Category Archives: Dry Beans

Dairy-Free, Dinner Party, Dry Beans, Favorites, Great Leftovers, Projects, Weekend Dinner, Weeknight Dinner, Winter

Habichuelas Guisadas (Puerto Rican Stewed Beans)

Is this technically a chowder, because it contains potatoes? The Internet told me once that a chowder is a soup with potatoes. The Internet lies.

So, no, it’s not a chowder. It’s just delicious.

Print Recipe

Habichuelas Guisadas

Puerto Rican Stewed Beans
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Dinner
Cuisine: Puerto Rican
Keyword: Dry Beans
Servings: 6 servings
Calories: 399kcal

Equipment

  • Pressure cooker
  • Dutch oven

Ingredients

Beans

  • 1 lb dry beans red, pink or pinto beans
  • 2 cloves garlic
  • 1 medium shallot
  • 2 bay leaves
  • 1 tsp coriander seeds
  • 1 tsp peppercorns
  • 1 stalk celery

Stew

  • 1 cup sofrito
  • 2 large carrots diced
  • 1 large red bell pepper diced
  • 2-4 tomatoes depending on size
  • 2 tbsp sazón
  • 1 lb red potatoes or other waxy potatoes, diced into large chunks
  • 10 large green olives

Serving

Instructions

  • First, the beans. Rinse and soak the beans in 1% salinity water for at least 6 hours. Add the beans and their soaking water to a large pot. To a spice bag, add 2 peeled garlic cloves, 1 shallot, 2 bay leaves, some coriander seeds, peppercorns, and a roughly chopped stalk of celery. Bring to a hearty boil for 10 minutes, and then cook for 30 minutes, maybe less depending on how fresh the beans are. When the beans are done (they can be just-cooked), drain but save the cooking liquid.
  • Meanwhile, prepare the ingredients. Make the sofrito (if you do not already have some on-hand). Dice the carrots, bell pepper and tomatoes. Peel the potatoes and cut into fairly good-sized chunks. Drain the olives.
  • In a large Dutch oven, heat a few tbsp of oil over medium heat. Add the sofrito, the carrots, bell pepper, tomatoes and 2 tbsp sazon. Cook for a few minutes to activate everything and start to soften the hard parts. Add the beans, potatoes and 1-2 cups of the bean water. If under-seasoned (besides salt), you can add some concentrated broth, bullion cubes, tomato paste, or more sazón. Make sure there is enough liquid for this to stew for a bit.
  • Cook for an hour, removing the cover part of the way through to let the broth thicken.

Notes

For six servings, including the rice

Nutrition

Calories: 399kcal | Carbohydrates: 74g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Sodium: 401mg | Potassium: 1647mg | Fiber: 23g | Sugar: 5g | Vitamin A: 5301IU | Vitamin C: 58mg | Calcium: 151mg | Iron: 6mg
Nutrition Facts
Habichuelas Guisadas
Amount Per Serving
Calories 399 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 401mg17%
Potassium 1647mg47%
Carbohydrates 74g25%
Fiber 23g96%
Sugar 5g6%
Protein 21g42%
Vitamin A 5301IU106%
Vitamin C 58mg70%
Calcium 151mg15%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Great Leftovers, Projects, Rotation, Weekend Dinner, Weeknight Dinner

Greek Lentil Pie

This was so good that we ate the whole thing in one night. The best way to make this is to first cook the Lentil and Tomato Stew. Then, proceed to this recipe. All-in, it’s about 2-3 hours of work, excluding the dishes.

Even better, cook the the lentils the first night, and have them with bread, pasta or couscous, and then on the second night you make the pie with the leftovers. (It is even be better that way, since the lentils thicken nicely in the fridge.)

Print Recipe

Greek Lentil Pie

Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Dinner, Main Course
Cuisine: Greek, Vegetarian
Keyword: Dry Beans
Servings: 4 servings
Calories: 789kcal

Equipment

  • Nine-inch, straight-sided ceramic or metal pie pan

Ingredients

  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups lentil and tomato sauce stew or 2 cups cooked lentils, with some cooking water
  • ½ cup dill chopped
  • 5 oz feta crumbled
  • 2 tbsp unsalted butter
  • 12 sheets phyllo dough
  • 5 tbsp olive oil

Instructions

  • Heat 1 tbsp of olive oil over medium heat in a heavy skillet and add the chopped onion. Cook, stirring, until tender, 5 to 8 minutes. Add a generous pinch of salt and the 2 cloves minced garlic and stir together until fragrant, 30 seconds to a minute. Remove from heat.
    1 medium onion, 5 tbsp olive oil, 2 cloves garlic
  • In a medium bowl, combine the cooked onion and garlic with the 2 cups lentils, the chopped herbs and crumbled feta.
    2 cups lentil and tomato sauce stew, ½ cup dill, 5 oz feta
  • Combine 2 tbsp butter and 4 tbsp olive oil in a heat-safe cup and melt gently in the microwave. Brush a 9-inch straight-sided ceramic or metal pie tin with butter and oil. Lay your phyllo dough out on a work surface and cover completely with a kitchen towel. Moisten another kitchen towel, and place on top of the dry towel. Remove phyllo one sheet at a time, replacing towels each time. Do the next steps quickly, to prevent the phyllo from drying or becoming damaged.
    2 tbsp unsalted butter, 5 tbsp olive oil
  • Preheat oven to 350ºF. Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with edges overhanging rim. Brush it lightly with butter and oil and turn pan slightly, then place another sheet on top, positioning it so that edges overlap another section of pan’s rim. Continue to layer in 5 more sheets of phyllo (for 7 total), brushing each one with butter and oil and staggering them so that overhang on the rim of pan is evenly distributed and covers entire pan.
    12 sheets phyllo dough
  • Fill the lined pan with lentil filling, then fold overhanging edges in over filling, brushing each one lightly with butter/oil mixture again.
  • Layer remaining 5 sheets of dough over top, brushing each sheet with butter and olive oil and rotating pan slightly after each addition. Crimp edges into sides of pan. Brush top with butter and oil. Pierce top of pie in several places with a sharp knife. Bake 45 to 50 minutes, until top is golden brown. Serve warm or at room temperature.

Notes

Serves 4

Nutrition

Calories: 789kcal | Carbohydrates: 85g | Protein: 34g | Fat: 35g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 683mg | Potassium: 156mg | Fiber: 22g | Sugar: 3g | Vitamin A: 784IU | Vitamin C: 12mg | Calcium: 264mg | Iron: 10mg

Nutrition information is generalized and may not include the actual lentil stew calculation, though it likely won’t make a big difference considering the other ingredients.

Nutrition Facts
Greek Lentil Pie
Amount Per Serving
Calories 789 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 12g75%
Trans Fat 1g
Cholesterol 47mg16%
Sodium 683mg30%
Potassium 156mg4%
Carbohydrates 85g28%
Fiber 22g92%
Sugar 3g3%
Protein 34g68%
Vitamin A 784IU16%
Vitamin C 12mg15%
Calcium 264mg26%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Great Leftovers, Weekend Dinner, Weeknight Dinner

Lentil and Tomato Stew

I made this for the Greek Lentil Pie, but it makes way more than is necessary for that recipe and it saves extremely well.

A few recommended ways to eat this as a meal:

  • Pearl couscous
  • Crusty bread
  • Roasted vegetables
  • Bed of arugula, or a side salad
Print Recipe

Lentil and Tomato Stew

Excellent and simple lentil stew
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: Vegetarian
Keyword: Dry Beans
Servings: 8 servings
Calories: 223kcal

Equipment

  • Food mill (if using fresh tomatoes)

Ingredients

  • 1 lb black caviar lentils
  • 1 onion peeled and halved
  • 4 cloves garlic peeled and left whole
  • 1 bay leaf
  • 2 sprigs thyme
  • Parmesan rind optional
  • 1 tsp salt
  • 1 28 oz can whole peeled tomatoes or 2 lbs fresh tomatoes
  • ¼ tsp sugar
  • 4 sprigs fresh basil

Serving

  • 3 oz Parmesan freshly grated
  • Bread, couscous, pasta or rice

Instructions

  • If you're using fresh tomatoes, first you should roughly chop and clean the 2 lbs tomatoes and place in a bowl with a bit of salt. Add two sprigs basil. Mix well and set aside.
    If you're using canned tomatoes, open the can and add to a very large bowl. Crush with your hands. Add two sprigs basil and set aside.
    1 28 oz can whole peeled tomatoes, 4 sprigs fresh basil
  • Rinse and pick over the lentils. To a large sauce pot, add 6 cups water and the lentils. To a spice bag, add the 2 halves onion, 2 cloves peeled garlic, bay leaf, thyme and parmesan rind (if using) and add to the pot. Bring to a gentle boil over medium-high heat. Add ½ tsp salt, cover, reduce heat to low and simmer for 15-25 minutes, until the lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Carefully remove spice bag. Set aside.
    1 lb black caviar lentils, 1 onion, 4 cloves garlic, 1 bay leaf, 2 sprigs thyme, Parmesan rind
  • Make the tomato sauce. Mince 2 cloves garlic. Add 1-2 tbsp olive oil to a large skillet or sauce pan. Heat over medium, add the garlic and stir until it is fragrant but not yet turning brown, about 1 minute. Add the tomatoes and basil and stir well. Add the ¼ tsp sugar. Turn heat to medium high so the tomatoes come to a brisk simmer. Turn the heat down to low and cook, stirring occassionally, until the tomatoes have cooked down to a thick, fragrant sauce, about 20 minutes. Remove the basil sprigs when done.
    ¼ tsp sugar, 1 tsp salt
  • While that cooks, sliver the remaining fresh basil, or enough to make 2-4 tbsp.
  • If you're using fresh tomatoes, once the tomatoes have cooked down, pass through a food mill. Then, add the tomato sauce to the lentils, and simmer gently for 10 minutes, until the mixture is fairly thick, more like a stew than a soup. Add pepper and salt to taste. Stir in the slivered basil.
  • If serving immediately, serve in wide bowls with couscous, bread, pasta or even rice. Top with freshly grated Parmesan.
    3 oz Parmesan, Bread, couscous, pasta or rice

Notes

Nutrition information for 8 servings; excludes the bread, couscous, pasta and rice.

Nutrition

Calories: 223kcal | Carbohydrates: 31g | Protein: 18g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 465mg | Potassium: 41mg | Fiber: 12g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 4mg | Calcium: 169mg | Iron: 5mg
Nutrition Facts
Lentil and Tomato Stew
Amount Per Serving
Calories 223 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 465mg20%
Potassium 41mg1%
Carbohydrates 31g10%
Fiber 12g50%
Sugar 1g1%
Protein 18g36%
Vitamin A 152IU3%
Vitamin C 4mg5%
Calcium 169mg17%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Fall, Great Leftovers, Pressure Cooker, Rotation, Spring, Summer, Weeknight Dinner, Winter

Sage Pasta and Chickpeas

This meal, of unknown origin, is a great way to use chickpeas with things I typically have in the pantry, except the fresh sage. It’s delicious warm or cold. Don’t forget the capers!

Print Recipe

Sage Pasta and Chickpeas

Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 4 servings
Calories: 566kcal

Equipment

  • Pressure cooker

Ingredients

Beans

  • 1.5 cups garbanzo beans
  • Bean spices, including bay leaves, garlic, peppercorns, oregano

Pasta

  • 8 oz dry pasta farfalle or other small shape
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 1 tsp red pepper flakes
  • 3 cloves garlic minced
  • 4 sprigs sage about 3 tbsp chopped
  • 2 tsp capers minced
  • 1 tsp salt

Instructions

Beans

  • 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 10 minutes and cook on high pressure. Allow for pressure to release naturally for 25-30 minutes and then release remaining pressure. Drain beans.

Pasta

  • When the beans are nearly done, boil the pasta in salted water until al dente. Prepare the other ingredients.
  • Once the beans are done, in a large, wide skillet, heat 1 tbsp olive oil over medium heat. Add the garlic and chopped sage and fry for 20 seconds. Pour into a heat-safe bowl and set aside.
  • In the same skill over medium heat, fry the onion in 1 tbsp olive oil until golden, stirring frequently. Season with the salt, plenty of freshly ground pepper and the pepper flakes.
  • Turn heat to low. Add the drained chickpeas and mix well. Add the cooked pasta to the chickpeas and onions. Then add the capers. Stir well and turn off the heat.
  • Serve topped with the sage and garlic oil.

Nutrition

Calories: 566kcal | Carbohydrates: 92g | Protein: 23g | Fat: 13g | Saturated Fat: 2g | Sodium: 641mg | Potassium: 859mg | Fiber: 16g | Sugar: 11g | Vitamin A: 201IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 6mg
Nutrition Facts
Sage Pasta and Chickpeas
Amount Per Serving
Calories 566 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 641mg28%
Potassium 859mg25%
Carbohydrates 92g31%
Fiber 16g67%
Sugar 11g12%
Protein 23g46%
Vitamin A 201IU4%
Vitamin C 7mg8%
Calcium 108mg11%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Favorites, Great Leftovers, Pressure Cooker, Rotation, Weeknight Dinner

Enchilada Casserole with Poblano, Beans and Cheese

This is an instant classic. It’s not particularly difficult, nor is it particularly easy. It is full of flavor and fiber and it saves really well. Cook the beans perfectly and season the sauce just right and it’s an excellent all-around meal.

Print Recipe

Enchilada Casserole with Poblano, Beans and Cheese

Still cravable even when you've made them a dozen times
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: Mexican
Keyword: Dry Beans, Enchiladas
Servings: 6 servings
Calories: 653kcal

Equipment

  • Pressure cooker
  • Large casserole dish (13-inch by 9-inch)

Ingredients

Beans

  • 340 g dry black beans
  • Bean spices 1 bay leaf, 1” kombu, ½ tsp red pepper flakes, ½ tsp garlic powder, ½ tsp oregano, ½ tsp peppercorns

Enchiladas

  • 18 tortillas 6 inch, preferrably half-corn/half-flour or corn
  • ½ tbsp olive oil
  • 2 medium red onions 4 tbsp finely minced, chop the rest
  • 2 large poblano peppers trimmed, chopped into ½” pieces
  • ½ tsp salt
  • 4 cloves garlic minced
  • 1 bunch cilantro finely mince stems and chop leaves
  • 12 oz cheese sharp cheddar; can also include Monterey Jack

Sauce and Spices

  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 4 tbsp flour
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp chipotle
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp salt

Instructions

Beans

  • Measure and rinse the beans, picking out any debris or malformed beans. Add to the electric pressure cooker pot along with enough water to cover by 1.5” or so. Do not add salt this time. Set aside for about 6-10 hours.
  • When you’re first starting to prepare dinner (or maybe a bit before), start the beans. They will take about 45 minutes using this method, but it’s fairly fool-proof and set-it-and-forget-it. In a small spice bag, add a bay leaf, 1” piece kombu, ½ tsp red pepper flakes, ½ tsp peppercorns, ½ tsp garlic powder and ½ tsp oregano. Put into the electric pressure cooker pot and submerge. Make sure there is still enough water, about ½" above the beans.
  • Put on the lid with a sealing ring, and set to high pressure for 5 minutes. Start it. You’re then going to leave it until it pressurizes and then naturally releases pressure. This whole process will take about 45-60 minutes, with 30 minutes of that time for depressurizing. You can end that part early, but don’t do it at less than about 25 minutes, or the beans may not be fully cooked. Once depressurized, the beans should be perfectly soft and cooked. If not, cook a bit longer, but I wouldn't pressurize again or you’ll almost certainly overcook or cause more steam release than necessary.

Prep and Enchilada Sauce

  • While the beans cook, prep the ingredients as listed above. Also mix together the flour and dry spices in a large cup or bowl.
  • Heat 2 tbsp oil in a small saucepan over medium-high. Add the 2 tbsp of the finely chopped onion and cook until softened, about 2 minutes. Add the spices and flour and cook, stirring until toasted and fragrant, about 1 minute.
  • Slowly whisk in the 4 cups vegetable broth. Cook, stirring, for 2 minutes until the mixture has thickened some. Cover and set aside in a warm place.

Prepare enchiladas

  • Preheat the oven to 450°F. Wrap tortillas in foil and place in the oven to warm, setting a timer for 10 minutes and then checking the tortillas' temperature. You want them at-least warm.
  • Heat ½ tbsp oil in a large skillet or Dutch oven over medium-high. Add the poblanos, remaining chopped onions, cilantro stems, and ½ tsp salt. Cook for about 10 minutes, until everything is tender.
  • Turn heat down to medium. Add garlic and cook until fragrant, about 1 minute.
  • Next, add the cooked, drained beans and mix well, warming up the beans again (if they cooled after being drained). Season with pepper. Add cilantro leaves.
  • Next, assemble the casserole. The layers will be: thin sauce layer; 6 tortillas; half of the beans; one-third of the cheese; 6 tortillas; sauce; remaining beans; one-third of the cheese; 6 tortillas; remaining sauce (spread all the way to the edges); remaining cheese.
  • Bake until cheese is melted and the sauce is clearly bubbling, about 15 minutes. Allow to cool for 10 minutes.

Nutrition

Calories: 653kcal | Carbohydrates: 75g | Protein: 29g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 1411mg | Potassium: 1016mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1395IU | Vitamin C: 48mg | Calcium: 563mg | Iron: 5mg
Nutrition Facts
Enchilada Casserole with Poblano, Beans and Cheese
Amount Per Serving
Calories 653 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 13g81%
Cholesterol 60mg20%
Sodium 1411mg61%
Potassium 1016mg29%
Carbohydrates 75g25%
Fiber 14g58%
Sugar 6g7%
Protein 29g58%
Vitamin A 1395IU28%
Vitamin C 48mg58%
Calcium 563mg56%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Quick, Rotation, Weeknight Dinner

Lentil, Arugula & Brassica Salad with Lemon & Mustard Dressing

Print Recipe

Lentil, Arugula & Brassica Salad with Lemon & Mustard Dressing

Variation on a delicious theme
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans, Quick
Servings: 2 servings
Calories: 673kcal

Ingredients

  • 1 lb broccoli
  • 1 lb Brussels sprouts
  • ½ cup french lentils about 110g, rinsed
  • 4 cups arugula
  • 2 oz Parmesan cheese finely grated
  • 1 small lemon for 1 tbsp lemon juice
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic minced or crushed
  • 1 pinch red pepper flakes
  • 3 tbsp olive oil divided
  • 1 tsp salt

Instructions

  • Preheat oven to 425ºF and place a rimmed baking sheet in the oven to preheat. Cut the broccoli into bite-sized pieces. Trim the ends of the sprouts, and cut into small pieces; small ones in half, large ones into thirds or quarters.
  • Toss the broccoli and Brussels sprouts in about 1 tbsp olive oil, and some salt and pepper to taste, until they are lightly coated. Arrange in a single layer on the baking sheet, spreading them out as much as possible. Bake for 15 to 20 minutes, tossing halfway through, until the vegetables are caramelized and tender.
  • While that bakes, bring 1.25 cups water to a boil in a small saucepan. Add the lentils. Reduce to low, cover and simmer for 20 to 25 minutes, until the lentils are tender and retain their shape. Drain off the remaining water, if any.
  • Meanwhile, prepare the lemon dressing. To a medium bowl (if you want to mix the salad in it later), whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1 clove of garlic, and a pinch of red pepper flakes. Add about ¼ tsp salt and freshly ground black pepper.
  • When the veggies and lentils are done, add the arugula to the dressing, and then add the veggies and lentils, tossing gently. Add the Parmesan and toss gently. Add salt and pepper as needed.

Nutrition

Calories: 673kcal | Carbohydrates: 71g | Protein: 37g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 1761mg | Potassium: 1460mg | Fiber: 30g | Sugar: 13g | Vitamin A: 3541IU | Vitamin C: 334mg | Calcium: 605mg | Iron: 9mg
Nutrition Facts
Lentil, Arugula & Brassica Salad with Lemon & Mustard Dressing
Amount Per Serving
Calories 673 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 8g50%
Cholesterol 19mg6%
Sodium 1761mg77%
Potassium 1460mg42%
Carbohydrates 71g24%
Fiber 30g125%
Sugar 13g14%
Protein 37g74%
Vitamin A 3541IU71%
Vitamin C 334mg405%
Calcium 605mg61%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Pressure Cooker, Side

Baked Beans

This delicious and relatively easy recipe is a great way to get tasty, from-scratch, vegan baked beans. Easily customizable with the strength and type of mustard(s) you use.

Print Recipe

Baked Beans

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Keyword: Dry Beans, Grilling
Servings: 4 servings
Calories: 199kcal

Ingredients

  • ½ lb beans Alubia Blanca, Whipple, Cranberry, Yellow Eye
  • 1 tbsp neutral oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 2 bay leaves
  • 1.5 tsp paprika
  • 1 tsp dry mustard
  • ½ tsp salt
  • 2 cups vegetable broth

Finishing

  • ¼ cup tomato powder or paste
  • ¼ cup brown sugar
  • 2 tbsp mustard

Instructions

  • Measure, rinse and pick through the beans. Add to a large bowl with 1.5% salinity water and soak for 6-8 hours. Once ready to make the beans, drain and rinse briefly.
    ½ lb beans
  • Heat a little oil in the pressure cooker on medium (sauté). Once warm, add the onion and garlic. Fry until softened and transparent.
    1 tbsp neutral oil, 1 small yellow onion, 2 cloves garlic
  • Add the bay leaves, paprika, dry mustard, salt, and plenty of pepper, and stir for a few seconds. Add two cups vegetable stock to the pot. Add the beans to the pressure cooker. Add the lid, and bring to pressure for 10 minutes.
    2 bay leaves, 1.5 tsp paprika, 1 tsp dry mustard, ½ tsp salt
  • When done, allow pressure to release naturally for at least 30 minutes. Open, and the beans may need just a bit more, but they’ll cook with the rest of the ingredients.
  • Add the tomato powder or paste, brown sugar, and mustard. Turn on heat again to low (sauté low) and cook and stir occasionally. Add additional mustard, salt, and pepper as needed. Reduce sauce and cook further until at the desired result.
    ¼ cup tomato powder or paste, ¼ cup brown sugar, 2 tbsp mustard

Notes

Serves 4 as a side

Nutrition

Calories: 199kcal | Carbohydrates: 36g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 1858mg | Potassium: 455mg | Fiber: 7g | Sugar: 17g | Vitamin A: 567IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 2mg
Nutrition Facts
Baked Beans
Amount Per Serving
Calories 199 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 1858mg81%
Potassium 455mg13%
Carbohydrates 36g12%
Fiber 7g29%
Sugar 17g19%
Protein 6g12%
Vitamin A 567IU11%
Vitamin C 8mg10%
Calcium 74mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dinner Party, Dry Beans, Favorites, Pressure Cooker, Projects, Weekend Dinner

Vegetarian Pozole

Lots of replacements are possible here. If you do not want to cook the hominy (or do not have dry hominy available), you can replace with one large can of hominy. I think dried is better in my limited experience, but some people think the canned hominy is better. Also, for the beans you can replace with any large bean (Christmas lima, fava/broad beans, even pinto is fine, but not ideal). I would not recommend canned beans because I never recommend canned beans, but if you want a quick version, canned pintos would be the way to go. (Don’t do black beans, they’re too small.)

For the full recipe, I’m assuming you have two pressure cookers, which I understand is a little crazy. The dual pressure cookers just help this whole recipe go much faster, so it “only” requires about 2 hours, instead of 3-4 hours. If you do not have two pressure cookers, cook the hominy ahead of time, or you can cook either the beans or the hominy without a pressure cooker, but that would (of course) alter the amount of time everything takes.

Hominy, pozole and posole are sometimes used interchangeably (hominy is never used to refer to the soup, but the corn alone is sometimes called pozole/posole). I’m going with “hominy” is the corn part – the dry, frozen or canned version – and pozole/posole is the final product of a soup with hominy in it. Sue me if you disagree.

Print Recipe

Vegetarian Pozole

Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Dinner
Cuisine: California, Mexican
Keyword: Dry Beans
Servings: 6 servings
Calories: 520kcal

Equipment

  • 2 pressure cookers

Ingredients

Pantry / Dry Goods

  • ½ lb dry hominy
  • ½ lb Rio Zape beans or other larger, dark bean
  • 2 bay leaves
  • 1 piece kombu
  • 6 dried chiles de arbol
  • 1 tbsp sweet vinegar e.g., white wine
  • 2 tsp peppercorns
  • 1 tsp epazote (Mexican Oregano)
  • 1 tbsp tomato paste or miso
  • 2 tsp oregano
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp chipotle powder
  • 3 tbsp olive oil divided
  • 2 tsp kosher salt used throughout

Produce

  • 2 yellow onions
  • 6-8 tomatoes or 1 can crushed tomatoes
  • 6 cloves garlic
  • 1 bunch cilantro
  • 4 radishes
  • 2 avocados
  • 1 small cabbage savoy preferred
  • 2 limes

Other

  • 16 oz stock or equivalent bouillon
  • 6 oz queso fresco

Instructions

  • For best results, soak the ½ lb. beans all day (6-8 hours) before cooking. Also soak the ½ lb. hominy for best results.
    ½ lb Rio Zape beans, ½ lb dry hominy
  • When ready to cook, start with the hominy since it may take the longest. If you only have one pressure cooker, use it for the hominy. And the hominy to the pot along with plenty of water, more than for beans (about 2 quarts). Add 2 tsp salt. To a spice bag, add ½ tsp peppercorns, two dried chiles de arbol, 2 bay leaves and 1 tsp epazote. Add to the pot. Set to high pressure for 15 minutes, allow to depressurize for 15 minutes, and then check.
    ½ lb dry hominy, 2 bay leaves, 6 dried chiles de arbol, 2 tsp peppercorns, 1 tsp epazote (Mexican Oregano)
  • Next, do the beans. If you’ve soaked them, you could definitely just cook these on the stovetop. Add to a Dutch oven or large pot with 2 quarts of water. To a spice bag, add two cloves garlic, 1 tsp oregano, 1 tsp peppercorns, 1 piece kombu, and 1-2 chilies de arbol. Bring to a boil for 10 minutes, then turn to medium-low for 30-45 minutes and check towards the end to see if it is finished. Remove from heat and drain when done.
    ½ lb Rio Zape beans, 6 cloves garlic, 1 piece kombu
  • While all of that is cooking, dice 1 onion. Slice the other onion into thin strips, for garnish and adding when serving. Clean and finely dice or crush the 4 cloves garlic and add to the diced onion. Cut the tomatoes until you have about 4 cups (eighths work well for small/medium tomatoes). Cut the 2 limes into halves. Cube the avocado(s) and use the juice of one half of the lime to preserve the cut avocado, and save in the fridge. Chop the cilantro. Slice the radishes thinly.
    2 yellow onions, 6-8 tomatoes, 6 cloves garlic, 1 bunch cilantro, 4 radishes, 2 avocados, 2 limes, 2 tsp oregano
  • Preheat the oven with a sheet pan on the middle rack to 450ºF. Clean the savoy cabbage and then cut into halves and then into slices. Toss or drizzle with a bit of olive oil and salt and pepper. When the oven is pre-heated, throw the cabbage on top of the covered sheet pan and cook for 12-15 minutes, until it is lightly charred around the edges.
    2 tsp kosher salt, 1 small cabbage, 3 tbsp olive oil
  • When the beans are done, drain them and set aside. Start the next steps once the hominy is nearly done. Quickly rinse out the Dutch oven used for the beans. Heat a generous amount of olive oil over above-medium heat. Add the diced onions and garlic. Cook until they start to soften are fragrant. Add 2 tsp smoked paprika, 1 tsp chipotle and 2 tsp cumin and stir well. Add 1 tbsp tomato paste (or miso) and stir well. Add the tomatoes and season lightly with salt and pepper. Add the 1 tbsp sweet vinegar. Mix well, cooking for 5-10 minutes to draw the flavors out.
    1 tbsp sweet vinegar, 1 tbsp tomato paste, 2 tsp smoked paprika, 2 tsp cumin, 1 tsp chipotle powder, 2 tsp kosher salt, 3 tbsp olive oil
  • Add the 16 oz vegetable stock and stir well. Bring to a boil, then bring down the temperature some. Add the beans and stir well. Add the hominy.
    16 oz stock
  • Serve with the cabbage, radishes, avocado, queso fresco, cilantro and onion slices.
    6 oz queso fresco

Notes

Serves 6

Nutrition

Calories: 520kcal | Carbohydrates: 60g | Protein: 19g | Fat: 25g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1551mg | Potassium: 1578mg | Fiber: 19g | Sugar: 13g | Vitamin A: 2230IU | Vitamin C: 81mg | Calcium: 328mg | Iron: 5mg
Nutrition Facts
Vegetarian Pozole
Amount Per Serving
Calories 520 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 20mg7%
Sodium 1551mg67%
Potassium 1578mg45%
Carbohydrates 60g20%
Fiber 19g79%
Sugar 13g14%
Protein 19g38%
Vitamin A 2230IU45%
Vitamin C 81mg98%
Calcium 328mg33%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Great Leftovers, Weeknight Dinner

Sauerkraut and White Bean Soup

A simple soup great for the winter. Serve with a crusty bread to soak up the delicious broth.

Print Recipe

Sauerkraut and White Bean Soup

Experiment with the bean choice in this simple soup
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: Vegetarian
Keyword: Dry Beans
Servings: 6 servings
Calories: 210kcal

Equipment

  • Pressure cooker

Ingredients

  • 1 cup dry white beans Royal Corona, Large White Lima, Alubia Blanca
  • 2 carrots
  • 2 celery stalks
  • 1 large yellow onion
  • 6 cloves garlic
  • 1 tsp thyme dried or fresh
  • 3 tbsp olive oil
  • 2 cups broth bean, vegetable, no-chicken
  • 2 cups sauerkraut drained

Instructions

  • First, prep the beans. Ideally, pre-soak the beans for at least four hours in a 1% salinty water. Then drain and add to the pressure cooker along with plenty of water, at least enough to cover by 1" or so. In a cheese cloth or cloth bag, put half the onion, some carrot and celery chunks (or celery greens) and a few cloves of garlic. Add some peppercorns and pepper flakes, but only a pinch or two of each. Add a small piece of kombu. Tie and add to the mixture. Heat to high pressure for the appropriate time for the type of beans. Allow pressure to release naturally, and check for doneness. If not done, repressurize to low pressure for a few minutes and then allow pressure to release for 10 minutes before releasing the rest of the pressure.
  • While that cooks, peel and dice the remaining vegetables and place in one bowl. Vegetables for this part include one carrot, one celery rib, and the remaining half of the onion. Peel and thinly slice the remaining cloves garlic and also add to the bowl too.
  • When the beans are almost done, warm 3 tbsp olive oil in a large stock pot over medium heat. Add the vegetables and sauté until soft, about 10 or 15 minutes. (Resist the urge to add salt – saurkraut can be very salty on its own.) Add the thyme and 2 cups broth. Stir well.
  • Drain the sauerkraut well, allowing to drip.
  • Gently add the beans and the sauerkraut. Stir until mixed and gently simmer on medium heat for about 10 minutes. The soup should be very hot. Check for seasoning and ladle into soup bowls. Serve with a crusty bread.

Nutrition

Calories: 210kcal | Carbohydrates: 29g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 648mg | Potassium: 804mg | Fiber: 8g | Sugar: 4g | Vitamin A: 3595IU | Vitamin C: 12mg | Calcium: 115mg | Iron: 4mg
Nutrition Facts
Sauerkraut and White Bean Soup
Amount Per Serving
Calories 210 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 648mg28%
Potassium 804mg23%
Carbohydrates 29g10%
Fiber 8g33%
Sugar 4g4%
Protein 9g18%
Vitamin A 3595IU72%
Vitamin C 12mg15%
Calcium 115mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Weekend Dinner, Weeknight Dinner

Eggplant Casserole with White Beans and Arugula

Print Recipe

Eggplant Casserole with White Beans and Arugula

A much simpler meal if you buy the beans in a can and the marinara pre-made.
Prep Time1 hour
Cook Time30 minutes
Bean Soaking Time8 hours
Total Time9 hours 30 minutes
Course: Dinner
Cuisine: Vegetarian
Keyword: Dry Beans, Winter
Servings: 4 servings
Calories: 394kcal

Equipment

  • Casserole dish (medium – about 2 quart)
  • Pressure cooker (if cooking from dry beans)
  • Immersion blender (optional, for marinara)

Ingredients

Beans

  • ¾ cup dry white bean cassoulet
  • 1 bay leaf
  • 1 piece kombu

Marinara

  • ½ tbsp olive oil
  • 1 large shallot
  • ½ stalk celery chopped (optional)
  • ½ carrot chopped (optional)
  • 2 cloves garlic minced
  • 1 sprig rosemary de-stemmed and chopped finely
  • ¼ tsp red pepper flakes
  • 1 14 oz can of tomatoes diced or crushed (or ~1 lb fresh, stemmed and chopped)
  • ¼ tsp salt

Casserole

  • 1.5 lb eggplant
  • 8 oz arugula or spinach
  • 3 cloves garlic minced
  • 3 tbsp olive oil
  • 2 tsp salt
  • 10 sprigs basil half stemmed and chopped; half whole leaves
  • 1.5 tbsp white wine optional
  • 3 oz Parmesan cheese finely shredded
  • ¼ cup bread crumbs

Instructions

Beans

  • In the morning, rinse and pick over the beans and add to a bowl with water and 1% salt and soak for about 8 hours. About 60-90 minutes before your intended dinner time, drain the beans and add to a pressure cooker. Add enough water to cover by about one-half inch. Add the bay leaf and kombu. Cook on high pressure for 8 minutes. Allow pressure to release naturally for at least 25 minutes. Check consistency – you want them to be very well cooked, so they will mash well. Reserve about 1 cup of the bean water and drain and set aside.

Marinara

  • While the beans cook, make the marinara. Heat ½ tbsp olive oil in a large sauce pot over medium heat. Add the chopped shallot and celery and carrot (if using). Cook until softened and starting to develop color, about 10 minutes (depending on the heat). Then add the garlic, rosemary and red pepper flakes and cook until fragrant, about 1 minute. Add the can of tomatoes (or fresh chopped tomatoes) and cook on medium-low for at least 10 minutes, covered, and up to 30 minutes, stirring frequently. When almost ready to assemble the dish, use an immersion blender to make the sauce smooth.

Make the casserole

  • Pre-heat the oven to 450°F. Trim the ends from the eggplant; slice the eggplant into ¼-inch-thick rounds. On a sheet pan, place the eggplant slices side by side. Drizzle (or spray) the eggplant with 1 tablespoon oil and season with salt and pepper. Roast, turning once halfway through, until lightly browned and starting to soften, about 6 minutes per side. Keep the oven set at 450°F.
  • In a large pan over medium-high heat, warm 1 tbsp oil over medium. Working in batches if needed, add the baby greens, season with salt and pepper, and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Transfer to a plate to cool. Wipe out the pan.
  • In the same pan used for the greens, warm 1 tbsp oil over medium heat. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the drained white beans, ¼ cup bean water (or regular water), and 1.5 tablespoon white wine, if using. Cook, stirring occasionally, until the beans are seasoned and warmed through and the liquid has cooked off, about 2 to 3 minutes.
  • Transfer the beans to a medium bowl. Mash to a coarse paste.
  • Using a clean kitchen towel or several layers of paper towels, wring out the baby greens. Then, coarsely chop. In a 2.5 quart casserole or other baking dish, grease lightly with oil and. The order here will go: eggplant, basil, beans, greens, eggplant and sauce.
    Arrange a layer of eggplant slices, slightly overlapping or in two overlapping layers. Add the whole basil leaves as a layer. Then spread the entire bean mash evenly over the top and then top with all of the greens. Arrange the remaining eggplant slices in an even 1-2 layers on top. (You can also repeat layers if you wish.) Spoon the marinara over top – you want a layer, but not a pool of it, so you may have extra sauce.
  • Bake until the casserole is warmed through and the marinara is bubbling, about 10 minutes. While that bakes, mix together the chopped basil leaves, ¼ cup bread crumbs, the shredded Parmesan and 1-2 tsp olive oil together for a fun combined topping. After 10 minutes, top the casserole with the topping and return to the oven for 10-15 minutes, until the top is turning golden.
  • Remove from the oven and allow to cool for at least 10 minutes or up to 20 minutes.

Nutrition

Calories: 394kcal | Carbohydrates: 45g | Protein: 19g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 1727mg | Potassium: 1632mg | Fiber: 14g | Sugar: 13g | Vitamin A: 4503IU | Vitamin C: 28mg | Calcium: 428mg | Iron: 7mg
Nutrition Facts
Eggplant Casserole with White Beans and Arugula
Amount Per Serving
Calories 394 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Cholesterol 10mg3%
Sodium 1727mg75%
Potassium 1632mg47%
Carbohydrates 45g15%
Fiber 14g58%
Sugar 13g14%
Protein 19g38%
Vitamin A 4503IU90%
Vitamin C 28mg34%
Calcium 428mg43%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.