Archive for the ‘Bean Recipes’ Category

Garden Recipes – Easy Three Bean Salad

Saturday, March 31st, 2012

A Garden Recipe Idea from

Who doesn’t like bean salad?  Its just one of those dishes that makes you think of summer, picnics, and BBQ’s.  I’m always intrigued by how many people you see buying it premade at the grocery store from the deli section, or in the prepackaged tubs in the “specialty” area … particularly, as it really is so simple and quick to make.

1 jar  (can) of green beans (not French cut though)
- 1 jar (can) of wax beans
- 1 jar (can) of red kidney beans (note:  the darker the kidney bean, the more nutritious it is).
- 1 small onion
- 1/2 cup sugar (or the equivalent in substitute – I like to use Agave nectar.  My husband likes sweet bean salad, so if you don’t like it as sweet, you may want to cut back on the sugar a bit.)
- 1 cup vinegar (I prefer apple vinegar)

Drain the beans.  If using store-bought red kidney beans, I prefer to rinse them before use.

Peel & remove the ends of the onion.  Halve the onion, and slice as thinly as you can.

Add the beans, onion, sugar, vinegar, and salt/pepper to taste, and mix thoroughly.

Set aside for at least an hour.  Stir again & taste.  Re-season as necessary (some prefer it sweeter).  The flavor improves once the ingredients have a chance to sit.

Stir before serving to mix the juices up again.

Note: this is one you can make ahead & enjoy throughout the week.

Also, for 4 bean salad, add garbanzo beans.  You may try mixing up different types of other beans as well (black beans, etc.)

Other subjects that might be of interest, see:
- How to Can Garden Vegetables
- How to Grow Beans

Hummus Recipe

Thursday, November 24th, 2011

A Garden Recipe Idea from

Hummus Recipe

Hummus is such a tasty treat – and home-made is even better than the store-bought varieties.  Besides tasting better, have you ever looked at the ingredient list on the packages of hummus at the grocery store?  There are so many chemicals listed there, it’s a little frightening (particularly for something that you’re expecting to be healthy).  Never fear – making your own, while a little time-consuming, isn’t difficult.

If you’re not familiar with hummus yet, it’s a Middle-eastern spread/dip made from ground garbanzo beans, tahini (sesame paste), a little olive oil, and whatever flavoring you’d like.  It’s high in protein and quite nutritious.  We use it as a sandwich spread, and as a dip for crackers, vegetables, etc.

Note:  Mine in the picture above is a little moister than I usually like it.  But, my food processor went on the blink, so had to use the blender.  And, my blender needs more moisture to chop than the food processor does.  Still, it’s spreadable, nutritious and tasty.

Hummus Recipe:

Rinse 3/4 cup dried garbanzo beans (chick peas).  Place in a bowl and cover with water.  Add. 1 tsp apple cider vinegar.   Let soak overnight.

Note:  adding the vinegar to the soak, will help the beans cook faster the next day (this is true for any beans that you soak).

Drain beans and place in a pot.  Cover with water so that there’s 2″ of water over the top of the beans.  Bring to a boil, and boil until quite tender.

Drain, but save the cooking water.

Place the garbanzo beans in the food processor, along with:

  • 3/4 cup lemon juice
  • 3 tablespoons tahini sauce
  • 2 cloves minced garlic
  • 1 tbsp olive oil

Blend until smooth, adding a little of the cooking water as needed to the mixture until it’s the consistency you like.

Add your favorite seasonings (have fun experimenting!) (My favorite’s roasted red pepper.)

To roast peppers:

  • preheat the oven on the broil setting
  • coat the pepper(s) with vegetable oil
  • place under the broiler, watching for the skin to blacken
  • when the skin is fairly blackened, turn the pepper so that another side is facing up, and let blacken.
  • continue until all sides are roasted.
  • remove pepper and place in a bowl, and immediately cover tightly with aluminum foil.  Let sit until cool.  (this steams the pepper & finishes cooking it).
  • Once cool, peel the skin off, slice the pepper open.  Remove the seeds and pulverize in the food processor with the hummus.  (I add a little garlic and cayenne also.)

Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to:

Garden Recipes: Simple Vegetarian Bean Soup Recipe

Tuesday, October 25th, 2011

A Garden Recipe Idea from

To go with the “Plymouth Bread’ – a very simple to make bean soup recipe.  Everything here in this recipe (except for the salt/pepper) I was able to produce from my garden.  However, it’s easy enough to substitute store-bought substitutes.

Simple Vegetarian Bean Soup Recipe

- vegetable broth
- pinto beans (soaked)
- swiss chard (chopped)
- onions (chopped)
- garlic (minced)
- celery (chopped)
- salt & pepper to taste

In a soup pot, saute the onions, garlic and celery until the onions are soft.  Add the vegetable broth and beans.  Simmer until the beans are just tender.  Add the chopped chard, and finish cooking the beans to the consistency that you like.  Salt and pepper to taste.

Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to:

Also, fresher is always better… better taste, and higher nutritional content.  To  learn more about how to grow your own produce to use in these (or your own) garden recipes,  see also:

How to Grow Chard

How to Grow Beans

How to Grow Onions

How to Grow Garlic

How to Grow Celery

Vegetable Loaf Recipe

Wednesday, July 15th, 2009

This one’s from my husband’s grandmother’s recipes.

1/2 cup cooked peas
1/2 cup cooked string beans
1/2 cup chopped cooked carrots
1 and 1/2 cups milk
1 egg
1 cup soft bread crumbs
1/2 tsp salt
1/8 tsp pepper
1/2 tsp paprika

Puree peas in your food processor.

Cut beans into small pieces.  Combine all vegetables.  Add milk.  Beat the egg slightly.  Add to vegetable mixture along with bread crumbs and seasonings.

Turn into a well-greased baking dish and bake 350 degrees (F) until firm.

Serve like you would meat loaf.

Note:  this is a bit blander than I like.  Try adding fresh herbs and experimentikng with the vegie combo a bit.

NOTE: Because of a huge volume of inappropriate spam postings, I had to close of this blog to public postings.  However, I am very interested in any garden related recipes or comments that you’d care to share.  Please feel free to send them to me at:

Potluck tomato basil salad

Saturday, June 13th, 2009

I like to take this one to potlucks.  It’s so bright, colorful, flavorful, and healthful.  There’s not usually many healthy alternatives at potlucks, so it’s generally greatly appreciated.

Sorry – again one that I don’t measure. .. but that’s the way I tend to cook (unless I’m baking), if you haven’t figured that out yet.

- Cherry or grape tomatoes, washed, drained, and halved.
- a large handful of basil leaves, washed, drained, and shredded.
- scallions or red onions, diced finely
- celery washed, drained and diced (optional)
- 1 clove of very finely crushed, diced garlic (go easy on the garlic if this is for a potluck or public supper… most folks don’t take kindly to strong garlic.  I, on the otherhand, can never get enough of it! :)
- basalmic vinegar
- black pepper to taste

Toss everything together, adding only enough vinegar to flavor lightly. (you don’t want soupy salad, and the tomatoes will release their juices as the dish sits… keep that in mind.)  If you make it a bit ahead of time and find that it’s too soupy, you can drain the dish and add a little extra basalmic vinegar again.

I like to garnish with a small, pretty sprig of basil.

To “fancy” the dish up a little, I’ll place the bowl w/salad on a platter.  Fill the platter that’s exposed (not covered by the bowl) with shredded lettuce and a few quartered black olives for accent (or even a little shredded motzerella cheese), or crackers with slices of fresh mozzarella cheese.  Note:  Don’t mix the cheese in with the salad.  While it’ll be tasty, it’ll end up looking disappointingly unappetizing.


PS – if you like a little zip to your dish, add a hint of finely diced jalepeno.  Remember to wash your hands very well when you’re done chopping or you’ll be sorry!

Chili Recipe

Sunday, April 12th, 2009

Thanks to Paul for sharing this recipe!


This is his favorite chili recipe…

3 tbsp olive oil
1 lb chuck roast, cut into bite sized chunks
1 & 1/2 lb pork butt roast, cut into bite sized chunks
2 tbsp chili powder
1 tsp ancho chili powder
1 cup diced onions
1 tbsp minced garlic
4 cups peeled chopped tomatoes
3 cups tomato sauce
2 tsp cumin
1 tsp salt
1 tsp ground black pepper
15 oz can of pinto beans, drained
15 oz can of black beans, drained
15 oz can of dark kidney beans, drained

Heat oil in large skillet. Add meat and sprinkle with chilli powders. Stir and cook until meat starts to brown. Then add onions and garlic. Keep stirring while it cooks. When onions start to soften, add tomatoes, tomato sauce, and spices. Reduce heat to a simmer and cover, simmering for a half hour, stirring periodically. Add beans and continue to simmer gently, stirring to keep from burning the bottom. Cook until chili is the desired thickness.

Note: if you like chili with a little heat: add cayenne flakes or jalepeno slices when adding the onions.


Tuesday, March 17th, 2009

This recipe is good for a nutritious, high-protein, easy-to-make snack.

2 cups cooked chickpeas (garbonzo beans), drained.   Blot dry.
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper

Preheat the oven to 400 degrees.  Toss all the ingredients together until well coated.  Spread them out on a non-stick pan, in a single layer.  Bake for about 40 minutes or until the beans are golden and crisp.

Mom’s Vegetable Beef Soup Recipe

Sunday, March 15th, 2009

This is one that I remember Mom making often on the farm!

1 lb very lean hamburger
1 envelope lipton onion soup mix
7 oz package of sea shell pasta
4 cups vegetables (corn, diced carrots, diced onions, celery, green beans, cubed potatoes, etc.)
1 can tomato paste
1 tsp salt
1 tsp sugar
dash of garlic salt
dash of pepper
1/2 tsp Italian seasoning

Brown the hamburger and drain off the fat.  Add onion soup mix, and stir.  Add 6 to 8 cups of water and tomato paste and bring to a boil.  Add sea shells noodles and vegetables.  Let boil for 10 minutes or until pasta is tender.  Add the rest of the seasonings and simmer for 10 minutes more.

Mock Sukiyaki

Sunday, March 15th, 2009

This was one of my favorites, growing up.  Probably because my brother and sister didn’t care for it.  In fact, it was one of my most requested “birthday dinners” as a child!  We grew up on a cattle farm, with a huge organic garden… so it was easy for Mom to give us this dish, knowing that it was wholesome all around.

1 lb thinly sliced round steak
2 tbsp vegetable oil
1 cup celery, chopped
1 medium green pepper, sliced into bite-sized pieces
1 large onion, thinly sliced
1 & 1/2 cup sliced fresh mushrooms
1/2 cup sliced green onions, in 1″ pieces
1 can condensed beef broth
1 tablespoon soy sauce
1/4 cup water

Brown beef in vegetable oil.  Add broth and 3/4 can of water.  Let simmer for 45 minutes (until beef is tender).  Add vegetables and soy sauce. Let simmer 10 minutes more or until vegetables are to your desired tenderness.

Separately, combine 1/4 cup water and cornstarch.  Add to meat mixture and stir until thickened.  Serve over hot rice.

Note:  if you slice the beef when it’s still partially frozen, it’s easier to slice it more thinly.

Of course, you may also add other vegetables to this dish as well… like water chestnuts, bamboo shoots, snow peas, bean sprouts, bok choy, etc.

Tostadas Recipe

Sunday, March 15th, 2009

This is a nice summer finger-food recipe.  Adjust the ingredients to your taste.  I like to prepare it just to the point of decorating, and let my dinner guests finish their own.


Vegetable oil
1/2 onion, diced
2 cloves garlic, chopped
2 cups cooked chicken breast (use canned if you’re in a hurry)
3 chipotle chiles (you can use canned here too if needed)
1 cup tomato puree
1 tbsp oregano
1 can refried beans
farmer’s cheese, crumbled
Tostadas (fried, flat corn tortillas)
sour cream
chopped clinatro
chopped scallions (green onions)

Saute onion and garlic in vegetable oil until soft.  Add chicken.

Puree the chipotle peppers and the tomato puree in blender.  Pour over chicken, add oregano and cook for 10 minutes over low heat.

Warm the refried beans in a sauce pan.  Spread over tostadas.  Add a layer of chicken.  Next, add a layer of cheese.  Then garnish with a dolop of sour cream and chopped scallions and or cilantro.