Beans are healthy & delicious. Maybe THAT’S why they’re called the magical fruit… Well, anyway, here are some dried bean recipes!

Refried Beans

Ingredients:
1 tablespoon olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 teaspoon ancho chili powder, or other chili powder
15-ounces pinto beans
2/3 cup low-sodium chicken broth, plus more if needed
Salt and pepper
2 tablespoons chopped fresh cilantro leaves

Directions:
Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are cooked through. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.

Total Time: 19 min
Prep: 10 min
Cook: 9 min
Yield: 4 (1/2 cup) servings

2006, Ellie Krieger, All Rights Reserved

 

Lentil Soup

Ingredients:
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise

Directions:
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Total Time: 1 hr 15 min
Prep: 30 min
Cook: 45 min
Yield: 6 servings

Recipe courtesy Alton Brown, 2006