Easy Beans: Simple, Satisfying Recipes That Are Good for You, Your Wallet, and the Planet

by Jackie Freeman, Angie Norwood Browne (Photographer)

Overview

"[The] book brings a sense of joy and creativity to this sensible, dare I say stodgy, form of protein."
—The Seattle Times

Beans are a “superfood” and a budget-conscious, plant-based protein for meat and non-meat eaters alike. An excellent everyday option, they’re easy to make the main focus of a meal (breakfast, lunch, dinner) or to sneak into something for an extra boost (think smoothies!).
 
The cookbook uses popular and widely available beans, pulses, and lentils, and includes 40 simple, delicious recipes for dips and spreads, salads and soups, as well as for mains. Whether you’re stocked up on dried or canned beans, there’s plenty of inspiration here. Liven up your weekly meals with this hearty, healthy staple.
 
Recipes include:
Pinto Bean Enchiladas with Zucchini and Spinach
Turkey and White Bean Chili
Split Pea Soup with Bacon, Lemon, and Fresh Herbs
Huevos Rancheros Sandwiches
Butter Bean and Walnut Dip
Vietnamese Black Bean Sticky Rice
Vegan Black-Eyed Pea Jambalaya
Red Lentil Stew with Dried Apricots
Cauliflower and Lima Bean Gratin
Dried Cherry Pilaf with Chickpeas and Pistachios
Bean Bourguignon (with or without beef)
Coconut Curry Split Pea Dal

Product Details

ISBN-13:	9781632172921
Publisher:	Blue Star Press
Publication date:	11/03/2020
Pages:	176
Sales rank:	479,137
Product dimensions:	6.70(w) x 7.90(h) x 0.50(d)

About the Author

Jackie Freeman is a professional chef with over twenty years' experience. Her work spans the range of testosterone-fueled restaurant kitchens, exotic (and not-so-exotic) destinations as a private chef, a borderline-hippie cheese maker and farmhand, a somewhere-between-strict-and-funny culinary instructor (at PCC Markets), a recipe developer with over 900 recipes under her testing belt, a quirky TV and radio personality, a detail-oriented food stylist, and a culinary writer. Jackie lives in Seattle with her family.

More importantly, Jackie cooks every day for her growing (in both number and appetite) family, while managing a freelance career, schlepping kids to-and-from school and activities, and finding a moment or two to dig in the garden or go for a run. She brings her unique viewpoint of exacting recipe development skills and professional culinary experience and combines it with just being a regular mom trying to get a healthy, tasty, and somewhat efficient meal on the table before the kids have a meltdown.

Table of Contents

Introduction 1

Beans in a Nutshell … Rather, a Podshell 3

The Heat Is On: How to Properly Cook Your Beans 15

Starts and Smoothies: Recipes for Breakfast 26

Chocolate, Banana, and Black Bean Smoothie 31

Tropical White Bean Smoothie 31

PB&J Smoothie 32

Lentil and Oat Granola with Coconut and Almonds 35

Xoi Dau Den (Vietnamese Black Bean Sticky Rice) 37

Huevos Rancheros Sandwiches 41

Snacks and Spreads: Recipes for Noshing 42

The Only Hummus You'll Ever Need 47

Edamame Fritters with Parmesan and Mint 49

Lentil and Mushroom "Caviar" 52

Baked Butternut Squash and Black-Eyed Pea Samosas 55

Butter Bean and Walnut Dip 57

Marinated Black-Eyed Peas and Olives 59

Greek Fava (Yellow Split Pea Dip) 60

Spicy Black Bean Snack Mix 63

Soups and Stews: Recipes to Keep You Warm 66

Sweet and Spicy Red Chili 71

Edamame and Arugula Soup 73

Turkey and White Bean Chili 77

Ash Reshteh (Persian Noodle Soup) 79

Split Pea Soup with Bacon, Lemon, and Fresh Herbs 83

Ribollita (Tuscan Bread Soup) 85

Red Lentil and Apricot Stew 89

Sides and Salads: Recipes to Start Your Meal 90

Aquafaba Mayonnaise 94

Dried Cherry Pilaf with Chickpeas and Pistachios 97

Roasted Beet and Green Lentil Salad with Orange Vinaigrette 98

Slow Cooker Molasses Baked Beans 102

Cauliflower and Lima Bean Gratin 105

Cannellini and Kale Salad with Tahini Dressing 107

Edamame Slaw 111

Warm Potato, Apple, and Lentil Salad 112

Saladu Ñebbe (Senegalese Black-Eyed Pea Salad) 114

Edamame and Green Lentil Salad with Grapes and Feta 117

Suppers and Square Meals: Recipes for the Main Table 118

Bean Bourguignonne 124

Lima Bean Risotto with Almonds 127

Coconut-Curry Split Pea Dal 129

Lima Bean Frittata with Halloumi Cheese 131

Frijoles Negros (Slow Cooker Cuban Black Beans) 133

Black-Eyed Pea Jambalaya 135

Moroccan Chermoula Chicken with Chickpeas 139

Pinto Bean Enchiladas with Zucchini and Spinach 141

Thai Peanut Soba Salad with Edamame and Pan-Seared Salmon 143

Portobello Sandwiches with Herbed Navy Bean Spread 146

Lentil, Ricotta, and Herb Meat Loaf with Garlic-Yogurt Sauce 148

Bean-cyclopedia: A Quick and Easy Reference Guide 151

Acknowledgments 161

Index 162

Editorial Reviews

"The recipes range widely, and Freeman’s years of experience in various food-related roles can be clearly seen in the variety of influences and creative applications offered."
—Booklist

"[The] book brings a sense of joy and creativity to this sensible, dare I say stodgy, form of protein."
—The Seattle Times 

"Jackie Freeman's new cookbook is all about nutrition and versatility."
—ParentMap

From the Publisher

★ 01/01/2021

Freeman, a culinary instructor, recipe developer, and food stylist, provides 40 bean-centric recipes for dishes ranging from breakfast to dinner, with snacks, sides, and salads included. If smoothies are your breakfast of choice, her recipes fortify the typical fruit-forward sips with the nutrition of beans. The requisite bean-based huevos rancheros become a breakfast sandwich, and an additional international flair is provided by Vietnamese black bean sticky rice. The recipes are not all vegetarian (e.g., turkey and white bean chili), although beans always play a significant role. Some of the best are vegetarian, however, and they draw from the world's cuisines; coconut-curry split pea dal, black-eyed pea jambalaya, and pinto bean enchiladas are just a few examples. Most recipes use a standard can's worth of beans, but there are detailed instructions for using dried beans as well. Recipes are easy-to-follow, and the author's chatty tone feels as if one is conversing with an old friend. A "Bean-Cyclopedia" rounds out the book, explaining each type of bean, how to cook, and what beans to substitute. VERDICT Full of creative approaches to common ingredients, this book is a standout.—Sharon Mensing, Phoenix, AZ

Library Journal