3-Day Fresh: Bean Bliss

See my blog about how to cook beans. Cook your beans. You’ll have 3 cups of beans. With a slotted spoon scoop the beans from the broth. Reserve broth! You now have beans for three different meals.

Great Northern Bean & Potato Salad    (Great as a wrap filling, too)

  • 1.5 c cooked beans
  • 1/2 c cubed cooked potatoes
  • 1 T diced red pepper
  • 1/4 c diced yellow pepper
  • 1/2 c barely steamed broccoli pieces
  • 2 T minced leek
  • 1/2 c diced purple cabbage
  • 2 T diced celery
  • 2 T minced parsley
  • 1/3 c extra virgin olive oil
  • 2 T lemon juice
  • 1 T Braggs vinegar
  • 1 t Dijon mustard
  • 1 t maple syrup
  • 1 t herbes de provence
  • 1 t curry powder

Mix dressing ingredients above and toss with beans, veggies and parsley. Add sea salt and fresh black pepper to taste. Garnish with beets.

  • 1/2- 1 c cubed beets  Sauté in 1 T each water and olive oil; add 1/2 t herbes de provence and 1 t balsamic vinegar. Cook until all liquids evaporate and beets caramelize a bit. Serve on the side or as garnish. Beets can overpower the other flavors if mixed in.

Bean Green Soup

  • 4 c water or vegetable stock or add vegetable bullion to the water
  • 1/2 c chopped onion
  • 4 minced garlic cloves
  • 4 c mixed cruciferous greens
  • 2 carrots diced
  • 1/4 c chopped parsley
  • 2 t minced fresh rosemary
  • 4 medium potatoes cubed.
  • 1 c cooked great northern beans
  • 2 T ghee
  • lemon juice
  • sea salt and pepper to taste
  • Garnish: 1/2 c yogurt mixed with 2t Maple syrup and 2T water

Place water or both in saucepan and add all ingredients. Cook for about twenty minutes. Puree with an immersion blender and swirl with yogurt.

Bean Stock Pot

Bean broth from cooking great northern beans – should be about 3 to 4 cups.

Vegetables of your choice, I like celery, carrots, onions, leeks, cabbage, zucchini, potatoes, a clove of garlic.  Fresh greens (kale, spinach, collards) to add right before serving along with the remaining beans – about 1/2 cup beans.

Herbs of your choice – parsley, rosemary, thyme, bay leaf & sea salt and black pepper.

Serve with crunchy pumpkin seeds and or a touch of Parmesan.

Voilà Bean Bliss!

 

 

 

 

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