Bean Recipes

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Chocolate Calypso Beans
Recipe from:

1 lb. dried calypso beans (black beans may be substituted)
2 tablespoons olive oil
1 medium-large onion chopped (1 cup or more)
1 red bell pepper, chopped
5 cloves of garlic, minced
1 1/2 tablespoons ground, dried red chilies
1 1/2 tablespoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
6 cups chicken stock
1 12 oz. bottle Mexican beer (Corona or Dos Equis)
1 disc of Ibarra Mexican chocolate

Rinse beans. Rehydrate beans by soaking them overnight; or cover with water, bring to a boil, then turn off the heat and let them sit for an hour. Drain and rinse. In large stock pot, sauté onion, pepper and garlic in olive oil for 5 minutes. To sautéed mixture, add drained beans, spices, chicken stock, and beer, then bring to a boil. Reduce heat. Add chocolate, then simmer until beans are tender, about two hours, stirring gently every 20-30 minutes. When beans are done to your liking, add salt to taste (if needed).

Serve with Mexican rice, and your favorite fresh salsa or pico de gallo, as the perfect accompaniment to fajitas, grilled chicken or fish. A little grated cheese sprinkled on top of the beans in the serving bowl makes a nice garnish.

Tuscan Bean Soup
Recipe from:

1 pound dried marrow beans, or other plump white bean (Great Northerns)
2-3 tablespoons olive oil
2 cloves garlic, crushed
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 leeks, finely chopped
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon fennel seed, crushed
1/2 teaspoon oregano, crushed
1 lb. ham and ham bones
Salt and pepper to taste
Garlic bread croutons
Grated parmesan cheese

Soak beans in water overnight. Drain the beans. Heat olive oil in large pot, sauté vegetables and herbs over medium low heat until they begin to brown. Add beans and ham to the pot with vegetables. Cover with water and simmer gently until beans are very tender, about two hours, adding more water if needed. Remove from heat and allow to cool enough to handle. Remove ham and bones from the pot and discard bones. Cut the ham into very small pieces and set aside. Puree in blender, about half of the beans and vegetables. Return puree to the pot. Return ham pieces to the pot and stir well. Adjust seasonings.

Garnish with toasted garlic bread croutons and grated parmesan cheese.

Turkey, Squash, and Lima Bean Potpie with Bacon-Cheddar Crust
Recipe from: Gourmet, November, 1993.

3 cups water
1 pound peeled seeded butternut squash, cut into 3/4-inch cubes (about 1 1/2 cups)
1 cup thawed frozen baby lima beans
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup turkey broth or chicken broth
2 tablespoons minced fresh sage leaves plus a sage sprig for garnish
5 ounces pearl onions (about 15), blanched in boiling water for 2 minutes, drained, and peeled
3 cups cubed cooked turkey

For the crust:
1 1/4 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
5 ounces extra-sharp Cheddar, grated (about 1 1/2 cups)
4 slices of bacon, cooked until crisp and crumbled
1/2 to 2/3 cup milk

In a saucepan bring the water to a boil, in it cook the squash with salt to taste for 6 to 8 minutes, or until it is just tender, and with a slotted spoon transfer the squash to a bowl of ice and cold water to stop the cooking. In the boiling water cook the lima beans for 3 minutes, or until they are just tender, with the slotted spoon transfer them to the bowl, and reserve 1 cup of the cooking liquid.

In a large saucepan melt the butter over moderate heat, add the flour, and cook the roux, whisking, for 3 minutes. Add the turkey or chicken broth and the reserved cooking liquid in a stream, whisking, add the minced sage and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. Drain the squash and lima beans, stir them into the sauce with the onions and the turkey, and pour the mixture into a 1 1/2-quart shallow baking dish. The potpie may be prepared up to this point 1 day in advance and kept covered and chilled.

Preheat the oven to 425°F.

Make the crust:

Into a bowl sift together the flour, the baking powder, and the salt, add the butter, and blend the mixture until it resembles meal. Stir in the Cheddar and the bacon and stir in enough of the milk to form a soft, sticky dough. Transfer the dough to a pastry bag fitted with a 3/4-inch star tip and pipe it around the edge of the turkey mixture. (Alternatively, the dough may be dropped by rounded tablespoons onto the turkey mixture.)

Bake the potpie in the lower third of the oven for 20 to 25 minutes, or until the crust is golden, and garnish it with the sage sprig.

Turkey Nachos
Recipe from: Gourmet, November, 2001.

1/2 lb leftover roast turkey meat, shredded
1 1/2 tablespoons fresh lime juice
2 tablespoons vegetable oil
3 bell peppers (preferably red and orange), finely chopped
1 garlic clove, finely chopped
1/4 teaspoon ground cumin
1 teaspoon dried oregano, crumbled
1 (15- to 16-oz) can black beans, rinsed and drained
4 oz corn tortilla chips (not low-fat)
2 cups grated jalapeño Jack cheese (8 oz)
1/4 cup chopped scallion greens
1/2 cup chopped fresh cilantro
1 cup sour cream
2 to 3 teaspoons finely chopped pickled jalapeño

Accompaniment: tomato salsa

Preheat oven to 450°F. Toss turkey with lime juice and season with salt and pepper.

Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until crisp-tender, about 3 minutes. Transfer to a bowl. Heat remaining 1/2 tablespoon oil in skillet over moderate heat and cook garlic, cumin, and oregano, stirring, 1 minute. Stir in beans and cook, stirring, until heated through, about 1 minute. Season with salt and pepper.

Make 2 layers each of corn chips, sautéed peppers, beans, turkey, cheese, scallion, and cilantro in a 3-quart shallow baking dish. Bake nachos in middle of oven until cheese is melted, 6 to 10 minutes. Stir together sour cream and jalapeño to taste and serve on the side along with salsa.

Portuguese Peasant Soup
Recipe from: The Bean Book by Roy F. Guste, 2001.

1 lb. dried red kidney beans, soaked overnight
3 qrts chicken stock (or more if necessary)
12 strips thick-sliced smoked bacon, diced
1 lb. chorizo, sliced
3 med. yellow onions, chopped
6 cloves garlic, minced
3 med. potatoes, scrubbed and diced
4 med. carrots, scrubbed and diced
4 med. turnips, scrubbed and diced
1 small cabbage, cored and chopped
4 bay leaves
1 Tbs salt
2 tsp freshly ground black pepper
1 cup chopped cilantro

Simmer the beans in the chicken stock for about 2 hours, or until they are just tender. In a soup pot, saute the diced bacon until it has rendered its fat. Add the chorizo, onions, garlic and saute until they begin to color. Add the diced potatoes, carrots, turnips, cabbage, bay leaves, and kidney beans. Season with salt and pepper to taste. Bring to a simmer and cook for another 1/2 hour, until the vegetables are tender. Add cilantro just before serving.

Tuscan Bean and Kale Soup with Pine Ridge Olive Oil
Recipe from: Pine Ridge Winery

Serve this rustic soup with Pine Ridge Crimson Creek Merlot.

1 pound dried cranberry or cannellini beans
2 tablespoons Pine Ridge extra virgin olive oil, plus more for garnish
2 to 3 slices pancetta, about 1-inch thick, minced
1 large onion, minced
2 large garlic cloves, minced
1 tablespoon minced fresh sage
2 teaspoons minced fresh rosemary
1 can (14-1/2 ounce) chicken broth
1 pound russet-type baking potato, peeled, in 1-inch dice
1/3 pound kale, ribs removed, coarsely chopped
Salt and freshly ground black pepper

Soak beans overnight in water to cover generously; drain.

Heat 2 tablespoons oil and pancetta in a large pot over moderate heat until pancetta renders some of its fat, about 3 minutes. Add onion and sauté until soft, about 5 minutes. Add garlic, sage and rosemary and sauté 1 minute. Add beans, chicken broth and 5 cups water. Bring to a simmer, cover and adjust heat to maintain a gentle simmer. Cook until beans are almost tender, about 1 hour, then add potato and kale. Cover and continue cooking at a gentle simmer until beans and vegetables are tender, about 20 minutes more. Add a little water if soup gets too thick.

Remove pot from heat. With a wooden spoon, mash some of the potatoes and beans against the side of the pot until soup is as thick as you like. Season to taste with salt and pepper. Divide soup among six bowls. Top each portion with a generous drizzle of Pine Ridge Extra Virgin Olive Oil.

Lima Bean and Basmati Rice Salad
Recipe from: Bon Appétit, July 1998

1 cup plain nonfat yogurt
3 teaspoons minced garlic
3 teaspoons olive oil (preferably extra-virgin)
1 cup basmati rice
1 1/2 teaspoons curry powder
1 teaspoon turmeric
2 cups water
1 teaspoon salt
1 10-ounce package frozen baby lima beans, unthawed

Tomato-Onion Topping (For Lima Bean and Basmati Rice Salad above)

1 1/2 cups chopped tomatoes
1/2 cup chopped onion
1/3 cup chopped fresh cilantro
1 tablespoon minced seeded jalapeño chile

Mix all ingredients in small bowl. Season to taste with salt and pepper.

Mix yogurt and 1 1/2 teaspoons garlic in small bowl. Cover and chill 1 hour. Heat 1 teaspoon oil in heavy medium saucepan over medium heat. Add rice; stir until coated with oil, about 2 minutes. Add curry powder, turmeric and 1 1/2 teaspoons garlic and stir 1 minute. Add 2 cups water and salt and bring to boil. Add lima beans. Reduce heat to medium-low; cover and simmer until rice is tender and water is absorbed, about 15 minutes. Season with salt and pepper. Cool. Stir in remaining olive oil.

Transfer rice mixture to large bowl. Spoon Tomato-Onion Topping over. Top with 1/4 cup yogurt mixture. Serve, passing remaining yogurt mixture separately.

Pasta with White Beans, Tomatoes, and Escarole
Recipe from: Gourmet, March 1991

1 pound dried navy or Great Northern beans, soaked in enough cold water to cover them by 2 inches overnight and drained
2 cups finely chopped onion
1-1/2 tablespoons minced garlic
1 teaspoon dried sage, crumbled
3/4 teaspoon dried rosemary, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 cup olive oil
12 cups packed coarsely shredded escarole
1/2 cup dry white wine
1 28-ounce can Italian tomatoes, drained, reserving the juice, and chopped
1/2 cup minced fresh parsley leaves (preferably flat-leafed)
1 pound fusilli (corkscrew-shaped pasta)
Freshly grated Parmesan to taste

In a kettle combine the beans with enough cold water to cover them by 2-inches and simmer them, covered, for 1 to 1-1/2 hours, or until they are tender. Drain the beans in a colander set over a bowl and reserve the cooking liquid.

In a large deep skillet cook the onion, the garlic, the sage, the rosemary, the thyme, the red pepper flakes, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the escarole in 2 batches, and cook each batch, stirring, for 2 minutes, or until the escarole is wilted. Add the wine and simmer the mixture for 3 minutes.

In a blender or food processor purée 1-1/2 cups of the cooked beans with 2 cups of the reserved cooking liquid and add to the skillet with the remaining beans, the tomatoes with the reserved juice, and salt and pepper to taste. Simmer the sauce, uncovered, stirring occasionally, for 10 minutes, or until it is thickened slightly, and stir in the parsley.

In a kettle of boiling salted water cook the fusilli until it is al dente, drain it well, and in a large bowl toss it with the sauce and the Parmesan.

Minestrone with Cranberry Beans and Parmesan Garlic Toasts
Recipe from: Gourmet, February 1997

1 large onion, sliced thin
2 tablespoons olive oil
2 medium carrots, cut into 1/8-inch-thick slices
3 cups 1-1/2-inch flowerets of cauliflower (about 1/2 head)
3 small zucchini, halved lengthwise and cut crosswise into 1/8-inch-thick slices
3 cups cooked dried cranberry beans
3 cups beef broth
3 cups water
1 14-1/2 to16 ounce can chopped tomatoes including juice

For toasts:
3 ounces (about three 1/2-inch slices) Italian bread
1 large garlic clove, halved lengthwise
6 freshly grated Parmesan (about 1 ounce)

In a 4-quart heavy saucepan cook onion in oil over moderate heat, stirring occasionally, until pale golden. Add carrots and cauliflower and cook, stirring occasionally, 3 minutes. Add zucchini and cook, stirring occasionally, 3 minutes. Stir in beans, broth, and water and simmer until vegetables are just tender, about 30 minutes. Stir in tomatoes with juice and simmer, stirring occasionally, until soup is thickened, about 30 minutes. Season soup with salt and pepper.

Make toasts:
Preheat oven to 375°F.
On a baking sheet toast bread lightly in middle of oven. While bread is hot rub top of each toast with garlic and sprinkle with Parmesan. Bake toasts until Parmesan is melted, about 5 minutes. Serve minestrone with toasts.

Sicilian Braised Fava Beans
Recipe from: The Bean Book by Roy F. Guste, 2001.

1 lb. dried fava beans, soaked overnight
8 cups water
2 med. yellow onions, chopped
4 med. tomatoes, coarsely chopped
1/2 cup tomato puree
1/2 cup chopped parsley
1 cup coarsely chopped celery
2 tsp salt or to taste
1 tsp freshly ground black pepper or to taste
1 tsp hot dried red pepper flakes
6 lettuce leaves for garnish
3/4 cup freshly-grated parmesan cheese
1/2 cup olive oil

Drain and rinse the soaked fava beans and skin them by squeezing them by an edge, hard enough for the bean to slip out of its skin. Discard the skins. Put fava beans in a saucepan. Add water to cover, the copped onions, tomatoes, and tomato puree. Bring to a boil then reduce heat to simmer, cover and cook for 1-1/2 hours, or until the fava beans are tender, but not mushy. Add more water, if necessary, during cooking.

Transfer the fava bean mixture to a bowl. Add the parsley, celery, salt, pepper, and dried red pepper flakes. Cool to room temperature.

Line salad plates with lettuce leaves and spoon the beans onto the leaves. Top the beans with freshly grated parmesan cheese and sprinkle lightly with olive oil. Serve at room temperature

Turkey Tamales Yucatán Style with Black Beans, Chipotle, and Pumpkin Seeds
Recipe from: Tamales by Mark Miller, Stephan Pyles, and John Sedlar, 1997.

Achiote-Black Bean Tamale Masa Dough (See below)
4 cups Chicken Stock (See below)
1 pound boneless, skinless turkey breast
Salt and freshly ground black pepper
1/2 cup Roasted Pumpkin Seeds (Roasted until they start to pop) (See below)
2 tablespoons Chipotle Chile Purée (See below)
4-8 ounces Queso Fresco or Queso Panela (white Mexican cheese) (Slice cheese to make 16 strips measuring approximately 3" long by 3/4" wide by 1/2" thick)
8 banana leaves about 9" by 9" (you will need to cut them to this size unless you are able to purchase them pre-cut)
Sour cream for garnish
1 tablespoon chopped cilantro for garnish

  1. Prepare the Achiote-Black Bean Tamale Masa Dough:

    2 tablespoons achiote seeds
    1-1/2 cups masa harina
    1 teaspoon salt
    1/4 cup unsalted butter, softened
    1/4 vegetable shortening at room temperature
    1-1/2 cups warm chicken stock (See below)
    3/4 cup rinsed, cooked black beans

    Place achiote in a bowl of hot water and soften for 45 minutes. Drain and set aside. Place masa harina and salt in the bowl of an electric mixer fitted with a paddle attachement. Add t he butter, shortening, and achiote and beat together for 3 minutes, until thoroughly incorporated. Add the chicken stock and beat for 2 minutes longer, stopping the mixer to scrape down the sides of the bowl with a spatula as necessary. Fold in the black beans by hand. Take the masa dough out of the bowl, wrap in plastic wrap, and let rest for 30 minutes at room temperature so the dough can thoroughly absorb the moist ingredients.
  2. Prepare the Chicken Stock: (Makes about 3 quarts)

    4 quarts cold water
    4 pounds uncooked chicken bones and/or raw wings and backs from 3 large chickens
    1 large onion, chopped
    2 carrots, sliced
    2 stalks celery, sliced
    3 cloves garlic
    5 black peppercorns
    2 sprigs fresh parsley
    2 sprigs fresh thyme
    1 sprig fresh marjoram
    1 sprig fresh tarragon
    2 bay leaves

    Place the water, chicken parts, onion, carrot, celery, garlic, and peppercorns in a stockpot or large saucepan and bring to a boil. Make a bouquet garni by tying all the fresh herbs together with kitchen twine and add it to the pot. Turn down the heat to low, cover partially, and simmer for at least 4 hours and up to 6 hours, occasionally skimming any fat or impurities that rise to the surface. Add water as needed to keep all the ingredients covered.

    Strain the stock into a large bowl and let stand for 15 minutes. Carefully skim the fat and then strain again into another bowl. Refrigerate the stock until the fat congeals on the surface then skim off the fat. Cover and keep stored in the refrigerator for up to 4 days, or freeze for up to 3 months. 
  3. Prepare the Chipotle Chile Purée:

    1 small can chipotle chiles in adobo sauce

    Purée the entire can of chipotle chiles in a blender or food processor. Use the amount called for in this recipe and store the rest in the refrigerator for other uses.
  4. Prepare the Roasted Pumpkin Seeds

    1/2 cup pumpkin seeds

    In a skillet over medium heat, toast the pumpkin seeds for about 3-5 minutes, stirring frequently. Toast only until lightly brown and they pop open.
  5. Prepare the tamal filling:

    Pour the prepared stock into a saucepan, bring to a boil, and turn down the heat to a simmer. Season the turkey with salt and pepper and poach in the stock for about 20 minutes, until tender. Remove the pan from the heat and let the turkey cool in the stock (this will make it more tender). When cool enough, shred the turkey breast into strips and place 12 ounces in a mixing bowl; reserve the remaining 4 ounces for garnish.

    Transfer 1/2 of the pumpkin seeds to a blender and grind coarsely, reserving the reminder for garnish. Add the ground seeds to the bowl containing the turkey, add the 2 tablespoons of Chipotle Chile Purée, and mix well.
  6. Assemble the tamales:

    Soften the banana leaves over an open flame for 10 seconds on each side, being careful not to burn them. Place each banana leaf on sheets of aluminum foil measuring approximately 10" by 10". Divide the masa into 8 equal balls. Using your palm, press the masa onto the banana leaves on the foil squares. Using your fingers, form the masa into circles measuring roughly 7 inches in diameter (the foil squares should be slightly larger than the banana leaves and the masa circles slightly smaller than the banana leaves). Divide the filling equally among the masa circles, placing it in the center of the dough, keeping it away from the edges. Top filling with cheese slices, using 2 slices per tamal. Fold each tamal in half by folding the bottom part of the foil/banana leaf/masa/filling up over the top part to create a half circle. Fold up the edges (about 2-3 folds per side to create a tight seal around the tamales.
  7. Cook the tamales:

    Fill the bottom of a steamer with 3 inches of water. Bring to a boil and place all 8 of the tamales in the pot inside a steamer, basket, strainer, or rack. Cover pot tightly (do not let any steam escape!). Steam tamales for 50-60 minutes over lightly boiling water, adding more boiling water if needed. The tamales are done when the dough comes away easily form the leaf and it feels firm to the touch (but not hard).
  8. Serve the tamales:

    Unwrap the tamales, keeping them on the open banana leaf (discard the foil). Place on a plate and serve topped with sour cream, the reserved turkey meat and pumpkin seeds, and cilantro.

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