Main Ingredient: Beans/Legumes
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Flourless Brownies
No one will ever guess the secret ingredient in this recipe: black beans!
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Red Lentil Burgers
This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. These lentil patties are delicious as well as healthful, and can be served as a burger on a whole grain bun, or as an entree with rice and some grilled veggies.
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Homemade Black Bean Burgers
These easy-to-assemble burgers can be shaped ahead of time and cooked off when you’re ready to eat.
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Classic Baked Beans
Assembling baked beans from scratch is not hard, and the resulting delicious flavor makes it worth it. Beans can be assembled ahead of time and baked just before serving.
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Three-Bean Salad with Quinoa
Summer green beans are here! Perhaps other beans, too, so substitute any of the three beans with what you can get on sale or from your garden...or the neighbors'. Canned garbanzos, pintos or black beans are fine, too, in this beautiful and delicious summer salad that works as a side dish or protein-filled vegetarian entree. Quinoa (KEEN-wah) is a light, whole grain with plenty of protein itself; once you try it, you'll invite it back to your table again and again.
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Lentil and Couscous Salad with Arugula
Add diced grilled chicken breast or flavored tempeh to make this salad a complete meal.
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Beautiful Pot of Beans
When recipes tell you to “soak beans for 8 hours or overnight,” it doesn’t always have to be exact. We like to soak beans in the morning, go to work, then drain and rinse them when we come home. Then we simmer them in water while we go about our evening, store them, and enjoy our cooked beans the next day.
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Dal with Whole Spices
Serve with basmati rice and naan bread to make a complete meal.
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Vegetarian Tuscan Kale and White Bean Soup
This weeknight wonder is packed with veggies and beans. Top with crunchy croutons and grated Pecorino Romano cheese.
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Ethiopian-Style Chickpea Stew
Chickpea stews with flavors similar to this one are often made in Ethiopia using ground roasted chickpeas or even split peas. Here, the method is simplified but the stew’s sweet, fragrant spice mixture, which Ethiopians call berbere, remains. If you’re in a hurry, omit roasting the chickpeas and simply add them to the stew after they’ve been rinsed and drained. This recipe was inspired by a Whole Planet Foundation borrower who runs a chickpea roasting business.
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