter

1 cup dry lentils
1/4 cup soy sauce
3 Tablespoons honey
1/3 cup white vinegar
1 teaspoon grated fresh ginger
2 oz. fine egg noodles
1 Tablespoon dark sesame oil
2 Tablespoons water
1 clove garlic, chopped
1 large carrot, thinly sliced
1 small pepper, chopped
4 bunches scallions, thinkly sliced into rounds
salt or extra soy sauce to taste

1. Wash the lentils in several bowls of water until clean; make sure to remove al stones. Place lentils in pot, cover with water. Cook in covered pot until lentils are tender but still firm.
2. Mx soy sauce, honey, vinegar and ginger and set aside. Cook noodles according to packag directions and drain.
3. Heat sesame oil and water, and saute garlic and carrot for 3 to 5 minutes until carrots are almost tender Add pepper and scallioins and cook until scallions are barely wilted, about 2 minutes.
4. Add cooked lentils and soy mixture, and cook for 10 minuts over low heat. Add noodles and mix together until heated through. Remove from heat; check seasoning and serve.

Posted: Wed, Aug 13 2008, 12:09 pm Post subject:

Oh wow, I remember Susan Powter... LOL

Platinum Member Joined: Aug 12 2007 Posts: 20487

Chili with Barley/500 (practically) Fat Free Recipes by Sarah Schlesinger

1 1/2 cups nonfat chicken broth
1 medium onion, chopped
2 cloves garlic, minced
3 cups chopped celery
1 red bell pepper, chopped
2 cups cooked kidney beans, rinsed and drained
6 cups fresh or canned tomatoes, chopped, liquid reserved
1 cup corn kernels
1 cup uncooked pearl barley
2 jalapeno peppers, seeded and minced
1/4 cup chopped fresh parsley
1 teaspoon chili powder
1/8 teaspoon cayenne pepper

1. Heat 1/4 cup chicken broth in a large, heavy pot or dutch oven. Add onion and garlic and saute until onion just turns translucent, about 3 minutes.
2. Add celery and red bell pepper and saute for 3 additional minutes.
3. Add kidney beans, tomatoes with their liquid, remaining broth, corn, barley, jalapenos and parsley. Mix thoroughly. Stir in chili powder, cayenne and black pepper. Bring to a boil, reduce heat, and simmer for 30 minutes.

10 servings.

Platinum Member Joined: Aug 12 2007 Posts: 20487

Red Lentil-Bulgur Pilaf/500 (practically) Fat Free Recipes by Sarah Schlesinger

1 cup red lentils
2 1/2 cups water
1/2 cup uncooked bulgur
1/4 cup nonfat chicken broth
1 medium onion, chopped
1/2 teaspoon ground black pepper
1 scallion, minced
1/4 cup minced green bell pepper

1. Place the lentils in a large saucpan. Add water and bring to a boil. Reduce heat; cover and cimmer for 15 minutes. Remove from heat, stir in bulgur.
2. Heat chicken broth in a skillet and saute the onyo until the onyo is golden.
3. Season lentil-bulgur mixture with black pepper, pour onyo over it, garnish with scallion and green pepper and serve.

Platinum Member Joined: Aug 12 2007 Posts: 20487

Golden Rice Salad with Black Beans/500 (practically) Fat Free Recipes by Sarah Schlesinger

1 1/2 cups water
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 cup uncooked rice
1/3 cup nonfat Italian dressing
2 teaspoons seeded, minced jalpeno peppers
1/2 cup chopped red onion
1/2 cup seeded, chopped fresh tomato
1/2 cup chopped green bell pepper
1 Tablespoon dried cilantro
1/4 teaspoon cayenne pepper
2 cups cooked black beans

1. Combine the water, turmeric and cumin in a large saucepan. Bring to a boil. Stir in rice; return to a boil, reduce heat, cover and simmer until rice is just tender, about 20 minutes. Drain away excess liquid and cool, uncovered, to room temperature.
2. Whisk together the Italian dressing and jalpeno pepper.
3. Mix the cooled rice, onion, tomato, green bell pepper, cilantro, cayenne, and black beans. Add the dressing and toss to coat all ingredients.

Posted: Wed, Aug 13 2008, 4:37 pm Post subject: re: Legume recipes

Haha. Good question about who's going to eat it, Tamiri!! Probably noone but me, unfortunately Sad

My kids are impossible. They wouldn't touch this stuff. Hubby - mebbe.... he hates tomato sauce so I have to stay away from that.

Thanks for all your ideas!

Yesha - what are "pinto" beans? I've never seen them in the super.
I'll have to ask at my local health food store about black beans. I don't think they have them.

I know that Cheaperkol carries all kinds of American beans. Maybe I have to get over there...

Posted: Wed, Aug 13 2008, 9:15 pm Post subject: re: Legume recipes

Pinto beans have a light tan background with a slightly darker brown, almost reddish splotching. Or a redder background with a darker splotching.

Posted: Thu, Aug 14 2008, 12:22 am Post subject: re: Legume recipes

Thanks. I'll have to be on the lookout...

Platinum Member Joined: Aug 12 2007 Posts: 20487

The problem with these (and other) recipes is that they are meant to feed a crowd. It's not really worth the work if just one person is eating - is it?
I bet you can google "recipes for two people" and see if anything interesting comes up.

Posted: Thu, Aug 14 2008, 3:09 am Post subject:

Or just play around with the recipes...

Posted: Thu, Aug 14 2008, 3:12 am Post subject: re: Legume recipes

chosidmom u really have your hands full,making dishes that appeal to everyone in the family.

the kids wont like tortilla's with cheese?that I for sure thought u would say they kids would eat.they dont have to know its beans.

Posted: Thu, Aug 14 2008, 3:39 am Post subject: re: Legume recipes

Where exactly do you get tortillas in Israel? Or do you have to make them yourself like Mimivan does?

I may be going back to work soon, so this may all be kind of moot for me ...

Don't worry Akeres. I don't make 10 things for every meal. Whoever doesn't like what Mommy made can just have a bowl of cornflakes! And I have one (my 8 year old) who does it every time! I think that one of the only cooked things that my kiddos will eat is fresh roasted or grilled chicken!

Posted: Thu, Aug 14 2008, 3:45 am Post subject:

They make great lunches, so if you go back to work, bring for lunch.

I've seen tortillas in Rami Levy.

Posted: Thu, Aug 14 2008, 3:47 am Post subject: re: Legume recipes

Would you remember the hechsher?
Also, what do you do with a tortilla? You fill it with meat or fish?

Posted: Thu, Aug 14 2008, 3:59 am Post subject:

Sorry, I don't remember the hechsher.

I usually make 2 different fillings for the burritos, but you can even make tuna and egg salad and make 'wraps'.

The chicken version is broiled chicken breast, cut into strips. Sautee green and red pepper sticks and onions, also cut into thin half circles.. Add minced garlic and the chicken. Season with black pepper, salt and for some kick, cayenne or chili powder. Then spoon onto the burrito, roll and enjoy!

The meat version is browning ground beef, sautee a chopped onion and add the beef when translucent. Mix with tomato paste, a little water to thin it out and season with garlic powder, black pepper, salt and again, cayenne or chili powder.

I find the tortillas are easiest to use when warmed in a steam bath.

Posted: Thu, Aug 14 2008, 4:12 am Post subject: re: Legume recipes

Wow...I wish I could enjoy legumes right now. But I don' want to give the baby gas...I'll visit this thread again in another three months... Wink

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Posted: Thu, Aug 14 2008, 1:23 pm Post subject: re: Legume recipes

the baby cant smell what about the rest of the family! Rolling Laughter

sorry couldn't resist Very Happy

chosidmom I buy those lahfa's at the shuk,and cut them in half.
do your kids like sauteed eggplant,lettuce,creamcheese,tomatoes??thats a great wrap to make for lunches.
that's funny about the 8yr old eating cornflakes everytime.u are so laid back,well I guess they are getting all their nutritional value(that's what the box says)