Category Archives: Dry Beans

Dairy-Free, Dry Beans, Weeknight Dinner, Winter

White Bean and Swiss Chard Stew

This is best served with a side of toasty, fresh bread (like focaccia or a a roll), so I’m including that here. Leave off if you’d like, or if you have other plans.

Print Recipe

White Bean and Swiss Chard Stew

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 2 servings
Calories: 442kcal

Ingredients

Beans

  • ¾ cup cannellini beans
  • Bay leaf kombu, spices for beans

Soup and bread

  • 2 tbsp olive oil
  • 2 large cloves garlic
  • 1 medium red onion
  • 8 oz carrots
  • 12 oz green Swiss chard
  • 2 tsp smoked paprika
  • ½ slab focaccia or other bread
  • 1 tbsp vegan butter
  • 1 tsp salt
  • freshly ground black pepper

Instructions

  • First, make the beans. Soak the beans in advance in water and salt. Drain off nearly all of the water, to make the water less saline, and then add more water. Add the bean flavorings. Bring to a very gentle boil for 10 minutes and then turn down to a low simmer. (Given the fragile nature of cannellinis, you want to go low and slow.) When beans are done, reserve the beans and 3 cups of the liquid.
  • Mince the garlic cloves. Finely chop the red onion. Scrub and thinly slice carrots. Using a knife, cut Swiss chard stems from leaves. Thinly slice the stems. Halve the leaves lengthwise and slice crosswise into ½”-thick ribbons.
  • In a Dutch oven or large saucepan, heat 2 tbsp oil over medium-high until shimmering. Add about ½ tsp of the paprika and cook for 30 seconds. Add the garlic, diced onions, carrots, Swiss chard stems and 1 tsp salt. Stir well. Cover and cook, stirring occasionally, until everything is softened, about 7 minutes.
  • Add the beans and 1½ cups of the bean liquid. Add smoked paprika, salt and pepper. Bring to a simmer. Then add the Swiss chard leaves and cook until wilted, about 4 minutes. Season to taste.
  • Serve with bread.

Notes

Serves 2

Nutrition

Calories: 442kcal | Carbohydrates: 55g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 2005mg | Potassium: 1176mg | Fiber: 11g | Sugar: 10g | Vitamin A: 30601IU | Vitamin C: 63mg | Calcium: 188mg | Iron: 6mg
Nutrition Facts
White Bean and Swiss Chard Stew
Amount Per Serving
Calories 442 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Trans Fat 1g
Sodium 2005mg87%
Potassium 1176mg34%
Carbohydrates 55g18%
Fiber 11g46%
Sugar 10g11%
Protein 12g24%
Vitamin A 30601IU612%
Vitamin C 63mg76%
Calcium 188mg19%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Pressure Cooker, Rotation, Weekend Dinner, Weeknight Dinner

Couscous, Feta and Chickpeas

Print Recipe

Couscous, Feta and Chickpeas

Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 4 servings
Calories: 429kcal

Equipment

  • Pressure cooker
  • Casserole dish (2 quart or larger)

Ingredients

Beans

  • ½ cup dry chickpeas
  • 1 bay leaf

Everything else

  • 1 pint grape tomatoes halved
  • 3 scallions thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic minced or crushed
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 3 sprigs oregano, rosemary or sage
  • 2 cups vegetable broth
  • 1 bunch dill leaves and tender stems minced
  • 1 tbsp lemon zest from 1 lemon
  • ¾ tsp cumin
  • 4 ounces couscous
  • 4 oz feta
  • 2 oz Parmesan finely shredded

Instructions

Beans

  • Pre-soak the beans for about 6-8 hours in 1% salinity water. Drain and add to a pressure cooker along with enough water to cover the beans. Add the bay leaf. Bring to high pressure for 8 minutes. Allow pressure to release for 25 minutes and then release the rest of the pressure manually. Check for softness and cook for longer if needed. If done, drain the beans, discarding the water. Proceed once beans are done.

Everything else

  • Once ingredients are prepared, preheat the oven to 450ºF. In a large casserole dish, toss together the halved tomatoes, scallions, 2 tbsp oil, 1 tbsp vinegar, minced garlic, ½ tsp salt, ½ tsp pepper and the herb sprigs. Roast tomatoes in the oven until tender, about 15 minutes.
  • While that roasts, heat the stock until it boils. Stir in the chipped dill, lemon zest and cumin.
  • Remove the tomatoes from the oven and add the stock, couscous and chickpeas. Cover pan tightly (with foil if necessary) and return to oven for 20 minutes.
  • After 20 minutes, remove from the oven and remove the lid. Remove the herb sprigs and fold in most of the feta and half of the Parmesan. Then put the remaining feta and parmesan on the top. Bake uncovered until the feta starts to melt, another 5 minutes.

Nutrition

Calories: 429kcal | Carbohydrates: 47g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 1323mg | Potassium: 627mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1600IU | Vitamin C: 22mg | Calcium: 370mg | Iron: 3mg
Nutrition Facts
Couscous, Feta and Chickpeas
Amount Per Serving
Calories 429 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 35mg12%
Sodium 1323mg58%
Potassium 627mg18%
Carbohydrates 47g16%
Fiber 8g33%
Sugar 9g10%
Protein 19g38%
Vitamin A 1600IU32%
Vitamin C 22mg27%
Calcium 370mg37%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dinner Party, Dry Beans, Fall, Favorites, Great Leftovers, Pressure Cooker, Rotation, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Braised Flageolet Beans and Brown Rice

This delicious meal has evolved some over time, especially with the important addition of the brown rice. Brown rice serves several roles here. For one, the brown rice picks up some of the delicious liquid. It also adds its own nutty flavor to the overall dish. And then it helps stretch this meal into a truly delicious 4-6 servings.

Print Recipe

Braised Flageolet Beans and Brown Rice

Little green pods with a firm yet creamy texture
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: California
Keyword: Dry Beans, Rice
Servings: 4 servings
Calories: 767kcal

Equipment

  • Dutch oven
  • Pressure cooker

Ingredients

Braised Beans

  • 0.5 lbs dried Flageolet beans
  • 1 farcelette herb bundle – or bay leaves and other herbs in a spice bag
  • 2 tbsp olive oil
  • 1 large fennel bulb
  • 2 medium leeks
  • 2 large shallots
  • 4 cloves garlic
  • ½ cup dry white wine
  • 2 tsp vegetable bouillon to make 2 cups broth
  • 1 tsp salt

Herb Gremolata & Serving

  • ½ cup flat leaf parsley
  • ¼ cup tarragon leaves
  • 2 Meyer lemons
  • 1 clove garlic clove
  • 2 tbsp olive oil for drizzling

Brown Rice

  • 2 cups brown Kokuho Rose rice
  • 2 cups water
  • 1 tsp vegetable (or no-chicken) bouillon
  • ¼ tsp salt

Instructions

  • Rinse and soak the beans in water and 1.5% salt for 6-8 hours, preferably all day.
    0.5 lbs dried Flageolet beans
  • When ready to start preparing the meal, cook the beans along with the herb bundle. First bring the beans, herb bundle and at least 1.5 quarts water to a gentle boil for 5 minutes and then lower the heat to a gentle simmer for at least 20 minutes while you chop the vegetables.
    1 farcelette
  • All of the following can go in the same bowl. Remove the fronds from the fennel (save those for other uses) and cut into large wedges. Clean and keep the white and light green parts of the medium leeks; thinly slice once cleaned of dirt. Mince the 3 large cloves garlic. Thinly slice the shallots.
    1 large fennel bulb, 2 medium leeks, 4 cloves garlic, 2 large shallots
  • Remove 2 cups of the cooking bean water and add the bouillon to the hot bean water. Mix well and set aside. Allow the beans to cook gentle while you start the bigger meal. Right before adding, drain off the excess water.
    2 tsp vegetable bouillon
  • Preheat the oven to 350ºF. Heat 2 tbsp olive oil over medium heat in a large Dutch oven. Add the fennel wedges, leeks, shallots and garlic. Sauté until they begin to soften, about 5 minutes. Add the white wine and continue to cook for another minute.
    2 tbsp olive oil, ½ cup dry white wine
  • Add the bouillon mixture, fully drained pre-cooked beans and herb bundle, and about 1 tsp salt. Stir gently so the beans are submerged (and add more hot bean water or stock if necessary). Bring to a simmer, cover and transfer to the oven.
    1 tsp salt
  • Bake the beans and vegetables, covered, for 30-60 minutes, depending on how done the beans are. Remove the lid and cook uncovered until the beans are cooked through and the cooking liquid has reduced slightly, another about 30 minutes.
  • Once you’ve put the beans in the oven, you can make the herb gremolata. In a food processor, add rough-chopped flat leaf parsley, tarragon leaves the zest of both Meyer lemons, and the large garlic clove. Add a tiny bit of Meyer lemon juice if you need to get the mix to blend properly. Set aside in a covered dish until ready to serve.
    ½ cup flat leaf parsley, ¼ cup tarragon leaves, 2 Meyer lemons, 1 clove garlic clove
  • When you have about 45 minutes left, add 2 cups brown rice and 2 cups water with 1 tsp bouillon and ¼ tsp salt to the pressure cooker. Bring to low pressure for 15 minutes and then allow for up to 10 minutes of natural release. Release remaining pressure and fluff the rice and add a touch more salt, if needed.
    2 cups brown Kokuho Rose rice, 1 tsp vegetable (or no-chicken) bouillon, ¼ tsp salt, 2 cups water
  • Once beans are cooked and the dish has dried some, remove from the oven and let it sit for 5-10 minutes away from heat, uncovered.
  • Serve topped with the herb gremolata and some olive oil drizzled on top.
    2 tbsp olive oil

Notes

Serves 4 (approximately)

Nutrition

Calories: 767kcal | Carbohydrates: 127g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Sodium: 229mg | Potassium: 1825mg | Fiber: 16g | Sugar: 4g | Vitamin A: 1595IU | Vitamin C: 26mg | Calcium: 289mg | Iron: 11mg
Nutrition Facts
Braised Flageolet Beans and Brown Rice
Amount Per Serving
Calories 767 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Sodium 229mg10%
Potassium 1825mg52%
Carbohydrates 127g42%
Fiber 16g67%
Sugar 4g4%
Protein 24g48%
Vitamin A 1595IU32%
Vitamin C 26mg32%
Calcium 289mg29%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Rotation, Weeknight Dinner

Totchos

I really hope these are at least passable as a healthy dinner, because it’s been one of my favorite “new” “inventions” in the quarantine. With homemade beans, they are delicious. Nearly any bean works well, but kidney beans may be the best because they add an extra flavor.

Print Recipe

Totchos

An instant classic comfort food
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: American, Comfort Food
Keyword: Dry Beans
Servings: 4 servings
Calories: 584kcal

Equipment

  • Pressure cooker
  • Casserole dish

Ingredients

Beans

  • 1 cup dry bean kidney, black, pinto, other
  • bean spices garlic powder, kombu, bay leaf, peppercorns, oregano

Pico de gallo

  • 1½ lbs tomatoes
  • 1 large white onion
  • 1 serrano pepper
  • 2 cloves garlic
  • ½ bunch cilantro
  • 1 lime

Toppings

  • 1 large jalapeno
  • 1 large red onion
  • 1 tbsp southwest seasoning
  • 20 oz frozen tater tots
  • 3 oz cheese mozzarella, cheddar, Monterey Jack
  • ¼ cup green olives optional
  • 1 bunch green onions

Instructions

  • Prepare the beans by whatever method you prefer. Soaking in salted water and then pressure cooking is what I recommend. See the "beans overview" for details.
    1 cup dry bean, bean spices
  • While the beans are cooking, make the pico de gallo by small dicing all of the ingredients, juicing the lime and then together in a container. Put in the fridge to marinate.
    1½ lbs tomatoes, 1 large white onion, 1 serrano pepper, 2 cloves garlic, ½ bunch cilantro, 1 lime
  • When the beans are nearly done, bake the tots according to the package directions.
    20 oz frozen tater tots
  • Shred the cheese and chop the onion and jalapeno. Fry the onion and jalapeno in a pan. Add 1 tbsp southwest seasoning (or other “taco-style” spices). Add the drained beans and combine all together. Allow to cool slightly.
    1 large jalapeno, 1 large red onion, 3 oz cheese, 1 tbsp southwest seasoning
  • Once the tots are done, remove from the oven but leave the oven on at 425ºF. Gather the tots into a largely even two-tot layer in a casserole dish and top with the onion/bean mixture. Then top with the cheese. Place in the oven and bake for 5-10 minutes, until the cheese is well-melted.
  • While that bakes, slice the green olives, if using. When done, top with the green onions. Use the pico de gallo and avocado as a serving topping, i.e. do not add until you’re ready to eat. Store extras.
    ¼ cup green olives, 1 bunch green onions

Nutrition

Calories: 584kcal | Carbohydrates: 82g | Protein: 21g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 889mg | Potassium: 1628mg | Fiber: 14g | Sugar: 9g | Vitamin A: 1858IU | Vitamin C: 53mg | Calcium: 276mg | Iron: 4mg
Nutrition Facts
Totchos
Amount Per Serving
Calories 584 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 22mg7%
Sodium 889mg39%
Potassium 1628mg47%
Carbohydrates 82g27%
Fiber 14g58%
Sugar 9g10%
Protein 21g42%
Vitamin A 1858IU37%
Vitamin C 53mg64%
Calcium 276mg28%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Favorites, Rotation, Weeknight Dinner

Southwest Pizza

I’ll admit I love Taco Bell’s “Mexican pizzas” — there, I said it. This is inspired by that classic. There is a certain magic to the original, so this is merely a replacement, not an improvement. (OK, maybe it’s technically better when you make it yourself, but it doesn’t carry the same nostalgic deliciousness.)

Print Recipe

Southwest Pizza

Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: American, Fast Food
Keyword: Dry Beans
Servings: 4 servings
Calories: 471kcal

Equipment

  • Pressure cooker

Ingredients

Beans

  • ¾ cup dry beans think-skinned, like Mayocoba, pinto, black
  • Various bean spices bay leaf, garlic, oregano, red pepper flakes
  • 1 tbsp olive oil
  • 1 tsp salt

Pizzas

  • 6 oz vegetarian “meat” crumbles
  • 1 tbsp neutral oil to cook crumbles and brush tortillas
  • 4 medium flour tortillas
  • 4 oz cheese cheddar and Monterey jack, shredded
  • 3 scallions thinly sliced
  • 3 medium tomatoes chopped
  • ½ cup enchilada sauce
  • Green olives sliced, optional

Instructions

Beans

  • First, make the beans. Rinse and soak the beans in 1% salinity water for 6-10 hours. Drain and put in the pressure cooker. Bring to pressure for 4-8 minutes, depending on the type of bean. Allow for pressure to release for 25 minutes. Then release remaining pressure and drain beans, reserving some of the bean water.
    ¾ cup dry beans, Various bean spices
  • To a large skillet, add no more than 1 tbsp oil and heat to medium. Add the beans and 1-2 tbsp of the bean water. Mash as the liquid evaporates off – add more liquid if needed. You want the texture to be fairly smooth, yet still spreadable. When done, remove to a storage container, for now.
    1 tbsp olive oil, 1 tsp salt

Pizzas

  • Preheat the oven to 425ºF. Prepare all of the ingredients, including cooking the burger crumbles according to the package directions.
    6 oz vegetarian “meat” crumbles
  • Place four tortillas on a flat surface. Stab all with a fork several times. Coat in just a bit of oil, 1 tbsp or less. Cook on baking sheets, in rounds if needed, flipping ever 3-5 minutes. You want them to stiffen and toast, but not get too brown.
    4 medium flour tortillas, 1 tbsp neutral oil
  • When done, make sure you have all ingredients and a clean assembly surface. Place two tortillas next to each other. Coat with a layer of the mashed beans. Then sprinkle the burger crumbles over top. Then add another of the baked tortillas. Coat with a very thin layer of enchilada sauce, about ¼ cup. Top with a layer of cheese. Add the diced tomatoes.
    4 oz cheese, ½ cup enchilada sauce, 3 medium tomatoes
  • Bake for 5-10 minutes in the oven, until the cheese is melted and bubbling.
  • Remove from the oven. Top with the chopped green onions and olive slices, if using.
    3 scallions, Green olives

Notes

Serves 4

Nutrition

Calories: 471kcal | Carbohydrates: 48g | Protein: 24g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1393mg | Potassium: 899mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1348IU | Vitamin C: 16mg | Calcium: 337mg | Iron: 4mg
Nutrition Facts
Southwest Pizza
Amount Per Serving
Calories 471 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 31mg10%
Sodium 1393mg61%
Potassium 899mg26%
Carbohydrates 48g16%
Fiber 13g54%
Sugar 6g7%
Protein 24g48%
Vitamin A 1348IU27%
Vitamin C 16mg19%
Calcium 337mg34%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Rotation, Weekend Dinner, Weeknight Dinner, Winter

Lentil, Paneer and Cauliflower Salad

This meal is fiber-full and flavorful. The spicy cilantro dressing is what really takes this one over the top into the regular rotation. The baked paneer certainly helps!

Print Recipe

Lentil, Paneer and Cauliflower Salad

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Vegetarian
Keyword: Dry Beans
Servings: 4 servings
Calories: 665kcal

Equipment

  • Immersion blender, food processor or blender

Ingredients

Salad

  • ½ cup green lentils
  • ½ cup black lentils
  • 1 small cauliflower
  • 10 oz paneer
  • 1 tsp fine sea salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 4 scallions

Dressing

  • 1 cup olive oil
  • ½ bunch cilantro
  • 1 serrano pepper
  • 1 lime
  • 1 tsp coriander seeds crushed or ground
  • ½ tsp whole black peppercorns
  • ½ tsp salt

Instructions

  • Cut paneer into ½” cubes. Thinly slice the green and white parts of the scallions. Clean the cauliflower and cut into small florets. Preheat the oven to 425ºF.
  • Rinse the lentils. Add to a medium saucepan and add enough water to cover by about 1 inch. Bring to heavy boil over medium-high heat, turn the heat to low and simmer for 20 minutes (or more) until tender but not overcooked. They should be just past al-dente. Check frequently after the 20-minute mark. When done, drain and set on a clean kitchen towel to absorb any remaining liquid.
  • Mix the cauliflower and the cubed paneer with 1 tbsp olive oil and salt. Add to a sheet pan and roast for 20-25 minutes, stirring every 7-10 minutes if you can, until the florets and paneer are crispy on the outside and tender.
  • While that roasts, make the dressing. Roughly chop cilantro leaves and tender stems until you have 1 cup (tightly packed). Add with the olive oil to a small food processor cup (or stick blender cup). Trim the pepper and add to the cup. Also add the juice of the lime (about ¼ cup), the 1 tsp crushed coriander seeds, and ½ tsp peppercorns and ½ tsp salt.
  • When the paneer and cauliflower is done, add to a very large bowl. Stir in the drained lentils and scallions. Drizzle with just a little of the dressing (maybe ¼ cup). Then serve and drizzle extra dressing as you serve. Store the dressing and mixture separately, to keep it fresh. Shake/mix the dressing before serving.

Nutrition

Calories: 665kcal | Carbohydrates: 35g | Protein: 24g | Fat: 49g | Saturated Fat: 15g | Cholesterol: 47mg | Sodium: 916mg | Potassium: 505mg | Fiber: 15g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 42mg | Calcium: 406mg | Iron: 5mg
Nutrition Facts
Lentil, Paneer and Cauliflower Salad
Amount Per Serving
Calories 665 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 15g94%
Cholesterol 47mg16%
Sodium 916mg40%
Potassium 505mg14%
Carbohydrates 35g12%
Fiber 15g63%
Sugar 2g2%
Protein 24g48%
Vitamin A 225IU5%
Vitamin C 42mg51%
Calcium 406mg41%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Amaranth, Dairy-Free, Dry Beans, Pressure Cooker, Weeknight Dinner

Amaranth and Chickpea Pilaf with Saffron

Print Recipe

Amaranth and Chickpea Pilaf with Saffron

Unique yet simple pilaf
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 4 servings
Calories: 485kcal

Equipment

  • Pressure cooker

Ingredients

Beans

  • ½ lb dry chickpeas
  • 2 bay leaves
  • 1 piece kombu
  • 1 tsp oregano
  • 3 small chilis de arbol

Pilaf

  • 2½ cups boiling water
  • 2 tsp vegetable or no-chicken bouillon
  • 2 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 1 cup amaranth rinsed
  • ½ tsp dried basil
  • 1 pinch saffron
  • 1 tsp sweet paprika
  • 1 pint cherry tomatoes sliced
  • 2 tbsp finely chopped parsley optional

Instructions

  • Rinse then soak the garbanzos in 1% salinity water for at least 8 hours. Drain and add the beans to a pressure cooker. Cover with water by at least 1" or so. Add bean spices to the pot, in a spice bag if possible. Set timer for 7 minutes and cook on high pressure. Allow for pressure to release naturally for 25 minutes and then release remaining pressure. Drain beans.
    ½ lb dry chickpeas, 2 bay leaves, 1 piece kombu, 1 tsp oregano, 3 small chilis de arbol
  • Once beans are done, turn on the kettle and bring at least 3 cups of water to a boil. Pour 2.5 cups of boiling water in a measuring cup and mix in 2 tsp bouillon. Set aside.
    2½ cups boiling water, 2 tsp vegetable or no-chicken bouillon
  • Heat 2 tbsp oil in the all-in-one pan (or large skillet) over medium-high. Add the diced onion and cook until starting to turn golden.
    2 tbsp olive oil, 1 medium yellow onion
  • Reduce heat to low. Add the amaranth, water and stock, cooked chickpeas, chopped tomatoes, and 1 tsp sweet paprika. Stir well. Cover and cook for 20-30 minutes, stirring frequently, until millet is cooked.
    1 cup amaranth, ½ tsp dried basil, 1 pinch saffron, 1 tsp sweet paprika, 1 pint cherry tomatoes
  • When done, break up with a fork and season further, if needed. Add the parsley (if using).
    2 tbsp finely chopped parsley

Notes

Serves 4

Nutrition

Calories: 485kcal | Carbohydrates: 74g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Sodium: 51mg | Potassium: 1079mg | Fiber: 15g | Sugar: 11g | Vitamin A: 1151IU | Vitamin C: 36mg | Calcium: 176mg | Iron: 9mg
Nutrition Facts
Amaranth and Chickpea Pilaf with Saffron
Amount Per Serving
Calories 485 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 51mg2%
Potassium 1079mg31%
Carbohydrates 74g25%
Fiber 15g63%
Sugar 11g12%
Protein 19g38%
Vitamin A 1151IU23%
Vitamin C 36mg44%
Calcium 176mg18%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Favorites, Great Leftovers, Rotation, Weekend Dinner, Weeknight Dinner, Winter

Baked Farro, Lentils and Feta

A good weeknight option because you can do dishes or hang out while it cooks in the oven. If served alone (without a side) this probably makes about 4 servings. With a side vegetable or salad, it’s probably a good 6 servings. The best part is probably the melted and browned feta, but the whole dish really comes together well.

Print Recipe

Baked Farro, Lentils and Feta

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: Vegetarian
Keyword: Dry Beans
Servings: 4 servings
Calories: 641kcal

Ingredients

  • 1 cup farro
  • ½ cup lentils green or black caviar
  • 2 tbsp olive oil
  • 1 large yellow onion
  • 4 cloves garlic
  • 1 tsp red-pepper flakes
  • 24 oz passata or tomato purée
  • 3 cups vegetable broth
  • 5 sprigs oregano, thyme or rosemary
  • 12 oz feta sliced very thin

Instructions

  • Coarsely chop the onion. Mince the garlic cloves. Rinse the herb(s).
  • Heat the oven to 400ºF. Place the 1 cup farro in a baking dish and toast in the oven for 10 to 15 minutes.
  • In a wide, deep pan (the all-in-one pan works great) heat the 2 tbsp olive oil over medium-high heat. Add the onion and cook until softened (5-7 min), seasoning with salt. Add the garlic and red pepper flakes and cook for 1-2 minutes. Add the tomato purée, herbs/sprigs and 3 cups broth or water (or a combination of both). Season with salt and pepper and bring to a boil.
  • Add the lentils and farro and stir completely. Bake in the oven for around 25-30 minutes, stirring halfway through. Check in the middle of cooking to ensure it doesn’t get too dry, and if it does add ¼ cup boiling water and stir well.
  • Cut the feta into thin (less than ¼”) slices. Once the farro is cooked (so it’s chewey but not crunchy), remove the dish from the oven and turn on the broil setting to high. Stir the lentils and farro once more, discard the herb sprigs, then top with the slices of feta. Broil until the feta is molten and brown in spots, 6 to 8 minutes.

Nutrition

Calories: 641kcal | Carbohydrates: 79g | Protein: 27g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 859mg | Potassium: 1245mg | Fiber: 19g | Sugar: 16g | Vitamin A: 1771IU | Vitamin C: 23mg | Calcium: 494mg | Iron: 7mg
Nutrition Facts
Baked Farro, Lentils and Feta
Amount Per Serving
Calories 641 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 14g88%
Cholesterol 76mg25%
Sodium 859mg37%
Potassium 1245mg36%
Carbohydrates 79g26%
Fiber 19g79%
Sugar 16g18%
Protein 27g54%
Vitamin A 1771IU35%
Vitamin C 23mg28%
Calcium 494mg49%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Fall, Great Leftovers, Quick, Rotation, Spring, Summer, Weeknight Dinner, Winter

Sloppy Sams (Lentil Sloppy Joes)

I’ve edited and refined this several times and it’s now in really great shape. Don’t skimp on the green bell pepper – it adds a sharp, fresh counterpoint to the heavy (and great) tomato and umami flavor. Delicious and great for a few days in the fridge.

For dinner, this should be accompanied by a side of vegetables or, if you’re aiming to dive fully into comfort-food, oven fries or other potato product. (And the filling would be great on top.)

Black caviar lentils are great in this because they hold their shape well and provide a great flavor. French green are also great, if you make sure you don’t overcook them by cooking them lower and slower than you would cook black caviars.

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Sloppy Sams (Lentil Sloppy Joes)

Quick meatless comfort-food meal
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American, Comfort Food
Keyword: Dry Beans, Lentils
Servings: 4 servings
Calories: 649kcal

Ingredients

  • 4 buns

Lentils

  • 1 cup water
  • 1 cup vegetable broth
  • 1 cup black or green lentils

Sauce

  • 1 medium white onion
  • 3 cloves garlic
  • 1 large green bell pepper or 2 small
  • 1 jalapeño
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 15 oz tomato sauce, passata or marinara
  • 1 tsp sugar
  • 2 tbsp Worcestershire sauce
  • 2 tsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dry mustard
  • 1 tsp oregano
  • 1 tsp salt

Instructions

  • Rinse lentils. In a medium saucepan, add the lentils and the 1 cup water and 1 cup vegetable broth. Bring to a low boil and then cook, uncovered, for 18 minutes or until tender. Drain excess liquid when done. (Add more liquid if they aren’t tender and are looking dry, which is unlikely.)
  • While that cooks, peel and trim the onion and cut out the middle third, for rings to top the sandwiches. Take the other two thirds and chop finely, adding to a bowl, along with 3 cloves garlic (minced), 1-2 green bell peppers (chopped) and the jalapeno (finely chopped).
  • Heat butter and olive oil (2 tbsp total) in a skillet on medium-high. Add the onions and peppers and cook until they are fragrant and starting to brown. Then, add the tomato sauce or passata, the 1 tsp sugar, 2 tbsp Worcestershire sauce, 2 tsp ground cumin, 1 tbsp smoked paprika, 1 tsp dry mustard and 1 tsp oregano. Add salt to taste.
  • When the lentils are done (and drained), add them to the mix and continue cooking over medium-low heat until cooked through and fairly thick. Taste and adjust flavoring as needed.
  • Serve on toasted buns with rings of white onion.

Nutrition

Calories: 649kcal | Carbohydrates: 80g | Protein: 25g | Fat: 27g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1880mg | Potassium: 644mg | Fiber: 14g | Sugar: 9g | Vitamin A: 2494IU | Vitamin C: 51mg | Calcium: 155mg | Iron: 9mg
Nutrition Facts
Sloppy Sams (Lentil Sloppy Joes)
Amount Per Serving
Calories 649 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 13g81%
Trans Fat 1g
Cholesterol 151mg50%
Sodium 1880mg82%
Potassium 644mg18%
Carbohydrates 80g27%
Fiber 14g58%
Sugar 9g10%
Protein 25g50%
Vitamin A 2494IU50%
Vitamin C 51mg62%
Calcium 155mg16%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Fall, Great Leftovers, Quick, Spring, Summer, Weeknight Dinner, Winter

Slow Cooker Taco Salad

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Slow Cooker Taco Salad

Easy to make and produces excellent leftovers
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Course: Dinner, Lunch
Cuisine: California, Comfort Food, Mexican
Keyword: Dry Beans
Servings: 8 servings
Calories: 518kcal

Equipment

  • Instant Pot

Ingredients

Beans

  • ½ lb black beans
  • ½ can chipotle peppers in adobo
  • ½ red onion
  • 1 tbsp tomato paste
  • 2 cloves garlic
  • 1 bunch cilantro stems and leaves separated and chopped
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp smoked paprika

Toppings

  • 2 red onions
  • 2 avocadoes cubed and spritzed with lime juice
  • 2 bell peppers
  • 4 cups romaine lettuce chopped
  • 2 cups corn chips
  • 8 oz sour cream
  • 16 oz cheddar cheese
  • 4 tomatoes chopped
  • 1 jalapeno thinly sliced
  • 8 oz salsa

Instructions

  • Mince the small red onion, the cilantro stems, and garlic cloves. Mix the spices and salt. In the Instant Pot on sauté, add a bit of oil and the red onion, cilantro stems and garlic. Once fragrant and cooked, add the tomato paste, the juice from half of the can of chipotle and then chop half the peppers and add to the pot as well. (Save the other half for another use.) Add the spice mix. Rinse the ½ lb beans and add to the pot, along with 1 quart water. Stir well. Turn to medium for 6-8 hours. Adjust temperature if needed.
  • Prepare the toppings before you’re ready to serve.

Nutrition

Calories: 518kcal | Carbohydrates: 33g | Protein: 21g | Fat: 36g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1110mg | Potassium: 899mg | Fiber: 11g | Sugar: 8g | Vitamin A: 5313IU | Vitamin C: 59mg | Calcium: 514mg | Iron: 3mg
Nutrition Facts
Slow Cooker Taco Salad
Amount Per Serving
Calories 518 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 17g106%
Trans Fat 1g
Cholesterol 74mg25%
Sodium 1110mg48%
Potassium 899mg26%
Carbohydrates 33g11%
Fiber 11g46%
Sugar 8g9%
Protein 21g42%
Vitamin A 5313IU106%
Vitamin C 59mg72%
Calcium 514mg51%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.