British like their beans bright, tangy and in the form of a tomato sauce. That’s just right for spooning over a jacket potato with a handful of cheese or, if you must, ruining a fry-up. Dried beans are a staple in any kitchen. You can store them in their dried state indefinitely, literally for years and they are very budget-friendly as well. Plus they’re really good for you. A serving of about 1/3 cup of different varieties combined, has about 80 calories and counts as part of your “5 a day” of fruits and veggies. They have no cholesterol, loads of complex carbs, no fat, lots of fibre and are a good source of protein, making them a great meatless main dish. That been said, try below given different bean recipes and make you a day a little bit more healthy!
Baked Beans Recipe
Fine Salt: 3 Tablespoons
Haricot Beans: 450 g
Oil: 2 Tablespoons
Garlic: 2 Cloves
Carrot, small: 1
Celery: 1 Stick
Tomatoes tin: 400 g
Tomato Ketchup: 2 ½ Tablespoon
Cornflour: 1 ½ Tablespoon Black Pepper to season
- Take a bowl with enough water to soak the beans in it, add salt and let it dissolve. Pour the beans into the water and let it be for about 8-12 hours.
- Now drain the beans and then bring them to boil in a pan with generous freshwater.
- One the water start to boil, turn off the heat and keep the beans aside to bring down to room temperature.
- While the beans are boiling, start preparing the sauce.
- Chop Garlic, Carrot, Celery and fry them briefly in a saucepan. Add tomatoes and let it cook. Mash the tomatoes if they are whole before adding them to the other veggies.
- Leave the sauce to cook for about 10 minutes or so. Then, mill it to a puree with the help of a food processor.
- Mix the cornflour with a bit of water in 2:1 proportion and mix it with the puree with 300 ml more water.
Sprinkle salt, pepper and the drained beans to the puree, then let it simmer for 10 minutes or so. Add a little bit of butter before serving. You can also add a decent amount of veggies before serving.
Green Beans Recipe
Green Beans, fresh: 1 Pound
Butter: 3 Tablespoons
Garlic, minced: 3 Cloves
Lemon Pepper: 2 Pinches Salt to taste
- Chop the green beans into equal pieces and bring them to boil in a pan.
- Cover the pan with a lid and let it simmer till the beans become soft and tender.
- Heat a skillet on a medium flame, add butter and sauté the drain beans.
Add garlic before adding the beans and cook, till it becomes fragrant, season with lemon pepper and dig in.
Pinto Bean Recipe
Pinto Beans, dried: 1 lb
Bacon, thick-cut: 2 Slices
Onion, small: 1 Quartered
Fresh Oregano: 2 Sprigs
Bay Leaf: 1
Ground Cumin: 2 Teaspoons
Smoked Paprika: 2 Teaspoons Kosher Salt
- Wash the dried Pinto beans with cold to get rid of any kind of debris and dirt. Then soak the beans in water, overnight.
- Drain the beans and put them aside. Take a pan, add the beans with water, Bacon, Onion, Oregano and bay leaf. Bring it to boil on high flame for 10 minutes or so.
- When the beans start to simmer, add paprika and ground cumin and cover the lid. Stir occasionally and let the beans simmer till it becomes soft and tender.
When the beans turn tender, remove the bacon, bay leaf and onion. Chop the bacon and add it back to the beans and season it with salt. Let it sit like that for a minute or two before serving.
Great Northern Beans Recipes
Great Northern Beans, dried: 1 lb
Water: 7 Cups
Salt Pork: ¼ lb
Rosemary Stalks: 2
Salt: 1 Teaspoon
Worcestershire Sauce: 2 Dashes
Dark Corn Syrup: 1 Tablespoon Tomatoes, diced and slightly drained: 14.5 oz
- Wash the beans with cold to get rid of any kind of debris and dirt. Then soak the beans in water, overnight.
- Drain the beans and put them aside. Take a pan, add the beans with water, Salt Pork and Rosemary and bring them to boil on a low flame.
- When the beans start to simmer, add salt and let it cook until the beans turn soft and tender.
- Remove the pork and add the other ingredients to the beans and let it simmer for a bit more, like a minute or two.
Remove the rosemary before serving the beans.