Have you ever thought of adding beans and chorizo to macaroni? How about hummus with a Greek twist, or using butternut squash and beans on a tostada? Our April featured food bloggers Allie and Dan of Love and Risotto are always posting delicious dishes on their website. We are delighted that they offered to share with California Beans!
This first dish, Tex Mex Chorizo Macaroni, uses ingredients that are readily available. Not only is it easy to prepare, but it would be great to serve when the weather gets chilly.
Boil water in a large pot and add elbow pasta. In a medium-sized pot, heat milk until it starts to bubble and then reduce the heat. In a separate pot, add the butter. When melted, slowly whisk in the flour. Whisk continuously for about 3 minutes. Add the milk slowly into the flour mixture and whisk continuously. Whisk mixture for another 3 minutes.
Combine cheeses, taco seasoning, and salt and pepper to the mixture and stir. Add the cooked pasta and stir for 5 minutes.
In a skillet, heat the chorizo until fully cooked. Add to the macaroni. Garnish the macaroni with kidney beans, tomato and cilantro. Enjoy!
Sun Dried Tomato & Feta Hummus would be perfect to take to a tailgate party this fall! I would slice up a baguette or make some pita chips to dip into this hummus.
In a small food processor, add the can of garbanzo beans and half of the oil and mix until smooth. More oil can be added if the mixture seems too thick. Add the sun-dried tomato spread and blend it in the processor, adding more oil if it seems paste-like. When smooth, pulse in the feta cheese. Serve with more oil on top and crushed red pepper flakes. Enjoy!
This recipe would be perfect for a do-it-yourself tostada bar for a party!
Are they Lima beans or butterbeans? In the United States, we primarily refer to the bean as a Lima or a butterbean. But it’s always up for debate! One thing is for sure, these aren’t the frozen green lima beans that you grew up with, rather they are the dry white beans with an almost buttery flavor…hence the newer name, “butterbean.”
Lima beans have been cultivated in Peru for more than 7,000 years. With the exploration of South America the explorers took the Lima beans back to Spain and Portugal and from there to Africa, the Caribbean and North America. Depending on where in the world you are, the names of the beans can be referred to as Lima, Madagascar, gigantes or butterbeans.
No matter what you call these white beans there are as many different ways to cook them! Try one of these delicious recipes from our online recipe library. Your kids will love the Butterbeans and Cheese recipe. Do you like to go camping? Our Sausage and Bean Dutch oven recipe is perfect! The White Beans and Seared Scallop recipe uses baby Lima beans and is elegant enough to serve for guests. Having a BBQ? Ellery Lima Beans is the perfect accompaniment to grilled meat.
We are celebrating Butter Beans (Large Lima beans) this month! Did you know that nearly 100% of the dry Large Lima beans sold in the United States are grown in California? What better way to use this buttery bean than with cheese! This recipe is a take on the kid favorite, macaroni and cheese. Instead of the pasta just substitute Butter Beans in your favorite mac n cheese recipe or make this delicious version below. If you want to introduce the beans to your children gradually, why not make the recipe using half macaroni and half beans? Whether you call them Butter Beans or Large Lima Beans make this yummy dish!
Butterbeans and Cheese!!
Butter Beans and Cheese
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
Sort and soak overnight in a large bowl the 2 cups of dry Large Lima beans in 6 cups of cold water.
Drain and rinse the beans and place in a saucepan with fresh water to cover the beans plus 2 inches.
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.
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.
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.
Pour the sauce over the beans in the bowl and mix until evenly coated. Place the mixture in a casserole dish.
Melt the butter and mix with the Panko breadcrumbs. Sprinkle this mixture evenly over the butterbeans and cheese.
Bake in a 400-degree oven for about 30 minutes until bubbly and the breadcrumbs are golden brown.
Butter Beans and cheese before breadcrumb topping
Butter Beans and cheese with breadcrumb topping before baking