Butter Bean Salad with Bacon and Cheese for Picnics | Picnic Recipe | Creative Cooking
This savory bean salad is made with bacon, cheese and onions. Perfect for picnics and cookouts or any gathering like Fourth of July. High in protein and flavor this salad is a meal on its own. This is Episode 2 of a multipart series created for the summer of 2022.
#butterbeans #butterbeanrecipe #bacon
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Butter Bean Carbonara
Find the full recipe here:
Serving 4 wholesome, fresh meals for under £8 at Aldi isn't a surprise but the team at Mob have really pulled it out the bag with this delicious and nutritious recipe. Providing protein and 2 of your 5 a day, it’s a balanced meal the everyone will enjoy!
Cost per serving based on proportion of ingredients used to make the dish. Prices correct as of 05.05.22; subject to change
Cacio e Pepe Butter Beans | Good Housekeeping UK
We’ve turned the popular pasta sauce into a creamy beans recipe. This recipe would be delicious as a side dish with some protein, or as a lighter option with some greens on the side. Cacio e pepe and butter beans are a match made in heaven. If you are cooking for veggies, make sure to use a vegetarian hard cheese.
You can serve these beans with chicken if you prefer, or a crusty white loaf with extra greens for veggies.
75 g butter
1 1/2 tsp. fresh coarsely ground black pepper
50 g Pecorino Romano or Vegetarian Italian-style hard cheese, at room temperature, finely grated, plus optional extra to serve
2 x 400g tin butter bean, drained with 75ml liquid reserved
1.Melt the butter in a large non-stick frying pan over medium heat. When foaming, add the black pepper and cook for 1min, until fragrant.
2.Add butter bean liquid to the butter pan and whisk to emulsify and heat through. Next add the butter beans, followed by the cheese. Toss to melt and combine. Garnish with extra cheese, if using. Serve with roast chicken and greens if you like.
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Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
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GREEK WHITE beans, TOMATOES AND FETA CHEESE STEW & LEMON PARSLEY PESTO
Cold nights, warm hearts... this stew is just what we need for a cozy, hearty, nutritious and comforting dining experience. I'm in love, and I think you will be too! Trust me, this Greek white beans, tomatoes and feta cheese stew & lemon parsley pesto is a perfect balance between fresh and bold flavors and you're just going to love it!
CJ
INGREDIENTS:
FOR THE BEANS STEW:
1/3 cup of olive oil
1 large onion largely chopped
3 garlic cloves, whole
1 pound giant butter or lima beans, soaked in water overnight or cooked canned beans
1 bay leaf
1 can of good quality Italian tomatoes (28 ounces)
salt to taste
black pepper to taste
dried oregano to taste
Crushed red chili flakes to taste
1 to 2 teaspoons of sugar
1 pound of fresh spinach
Vegan feta cheese
FOR THE LEMON PARSLEY PESTO:
1 bunch of fresh parsley
Salt to taste
Black pepper to taste
The zests of 1 lemon
The juice of 1 lemon
Olive oil
METHOD:
COOKING THE BEANS:
Method 1:
Soak the beans in water overnight, drain the water, add the beans to a pot, add a bay leaf, cover with water and cook it in a pressure cooker for about 30 minutes or according to the beans package instructions.
Drain the water and the beans are ready.
Method 2:
Add the beans to a pot, add a bay leaf, cover with water, bring to a boil then simmer them for 1 hour. After 1 hour, transfer the beans and the cooking water to a pressure cooker and cook them for about 30 minutes or according to the beans package instructions.
MAKE THE LEMON PARSLEY PESTO:
Blend all the ingredients for the pesto, reserve.
MAKE THE BEANS STEW:
Add the olive oil to a pan, when heated, add the onions and the garlic, let them cook in low heat for about 15 minutes or until the garlic is completely soft and tender.
Add the tomato sauce, salt, pepper, oregano, sugar, and crushed red chili flakes and let it cook for about 25 minutes on medium-low heat.
Add the cooked beans and the spinach and let it cook for about 5 minutes.
Transfer the beans stew to a serving dish, sprinkle with vegan feta cheese and the lemon parsley pesto, and serve it with a side of fresh bread, or rice, or a fresh greek or green salad!
???? PRINTABLE RECIPE:
???????? Dimitra's channel:
❤️ My vegan TVP recipe:
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❤️ My homemade tomato sauce:
❤️ My vegan mozzarella cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My panko bread recipe:
❤️ My nutritional yeast substitute recipe:
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GREEK WHITE BEANS, TOMATOES AND FETA CHEESE STEW & LEMON PARSLEY PESTO recipe by Chef Jana Pinheiro
Food Wishes Recipes - Pan-Fried Butter Beans Recipe - Easy Butter Beans Side Dish
Learn how to make Pan-Fried Butter Beans Recipe, an Easy Butter Beans Side Dish! Visit to get more info, and watch over 400 free video recipes.