Recently, when talking about food with family and friends, the subject of beans has come up in our conversation. Indeed, beans are having their moment. Whether canned, dried, or steamed and packaged in refrigerated containers, it seems that people can’t get enough of them.
Beans are high in protein, fiber, vitamins and minerals. Important attributes, but there is more to say about their surge in popularity. Many sources tout that they help your gut, your blood pressure and your cholesterol numbers. Throw frugality into the mix, and you have a winning ingredient. And, of course, they can be very delicious.
Creamy White Bean Soup With Chorizo Oil and Garlicky Crumbs
Spanish chorizo is a cured, dry sausage seasoned with paprika, served sliced like salami, while Mexican chorizo is a fresh, raw sausage seasoned with chili peppers and vinegar that must be cooked and crumbled like ground meat, often used in eggs or tacos. It is the Spanish style chorizo that is used as an irresistible garnish atop this creamy soup.
Yield: 4 to 6 servings
INGREDIENTS
Chorizo Oil and Garlicky Breadcrumbs:
5 tablespoons extra-virgin olive oil, divided use
1/4 cup panko breadcrumbs
1 garlic clove, minced
Pinch of salt
2 1/2 ounces Spanish-style chorizo sausage, finely chopped
Soup:
2 tablespoons extra-virgin olive oil
1/2 cup chopped onion
1/3 cup minced celery
3 sprigs fresh thyme
2 garlic cloves, thinly sliced
Pinch of ground cayenne pepper
2 (15-ounce) cans great northern beans, undrained
2 tablespoons grated Parmesan cheese
2 cups chicken broth, divided use
2 tablespoons unsalted butter
1/2 teaspoon lemon juice, plus extra for seasoning
DIRECTIONS
1. For the chorizo oil and garlicky breadcrumbs: Cook 1 tablespoon oil and panko in 8-inch skillet over medium heat until golden brown, 3 to 5 minutes, stirring frequently. Add garlic and cook until fragrant for about 30 seconds. Transfer to bowl and stir in salt. Heat remaining 1/4 cup oil and chorizo in now-empty skillet over medium heat until chorizo is crispy, about 2 minutes, stirring frequently. Using a slotted spoon, transfer chorizo to paper towel-lined plate and cover skillet to keep oil warm.
2. For the soup: Heat oil in large saucepan over medium heat until shimmering. Add onion and celery and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add thyme sprigs, garlic and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add beans and their liquid and stir to combine. Reduce heat to medium-low, cover and cook, stirring occasionally, until beans are warmed through and just starting to break down, 6 to 8 minutes. Remove from heat and discard thyme sprigs.
3. Process bean mixture and Parmesan in blender on low speed until thick, smooth puree forms, about 2 minutes. With blender running, add 1 cup of broth and butter. Increase speed to high and continue to process until butter is incorporated and mixture is pourable, about 1 minute.
4. Return soup to clean large saucepan and whisk in remaining 1 cup broth. Cover and bring to simmer over medium heat, adjusting consistency with up to 1 cup hot water as needed. Off heat, stir in lemon juice. Season with salt and extra lemon juice to taste. Drizzle each portion of soup with chorizo oil and sprinkle with chorizo and breadcrumbs. Serve.
Source: “Mostly Meatless” from America’s Test Kitchen
Composed Mexican-Inspired Bean Salad
You can showcase different varieties of canned beans in this quick-to-prepare composed Mexican-inspired salad. Great northern beans are a delicious component, but cannellini or chili beans are a welcome substitute. If you wish to shave off some prep time, use sturdy store-bought tortilla chips rather than making chips from scratch (skip step number one and two).
Yield: 4 servings
INGREDIENTS
2 large soft corn tortillas, cut into 1/2-inch strips
1 tablespoon neutral oil, such as canola oil or vegetable oil and pinch of coarse salt
3 tomatoes, diced
1 small white onion, diced
1 avocado, diced
1 1/2 cans (15-ounces each) great northern beans, drained, rinsed
1 teaspoon dried oregano
3 1/2 ounces feta cheese, cut into small dice
4 tablespoons extra-virgin olive oil
Juice of 2 limes
1 1/2 tablespoons finely chopped cilantro leaves
Optional: 1/2 to 1 jalapeño chili, seeds and membranes removed, finely diced
Salt and freshly ground black pepper, to taste
DIRECTIONS
1. Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
2. Arrange strips of tortillas on prepared baking sheet. Drizzle with 1 tablespoon neutral oil and sprinkle with a little salt. Bake for 4 to 6 minutes, or until golden brown and crisp. Cool.
3. Arrange components in a large, rimmed bowl or platter, giving each component its own space. Arrange tomatoes, onion, avocado and beans. Sprinkle on oregano and feta. Drizzle with olive oil and lime juice. Garnish with cilantro and jalapeno (if using). Season with salt and pepper. Add tortilla chips.
Source: Adapted from “Bold Beanco: Full of Beans” by Amelia Christie-Miller
Kale and Cannellini Beans with Crumbled Sausage
Most supermarkets sell bags of coarsely chopped curly-leaf kale. I couldn’t have imagined such a product when I started writing fruit-and-vegetable cookbooks almost 20 years ago. Back then kale was only available in bundles, if at all. For the most part, the chopped product is free of thick stems, but occasionally a sturdy bit or two sneaks in. That little bit of stem isn’t worrisome.
This recipe combines the deep green veg with cannellini beans and crumbled Italian sausage for a quickie one-dish meal. The cannellini beans, large white kidney beans, add a lovely starchy-sweet edge. The sausage? Use the sweet variety for the mildest taste or add spicy attitude with hot sausage. I usually use turkey sausage, some mild, some spicy.
Yield: 4 main-course servings
INGREDIENTS
8 ounces Italian sausage, bulk or casings removed; see cook’s notes
2 tablespoons extra-virgin olive oil
4 cups (large stems removed) coarsely chopped, washed curly kale
4 large garlic cloves, thinly sliced
1/2 cup water
Salt and freshly ground black pepper
One 15-ounce can cannellini beans, undrained
2 tablespoons red wine vinegar
Cook’s notes: For a vegetarian version, omit sausage and add a good pinch of dried red pepper flakes along with the beans; garnish with chopped fresh basil. OR, substitute vegetarian Mexican-style chorizo for the sausage using 5 ounces and prepare as directed.
DIRECTIONS
1. Put sausage in medium-sized skillet on medium-high heat. Break it up with a spatula, heating until sausage is thoroughly cooked and no pink color remains, about 4 to 5 minutes. Drain on paper towel and set aside.
2. Heat oil in large, deep skillet on medium-high heat. Add kale, garlic and 1/2 cup water; season with salt and pepper to taste. When liquid comes to a boil, cover and cook until kale is tender, about 10 minutes, tossing mixture two- or three-times during cooking.
3. Stir in beans, vinegar and sausage; cook until beans are hot, about 2 minutes. Taste and adjust seasoning if needed. Serve in shallow bowls.
Source: “50 Best Plants on the Planet” by Cathy Thomas ($29.95, Chronicle)
White Bean Dip With Rosemary, Roasted Garlic and Hot Sauce
This tasty concoction can be used as a dip or a sandwich spread topped with sliced tomato and lettuce. It’s handy to have on hand in the refrigerator as a quick snack served with sliced baguette or sturdy crackers.
Yield: 4 servings
INGREDIENTS
1 1/2 tablespoons extra-virgin olive oil, divided use
1 1/2 tablespoons coarsely chopped fresh rosemary leaves
1 (15-ounce) can cannellini beans, drained, rinsed
1 head of roasted and cooled garlic, see cook’s notes
Salt and freshly ground black pepper to taste
1 1/2 teaspoons fresh lemon juice
1 teaspoon Frank’s RedHot Original sauce, plus more to taste
About 2 to 3 tablespoons hot water
For serving: raw vegetables, crackers, pita chips, tortilla chips, baguette slices
Cook’s notes: To roast garlic, preheat oven to 375 degrees. Cut off top (pointed end) of the head of garlic to expose the cloves. Place it on a sheet of aluminum foil and drizzle on 1 teaspoon extra-virgin olive oil. Enclose in foil and place on a baking sheet. Roast for 45 minutes. Cool enough to safely hold.
DIRECTIONS
1. Heat 1 tablespoon olive oil in a small skillet on medium-high heat. Add rosemary and cook for 1 to 2 minutes, until slightly golden and toasty. Remove it from heat and transfer it (including oil) to a small bowl. About 1 teaspoon of this rosemary will be reserved for a garnish.
2. In a food processor, add cannellini beans and squeeze the roasted garlic cloves out of the husks atop the beans. Discard husks. Add all but 1 teaspoon of the toasted rosemary and the oil it cooked in. Add salt and pepper to taste, juice and Frank’s RedHot sauce. Process until smooth, adding enough warm water to have a smooth consistency. Taste and add more Frank’s RedHot sauce if desired.
3. Spoon mixture into a bowl. Top with a drizzle of olive oil. And scatter reserved rosemary on top. Serve with vegetables, crackers, or baguette slices, or pita chips, or tortilla chips.
Source: Adapted from “Easy Everyday” by Jessica Merchant
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