We are trying to eat up some of the beans and things in the corners of our pantry. Anyone have a favorite recipe for navy/white beans? Preferably, but not necessarily, vegetarian.
@Stoori that sounds delicious and right up our alley! Thank you.
Food talk within Show more
Food talk within Show more
Foodstuffs Show more
Foodstuffs Show more
@gannet
Favorite non-vegetarian: https://www.camelliabrand.com/recipes/south-louisiana-style-white-beans-rice/
Favorite vegetarian: http://www.geniuskitchen.com/recipe/tempeh-and-white-bean-sausage-patties-223843
@saradgore thank you! Thatβs a big help.
@gannet They are good with garlic and/or onion and tomato. I do mine in a slow cooker (but you can do the same with a good dutch oven/saucepan). You can add chicken (or veggie) broth to add flavor. Oregano and chili powder as well. Work well with rice or refried and sandwiched into a tortilla with cheese.
(We aren't vegetarian so usually add chicken/dairy to our food but beans are fairly easy to cook full of flavor.)
@Aggy_C yeah, black beans are a staple for us, and we arenβt quite vegetarian. Thanks - thatβs very helpful.
@gannet Navy beans cook slightly quicker and have a milder flavor, but if you are familiar with black beans you should be able to transfer most of that to navy/white beans without issue.
(My favorite bean is the cranberry bean because it is versatile and cooks fairly quickly. But navy beans are a close second.)
@gannet I love this Tomato Bean soup recipe: https://www.cookstr.com/recipes/warm-or-cold-tomato-and-white-bean-soup It explicitly calls for cannellini but I assume navy would also work. (Usually I add more salt than she suggests and I don't use the low-sodium tomatoes.)
@kiesa from what Iβve read, white beans are pretty interchangeable. That looks really good, thanks!
@gannet stock, white beans, cubes of pumpkin or butternut squash, sage. Make into soup. I also like it with kale too.
@dotfuli @dotless_i that does sound lovely!
@gannet white beans are excellent in soup--sautΓ© some carrot, celery, onion, garlic; add chicken or vegetable stock, bring to a boil, add the beans, simmer for a bit. Bring back to a boil, add some pasta--let's say ditalini. When the pasta is tender, wilt in some escarole, spinach, and/or kale. Nice and hearty, and Italian as hell.
@richardgoodness mmm, yum. Thank you!
@gannet I usually make it very simple: Tomato and beans casserole, seasoned with olive oil, pepper, salt, cinnamon, honey (can be left out to make vegan), laurel and parsley. Served with olives, feta (can be left out to make vegan) and olive oil.
Doesn't sound very imaginative, but this classic has been on the top of our menu for 15 years, and even the kids like it every time.