Super quick and easy, low-to-no prep canned bean meal ideas!
December 6, 2019 1:11 PM
Hello! Just as the title says, I’m looking for the quickest, easiest, simplest meal ideas using canned beans of any kind, with little-to-no washing/chopping/prep, mostly opening packages and dumping stuff in is preferred. We do make more involved bean meals fairy regularly but I would like more insta-bean ideas in the rotation. Weird stuff I may have never heard of is most welcome!
A couple of things I’ve done and liked so far:
- Rice n beans: canned beans heated on the stove with cooked leftover rice with salt, garlic powder and onion powder for seasoning, sometimes with a can of tomatoes if I’m feeling zesty
- Burritos: canned beans (refried or not), shredded cheddar, Greek yogurt, pre-made pico de gallo + guacamole, tortillas, sometimes leftover rotisserie chicken
A couple of things I’ve done and liked so far:
- Rice n beans: canned beans heated on the stove with cooked leftover rice with salt, garlic powder and onion powder for seasoning, sometimes with a can of tomatoes if I’m feeling zesty
- Burritos: canned beans (refried or not), shredded cheddar, Greek yogurt, pre-made pico de gallo + guacamole, tortillas, sometimes leftover rotisserie chicken
I make a quick bean chili using cans of beans (whatever you like but I like black, pinto & white -- I tend to skip kidney beans or will sub in black-eyed peas), a jar of red salsa (whatever your favorite is) and then chili powder. You can add in whatever else you'd like (I'm vegetarian so I may add some kind of vegetarian "meat" crumbles if I'm feeling fancy, but also green chilis or such is nice), if you'd like. And then heat through. It does get better the longer it cooks, but really once everything is added together and it's warm, you're done.
Serve with gauc, shredded cheese, sour cream, whatever (I also like to do goat cheese instead of cheddar & sour cream). Corn chips or cornbread on the side if you'd like.
posted by darksong at 1:19 PM on December 6, 2019
Serve with gauc, shredded cheese, sour cream, whatever (I also like to do goat cheese instead of cheddar & sour cream). Corn chips or cornbread on the side if you'd like.
posted by darksong at 1:19 PM on December 6, 2019
A can of chickpeas. A can of olives. A small sprinkle of frozen chopped onion. Add a chunk of feta and break it up with a fork. Add a chopped tomato, if desired. Serve cold.
A can of black beans into the steamer. Some mixed frozen vegetables. Maybe a hefty sprinkle of onion powder. Butter once it's all hot through and being served.
A can of mixed beans. A can of vegetarian vegetable soup. A can of mixed vegetables.
posted by Jane the Brown at 1:19 PM on December 6, 2019
A can of black beans into the steamer. Some mixed frozen vegetables. Maybe a hefty sprinkle of onion powder. Butter once it's all hot through and being served.
A can of mixed beans. A can of vegetarian vegetable soup. A can of mixed vegetables.
posted by Jane the Brown at 1:19 PM on December 6, 2019
I do a quick/lazy version of spinach and chickpeas. Fry up some garlic, add cumin and smoked paprika and breadcrumbs to the pan, then dump in a can of chickpeas, a bunch of frozen spinach, some tomato sauce, and the vinegar. Cook until it reaches a consistency you like. (This is the only way I make this dish, there's no way I'm making my own breadcrumbs.)
posted by phlox at 1:21 PM on December 6, 2019
posted by phlox at 1:21 PM on December 6, 2019
Chickpeas and pasta sauce - if you're feeling posh, find one that's from Italy and doesn't list sugar as an ingredient. As a nod towards health, maybe some spinach.
posted by sebastienbailard at 1:24 PM on December 6, 2019
posted by sebastienbailard at 1:24 PM on December 6, 2019
Slice up a tube of polenta and fry it in a big frying pan. While it's frying, on the other side of the pan, heat up black beans & canned diced tomatoes. Put in any other frozen veggies you want. Flip the polenta. Fry an egg in there at the end. Sprinkle with goat or feta cheese.
posted by nantucket at 1:37 PM on December 6, 2019
posted by nantucket at 1:37 PM on December 6, 2019
A carton of stock plus a couple cups of water, a couple cans of drained northern white beans, a bag of frozen chopped kale, several handfuls of your preferred pasta. Simmer until the pasta is done, top with Parmesan. It’s improved immensely by sautéing chopped garlic and onion first before adding stock and other ingredients, but I don’t know if that means too much chopping.
posted by skycrashesdown at 1:48 PM on December 6, 2019
posted by skycrashesdown at 1:48 PM on December 6, 2019
Super-basic: heat some garlic slowly in some olive oil. Add in a can of (drained, rinsed) white beans and warm them up. You can then add some greens to wilt if you want, and any other spices you like. Top with grated Parmesan.
posted by praemunire at 1:59 PM on December 6, 2019
posted by praemunire at 1:59 PM on December 6, 2019
Cannellini aglio e olio. You don't actually have to chop the artichoke hearts, you can just cut the heads off the parsley and leave it at that, it's better with sliced garlic but pressed is fine. Buy grated parmesan and pre-sliced toast. Absolutely delicious.
posted by peppercorn at 1:59 PM on December 6, 2019
posted by peppercorn at 1:59 PM on December 6, 2019
(If you don't want to chop the garlic, you could use garlic powder, I suppose.)
posted by praemunire at 1:59 PM on December 6, 2019
posted by praemunire at 1:59 PM on December 6, 2019
Ha, peppercorn's recipe is mine plus the artichoke hearts. I tried hearts once and didn't think they added that much, but you can certainly buy them in a jar and dump 'em in.
posted by praemunire at 2:01 PM on December 6, 2019
posted by praemunire at 2:01 PM on December 6, 2019
Shakshuka with chickpeas. This particular recipe calls for sautéed onions & garlic but honestly if you're starting with a good sauce and want to go zero-prep you could certainly skip that.
posted by bcwinters at 2:03 PM on December 6, 2019
posted by bcwinters at 2:03 PM on December 6, 2019
The easiest canned bean dinner we do is this: saute onion and garlic, then dump in a can or two of white (cannellini) beans, then deglaze the pan with wine. Dump in some broth (I use Better Than Bullion) and let it get bubbly. Dump in a clamshell or bundle of greens - kale, swiss chard, whatever - and let it wilt. While that wilting happens, poach an egg. Put the egg over the greens and beans. Enjoy.
posted by SeedStitch at 2:04 PM on December 6, 2019
posted by SeedStitch at 2:04 PM on December 6, 2019
This beans, spinach, sausage dinner is super simple. You can buy frozen chopped onions, so you don't even have to chop those. I'm pretty sure I never use bell pepper, so you can leave that out. Her recipe uses dry beans, but you can just use 2 cans of white beans. Adjust the seasonings to your taste (I add in pizza seasoning.)
This is somewhat similar to SeedStitch's recipe, and is a good basis for personalization - any green will do if you don't like spinach, for example. Use a ground meat or chicken if you prefer that over sausage.
posted by hydra77 at 2:14 PM on December 6, 2019
This is somewhat similar to SeedStitch's recipe, and is a good basis for personalization - any green will do if you don't like spinach, for example. Use a ground meat or chicken if you prefer that over sausage.
posted by hydra77 at 2:14 PM on December 6, 2019
Buy a jar of whatever "Indian simmer sauce" (or Butter chicken, Tikka Masala, or General Tso sauce) you can find at your grocery store. Dump it in a pan with a couple cans of drained beans. Toss in some vegetables if you want. Serve with rice.
posted by belladonna at 2:16 PM on December 6, 2019
posted by belladonna at 2:16 PM on December 6, 2019
Smitten Kitchen's smashed chickpea salad. (I don't bother smashing them, and like to dump a bag of arugula on top of this + some feta + those green olives that Trader Joe's sells in small packages.)
posted by BlahLaLa at 2:22 PM on December 6, 2019
posted by BlahLaLa at 2:22 PM on December 6, 2019
It's beans, but it's soup:
1 large can of black beans. Dump 2/3 of can into blender. Add 1/2 jar salsa. Puree. Add rest of beans, heat. Top with a load of cheese.
posted by FirstMateKate at 2:32 PM on December 6, 2019
1 large can of black beans. Dump 2/3 of can into blender. Add 1/2 jar salsa. Puree. Add rest of beans, heat. Top with a load of cheese.
posted by FirstMateKate at 2:32 PM on December 6, 2019
A big go-to for us is a tuna-cannellini salad: A can or two of tuna, a can of beans, some minced shallot and cucumber and some parsley, dressed in a vinaigrette. You can stir in some yogurt for extra creaminess, or some minced anchovies if you want to up the umami.
Serve it over lettuce, in a pita or on toast--it's a great summer dish.
posted by thecaddy at 2:36 PM on December 6, 2019
Serve it over lettuce, in a pita or on toast--it's a great summer dish.
posted by thecaddy at 2:36 PM on December 6, 2019
The absolute most simple way I do beans is to dump a can of black beans in a sauce pan (or microwaveable bowl) and add "Mexican" seasonings (cumin, onion powder, garlic powder, salt, chili powder etc.). Heat & eat.
A very slightly elevated version of that is to do it with onions & bell peppers (or jalapenos if you like heat), and garlic. Small pan on stove with a little oil. Soften onions & peppers with the garlic, then add black beans (I usually add cumin cause I like the flavor), stir til warm. Top with a dollop of sour cream if you're feeling froggy.
This recipe is one of my favorites. It's similar "Texas Caviar" if you have heard of that, but better IMO. I eat this salad as a meal. I use balsamic vinegar cause I always have it (and I love it and can basically drink it with a straw). It is a bit more fiddly than open can and dump, but if you don't mind paying for convenience, your grocery store might have pre-chopped onions and peppers and stuff (or maybe you could use frozen for that too--never tried that).
Growing up we sometimes ate really basic beans and sausage, and I still crave it sometimes. Two small/regular cans of pork and beans (or 1 big can), 1 horseshoe of sausage (like Eckrich) cut into coins, and maybe 1/4 c. BBQ sauce, all stirred in to small baking/casserole dish. Bake in oven to get it warm. Pairs nicely with cornbread.
posted by kochenta at 2:40 PM on December 6, 2019
A very slightly elevated version of that is to do it with onions & bell peppers (or jalapenos if you like heat), and garlic. Small pan on stove with a little oil. Soften onions & peppers with the garlic, then add black beans (I usually add cumin cause I like the flavor), stir til warm. Top with a dollop of sour cream if you're feeling froggy.
This recipe is one of my favorites. It's similar "Texas Caviar" if you have heard of that, but better IMO. I eat this salad as a meal. I use balsamic vinegar cause I always have it (and I love it and can basically drink it with a straw). It is a bit more fiddly than open can and dump, but if you don't mind paying for convenience, your grocery store might have pre-chopped onions and peppers and stuff (or maybe you could use frozen for that too--never tried that).
Growing up we sometimes ate really basic beans and sausage, and I still crave it sometimes. Two small/regular cans of pork and beans (or 1 big can), 1 horseshoe of sausage (like Eckrich) cut into coins, and maybe 1/4 c. BBQ sauce, all stirred in to small baking/casserole dish. Bake in oven to get it warm. Pairs nicely with cornbread.
posted by kochenta at 2:40 PM on December 6, 2019
This No-Chop Vegan Bean Stew changed my husband’s cooking game. He went from never cooking to cooking for fun because he realized it doesn’t have to be a complicated process. It involves dumping a can of beans, a can of corn, and a can of diced tomatoes into a pot, heating it up, and adding a spice or two. It’s delicious!
Also—and you may already do this—we use our food processor to dice onions and mince garlic and ginger in large batches ahead of time and store in the freezer. That really expands our dump dinner options. For example, below is my husband’s self-created recipe, which involves only opening packages and dumping ingredients because of our freezer ingredients.
Spiced Chickpea and Coconut Gravy
- 1 Tbs olive oil
- 1 onion, diced/chopped
- 3 cloves garlic, minced
- 1/2 tsp ginger, minced
- 1 Tbs curry powder
- 2 tsp tandoori powder
- 1 can diced tomatoes
- 1 can coconut milk
- 1 can chickpeas
Heat oil over medium heat. Add onion, garlic, ginger, curry and tandoori powder. After about five minutes, add tomatoes, coconut milk, and chickpeas. Heat for about ten minutes. Serve with rice or naan.
posted by saltypup at 2:44 PM on December 6, 2019
Also—and you may already do this—we use our food processor to dice onions and mince garlic and ginger in large batches ahead of time and store in the freezer. That really expands our dump dinner options. For example, below is my husband’s self-created recipe, which involves only opening packages and dumping ingredients because of our freezer ingredients.
Spiced Chickpea and Coconut Gravy
- 1 Tbs olive oil
- 1 onion, diced/chopped
- 3 cloves garlic, minced
- 1/2 tsp ginger, minced
- 1 Tbs curry powder
- 2 tsp tandoori powder
- 1 can diced tomatoes
- 1 can coconut milk
- 1 can chickpeas
Heat oil over medium heat. Add onion, garlic, ginger, curry and tandoori powder. After about five minutes, add tomatoes, coconut milk, and chickpeas. Heat for about ten minutes. Serve with rice or naan.
posted by saltypup at 2:44 PM on December 6, 2019
One can white beans, drained and rinsed, mixed with one can eggplant caponata. Big glug of olive oil, chili flakes to taste. Eat with bread or warm up to use as a pasta sauce.
posted by neroli at 2:45 PM on December 6, 2019
posted by neroli at 2:45 PM on December 6, 2019
One of my regular meals is this cold Chickpea Salad with Lemon and Parmesan over arugula. I keep cans of chickpeas in the fridge just to make this so that the salad doesn't need extra chilling and it's ready to eat.
posted by Miss Matheson at 2:59 PM on December 6, 2019
posted by Miss Matheson at 2:59 PM on December 6, 2019
Nachos. At a minimum: corn chips, as many black beans as you can stand, cheddar. But the sky's the limit as far as more interesting cheeses, salsa, guacamole, green onions, etc. Toss it in the oven or under the broiler for a little bit.
posted by The corpse in the library at 3:05 PM on December 6, 2019
posted by The corpse in the library at 3:05 PM on December 6, 2019
My all-time favorite canned bean meal is this one:
3/4 to 1 cup dry jasmine rice, cooked
1 can pinto beans, heated
1 can hot rotel
4-5 crumbled pieces of bacon
grated cheddar cheese
Mix all ingredients and top with chopped green onions. Salt and pepper, maybe roasted garlic powder, to taste. Soooooo satisfying.
posted by silence down below at 3:11 PM on December 6, 2019
3/4 to 1 cup dry jasmine rice, cooked
1 can pinto beans, heated
1 can hot rotel
4-5 crumbled pieces of bacon
grated cheddar cheese
Mix all ingredients and top with chopped green onions. Salt and pepper, maybe roasted garlic powder, to taste. Soooooo satisfying.
posted by silence down below at 3:11 PM on December 6, 2019
Mix canned beans with frozen pre-prepped veggies - dump them all in the pot with a little water/wine and whatever combo of seasonings/aromatics/sauces (salsa is good) you're in the mood for. You can saute onions and garlic first, or go the lazy/convenient route by adding garlic and onion powders straight into the pot instead. Cook over medium-high/simmer until the veggies are thawed and hot; the beans should also be warmed up by then. Serve over rice, or as a soup with toasted (garlic? garlic!) bread. Either way I think it's good with a little spicy kick to it, by splashing in some hot sauce when serving or by adding red pepper flakes in with the other seasonings.
If you want to go slightly fancier and you're a meat-eater, throw in a smoked ham hock or turkey leg (many meat departments offer them, or they may be in the frozen-meats section) to let it release its smoky flavor into the other ingredients while it cooks. If you're going to do that, I recommend cooking for a little longer at the barest simmer to give the meat more time to infuse its flavors.
posted by Greg_Ace at 3:24 PM on December 6, 2019
If you want to go slightly fancier and you're a meat-eater, throw in a smoked ham hock or turkey leg (many meat departments offer them, or they may be in the frozen-meats section) to let it release its smoky flavor into the other ingredients while it cooks. If you're going to do that, I recommend cooking for a little longer at the barest simmer to give the meat more time to infuse its flavors.
posted by Greg_Ace at 3:24 PM on December 6, 2019
This may sound weird, but I promise it's good. One can of beans, any kind, *not drained* plus one clove of garlic, minced plus one tablespoon of margarine (or I guess butter if you do that). Heat. Serve with hot sauce and polenta.
posted by last_fall at 3:31 PM on December 6, 2019
posted by last_fall at 3:31 PM on December 6, 2019
Red beans and rice: One can Zatarain's spicy rice, one can diced tomatoes, one can red kidney beans. Dump it all in the pot and it's ready in 20-25 minutes. Serve with shredded cheese if you eat dairy, or on a bed of fresh spinach, or tear up kale and stir it in during the last few minutes.
Any kind of pre-prepared soup (in cans or boxes), add beans, serve with bread.
Hearty salad: A salad mix bag (comes with toppings and dressing), add garbanzo beans or whatever kind you like.
Pasta-roni or another quick-cook pasta box, add beans. Alternatively, pasta noodles plus a jar of sauce plus chickpeas.
Frozen stir-fry package plus frozen green edamame beans. Or frozen veggies plus frozen edamame beans plus teriyaki sauce.
I basically sub beans for meat in any recipe.
posted by amaire at 3:32 PM on December 6, 2019
Any kind of pre-prepared soup (in cans or boxes), add beans, serve with bread.
Hearty salad: A salad mix bag (comes with toppings and dressing), add garbanzo beans or whatever kind you like.
Pasta-roni or another quick-cook pasta box, add beans. Alternatively, pasta noodles plus a jar of sauce plus chickpeas.
Frozen stir-fry package plus frozen green edamame beans. Or frozen veggies plus frozen edamame beans plus teriyaki sauce.
I basically sub beans for meat in any recipe.
posted by amaire at 3:32 PM on December 6, 2019
belladonna and I think alike. I put a pot of rice on, roast canned chickpeas with some oil and tandoori seasoning, heat up a saucepan of Indian simmer sauce and a bit of coconut milk, and put it all together. I'll throw in diced cooked chicken if I have it around, or I'll fry up some peppers if I'm feeling fancy.
posted by MonkeyToes at 3:42 PM on December 6, 2019
posted by MonkeyToes at 3:42 PM on December 6, 2019
Toast a slice of hearty whole grain bread. Smash some avocado on top. Throw a handful of greens (I like arugula) on top of the avocado, then a half cup or so of drained canned chickpeas on top of the greens. Squeeze half a lemon over the whole situation, sprinkle with coarse salt, eat with a knife and fork and marvel that such a royal feast could be the work of less than five minutes.
posted by little mouth at 3:43 PM on December 6, 2019
posted by little mouth at 3:43 PM on December 6, 2019
Mine is, sauté an onion in ghee or butter or olive oil, a good two tablespoons. Add garam masala to taste. drain a can of pinto, white kidney, or black beans and mash into the frying pan to make a fried mush. Toast two pieces of bread, fill with mash, eat.
posted by warriorqueen at 3:53 PM on December 6, 2019
posted by warriorqueen at 3:53 PM on December 6, 2019
I favorite in my household is "Rice, Beans, and Cheese."
Ingredients:
+ Cooked brown or white rice.
+ A can of beans, pinto or black, rinsed.
+ Some shredded cheese.
1. Put some of the rice on a plate; spread it out so it's relatively flat.
2. Put a single layer of beans over the rice.
3. Put a lay of shredded cheese over the beans.
4. Put it in the microwave and nuke until the cheese is melted.
Eat directly with a fork, or scoop it up with corn chips. Avocado and salsa can be added for increased flavor and nutritional diversity.
posted by Winnie the Proust at 5:43 PM on December 6, 2019
Ingredients:
+ Cooked brown or white rice.
+ A can of beans, pinto or black, rinsed.
+ Some shredded cheese.
1. Put some of the rice on a plate; spread it out so it's relatively flat.
2. Put a single layer of beans over the rice.
3. Put a lay of shredded cheese over the beans.
4. Put it in the microwave and nuke until the cheese is melted.
Eat directly with a fork, or scoop it up with corn chips. Avocado and salsa can be added for increased flavor and nutritional diversity.
posted by Winnie the Proust at 5:43 PM on December 6, 2019
A can of corn, can of black beans, canful of salsa. mix. if you have fresh lime juice and/or cilantro, add some. If no lime, add a splash of cider vinegar.
posted by theora55 at 6:26 PM on December 6, 2019
posted by theora55 at 6:26 PM on December 6, 2019
If you live in Goya territory, sautee two big spoons of Goya sofrito in olive oil. Add one 8-oz can tomato sauce, one envelope Goya Sazon (any type), and two cans (drained or nah) of pinto beans, black beans, or pink or red kidney beans (habichuelas). Add like two cans of water, allow to simmer like 20-30m, serve over rice. You can eat a lot of this as a main dish, or with tortillas & cheese, or with chicken or pork chops or whatev.
A nice add is 1-2 small red potatoes cut up easy (like in your hand over the pot), or you could throw in some frozen season blend (onion/pepper) after the sofrito.
The Goya frozen sofrito lasts pmuch indefinitely in the fridge and it’s great for all kinds of savory beans/soups/stews/sauces.
posted by toodleydoodley at 7:31 PM on December 6, 2019
A nice add is 1-2 small red potatoes cut up easy (like in your hand over the pot), or you could throw in some frozen season blend (onion/pepper) after the sofrito.
The Goya frozen sofrito lasts pmuch indefinitely in the fridge and it’s great for all kinds of savory beans/soups/stews/sauces.
posted by toodleydoodley at 7:31 PM on December 6, 2019
Mix 2 cans of black beans, including the liquid, with a small jar of mild salsa in a pan, and simmer until hot. Meanwhile steam a bag of frozen broccoli, and cook two sweet potatoes in the microwave. Serve beans and broccoli on top of baked sweet potatoes.
posted by Serene Empress Dork at 8:10 PM on December 6, 2019
posted by Serene Empress Dork at 8:10 PM on December 6, 2019
If you have a Trader Joe’s, our family chili “recipe” is one can each: chopped tomatoes, kidney beans and Veggie chili. Simmered nice and long until the tomatoes break down.
posted by gryphonlover at 9:01 PM on December 6, 2019
posted by gryphonlover at 9:01 PM on December 6, 2019
Taco soup is very bean-forward:
2 pounds ground beef
Two 15 1/2-ounce cans pinto beans
One 15 1/2-ounce can black beans
One 15 1/4-ounce can whole kernel corn, drained
One 14 1/2-ounce can Mexican-style stewed tomatoes
One 14 1/2-ounce can diced tomatoes
One 14 1/2-ounce can tomatoes with chiles
Two 4 1/2-ounce cans diced green chiles
One 4.6-ounce can black olives, drained and sliced, optional
One 1 1/4-ounce package taco seasoning mix
One 1-ounce package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef in microwave; drain the excess fat, then transfer to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
posted by fiercekitten at 11:13 PM on December 6, 2019
2 pounds ground beef
Two 15 1/2-ounce cans pinto beans
One 15 1/2-ounce can black beans
One 15 1/4-ounce can whole kernel corn, drained
One 14 1/2-ounce can Mexican-style stewed tomatoes
One 14 1/2-ounce can diced tomatoes
One 14 1/2-ounce can tomatoes with chiles
Two 4 1/2-ounce cans diced green chiles
One 4.6-ounce can black olives, drained and sliced, optional
One 1 1/4-ounce package taco seasoning mix
One 1-ounce package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef in microwave; drain the excess fat, then transfer to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
posted by fiercekitten at 11:13 PM on December 6, 2019
White bean and tuna salad: A big can of rinsed cannellini, a can of tuna in olive oil (use all the oil), a lot of chopped celery, some sliced pimento olives, some raw garlic, crushed red pepper, salt, red wine vinegar, and dried oregano.
Simplest thing ever: A can of black beans, half a can of Ro-Tel, a splash of olive oil. Heat. Grate cheese on top.
posted by HotToddy at 7:29 AM on December 7, 2019
Simplest thing ever: A can of black beans, half a can of Ro-Tel, a splash of olive oil. Heat. Grate cheese on top.
posted by HotToddy at 7:29 AM on December 7, 2019
Wow thank you to all. These sound so tasty, I'll be saving this post so I can return and make my way through them all. I already have a couple of these lined up for the week. I'll be a human bean! ;)
Please keep em coming! I want moar beanz!
posted by sweetpotato at 7:36 AM on December 7, 2019
Please keep em coming! I want moar beanz!
posted by sweetpotato at 7:36 AM on December 7, 2019
I like baked beans. On toast, sure. Hot or cold, with some vinegar. Camping, pour off excess liquid, add vinegar, and eat them straight from the can. of course, one would never be so crass at home.
posted by theora55 at 8:22 AM on December 7, 2019
posted by theora55 at 8:22 AM on December 7, 2019
Ope my bad 1/2 to one can of water to those habichuelas. I was thinking about my thanksgiving recipe before I mentally scaled back.
posted by toodleydoodley at 8:26 AM on December 7, 2019
posted by toodleydoodley at 8:26 AM on December 7, 2019
Can of chickpeas, chopped onion, oregano, red wine vinegar and olive oil. Better the second day. The oil will solidify in the fridge, so you can pull it out and let it warm up.
posted by Splunge at 12:04 PM on December 7, 2019
posted by Splunge at 12:04 PM on December 7, 2019
Make a lazy 7-layer dip (unlayered) with your choice of canned beans, corn, tomatoes, peppers, olives, scallions, cilantro, etc. Scoop some into a bowl with yogurt or sour cream, guac, salsas. Eat with chips.
Dump a can of chickpeas in a pot with shredded kale and wet chorizo. Diced onions and a can of tomatoes are optional.
Taco soup - there are several versions of this online. The one I first learned about uses packets of ranch dressing and taco seasoning, but I prefer to use the spices I already have - usually some combo of paprika, chili powder, cayenne, cumin, oregano and salt. I normally start browning some ground beef with an onion and garlic, then dump in kidney, black or pinto beans, maybe half a bag of frozen corn, canned tomatoes. I'm 90% certain I've made it without the beef and it was just as good.
If you don't mind chopping up some cabbage, carrots and maybe an onion, you can throw them into a pot with canned kidney beans, canned tomatoes, broth of choice (or water) and seasoning, frozen green beans, and some kind of pasta (or chopped potato).
I really liked this. The ingredients list is mostly spices, and I didn't bother with the winter greens curry.
posted by bunderful at 10:12 AM on December 8, 2019
Dump a can of chickpeas in a pot with shredded kale and wet chorizo. Diced onions and a can of tomatoes are optional.
Taco soup - there are several versions of this online. The one I first learned about uses packets of ranch dressing and taco seasoning, but I prefer to use the spices I already have - usually some combo of paprika, chili powder, cayenne, cumin, oregano and salt. I normally start browning some ground beef with an onion and garlic, then dump in kidney, black or pinto beans, maybe half a bag of frozen corn, canned tomatoes. I'm 90% certain I've made it without the beef and it was just as good.
If you don't mind chopping up some cabbage, carrots and maybe an onion, you can throw them into a pot with canned kidney beans, canned tomatoes, broth of choice (or water) and seasoning, frozen green beans, and some kind of pasta (or chopped potato).
I really liked this. The ingredients list is mostly spices, and I didn't bother with the winter greens curry.
posted by bunderful at 10:12 AM on December 8, 2019
Tomato soup + chickpeas. Season with (and/or) cumin/coriander/rosemary/lemon zest/a squeeze of lemon juice. Serve with garlic bread or garlic croutons and/or a dollop of sour cream or with grilled cheese. I like them with a chunkier tomato soup, but they are elegant in a smooth tomato soup, too.
posted by carrioncomfort at 7:54 AM on December 9, 2019
posted by carrioncomfort at 7:54 AM on December 9, 2019
This bean salad is ALWAYS a surprise hit at potlucks for me:
1 can each of red kidney beans, chick peas, black beans, and cannellini beans (white beans)
Rinse well and drain all beans in colander, then dump in large bowl.
Add shallots and garlic, minced – 1-2 cloves of garlic, 1 shallot (2 if very small).
Chop cilantro and add as much as you want – at least ¼ of a bunch.
Add juice of three limes and 3 tablespoons olive oil.
posted by knownassociate at 11:45 AM on December 13, 2019
1 can each of red kidney beans, chick peas, black beans, and cannellini beans (white beans)
Rinse well and drain all beans in colander, then dump in large bowl.
Add shallots and garlic, minced – 1-2 cloves of garlic, 1 shallot (2 if very small).
Chop cilantro and add as much as you want – at least ¼ of a bunch.
Add juice of three limes and 3 tablespoons olive oil.
posted by knownassociate at 11:45 AM on December 13, 2019
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posted by Not A Thing at 1:16 PM on December 6, 2019