Tag Archives: lima beans

You’ll Love These Lima Bean Recipes … Really!

limaandchickenstew10

Let’s face it: A lot of us grew up eating frozen green lima beans that left a lot to be desired.

But once you start cooking with these dry white beans you’ll discover their natural, rich flavor — and realize why they’re also known as “butterbeans.”

No matter what you call these white beans, there are many different ways to cook them! Try one of these delicious recipes from our online recipe library.

Experiment with these two recipes and you will fall in love. Lima and Chicken Stew is a delicious dish that is perfect for the family or as an economical dish for a dinner party. Soup is great anytime of year, but this Butterbean Soup is especially delicious during the cold winter.

Limaand chicken stew plated 3Lima Chicken Stew

Butterbeansoup1Butterbean Soup

 

Meet our Featured Dietitian Carlene Thomas!

View More: http://ashleyfinkphotography.pass.us/dietitianboard2017

Carlene Thomas’s Healthfully Ever After website is a feast for the eyes! Carlene is a dietitian nutritionist, and along with her husband, Chris, they develop recipes and take amazing photos of food.

Carlene finds that beans are incredibly satisfying, an excellent source of fiber, and are a crop that helps to give back to the environment. She loves chickpeas but also thinks cannellini beans are amazing and blends them for texture to make soups thick and creamy without added fat.

When cooking beans, Carlene thinks about presentation — and it’s especially evident in this recipe, Winter Bean Salad with Herb Lemon Dressing. She made an entire salad of beans because they look great together!

Photo courtesy of Healthfully Ever After

Photo courtesy of Healthfully Ever After

Make sure to follow Carlene on her social media!
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Meet our Featured Food Blogger Alyssa Rimmer!

Alyssa photo

Alyssa Rimmer started her blog, ©Simply Quinoa, to share her love of healthy cooking and — of course — quinoa. It has become so much more than just a blog; it has become a community of like-minded people who suffer from food allergies and sensitivities or just want to eat healthier.

Her recipes are superfood dense, and quinoa is the one consistent ingredient. Beans are used in quite a few of her recipes, and she even has a blog post titled “How to Make Beans From Scratch”! Check out her website for pasta, soups, salads, tacos, falafel, and so much more starring beans and quinoa.

Alyssa’s recipes are gluten-free, refined sugar-free, mostly dairy-free, and always delicious. Alyssa has graciously agreed to share her ©Rustic Tuscan Pasta with White Bean recipe with us.

rustic-tuscan-pasta-with-white-beans

photo courtesy of ©Simply Quinoa

Be sure to follow Alyssa on her social media!
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Beans and Lamb Are a Great Combination!

LambCassolet

Do you love eating lamb but not sure how to prepare it? I recently cleaned out my freezer and came across a leg of lamb that was a few years old. Instead of roasting it like I usually do I decided to cut it into cubes and strips for three different meals. I found two recipes that were on the calbeans.org website and one in the “tried and true” California Dry Bean Advisory Board cookbook.

Lamb and Lima Stir Fry

Lamb and Lima Stir Fry

For my first lamb dish I made a Lamb and Lima Stir-Fry using Large Lima/Butterbeans. It was so delicious and great even a few days later for leftovers. For my second lamb dish I made the Lamb Cassoulet with baby Lima beans. Another hit! My third lamb recipe was a Greek-Style Bean and Lamb dish with small white beans. My husband loved all these dishes, and believe me, he wouldn’t request them again if he didn’t!

Be sure to check out our California Beans recipe library if you’re looking to cook something new!
Greek Lamb
Greek-Style Beans and Lamb

6-8 servings

Ingredients:

1 pound dry small white beans
1 cup chopped onion
2 Tablespoons olive oil
1 ½ pounds boneless lamb, cut into 1-inch cubes
2 cloves garlic, minced
2 teaspoons salt
½ teaspoon each oregano, crushed and black pepper
1 bay leaf
1 cup peeled and diced fresh tomato
Lemon juice
Chopped parsley

Instructions:

Soak beans by preferred method. Drain and rinse soaked beans. Add 6 cups fresh water; cover and simmer about 1 hour or until nearly tender. Drain. In Dutch oven or heavy kettle, sauté onion in olive oil. Add lamb and brown on all sides. Add beans, 1 ¼ cups water and seasonings. Simmer, covered, 45 minutes. Add tomato and ¼ cup chopped parsley. Additional water may be added if necessary. Simmer, covered, about 20 minutes longer or until beans and lamb are tender. Sprinkle with lemon juice; garnish with additional chopped parsley.

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It’s Bean Appetizer Time!

Hummus

Easter is in a few days; Mother’s Day and Graduation parties are just around the corner, so why not check out our recipe library for delicious dips and appetizers that will surely impress your family and friends? No need to settle for the regular bean dips and chips when there are so many options including healthy and yummy Texas Caviar, Roasted Garlic Dip with fresh veggies, White Bean Bruschetta, or a simple Hummus.   I have used the Texas Caviar for a bean salad instead of an appetizer, and everyone loved it. Step out of your comfort zone and make a dish that is both easy and delicious!

TexasCaviarTexas Caviar

Roasted Garlic White Bean DipRoasted Garlic Bean Dip

 

HummusHummus

Bruschetta

White Bean Bruschetta

To Soak or Not to Soak…That is the Question.

LL

Dry beans…do you soak them and if so, a hot soak or a cold soak? People often ask whether beans can be cooked without soaking first. I’ve been reading a few articles on the subject and thought I would put the theory to the test. I decided to test three different varieties of dry beans: garbanzos, large lima beans and black-eyes. All are different shapes and sizes and cook at different times.

File Feb 22, 3 43 23 PM

I first sorted and rinsed in clean water 1/2 cup each of the dry beans and put them in separate saucepans with enough water to cover the beans plus 1 inch. After the water had started to boil, I reduced the heat to a slow simmer. The black-eyes were the first ones to cook at about 35 minutes. The second were the garbanzos at 45 minutes, and third were the large limas at 60 minutes. These cooking times will vary, but the result was that you don’t need to soak the beans first to get a nicely cooked bean.

File Feb 22, 3 46 35 PM

The second batch I sorted and divided into individual bowls, the beans covered with water plus 2 inches. I soaked them overnight and cooked them in the morning. All were cooked in the same saucepans as the unsoaked beans the day before. The garbanzos were the first ones done at about 35 minutes, second were the black-eyes at about 45 minutes, and the large limas clocked in at 70 minutes. The texture of all the cooked beans were the same whether they were soaked or unsoaked.

 

Conclusion: I like both ways. If you have always soaked your beans, try not soaking them and see if you like that method better and visa verse. I always feel there is never a right or wrong way to cook beans, just cook them the way you like and don’t be afraid to experiment!

 

Enjoy,
Marilyn

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Soups On…Bean Soup That Is!

RedBeanSoup

The New Year has hit most of the country with weather that has us longing for some comfort food. Soup has always been a comfort food for me, whether it’s chicken soup when you have a cold or a hearty bean soup to warm you up, it’s always a good time for soup!

In the California Bean recipe library we have soups using all kinds of varieties of dry beans. These soups served with some artisan bread will be perfect for those dreary winter days.

Quick Black Bean Soup

black bean soup1Sheepherder’s Hearty Soup

sheepherder hearty soup 1Basque Red Bean Soup

From Featured Chef Jesus Alcelay

RedBeanSoup3874Cranberry Bean Soup

cranberry-bean-soupBaby Lima Butternut Squash Soup

Soup

October is National Chili Month!

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Yes, there is a month set aside to celebrate chili, the food not the country! Here at California Beans, we like our chili to include beans, lots, and lots of beans! There is something about the crisp autumn air and comfort foods such as chili that go together. Whether you are tailgating, enjoying a chili cook-off or just putting together a meal for the family using a slow cooker or a pressure cooker, chili is an all-American kind of meal. Make a red chili or a white chili, use blackeyes, Lima beans, cranberry beans or kidney beans, meatless or with meat, top it with sour cream, cheese, and avocado, it’s all good!

Below are six chili recipes from our recipe library. Make all six and let us know which ones are your favorites by emailing us at marketing@calbeans.org.

img_4857Texas Blackeye Chili

Ingredients:
½ pound dry blackeyes
1-pound ground beef
1 ½ cups chopped onion
1 ½ cups diced celery
1 ½ cups tomato puree
1-teaspoon salt
1/8-teaspoon pepper
1/8-teaspoon garlic powder
1 to 2 tablespoons chili powder

Directions:

Soak beans by your preferred method.

Brown meat, add onions and celery, and cook briefly. Add tomato puree, seasonings, and the drained, soaked blackeyes with about 1 ¼ cups water. Cook over low heat about one hour or until chili is thick and beans are tender, stirring occasionally. Add water, if necessary, to maintain consistency.

This is a mild chili by some Texas standards. If you want it “Texas hot,” use the full measure of chili powder and add hot pepper sauce to taste. Makes 6-8 servings.

*As an alternative, substitute seasoned smoked sausage for ground beef.

spicychilibeansSpicy Chili Beans

Makes approximately 5 cups

Ingredients:

2 ¼ cups dry cranberry beans, sorted and rinsed
¼ cup mild chili powder (you can use less if you want it less spicy)
1 tablespoon red pepper flakes
4 cloves garlic, minced
½ yellow onion, diced
1 15-ounce can diced tomatoes
2 teaspoon ground cumin
1 teaspoon apple cider vinegar
1 teaspoon paprika
½ teaspoon oregano
½ teaspoon brown sugar
8 cups water
4 teaspoon olive oil

Instructions:

After you have sorted and rinsed the dry cranberry beans, place them and the remaining ingredients in the EZ Bean cooker or pressure cooker. If using the EZ Bean cooker, follow the manufacturer’s instructions and manually set the cooking time to 70 minutes. If using another pressure cooker, follow the manufacturer’s instructions.

chickenchili3Crock Pot Taco Chicken Chili

Serves 8

Ingredients

1 1/2 cups cooked black beans
1 1/2 cups cooked light red kidney beans
1 1/2 cups cooked white beans
1- 16 oz. can whole kernel corn
2- 14.5 cans diced tomatoes
1- 7 oz. can diced green chilies
4-5 boneless skinless chicken breasts
Homemade taco seasoning
Sour cream
Shredded cheddar cheese

Directions:

Add the taco seasoning and stir. Place the chicken breast on top of the mixture.

Place the lid on and cook on low for 10 hours or on high for 5 hours.

Take the chicken out shred it and mix back into the bean mixture. Serve with sour cream and shredded cheddar cheese or any topping you like.

Taco Seasoning

1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
1 Tablespoon onion powder
1/4 teaspoon crushed red pepper (more is you like it hot)

Combine together.

chiliconcarneChili Con Carne

Ingredients:

1 pound Light Red Kidney Beans
1 (6oz.) can Tomato paste
5 cups water
1 teaspoon Ground Cumin
4 teaspoons canola oil
3 Tablespoons Chili Powder
1 large yellow onion, chopped
1 teaspoon oregano leaves
1 1/2 pounds ground beef, browned
4 cloves garlic, minced
1 (8oz.) can Hot Mexican style tomato sauce

Directions:

First, sort the beans: remove and discard any foreign material or shriveled/discolored beans. Then rinse beans with cold water. Next place the sorted and rinsed beans in the inner cooking pot of the EZ Bean Cooker; add the water, oil, and additional ingredients. Put the lid on and select the Kidney Bean button on the cooker; push Start.

Once the cook cycle is complete, use caution to manually release the pressure. Garnish with any of the following; sour cream, shredded cheese, chopped green onions or tortilla chips.

Note: You can find the Hot Mexican tomato sauce in the Mexican food aisle in the grocery store.

KidneybeanchiliBeef and Kidney Bean Chili

Serves 8-10

Ingredients

2 tablespoons olive oil
2 medium onions, finely chopped
1 red bell pepper, cut into 1/2” chunks
6 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds ground beef
3 cups cooked red kidney beans
1- 28 oz. can diced tomatoes
1- 28 oz. can tomato sauce
salt and pepper to taste

Cooking Steps:

Heat the olive oil in a large stockpot over medium heat.  Add the onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano and cayenne pepper.  Sauté until the vegetables begin to soften and brown.  Add in the ground beef, breaking it up and cook until it is no longer pink.

Put the meat mixture in a slow cooker.  Add to the meat mixture the kidney beans, diced tomatoes and tomato sauce.  Stir the mixture and cook on high for 4 hours.  Season with salt and pepper.

Serve with shredded cheese of your choice, sour cream, avocado slices, chopped green onion and chopped red onion.  Sprinkle a few red pepper flakes on top for more heat.

Baby Lima and Turkey chiliBaby Lima and Turkey Chili

Ingredients:

1 Tbsp. olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1# ground turkey
4 cloves garlic, minced
1 1/2 Tbsp. chili powder
1 Tbsp. all-purpose flour
1 tsp. ground cumin
1 tsp. dried oregano
1/2 cup white wine
1 1/2 cups chicken broth
4 cups cooked baby lima beans
4 1/2 oz. can chopped green chilies
1/2 cup sour cream
salt and pepper
green onion
cilantro
Monterey jack cheese, shredded
lime wedges

Instructions:

Add olive oil to a large saucepan.  Cook onions and red pepper for 5 minutes or until onions are soft.  Add turkey and cook til the turkey is no longer pink.  Add garlic, chili powder, flour, cumin and oregano.  Cook for about 2 minutes.  Add the white wine and chicken broth.  Heat to boiling then turn down to simmer and simmer about 10 minutes.  Mash about 1 1/2 cups of beans.  Add mashed and whole beans along with the chilies to the saucepan and simmer for 10 minutes.  Stir in sour cream and cook until hot.

Season with salt and pepper.  Ladle into individual bowls and have the green onion, cilantro, cheese and lime wedges on the side for garnishing.

 

 

 

 

 

 

 

 

 

 

 

 

 

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Butter Beans and Cheese

Butterbeans and Cheese!!

Butter Beans and Cheese

Ingredients:

2 cups dry Large Lima beans also known as Butter beans
3 cups half and half
6 Tablespoons finely chopped yellow onion
2 garlic cloves, minced
4 Tablespoons all-purpose flour
8 ounces goat cheese
2 1/2 cups grated white cheddar cheese
1 1/2 cups freshly grated Parmesan cheese
4 Tablespoons sour cream
2 egg yolks
3 Tablespoons butter
1 cup Panko breadcrumbs

Directions:

  1. Sort and soak overnight in a large bowl the 2 cups of dry Large Lima beans in 6 cups of cold water.
  2. Drain and rinse the beans and place in a saucepan with fresh water to cover the beans plus 2 inches.
  3. Bring the beans to a boil and cook for 40 to 60 minutes or until tender. Drain the beans and set aside in a large bowl.
  4. Meanwhile in a large saucepan, bring the half and half, onion, and garlic to a simmer. Take about 3/4 of a cup of the mixture out of the saucepan and put it in a bowl with the flour and mix until it’s smooth. Return the flour mixture to the saucepan and cook over moderate heat, about 3 minutes, or until thickened. Remove from heat and whisk in the goat cheese, cheddar cheese, and Parmesan cheese until melted. Stir in the sour cream. Season with salt and pepper.
  5. Place the egg yolks in a bowl and gradually whisk in some of the cheese sauce to temper the yolks. Gradually whisk this mixture into the saucepan.
  6. Pour the sauce over the beans in the bowl and mix until evenly coated. Place the mixture in a casserole dish.
  7. Melt the butter and mix with the Panko breadcrumbs. Sprinkle this mixture evenly over the butterbeans and cheese.
  8. Bake in a 400-degree oven for about 30 minutes until bubbly and the breadcrumbs are golden brown.

Homemade Bean Flour Your New Best Friend!

beanflour2

I have to admit I am still intimidated by bean flour. Using it is a new experience for me. Since 2016 is the International Year of the Pulse, I thought I would try my hand at experimenting with making homemade bean flour and baking with it.

Do you have old dried beans in your pantry and don’t want to throw them out but aren’t quite sure how to use them? Make some homemade bean flour! The dried beans don’t have to be old to make flour, it’s just a great way to use them! We will be on this journey together as I experiment with different types of beans and share how I’m using the flour I make. After all, cooking with bean flour is an easy way to add protein and nutrients to any dish. Not to mention gluten free!

I used two different blenders to make the flours. I recently purchased a Vitamix and am still learning all the ways it can pay for itself in my kitchen. It is a significant expense, but this thing is amazing! One thing you have to know when you use a blender to make bean flour: do not run it until the beans are finely ground. You do not want it to overheat! Run it for a minute, then let it rest.

bean flourNotice the difference in the different types of bean flour and the wheat flour for comparison.

IMG_4877Black Bean Flour

IMG_4876Pinto Bean Flour

IMG_4875Lima Bean Flour

IMG_4874Navy Bean Flour

IMG_4873Garbanzo Bean Flour

I found that if you run garbanzo beans on the lowest setting or just pulse them (no pun intended) they just bop around and are hard to grind. If you pulse them at the highest setting and then run the blender at the highest setting for a minute, let the machine cool, then repeat, you will get a fine flour. I used an Oster blender for the Lima beans and they pulverized quickly. I’m not sure how to use the Lima bean flour yet, except for maybe thickening soups and stews. If any of you have any experience with Lima bean flour, please let me know!

Here’s what I learned while experimenting:

These are approximate measurements.

1 cup of whole dried pintos = 1 cup flour
1 cup of whole dried garbanzos = 2 cups flour
1 cup of whole dried black beans = 1 1/3 cups flour
1 cup of whole dried navy beans = 1 1/4 cups flour
1 cup of whole dried lima beans = 1 cup flour

Experiment on your own with blenders or wheat grinders. Let me know what works best.

I tried three different recipes using three different flours. I used straight Lima bean flour to make biscuits … BIG mistake! If any of you need a hockey puck (or 12), let me know.

hockeypuckHockey pucks!

I used the black bean flour to make a bean dip based on a recipe from the Bob’s Red Mill website. I adapted it and added sour cream and a little lime juice, and it’s quite tasty!

The third recipe, garbanzo bean flour, was used to make Farinata Genovese. This dish turned out great! It’s a flatbread that you cook in a cast iron skillet in the oven. The batter has to sit for between 1-12 hours. I am impatient, so it was just 1 hour. I’ll have to try it again after it sits for 12 hours to see if time makes a difference.

beandipBlack Bean DIp

Black Bean Dip
Adapted from Bob’s Red Mill

Ingredients:

3/4 cup black bean flour
1/4 tsp cumin (you might want to use less)
1/2 tsp chili powder
1/2 tsp sea salt
2 1/2 cups water
1/2 cup salsa
1/2 lime, juiced
2 tbsp sour cream

Directions:

  1. Boil the water in a saucepan on medium heat.
  2. Mix all the dry ingredients. Whisk dry ingredients into the water. Stir 1 minute cooking over medium-high heat.
  3. Reduce heat to medium-low, cover saucepan and cook and cook an additional 4 minutes, stirring occasionally. The mixture should have the consistency of pudding. If it doesn’t, cook longer.
  4. Cool a bit before adding the salsa, sour cream, and lime juice.

farinata2Farinata Genovese

Farinata Genovese
Adapted from Mark Bittman’s book The Best Recipes in the World

Ingredients:

1 cup garbanzo (chickpea) flour
1 3/4 cup water
3/4 teaspoon salt
1 teaspoon ground black pepper
5 tablespoons extra virgin olive oil
1/2 onion, thinly sliced
Fresh rosemary leaves

Directions:

  1. Sift the 1 cup of garbanzo flour into a bowl; add salt and pepper. Slowly add the water, whisking to eliminate lumps. Stir in 2 tablespoons of the olive oil. Cover and let sit for 1 to 12 hours. The batter will thicken and should be the consistency of heavy cream.
  2. Preheat oven to 400 degrees. Place a 10-inch skillet over medium heat on the stove top. Add 2-3 tablespoons of olive oil into the heated pan and swirl to cover pan completely. When the oil is hot, add the sliced onion and let it cook for one minute. Pour the batter into the skillet and sprinkle the top with rosemary leaves. (Use your judgement. If you like the taste of rosemary, add more; if not, use less.)
  3. Drizzle a little olive oil over the top and bake for 20-30 minutes or until it is no longer custardy in the middle and the edges are set. Turn on broiler and broil top until it takes on a golden brown color.
  4. Allow the Farinata to set for a few minutes and then carefully remove from pan to a cutting board using two spatulas. Allow to cool briefly. Best served warm but is good cold.

I would love for you to comment on how you use bean flour in your cooking and baking! Or take a photo of your flour and tag @californiabeans on Instagram.

Enjoy!
Marilyn

 

 

 

 

 

 

 

 

 

 

 

 

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