Good afternoon, I am seeking recipes that use canned beans as a mainstay. Does anyone have a bean burger recipe? OR any solid recipe that uses quite a lot of beans?
Assuming you are not looking for vegetarian recipes (in which case the Moosewood cookbook series has a slew of bean recipes), this is my favorite recipe that includes a substantial amount of beans. I usually double these amounts because it's so yummy that it goes fast.
Easy Cassoulet
½ pound bulk pork sausage 1 small onion, sliced (1/2 cup) 1 clove garlic, minced 1-1/2 cups cubed fully cooked ham 2 tablespoons snipped parsley 1 bay leaf 2 15-ounce cans navy beans (or “small white beans”) ½ cup dry white wine dash ground cloves
In skillet, cook sausage, onion and garlic until meat is lightly browned and onion is tender. Drain off fat.
Add ham, parsley and bay leaf, mix well. Stir in undrained beans, wine and cloves. Turn into a 1-1/2 quart casserole.
Bake, covered, at 325F for 45 minutes. Uncover and bake 40 to 45 minutes longer, stirring occasionally. Remove bay leaf. Serve in bowls with hot corn bread, if desired. Makes 6 servings.
These Dominican stewed roman beans are really easy and good, as are these sweet and spicy black beans, both made with canned beans. Houmous can be whipped up almost immediately from canned chickpeas, but black beans, garlic and chipotle or white beans, mint and feta are both good. Any of these on toast with avocado and red onion is a tasty snack
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2 cans [15 oz each] beans (black or pinto) drained and rinsed 1¾ cup cooked rice ¼ cup plain dry breadcrumbs 1 bunch green onions, thinly sliced ¼ cup chopped cilantro 2 eggs, lightly beaten Salt & pepper ¼ cup olive oil, divided
In a bowl, mash beans until a coarse paste is formed. Add remaining ingredients {except for oil). Gently fold to combine. Form into 8 patties. In a skillet, heat half of the oil over medium high heat. Add 4 patties and cook about 3 minutes per side. Transfer to a wire rack. Add remaining oil to pan and cook remaining patties. Serve on buns with your choice of toppings.
I've made this several times for vegetarian friends and meat eaters alike and they all love it.
Comments 17
Easy Cassoulet
½ pound bulk pork sausage
1 small onion, sliced (1/2 cup)
1 clove garlic, minced
1-1/2 cups cubed fully cooked ham
2 tablespoons snipped parsley
1 bay leaf
2 15-ounce cans navy beans (or “small white beans”)
½ cup dry white wine
dash ground cloves
In skillet, cook sausage, onion and garlic until meat is lightly browned and onion is tender. Drain off fat.
Add ham, parsley and bay leaf, mix well. Stir in undrained beans, wine and cloves. Turn into a 1-1/2 quart casserole.
Bake, covered, at 325F for 45 minutes. Uncover and bake 40 to 45 minutes longer, stirring occasionally. Remove bay leaf. Serve in bowls with hot corn bread, if desired. Makes 6 servings.
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2 cans [15 oz each] beans (black or pinto) drained and rinsed
1¾ cup cooked rice
¼ cup plain dry breadcrumbs
1 bunch green onions, thinly sliced
¼ cup chopped cilantro
2 eggs, lightly beaten
Salt & pepper
¼ cup olive oil, divided
In a bowl, mash beans until a coarse paste is formed. Add remaining ingredients {except for oil). Gently fold to combine. Form into 8 patties.
In a skillet, heat half of the oil over medium high heat. Add 4 patties and cook about 3 minutes per side. Transfer to a wire rack. Add remaining oil to pan and cook remaining patties. Serve on buns with your choice of toppings.
I've made this several times for vegetarian friends and meat eaters alike and they all love it.
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