True South Hoppin John
We’ve been talking about the tradition of eating black eyed peas on New Year’s Day. The symbolism of this very southern dish is interesting. You can read about the history and get my simple recipe for making a batch of black eyed peas by clicking on this link – Black Eyed Peas Recipe
You’ll also find another tasty recipe using black eyed peas in a chilled salsa style dip for a light lunch, snack, or even for dinner when cooking a big meal just doesn’t sound appealing. Click on to take a look at another southern favorite – Black Eyed Caviar
But first, here’s my recipe for an all time southern classic I know you’ll enjoy.
- 1 Tbsp peanut oil
- 1 large ham hock
- 1 medium sweet onion, diced
- 2 celery stalks, chopped
- 1 small green bell pepper, diced
- 2 garlic cloves, grated or minced
- 1 lb black eyed peas, soaked overnight and rinsed
- 1 quart chicken stock
- 1 bay leaf
- 1 tsp dried crushed thyme
- ½ tsp cayenne pepper
- salt and black pepper to taste
- cooked rice to serve
- In a large pot, add the oil and the ham hock and cook on medium-high heat, turning to brown all sides.
- Turn heat down to medium and add the onion, celery, and green pepper; cook with the ham hock, stirring, for 3 to 4 minutes or until veggies soften slightly.
- Add the garlic and cook for 1 more minute, stirring.
- Add the black eyed peas, chicken stock, bay leaf, thyme, cayenne, salt and pepper.
- Bring mixture to a boil, turn heat to low, and simmer (with lid slightly covering pot) for 40 to 45 minutes, or until the black eyed peas are tender; stirring several times during this cooking period.
- (If the peas don’t soften before the stock evaporates, add more stock and keep simmering.)
- Serve over cooked rice.
Black Eyed Caviar
There is a tradition here in the south of eating black eyed peas on New Year’s Day to symbolize prosperity. The source of the symbolism is interesting. You can read more about its origin, and get my favorite recipe for making black eyed peas from dried peas, by clicking this link: Black Eyed Peas Recipe
Once you get your black eyed peas cooked and ready, you’ll want more recipes. Here is a very traditional and fun recipe I know you’ll enjoy.
- 4 cups cooked and drained black eyed peas
- 1 medium sweet onion, diced small
- 2 green onions, chopped small, including green tops
- 1 red bell pepper, diced small
- 2 garlic cloves, minced or grated
- 1 Tbsp Cajun blend seasoning
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
- 1 tsp black pepper
- salt to taste
- Put everything in a large glass or plastic bowl; toss gently to combine. Taste and add salt if necessary.
- Cover with plastic wrap and put in the refrigerator for 8 to 12 hours. (Stir a few times during refrigeration.)
- Toss gently before serving.
- Serve with crackers or tortilla chips.
p.s. Click on to see one of my other favorite recipes using black eyed peas – True South Hoppin John
Black Eyed Peas Recipe
Down here in the south, it’s tradition to eat greens and black eyed peas on New Year’s Day (usually served with ham and some other sides.) Black eyed peas actually have quite a long history of bringing good luck and prosperity to a number of people. Here in the south, it is most widely believed that the tradition of eating a dish of black eyed peas on New Year’s Day dates back to the time of the Civil War. Black eyed peas grow in hot climates, so when the northern troops raided the fields in the south, these ‘field peas’ were believed to be suitable only as feed for grazing cattle, leaving the crop intact. Southerners kept their crop of black eyed peas and the abundance of this crop was seen as a very welcome resource.
The symbolism grew with time and story-telling. For instance, black eyed peas swell when they are cooked, which symbolizes prosperity. Traditionally, black eyed peas are cooked along with greens such as collard or mustard, symbolizing money. The strangest symbolism is the pork. Typically, the dish is cooked with some sort of pork such as a ham hock. And since a pig digs and forages in a forward motion, pork symbolizes a positive or forward movement (progress) in the coming year. Some say the cornbread served with the meal symbolizes gold. Whatever the symbolism, one thing we know for sure – black eyed peas are a welcome sight on any New Year’s Day table.
Black eyed peas are easily fixed from dried peas. This frugal dish is another way to help ensure prosperity in the coming year. Here’s my favorite recipe.
- 1½ cups dried peas (black eyed)
- 2 cups cold water
- 1 onion
- ham hock
- salt and pepper to taste
- Chop your onion.
- Put the black eyed peas, water, onion and ham hock in a pot. Bring the mixture to a boil, then simmer on medium heat for 2 hours or until your peas are tender.
- Season with salt and pepper to taste.
Now that you have your black eyed peas cooked, how would you like some more recipes? Click on and take a look at these other southern favorites:
Black Eyed Caviar
True South Hoppin John
Baked Bean Sandwiches
I believe this may fall under “frugal tips”. My mother was a little girl during the depression and remembers her dad making homemade baked beans (quite a treat)! Her fondest memory was what they did when there weren’t enough baked beans left to go around. They made open face baked beans sandwiches.
Place slices of bread on baking sheet
Spread each slice with baked beans
Cut a slice of bacon in half and criss cross on top of beans.
Place under broiler till bacon becomes crisp
Of course the number of sandwiches depends on how many bbeans you have.
(Even without the bacon, makes a good treat)
Red Lentil Dip
- 1 cup dried red lentils
- 3 cups vegetable broth (homemade or bought)
- 1 clove garlic, crushed
- 1 large tomato, chopped
- 1 red bell pepper, roasted and chopped
- Salt and pepper
- Freshly chopped parsley
In a saucepan, cook the red lentils in the broth until soft and mushy.
Place the lentils in a food processor, together with the garlic, tomato and red bell pepper and season. Process until smooth. Arrange on a plate, sprinkle with parsley and serve with whole wheat crackers, rice crackers or crusty bread.
Ellen's Monterey Beans and Cheese
This was originally in the “More with Less” cookbook and this version was tweeked by my friend Elle.
Fry, drain, and crumble 2 slices bacon*.
Saute in bacon fat until tender one medium onion, chopped**.
Add one 15oz can beans***, drained, rinsed, and mashed;
Add 1 cup tomato sauce ****,
Add 1 t. chili powder*****,
Add 1/2 t. salt, and a dash of pepper.
Stir until smooth and hot.
Add 1/4 to 1/2 pound shredded cheddar cheese******
Add bacon bits.
Stir until cheese is melted.
Serve over cooked rice.
Serves six.
* If you are going totally meatless, start with 2T oil and omit bacon. this dish is great for lent
** The original recipe called for half onion, half green pepper. Green pepper makes my lips itch so I left it out.
***I use red or black beans. The original
recipe called for kidney beans. The original recipe also did not mash the beans.
**** An alternate, especially if you are using unmashed beans, is 2 medium tomatoes, diced, plus 1/4 c. (reconstituted) beef bouillon or tomato juice. I sometimes throw in about 1/2 t. powdered bouillon with the tomato sauce.
*****Even with the medium-hot chili powder I use, this is a relatively mild dish. Heat lovers can add more to taste.
****** I use the full 1/2 # of extra-sharp cheddar. Monterey jack or pepper jack would probably work, too.
An additional advantage to this recipe is that it's quick. If all the ingredients are on hand, you can whip up the whole thing in the 20 minutes it takes the rice to cook. If you're serving a big crowd, it doubles nicely, but you need a big pan.
Homemade Soy Milk
I just recently made Soy Milk. 1/2 half pound of soy beans makes about 12 gallon of milk.
Soak beans 24 hours, change water once in a while. rinse beans after soaking, rub them in your hands to loosen hulls, measure beans, use 1 part beans to 3 parts water.
put 1 cup beans in blender and add 2 cups water. puree as fine as possible,
pour this mixture into large pan, rinse out blender with 1 cup water.
Repeat until all beans have been blended.
Bring water to boil and simmer for about an hour, strain this mixture through cheese cloth or any porous cloth.
Let drain and then s
queeze as much more “milk” out as possible.
You now have Soy milk.
The “grits” or paste that is left is called Okara and can be used in different recipes, such as cakes or cookies, I added about 1 cup full to a 4 loaf recipe for banana bread and it doesn't even show and adds extra protein. It can be added to meatloaf or any ground beef recipe to boost the protein. It takes on the flavor of whatever it is mixed with although it is visable in some mixtures such as meat sauce for spaghetti.
Ounce for ounce Soy has more protein than meat and is a staple in a Vegan diet.
Bean Burgers
- 1 can (rinsed and drained) or 1 1/2 cups cooked beans
- 3/4 cup toasted bread crumbs
- 2 eggs
- extra goodies of your choice
- seasonings of your choice
Place crumbs, eggs, extra goodies and seasonings in food processor and pulse until well combined. Add beans and pulse until texture that you want, beans should still be a bit chunky for texture.
Form into 4 patties and brown in a drizzle of oil on both sides in an ovenproof skillet. Finish off in a 375* oven for 10 – 15 minutes. Serve on a whole grain bun with toppings of your choice.
Extra goodies can be leftover brown r
ice, corn, any leftover bits of vegetables that you might otherwise put into soup. All vegetables should be precooked. Your mixture should be moist but still able to form into patties. Once they are browned on the first side, they will be easier to handle. These don't shrink like meat so make them in sizes to fit your buns.
My family's favorite version is black beans with chopped onion, a bit of brown rice, and 1 tsp of cumin for flavoring. These are healthy, low-fat, filling, and delicious. Quick and easy and cheap to make. A great way to use up bits of this and that sitting in the frig and a nice change from “leftovers soup”.
Hummus Without Oil
- 1 can garbanzo beans, drained and rinsed
- 1/2 water (or more, if you like it creamier)
- 2 large garlic cloves, minced
- 2 Tbsp lemon juice
- 2-4 Tbsp tahini
- 1 tsp salt (since we have little children I don't add salt at the moment)
Add all ingredients into a food processor. Turn on and let process until smooth, stopping several times to scr
ape the sides. Taste and add tahina, garlic, salt and lemon juice as needed. Add water, pepper, or red pepper flakes if desired.
The Hummus will thicken after a while, so just add a little bit of water. The longer you mix it, the smoother it is (also depending on how much water you add).
As I said, over here it is a stable and it's eaten just about anytime. Goes great with Pitta-bread, meat, chicken and Fallafel.
Almost Hummus
- 7/8 cup dried pinto beans (soaked overnight) discard soaking water
- 2 1/2 to 3 cups cooking water
Cook beans in water 1 1/2 hours to 2 hours or until tender.
- 1 tsp minced garlic
- 2 cups of the cooked pinto beans
- 1/4 cup peanut butter
- 1/4 cup lemon juice
- 2 TBSP water
- 1 tsp cumin
- dash of salt
- pinch of cayenne pepper
In a food processor, process garlic, & cooked pinto beans until smooth. Add peanut butter, lemon juice, cumin, water salt & cayenne pepper. Process until smooth. Serve as an appetizer on mini-pita breads, or crackers.
Yields approx 2 cups.
Chili Casserole
I made this up years ago when I had not-enough of a bunch of things. It's basically an extrapolated tamale pie. I'm sorry this is so long. I promise it's not difficult.
- 1 15-ounce can chili (2 cups homemade/leftover)
- 1 pound ground meat, browned and drained (beef, turkey, whatever)
- 1 15-ounce can beans, any kind, rinsed and drained (2 cups homemade/leftover)
- 1 14 1/2-ounce can diced tomatoes, drained a little (2 cups fresh, seeded and chopped)
- 1 15-ounce can kernel corn or hominy, drained (2 cups fresh or frozen)
- 1 medium onion, chopped
- your favorite recipe of cornbread batter, or 1 package mix (I prefer unsweetened)
- jalapeños to taste (I use 2-3 pickled slices, squeezed through a garlic press)
- cheese, if you wish
Alternative: Rice, cooked
**You can substitute cooked rice (or any other grain, really) for some or all of the ground meat. One pound ground meat made two generous cups of crumbled meat after browning, so substitute accordingly.
Notes:
1) This is a very forgiving recipe and you can make lots of substitutions. Also, if you don't have the proportions c
alled for here, it doesn't matter. It's basically stew in casserole form: You can't really go wrong.
2) No chili? Add extra tomatoes and beans, and season with chili powder to taste.
3) No meat? Add more beans (and/or cooked rice/grain).
Directions
Prepare cornbread mix according to directions on package, or make up a batch of batter.
Combine all the other ingredients except for the cheese. Mix thoroughly and spread into a 9 x 13-inch pan. Top with cheese, if you like, and then cornbread batter. Bake according to cornbread directions (everything else is already cooked, so you only have to heat up the filling and bake the topping).
Freezing
This can be frozen. It works best if you freeze the filling only and add the cornbread batter before baking. You can freeze it with the batter but the cornbread won't rise and you'll get a flat crust. It still tastes fine but the texture is less appealing.
Take it out of the freezer the night before (i.e. if you need it for Wednesday dinner, take it out to thaw on Tuesday night). I thaw on the counter instead of in the fridge since it's made of pre-cooked ingredients.
Potato and Black-Eyed Pea Soup
- 2 quarts chicken, turkey, or vegetable stock (I used the stuff I made by boiling down our Thanksgiving turkey carcass.)
- 1 1/2 pounds Yukon Gold potatoes in 3/4-inch cubes (5 small – 3 large. I scrub but don’t peel them)
- 1 1/2 cups dry black-eyed peas (3-4 cups soaked, or 2 cans)
- 1/2 pound of firm sausage (I like andouille. Polish is fine, too.)
- 1/2 pound collard greens, after washing, de-stemming, and tearing into pieces (Or 1/2 a bag of frozen chopped collards)
- 1 onion
- Salt and pepper to taste
Halve or quarter sausage lengthwise and slice 1/4″ to 1/2″ thick, as you prefer. Brown it and drain it thoroughly.
Cook onion a little in a bit of the leftover sausage grease.
In a large pot, add coarsely-chopped onions and soaked beans to stock and boil, then simmer for an hour or so.
Add the potatoes and cook until they are partly done.
Add collards and cook until they are wilted.
Squash the potatoes against the side of the pot and stir them in to thicken the soup.
You can also leave the lid off and let it cook down awhile until it reaches desired thickness (I like thick soup).
Frijoles Bandera Mejicana With Wolgamuth Sauce
This is one of the best recipes I have come across in awhile… FRIJOLES BANDERA MEJICANA – you can not only get the recipe at this link but you can see a photo of it too, taken by the guy who made the recipe!:
Editor’s note: click here for Frijoles Bandera Mejicana Recipe
Editor’s note: to order Wolgamuth (aged red pepper sauce) visit SavorWolgamuth.com
(Please note: HBHW is not affiliated with this company and receives no royalties from sales.)
Ceci e Pasta – Chick Peas With Pasta
Here in southern Italy, many of our dishes are simple cooking, no bells or frills. It’s the poormans diet. So we tend to cook in a simple and tasty manner, and without measuring cups or spoons. 
The following is easy, just keep it covered with water and stir occasionally so no sticking happens. Below I have added a few hints to use this recipe with Lentils or white beans
- 1 lb dried chick peas (softened up overnight in water, OR if in a hurry, add 1T baking soda to water and let sit a couple of hrs, rinse well when ready to cook)
- 1-2 cloves garlic cut in half
- 1-2 medium ripe tomatoes cut in quarters
- olive oil
- salt, pepper and 1/2 bouillon cube
- (editor’s ingredient note: any type small pasta)
Lightly saute’ the garlic and tomato, just a few minutes, add rinsed chick peas, cover with water, bring to boil.
Lower heat and add salt, pepper,& bouillon cube, simmer on low heat,stirring occasionally. As the water starts getting low add more but remember to adjust salt and pepper.
They are done when you taste and are soft and tender, mix with any type of small pasta.
**Hint – an additional idea is drain but set aside the liquid, use a hand mixer and start mixing, add a ladle full of the reserved liquid as you go along, keep it a slightly runny mashed potato consistency and toss with pasta quills and serve with grated cheese on top. If you have any liquid remaining, toss in ice cube trays and freeze. Next time you make any type of dish add in a cube or 2 and will add more flavor to what your making.Nothing goes to waste.
**Hint – same process but USE White beans (soak these as you did with the chick peas)
OR
**Hint – same recipe, same method,USE Lentils (without needing to soak) and add 1-2 bay leaves, No mashing here though.
Beans And Taters For Breakfast
This recipe sounds very weird and I am still trying to convince some of the more stubborn members of my family to try it but it is tasty, filling, nutritionally balanced, and best of all uses up little bits of leftovers!
- I start by boiling one or two potatoes with their skins on or if I have some boiled potatoes leftover from something else I use those.
- When the potatoes are done I add a can of my homemade baked beans. If you don’t can your own than a can of store bought works. Try to keep a 1 to 1 ratio of beans to taters. Drain the taters and pour the beans right in the pan with them and heat threw.
- While they are heating I usually boil an egg or 2 per person.
- When everything is done divide between bowls and peel the eggs. I eat my eggs squished up in the beans, some eat their eggs separate. It depends on preference.
I guarantee after you try this though you will be hooked!
Just Right Beans
I cook four medium potatoes .. clean and do not peal. As I take them out of the water after 15 minutes (3,800 Feet Idaho) .. I use the hot potato water to start my beans. Sometimes I throw an extra potato in and leave it in with the beans .. smashed up. I do 1/4 inch slices of these refrigerated potatoes fried in my “slant Griswold #7 cast iron skillet” .. always heat your skillet for seven minutes on low before adding food. Turn the heat up when you add the food .. the skillet will be Non Stick.
I use only Maya Coba or Yellow or Peruviano. They soak faster and cook faster and have much better taste than any bean I have ever eaten.
I have a Mexican Food Place .. I get dried Guajillo and Arbol Chili. I take two Guajillo and one Arbol and destem, and break up whole into the water, add one and one half tsp of Cumin, tsp salt and three hands full of beans and stir gently to mix flavors .. put a lid on and turn off the heat and let them coast down for four hours.
I’m usually up about 4 AM and turn the heat on and in two hours when I get up at 6 AM .. the house smells like little Mexico. Stir the beans gently. They are ready to eat .. I make fresh flour tortillas and butter and salt them to sop up the beans.
My next project is to cook a Cornish game hen in there with hominy added, no beans or very few. I think it will be a winner.
The Guajillo “Wa hee O” are not hot but very flavorful. If you don’t like heat .. don’t use the Arbols. They are heat. If you think you don’t like heat use an Arbol later and take the seeds and dividers out and work your way into chili. You will be making this stronger and stronger if you cook it every couple of weeks during the first year.
If you do not use Cumin .. throw all your chili peppers away .. they are absolutely no good without the magic of Cumin. If your beans don’t smell like old Mexico .. you are doing something wrong.
Homemade Chili Recipe
- 2 1/2lbs ground beef
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 packet chili powder
- 1-46oz can tomato juice
- 2 cans pinto beans or kidney beans
Saute ground beef,onion and garlic until brown. Drain off any grease. Return to stove and add chili powder, tomato juice,beans and salt and pepper. Cook for 1 hour.
You can also brown the beef, onion and garlic, then add all ingredients to a crockpot and cook on low for several hours. This recipe makes a quick hardy dinner with a slice of homemade corn bread.
Recommended – Crockpot Cooking Made Simple
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm
Chili From Scratch
this makes about 4 servings but more if you like yours soupier. I make mine htick enough to stand a spoon in so mine yields a little less. this one is also easily doubled or tripled.
1 lb of dry pinto beans
1 lb ground turkey, beef, or pork
1 medium onion
1 bag of frozen corn or 2 cans of corn
2 cans of tomato paste
salt, pepper, cumin, cayenne, and chili powder
chipotle flavored tabasco sauce
liquid smoke
the night before put your beans and dry seasonings into your crock pot with plenty of water. you need about 3 times the amount of water as you do beans. if you don’t feel all that technical about precisely measuring your water you can also do like me and “eyeball” it. stir it yup so you don’t get seasoning balls and put it on low. Go to bed. When you get up in the morning taste a bean. It is probably still not done so turn it up on high. Test the beans every half hour or so until they are tender but not mushy. drain off most of the water and return the beans to low. now add the 2 cans of tomato paste and 4 cans of water. brown or microwave your ground turkey and throw it in too. I grilled my onion but it works fine saute’d. In to the pot it goes too. throw the corn in frozen. it will thaw quickly. Then when everything chunky is in add salt, pepper, tabasco and liquid smoke to taste. Also if it is too thick add some more water. Let it simmer until thick and delicious. Serve hot with corn bread, over rice, on a hot dog, or wrapped in a tortillia. This is also good without meat. at under a dollar a serving it is also a nice filling meal on a tight budget.
Mexican Soup
1 can tomato soup
1 can of water
1 can baked beans (or equal amount homemade)
1 medium onion chopped
1 packet taco seasoning
1 can kidney beans drained and rinsed
1 green pepper chopped
1 package hot dogs chopped
Cook onion and green pepper in a little oil of choice until just tender. Add rest of ingredients and one soup can of water. Cook for about 20 minutes. Serve topped with sour cream and shredded cheese. Corn bread is really good with also.
Found this recipe years ago in a ad, but can not remember where I got it.
Hope you enjoy. I some times add other beans to this recipe or even left over ones form another meal.
Tubani
Tubani is a food found in Benin. it is made with bean flour.
take any sort of bean flour and mix it with enough water to make it like cake batter.. or thin enough to run off your hands but thick enough to make a peak. you can add a bit of salt. that is it.
now take a pot and cover the bottom with forks and spoons (unless you have a steamer) and then find some empty cans or if you want big leaves that are edible meaning not toxic, and put this bean paste in. for the cans fill them half full.. for the leaves put in a spoonful and fold the leaves up like a pocket.
place them in layers on the forks and spoons all the while the water is boiling. when it is full cover the pot well and let it steam. check for water.. you may need to add some.
when the tubani is firm it is done. leaves will be done before the cans. the leaves take about 20 min.
when it is firm, peal off the leaves and put the tubani on the plate with sauce below.
it is eaten with chopped tomatoes and onions fried in oil with some seasoning salt and a tiny bit of water. or with oil and ground hot red pepper and salt.
Healthy Cheap Taco Filling
Mommy Beautiful Taco Filling
Ingredients:
-2 med. Potatoes diced.
- Taco seasoning
-1 lb. ground beef
-2 C. fully cooked pinto or black beans
Instructions:
1. Evenly spread diced potatoes on a plate on a paper towel. Cook potatoes in microwave for 3 minutes on high.
2. Meanwhile brown beef in a skillet. Drain away fat.
3. Cook potatoes in a separate skillet with a small amount of olive oil add taco seasoning for flavoring . (cook like breakfast potatoes)
4. Add the beef, and drained beans to the potatoes. Fully cook for the ingredients to absorb the taco flavoring.
Serve with hard or soft taco shells.
We like to have cabbage or spinach instead of lettuce. Tomatoes, avacodos, cheese and hold the sour cream.
Delicious Beans and Potatoes
Make mashed potatoes. While they are cooking take cooked pinto beans, drained, cooked kidney beans, drained, or a mix, or leftover bean soup or leftover beans that kidney or pinto beans are in them, and put them in a processor until relatively smooth. May add salt, spices, especially chili powder &/or cumin. Heat, then turn off burner and add grated mozzerella cheese. Serve beans over mashed potatoes. I enjoy serving this with stir-fried veggies, and add them to the beans and potatoes.
Crockpot Red Beans And Rice
- 1 cup dried red beans
- 4 cups water, (or more if needed)
- 1 tablespoon Cajun seasoning
- 1 1/2 teaspoons Tabasco pepper sauce
- 1 cup chopped celery
- 1 1/2 cups chopped onion (or 1/4 cup onion flakes)
- 1 finely chopped green bell pepper
- 2 cloves chopped garlic (or a good dash of garlic powder)
- 1/2 pound spicy smoked sausage, sliced
- 2 cups diced ham
- salt and pepper to taste
Sort through your beans and add them to your crock pot along with the water. Cook on high for 4 to 5 hours or until the beans are tender. If you prefer, you can also cook the beans on low overnight. Just increase the water to 5 cups.
Add the seasonings, vegetables and meat. Cook on low for another 4 hours or on high for 2 hours. You may need to add a little more water if the mixture gets to thick.
Serve with cooked white rice.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm
Homemade Refried Beans
As prices of canned refried beans have gone up, I looked for an alternative to paying $.80-$1/can and decided to make my own. It’s so simple and doesn’t take much time or effort.
1 bag pinto beans
water
bacon grease or veg shortening (optional)
salt to taste
Soak beans overnight. Cook over low heat 3-4 hours until tender. Drain. Mash with potato masher until they resemble refried beans. Add bacon grease/shortening & salt to taste. Use ice cream scoop to make large “scoops” onto cookie sheet. Freeze. Once frozen you can place them all into a large freezer bag for easy storage. To use for meals, take one or two out of freezer and thaw on medium power in the microwave for a couple of minutes. So simple and very economical.
Leftover Chili Stretcher
Yet another way to make your dollar stretch further with a larger family is to serve meat and bean chili (seasoning made from scratch) with cornbread. But before you think you have *ho-hum* heard this before, let me tell you how i do it.
Using a greased muffin/cupcake pan or other small baking dishes, scoop a small amount of chili into bottom of baking cups, top with shredded cheese (shred and freeze this yourself to save money and starch), then pour cornbread mix over the top to cover it all. Bake in 400 degree oven until cornbread is set. Pop them out upside down (or scoop if you are using attached muffin cup pan) onto plates. The results are a bubbly, oozy, delicious chili stretcher! I came up with this when i had leftover chili, but it wasn’t enough to feed our entire family. Now i do it on purpose to save meat/protein and still serve a nutritious meal.
Hillbilly Enchiladas
- 1 10 count pkg of beef and bean burritos
- 1 sm can of enchilada/red sauce
- 1 pkg of shredded cheese
preheat oven set at 350-400 degrees
arrange the burritos to fit into a 13×9 pan then pour entire can of sauce on top
bake for 15min then take it out and put the cheese on top then put it back in and bake it for another 15min/until cheese is thoroughly melted.
(optional)Top each one with sour cream.
This is great! It’s cheap and takes an 1/2 hour to make.
Sweet and Sour Lentils
1 cup lentils
2 1/2 cups water
2 beef bouillion cubes
1 bay leaf
cook above until tender and then add:
1/4 cup apple or pineapple juice
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 clove garlic crushed
sauteed onions if desired
heat to bubbly, serve over brown or white rice
Frugal Baked Bean Casserole Recipe
For a family of 6:
2 LG cans of baked beans
1# of any meat (I’ve used hamburger and sausage, not together though)
4-5 potatoes
1/4 cp brown sugar
1/4 cp ketchup
diced onions and green peppers (if on hand)
****
Boil potatoes until they are just soft but not falling apart. Drain water from potatoes. Add baked beans,cooked meat, brown sugar, ketchup, onions and peppers. Let it simmer together, about 20-30 minutes.
Carrot Lentil and Rice Soup
My daughter and I just came up with this recipe. It turned out great so I thought I’d share. I cooked up a bunch of lentils in just plain water yesterday to be used in recipes throughout the week.
- 1 cup cooked lentils
- 1/2 cup raw carrots sliced
- 1/3 cup of dry rice (white or brown)
- 1 chicken bullion cube
Fill a medium pot with water and add the carrots, rice and bullion cube. Bring the mixture to a boil and cook at medium high heat until the carrots and rice are tender. Depending on the type of rice you use and how thick or thin you slice your carrots this will take from 10 to 20 minutes. Mine took about 20 minutes.
Add the cooked lentils to the mix, heat through and check for seasoning. If the soup tastes a little week you may want to add another buillion cube. Otherwise just add salt and pepper to taste.
Pea Sausage Recipe
I always remember my mother-in-law (we always called her Granny Windham) making this recipe. She invented it during the depression when they did not have any meat to eat. She was the type of cook who never used measurements, just a little of this and a little of that.
She would take leftover black-eyed peas and mash them up. She would add 1 egg, a few spoonfuls of flour and enough sage to taste. She would form them into patties and fry them.
Just talking about them makes me want to make some.
Chicken and Rice Casserole
Makes 8 servings
- 3 pounds broiler-fryer chicken, cut into parts
- 1 onion sliced
- 1 tablespoon salt
- 2 cups water
- 1 teaspoon salt
- 1 cup long grain rice uncooked
- 1/2 cup butter
- 1 cup mushrooms sliced
- 1/2 cup flour
- 3 cups chicken broth
- 1 cup cream heavy
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon oregano crushed
- 2 tablespoons green onions, sliced
- 1 cup cheddar cheese, shredded
Wash chicken parts. In large kettle cook chicken parts in enough water to barely cover chicken; add sliced onion and 1 tablespoon salt. When chicken is tender, drain; save broth. Remove bone and skin from chicken pieces; cut into pieces and set aside. In medium saucepan bring 2 cups water to boil, add 1 teaspoon salt; stir in rice, reduce heat; cover and cook 25 minutes.
Meanwhile, in medium saucepan melt butter (or margarine) over medium heat; add sliced mushrooms; cook and stir until lightly browned. Sprinkle flour over mushrooms and gently stir. Add 3 cups reserved chicken broth; cook and stir until smooth and thick. Add cream and seasonings. Spoon cooked rice into 3-quart casserole; top with chicken, then with sauce. Sprinkle with sliced green onions and cheese. Bake at 400 degrees F. for 20 to 30 minutes.
Paupers Dinner
2 cans baked beans
1/4 cup Maple Syrup (Or Karo Syrup or Molasses)
1/4 cup brown sugar (could use white sugar or diet sugar)
3 or 4 slices of bacon if you have it.
Mix all ingredients except bacon together and put in baking pan. Lay bacon across the stop. Bake at 350 for 1 hour.
You could really add anything you had. If you had potatoes, meat, or vegetables you just added them in with the above ingredients. If you didn’t have bacon-a little surgar across the top would do. Mom and Dad were working during the depression and she said she would make this dish with whatever they had. As we kids grew up she added vegetables because we would eat vegetables we wouldn’t normally eat because of the sweet taste. As my parents got in a better financial position she would only make this dish when we begged her. I still bake this dish today, the same way Mom did.
Lentil Sloppy Joes
This protein-rich dinner is my “no-brainer:” fast, easy, filling, and something I know the whole family will eat willingly.
Cook lentils according to package directions. Once the lentils are cooked, add directly to the sauce pan the following ingredients:
2 parts ketchup
1 part prepared mustard
1 part worchestershire sauce
Mix well, serve on buttered toast or buns.
Play with the percentages. I usually do 1/2 cup of ketchup and 1/4 cup each of the mustard and worchestershire sauce. If you like sloppier sloppy joes, add more sauce ingredients.
~ Joy
Sausage and Peppers over Polenta
First, make Polenta in your crock pot overnight.
3 TBSP Butter or Margarine ($.01)*
6 C Boiling Water ($.05)
2 C Cornmeal ($1.00)
2 tsp Salt ($.01)
1/4 tsp Paprika ($.01)
Grease walls and bottom of crock with 1 TBSP of the butter or margarine. Add all the rest of the ingredients and stir, cover, and cook on low overnight or for 6 hours. Transfer to greased loaf pan, and place in fridge until chilled. Slice into 1/2″ thick slices.
Sausage and Peppers
1/4 C Vegetable Oil (.25)
1/3 of Polska Keilbasa, sliced in half lengthwise, then sliced into 1/4″ slices ($1.25)
1 onion, chopped ($.10)
2 cloves Garlic, minced ($.10)
2 celery stalks, finely sliced ($.05)
1 Red Bell Pepper, sliced into 2″ long strips ($.75)
1 Green Bell Pepper, same. ($.50)
1 Zuchini, sliced into 1/4″ slices ($.30)
1 can Diced tomatoes ($.50)
1 can Kidney beans ($.50)
2 TBSP Italian Seasoning ($.25)
Fry sausage in oil in dutch oven, until browned. Pour most of oil off into another fry pan to fry the polenta slices later.
Fry onion, garlic and celery in remaining oil until veggies are soft. Return the sausage to the dutch oven and add all the rest of the ingredients. Bring to boil, reduce heat, cover and simmer till all the veggies are done.
While this is simmering, fry polenta slices in reserved oil until browned and slightly crispy. Drail well on rack.
Serve by placing 2 fried polenta slices on plate, and ladeling on desired amount of Sausage mixture. Serves 5, at a total cost of approximate cost $5.63, or $1.13 per meal. No other side dishes are necessary, and you will have Polenta left over for another meal. Obviously, you can use most any veggies that you like or that grow in your garden. Different squashes, eggplant, mushrooms, even tofu would go very well with this recipe. This is just how I make it.
(* All costs are estimated)
Harlequin Chili
Black Beans 1 cup, dry
Chic Peas 0.5 cup, dry
Lima Beans 0.5 cup, dry
Celery 0.25 cup, diced
Oil, Olive EV 1 T
Ground Turkey 0.5 pound, ground
OR 1/3 cup TVP, rehydrated in 1 cup water
Onion, yellow 1 medium, chopped
Garlic 1 clove, chopped
Salt 1 t (none if tomatoes are salted)
Parsley* 1 T, dried
Cilantro* 1 T, dried
Veg-It Seasoning or Brewer’s Yeast (opt.) 1 T
Chili Powder 1.5 t
Pepper, black 0.5 t
Celery Seed* 0.5 t, ground
Cumin Seed* 0.5 t, ground
Tomatoes; chopped, 1 can, unsalted
Catsup 0.25 cup (or, 2 T tomato paste)
*If possible, grind together with a small mortar and pestle before adding to the saute mixture.
Soak and cook until tender black turtle beans, garbanzos and baby lima beans. (Soak and cook black beans separately so that they don’t dye the other beans black.) Saute together remaining ingredients, except for tomators & paste/catsup. Combine meat & spice mixture with beans and tomato products. Stew together at least 30 minutes, or in a crock pot on Low for four+ hours. The cooked chili can be frozen.
The fragrant combination of cumin with celery seed, and the mixture of different bean, all combine beautifully. This is a great chili when you’re tired of the standard TexMex version.
Frugal Bacon Hominy Recipe
My mother, a product of the depression used to feed this to her 5 kids and we all loved it.
1/2 lb bacon, diced
a large can of hominy
1 med onion diced
salt and pepper
Fry out the bacon till crispy, take out the bacon, and most of the grease, then add the diced onion. Once the onion is translucent, add the drained hominy and fry to a golden brown. Add a little salt and lots of pepper. So good.
Easy Friday Night Supper
1 cup lentils
2 cups water
3 potatoes
1 lb. hamburger
1 chopped onion
1 can tomato soup
cheese
salt
pepper
Rinse lentils, cook in water for 30 minutes (covered pot)
Bake potatoes in microwave (or stove), cube (one inch or so)
Cook hamburger and onion, drain fat.
Stir it all together in a microwave casserole dish, add salt & pepper to taste, and a handfull of shredded cheese if desired. My kids love this. It’s easily altered and adapted, I like to use Mrs. Dash instead of salt and pepper, and smoked paprika if I have it.
Dump and Cook Lentil Soup
1 bag lentils rinsed
2 qts water
2 large potatoes..peeled and diced
3 stalks celery…sliced
1 large onion..peeled and chopped
2 cloves garlic..minced
4-5 carrots…peeled and diced
2 15oz cans diced tomatoes, undrained
1/2 ketchup..more or less to taste
salt&pepper to taste
1 T italian seasoning
2 bay leaves..optional
In a large pot put all ingredients EXCEPT ketchup. Bring to a boil, cover then lower to a simmering boil and cook for approx 1 hr..adding more water if needed, add ketchup( I prefer more) and adjust seasonings to your liking. Continue to cook on simmer until lentils are done. Remove bay leaves. The longer it cooks the better it tastes, even tastes better the next day. Serve with a sprinkling of grated cheese if desired and some hot rolls or biscuits. Not only frugal, but healthy!!!!! Enjoy!!!
Chickpea Taco Stew
I had about a cup of taco meat leftover from last night. It was just browned ground turkey and taco seasoning. It wasn’t enough for us for lunch, but I thought it would make a great flavorful start for a soup or stew. Thus Chickpea Taco Stew was invented and it turned out delicious.
- 1 cup prepared taco meat (a little more or less would be fine too. Works with ground beef or ground turkey)
- 1/2 onion, chopped
- 2 small zucchini (or whatever veggies you have on hand)
- 1 can of chickpeas (or cooked chickpeas prepared from dry ones)
- 1/2 cup of salsa
- oil
- salt and pepper to taste
Add some oil to a sauce pan and put it on your stove on high. Add the chopped onion and cook it until it starts to get translucent. You could also add a little garlic if you have it on hand. When the onion is cooked add your cooked leftover taco meat.
Chop up your veggies. I used two small zuccinies and cut them into thin slices. Add them to the meat and onion mixture. I also added about 1/4 cup of water to keep everything from sticking to the pot.
Add the can of chickpeas with the liquid. To reduce the amount of salt in this dish, you may want to drain and rinse the peas before you add them to the pot. Add some more water to make up for the liquid you drained out of the can.
Add the salsa and bring your stew to a boil. Turn it to low and allow it to simmer until your veggies are soft.
I served this with some homemade tortillas on the side. I added a little sour cream and cheese to my daughter’s bowl to mellow out some of the spicyness of the salsa.
If you don’t like spicy food, you can replace the salsa with canned diced tomatoes.
Black Beans & Rice
You take some black beans (enough for yourself & your family) & cook them..
Also prepare some rice (enough for everyone) & cook that, so it’s done
around the same time as the beans.. Then when your beans and rice are done,
add a jar of salsa (or to taste) to the beans and mix, until all the beans
are coated in salsa. Dip out some rice and put beans mixed with salsa on
top.. Enjoy. 
It may sound strange or yucky, but it’s really quite
tasty… And most importantly… CHEAP! lol If you like spicy, you can even
add a can of rotel.. Or a can of diced tomatoes to make it more chunky, if
you are not a big fan of spicy food. This dish is especially good with
homemade salsas and canned veggies… And corn salsa. Picante (like Pace
Picante) sauce is also good, and has a lot of other veggies in it, like
onions, peppers & etc.
I get those really big bags of rice from an Asian market (you can get a 20lb
bag for like $8.00 & some of them are even calcium enriched).. You can store
the rice in one of those air tight dog food bins… lol Sounds kinda ghetto,
but it works really well. I keep a 1 cup scoop in with mine, so I can
just dip out a cup or two of rice and put the lid back on & get cooking.
And.. Honestly, black beans & rice is one of my favorite meals.
HBHW reader Candy
Crockpot Bean Dish
- 2 cups dry pinto beans
- 1 cup dry navy beans
- 1 T salt
- 1 onion, chopped
- 2t dry mustard
- ½ t smoke flavoring
- ½ cup brown sugar
- ½ cup honey
- 1 cup bbq sauce
The night before serving this meal cover beans with water and let soak. The next morning drain beans, cover with more water and salt and cook until beans are tender. When beans have finished cooking, drain, reserving the bean broth. Put beans in crockpot and add remaining ingredients. Add some of the reserved bean broth until desired consistency. Cover and cook on low for 6 hours or on high for 3 hours.
I cook the pintos and navy beans separately because they have separate cooking times. Sometimes I add 1/2 pound of hamburger to make it a heartier dish. Great on a cool night w/ hot fresh rolls and a salad.
Submitted by HBHW reader Susan S.
Here is another great slowcooker recipe: Crockpot barbecue meatballs. They are a kid favorite and perfect to take to a potluck.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Crockpot Calico Beans
- 2 cups pinto beans, cooked and drained
- 1 lb. ground beef (I use 1/2 pound)
- 2 cups Northern beans, cooked and drained
- 1-1/2 cups onions, diced
- 2 cups red kidney beans, cooked and drained
- ½ cup brown sugar
- 1 qt. pork & beans or homemade baked beans
- 2 t. salt
- 1 clove minced garlic
- 2 tbsp vinegar
- ½ cup ketchup
Brown beef and onions, drain. Reserve small amount of cooking liquid. Combine garlic, ketchup, brown sugar, salt and vinegar. Pour all into slow cooker and mix. Add enough cooking liquid to barely cover beans. Cover and cook on low 8 hours.
Submitted by HBHW reader Susan S.
Here’s another crockpot bean dish from Susan. For all kinds off delicious recipes, check out our crockpot section.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Crockpot Bean Soup
- 1 lb bag or 2 cups mixed beans, soaked overnight
- 7 C water
- 1-2 lbs ham, cubed
- 1-2 pressed cloves garlic
- salt, celery salt, and pepper to taste
- 1 small onion, chopped
- 1 Tbsp Italian seasoning and/or Herbs de Provence
Put all ingredients into your crockpot and cook on LOW for 8 hours.
Submitted by HBHW reader Karen H.
Here’s another one of Karen’s favorite slowcooker recipes. This one is for a delicious Crockpot Herbed Chicken
. Give it a try, I’m sure it will quickly become a family favorite in your house as well.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Crockpot Split Pea Soup
There’s nothing better than a good cup of split pea soup on a cold winter day. Now your soup can cook itself in the crockpot with this simple recipe.
- 2 C (or 1 lb bag) Split peas
- 6 pressed cloves garlic
- 1 grated onion
- 1 tsp salt
- 1/8 tsp pepper
- 1-2 lbs ham (cubed)
- 7 C water
Place all of the ingredients into the crockpot and cook on LOW for 8 hours.
Submitted by HBHW reader Karen H.
Here’s another wonderful crockpot soup recipe by Karen: Crockpot Bean Soup
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
White Bean Spread (from Hallie’s Kitchen)
- 1 pound of white beans
- 2 cloves of garlic or 2 tsp garlic powder
- Juice of 1 lemon
- 3 tbsp onion (substitute onion powder of flakes if desired)
- Salt and pepper to taste
- Olive oil (optional)
One sack of white beans (navy or cannellini) – 1 pound.
Soak and boil til soft.
Drain and place in food processor (this is a required step or you could probably use a hand blender like a chopper blender – it will just be a little more chunky)
Add 2 cloves of garlic or 2 teaspoons of garlic powder
Juice of one lemon (I have a lemon tree – you could substitute from a jar or use a bit of vinegar) I add the grated peel too.
about 3 tablespoons onion or 2 T onion powder
Salt and pepper to taste
Olive oil is a nice touch if you have it – a little bit goes a long way so this is pretty frugal.
I add other things too if I have them – like herbs (I grow my own) Oregano is very easy and attractive and comes back every year, basil is a bit more touchy but abundant and dries well.
This is an excellent spread and keeps for a couple weeks in the fridge. I use it for nearly everything – it is creamy, salty and delicious. Nutritious too. It is fancy enough for guests if you pile it in a nice bowl and serve it with crackers (saltines are great!) or toasted bread triangles.
If you like this bean recipe, you may also enjoy my italian beans and rice. They are always a staple in this kitchen.
Chickpea Tacos
- 2 cups or 1 can chickpeas, drained
- 2 cups salad greens
- 1/2 cup organic sour cream
- 1 avocado, chopped
- fresh cilantro to taste
- 1 cup salsa
- juice of one lime
- one clove garlic
- corn taco shells
Place avocado in bowl and mash. Add chickpeas, cilantro, garlic and lime juice. Add sea salt, cumin and pepper to taste.
Fill taco shells with chickpea mash, top with greens and sour cream and salsa. These are excellent with a Mexican style rice.
Thanks go Carrie for this wonderful recipe. Click here for more whole foods recipes.
Here are some other bean recipes you may want to try, including this delicious white bean spread.
Lentil and Vegetable Soup With Dumplings
Soup
- 1-1/4 cups dry lentils
- 8 cups water (2 quarts)
- 4 carrots, peeled and sliced
- 3 or 4 celery stalks, peeled and sliced
- 1 large onion, peeled and sliced
- 4 bouillon cubes or 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
Dumplings
- 2 tablespoons vegetable oil
- 1 egg or 3 tablespoons more milk (see note below)
- 1/2 cup milk
- 1-1/2 cups flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon each salt & sugar
Begin by making the soup. Rinse the lentils under running water. Then place them in a large pot and cover them with 2-quarts of water. Bring the mixture to a boil and allow it to simmer over medium heat for about 20 minutes. The lentils will be almost tender. Add the vegetables, bouillon, garlic and black pepper. Stir gently and allow the mixture to simmer for 20 minutes more. The vegetables and lentils will both be tender. Taste and add salt if you think it needs it.
Now look over the amount of liquid in the pot. Add enough extra water so that all of the solids are well covered with liquid. They don’t need to be swimming over their heads, but they should be wading up to their waists. Bring the mixture to a slow lazy simmer, not a boil. If the soup boils it will disintegrate the dumplings instead of cooking them up into fluffy, glimmering jewels.
While the soup is simmering, prepare your dumplings. Get out a big bowl. In it combine the oil, egg and milk until they are well blended. Add the flour, baking powder, salt and sugar. Mix it up to a stiff batter, like for drop biscuits. Set it aside until you need it.
When the soup is simmering slowly, it is time to drop in the dumplings. Take small rounded scoops of the dough with teaspoon and drop them into the simmering broth, on top of the vegetables. Keep dropping the dough blobs until you have scraped the bowl clean. Now put the lid, or a handy pizza pan over the pot and let it simmer for 20 minutes. Do not peak. Let the dumplings simmer covered for the full 20 minutes. The thing about dumplings is that they cook partly from the boiling soup and partly from the steam. The steam is what makes them fluffy, and the simmering broth is what cooks them all the way through. If you peak while the dumplings are cooking then they will turn into lumpy, doughy rocks. When the time is up, serve the soup and dumplings as soon as possible. The soup will be thickened and the dumplings will be light and fluffy.
Makes between 4 and 6 servings.
NOTE: If you don’t have any extra eggs, then leave out the egg and replace it with 3 tablespoons of milk. The dumplings will still be good.
Here’s another great bean, lentil and dry pea recipe you may want to try … Chickpea Tacos. My family will just gobble those up.
Congressional Bean Soup
This recipe was sent in by Hillbilly Housewife Newsletter subscriber Susan S.
- 8 cups water
- 1 pound dried Navy beans (rinsed and picked over)
- 2 cups diced lean cooked ham
- 1 cup finely chopped celery (we use the leaves too)
- 1 onion, finely chopped
- 2 Tbsp. finely chopped parsley
- 1 tsp. salt (may need more to suit your taste)
- 1/4 tsp. pepper
In a large pot, bring water to a boil. Add beans and boil gently 2 minutes. Turn off heat and let stand 1 hour. Pour all, including liquid, into a slow cooker. Add remaining ingredients. Cover and cook on HIGH all day until beans are very soft.
Here’s another great bean and lentil recipe for you … lentil and vegetable soup with dumplings.
Black Bean Soup from Dried Beans
- 1 pound dry black beans
- 3 tablespoons oil
- 1 large onion, chopped
- 4 to 6 carrots, sliced
- 4 stalks celery, chopped
- 1 teaspoon garlic powder
- 6 chicken bouillon cubes
- 1/2 teaspoon black pepper
This recipe is not hard, but it does take a little bit of time for the beans to cook. In a large pot, soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two. After soaking, or the next day, drain the beans and cover them with fresh water. Bring the beans to a boil over medium-high heat. Reduce the heat. You want the beans to simmer gently for most of the cooking process. Cover the pot and simmer the beans for an hour. Add more water if needed, to keep the beans covered.
Taste the beans after an hour and see if they are tender. If they are, then you can add the vegetables now; if not, then let them cook another 30 minutes and try again. When the beans are perfectly tender add the vegetable oil, chopped vegetables and seasonings. Taste and add salt if you think it needs it. Put the lid back on the pot and simmer the soup for another 30 minutes, or until the carrots are tender. The soup will be rich and dark with vibrant colors from the vegetables peaking through. When everything is tender, it’s ready to serve.
Some people mash the beans a little bit to thicken the soup. You may do this or not as you like. I like it with dollops of yogurt on top, but it is also good with a few boiled egg slices decorating the top. Makes 8 to 10 servings.
Ready for another good bean soup recipe? Try this Congressional Bean Soup next.
Lentil Chili
- 1-1/4 cups dry lentils (half a pound)
- 4 cups tap water
- 2 tablespoons oil or bacon grease
- 1 to 2 tablespoons dry onions
- 3 beef bouillon cubes
- 15 oz can tomatoes
- 2 teaspoons chili powder
- Dash hot pepper flakes or Tabasco sauce
- 1/4 teaspoon black pepper
Place the lentils and the water in a large pot. Put the pot on the stove and bring it to a boil. Reduce the heat so that the lentils are simmering gently. Cook for 30 minutes. Do not add the other ingredients until after the lentils have cooked. If the lentils begin to get dry, or if their water boils away then add more water. You want the lentils to remain juicy while they cook. When your 30 minutes are up, add all of the remaining ingredients. Simmer the chili for 15 to 20 minutes and serve with crackers or cornbread or over rice. Makes 4 servings.
This is a very good chili recipe. If you have ground beef or turkey, or some cooked chicken, you can add these to the chili too. About 1/2 a pound of ground meat or about 1 cup of cooked meat will be plenty. This recipe doesn’t need meat to taste good though. It is excellent just the way it is.
Ready for another great recipe? Try this healthy black bean soup from my bean recipe collection.
Lima Bean and Ham Stew
- 1-1/2 cups dry lima beans
- 1 quart tap water (4 cups)
- 15 ounce can chopped tomatoes
- 1 small onion, chopped
- 1 or 2 cups leftover chopped ham
- 2 beef bouillon cubes
- 1/8 teaspoon pepper
- 1 cup milk
- 1 1/2 tablespoons cornstarch
In a 4 quart saucepot combine the dry lima beans and tap water. Bring the beans to a boil over high heat. Turn the burner off, and cover the pot. Allow the beans to sit for an hour or two to reconstitute or plump up. If preferred, you could soak the beans in the water overnight.
Either way, after soaking the beans, add the tomatoes and onion. Simmer this mixture for about an hour, or until the beans begin to tenderize some. Add the chopped leftover ham, the bouillon cubes and pepper. Cook the beans some more, until they are all the way tender. Bite into one or two of them to make sure. Be careful though, the beans will be hot and you don’t want to burn your lips. When the beans are tender enough for you, then combine the cold milk and cornstarch in a measuring cup. Stir it with a fork until the cornstarch is dissolved. Add this to the soup mixture. Now bring it all to a boil, and simmer it for a minute or two to thicken up nicely. Serve hot with biscuits and a spinach salad.
I like this recipe for using up leftover ham. I have also made it with canned luncheon meat (SPAM), but it isn’t quite as good. Still some folks like it that way, and it’s a nice way to use up SPAM if you have a lot of it hovering in the pantry, longing to be et’ (eaten).
How about another yummy bean and lentil recipe? Try this Lentil Chili next. It’s a great frugal and meatless meal.
Bean Cheese and Rice Squares
- 2 cups cooked, drained beans (or use a 16 oz can of beans, rinsed and drained)
- 2 medium eggs
- 1 cup milk
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon dry mustard
- 1 small onion, minced OR 1 tablespoon dry onion
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
I like to use kidney beans or black beans for this recipe, but any type will do. You may use cooked beans or canned beans, whichever is more convenient for your. Drain the beans well, and rinse them if they are canned. This gets rid of extra sodium, and makes the beans prettier for the recipe. In a large bowl combine the eggs, milk, Worcestershire Sauce and dry mustard. Mix very well. Add the beans, onion, rice and cheese. Turn the mixture into a well oiled 8 inch square pan. Bake at 325° for 45 minutes. The mixture should be set like a custard. Serve hot with a cool salad. This recipe is chock full of protein. It is also a good one for folks learning to eat more beans and less meat. This recipe serves about 4. If you double the recipe, then bake it in a 9 by 13-inch pan.
As a reader was gracious enough to point out to me, this recipe is not strictly vegetarian because Worcestershire sauce is made with small amounts of anchovy. There are vegan varieties available at most health food stores, so if you are vegetarian, or cooking for a vegetarian, then be sure to use Vegetarian Worcestershire Sauce in this recipe.
Here’s another great recipe for you … my lima bean and ham stew. And don’t forget about these other frugal bean recipes.
Boston Baked Beans
- 2 pounds white beans (northern or navy beans)
- 2 teaspoons salt
- 2 teaspoons dry mustard
- 1/2 cup molasses
- 1/2 cup brown sugar
- 1 onion, peeled and chopped
- 4 to 6 oz of raw bacon, chopped
Soak the beans overnight in plenty of tap water. Or, you can bring them to a boil on the stove and then turn them off, cover them and let them sit for an hour or two. The point of this is to reconstitute them some, making them easier to cook.
After the initial preparation boil your beans on the back of the stove for about half an hour. They won’t be perfectly soft, but they will be almost soft. Drain off the cooking water. In a very large casserole (4-quart) combine the semi-cooked beans, salt, dry mustard, molasses, sugar and chopped bacon. Add enough hot water to barely come to the top of the beans. Put a lid on the casserole, or tin foil. Bake the beans at 300° for about 5 to 7 hours. They will be tender, fragrant and delicious. My kids love this stuff. The cooked beans may be frozen in two cup portions to substitute for canned baked beans or canned pork’n'beans in any recipe. They make a good main dish, or a side dish for a large crowd. This recipe serves about 16. I make such a large amount so I can have plenty of leftovers to freeze.
Another way to cook this, good in the summertime, is to use a crock pot. Boil the soaked beans for half an hour, as directed above. Then, instead of combining everything in a casserole, combine them in the crock pot instead. Put the lid on the Crock Pot after you’ve mixed everything up in it, and cook it on High for about 3 or 4 hours, or on low for 6 or 8 hours. You can put a folded dish towel on top of the lid if your crock pot doesn’t get quite hot enough to cook beans normally. The dish towel helps maintain a temperature hot enough to just barely simmer the beans. Serve with Corn Casserole, Mixed Greens and Oatmeal Muffins or Whole Wheat Bread.
Ready to try yet another frugal bean recipe? Try these bean cheese and rice squares.
Vegetarian Boston Baked Beans
- 2 pounds white beans (northern or navy beans)
- 2 teaspoons salt
- 2 teaspoons dry mustard
- 1/2 cup molasses
- 1/2 cup brown sugar (optional, if you like your beans sweet)
- 1 onion, peeled and chopped
- 2 tablespoons olive oil
- 1 to 2 teaspoons liquid smoke
Soak the beans overnight in plenty of tap water. Or, you can bring them to a boil on the stove and then turn them off; cover them and let them sit for an hour or two. The point of this is to reconstitute them some, making them easier to cook.
After the initial preparation, boil your beans on the back of the stove for about 30 to 45 minutes. They won’t be perfectly soft, but they will be almost soft. Drain off the cooking water. In a very large casserole (4 quart) combine the semi-cooked beans, salt, dry mustard, molasses, sugar, onion, olive oil and liquid smoke to taste. Add enough hot water to barely come to the top of the beans. Put a lid on the casserole, or tin foil. Bake the beans at 300° for about 5 to 7 hours. They will be tender, fragrant and delicious. My kids love this stuff. The cooked beans may be frozen in 2-cup portions to substitute for canned baked beans or canned pork’n'beans in any recipe. They make a good main dish, or a side dish for a large crowd. This recipe serves about 16. I make such a large amount so I can have plenty of leftovers to freeze.
Another way to cook this, good in the summertime, is to use a crock pot. Boil the soaked beans for 30 minutes, as directed above. Then, instead of combining everything in a casserole, combine them in the crock pot instead. Put the lid on the Crock Pot after you’ve mixed everything up in it, and cook it on High for about 3 or 4 hours, or on low for 8 to 10 hours. You can position a folded dish towel on top of the lid if your crock pot doesn’t get quite hot enough to cook beans normally. The dish towel helps maintain a temperature hot enough to just barely simmer the beans. Serve with Corn Casserole, Mixed Greens and Oatmeal Muffins or Whole Wheat Bread.
Not a vegetarian? Here’s the traditional version of this famous bean recipe – Boston Baked Beans.
Baked Beans with Tomatoes
- 2 pounds dry navy beans or northern beans
- 6 oz can tomato paste
- 2 teaspoon salt
- 2 onions, coarsely chopped
- 1 teaspoon dry mustard
- 1 cup brown sugar
- 2 to 3 tablespoons of molasses
- 1-1/2 cups hot tap water or bean juice
- 6 to 8 ounces of chopped bacon (ends and pieces are fine)
First you have to soak your beans overnight in plenty of water. Or if it’s too hard to think that far ahead, you can bring them to a boil, cover them, turn off the heat and let them sit for about an hour or two. The point is to plump them up, or reconstitute them to make them easier to cook. After they have soaked (overnight, or in boiling water for an hour) you are ready to begin.
Simmer them on the back of the stove for 40 to 50 minutes. You want the beans to be almost soft. When they seem about done, take them off the stove. Drain off the cooking water, saving about 1-1/2 cups of it (or substitute hot tap water for the drained off bean juice). Place the beans in a casserole with a good lid. Add the tomato paste, salt, onion, dry mustard, brown sugar, and bean juice. Stir it all up so the tomato paste is dissolved. Now lay the chopped bacon over top of everything and place the lid on the casserole. Bake the beans at 300� for 5 to 7 hours. Or if you prefer, you can cook them in a crock pot on low. Serve for supper in the winter time, with a nice whole grain bread and carrot salad.
Here’s another great bean recipe for you…Vegetarian Baked Beans. I’m sure your family will enjoy this famous bean dish as much as mine does.
Homemade Refried Beans
- Cooked Pinto Beans (or other beans, see note below)
- Fat for frying (margarine, oil, shortening, lard, bacon grease etc.)
You can use any amount of beans to make this recipe. The best way I’ve found is to make a double batch of My Best Pinto Beans. On the first day have the beans in large bowls with onions and cornbread. On the second day, reheat the beans and “fry” them. Serve on homemade tortillas or as an accompaniment to Mexican Style Rice.
To prepare the beans, take them cold from the fridge. If they are very juicy, then drain off some of the juice. If they are not very juicy, then don’t worry about it. Place the beans in their pot on the stove. Use a potato masher to mash them while they heat. You do not need to get them smooth. Just turn most of them to mush. As the beans heat they will thicken and bubble. Add a little bit of fat to give them flavor and to keep them from sticking to the bottom of the pot. If they already some fat in them, then you don’t need any more. Simmer the beans over medium heat until they are thick enough to spoon out. They won’t be as thick as canned refried beans. Canned refried beans are thicker than they should be. If you ever reheat canned refried beans, then add about 1/4-cup of water and 1 or 2 tablespoons of fat to beans and they will taste a lot better.
When the beans are thick and hot, they are done. Some people like their beans topped with cheese. If you don’t have any cheese, then they are excellent served with a topping of sliced onions that have been fried in a little margarine or bacon grease. Hot sauce or salsa are good if you like your beans spicy.
NOTE: If you don’t have pinto beans, don’t worry. Other dried beans can be used instead. Kidney beans, black beans, and pink beans all make great refried beans.
How about another great bean side dish? Try baked beans with tomato next. Of course there are plenty of other easy bean recipes here.
My Best Pinto Beans
- 1 pound dry pinto beans, about 2-1/3 cups
- 2 quarts of tap water
- 2 to 4 ounces margarine or bacon or salt pork or 1/4 cup bacon grease
- 1 teaspoon salt
- 1/4 teaspoon pepper
Soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two. After soaking, or the next day, bring the beans to a boil over medium high heat. Reduce the heat, so the beans merely simmer. Cover and simmer for half an hour. Then add the margarine or bacon, salt and pepper. Cover again and simmer for another 45 minutes to an hour. The beans should be tender and fragrant. Bite into one to see if it is cooked though. When they are tender, they are ready to serve.
I always serve these beans with Corn Bread and Mixed Greens. This is just about my favorite meal in the whole wide world. Some folks squirt ketchup on these beans when they eat them, that is a fine southern tradition, although I prefer them without it. The small amount of bacon adds to the protein quality of the beans, and it also turns the bean broth into something called pot licker. That means the juice is so good, you want to lick the pot. Soak up the bean juice with your corn bread.
Babies of about a year old are fond of cornbread mashed up very smoothly in a little pot licker from the beans. Just make sure to cool it down and mash it very smooth. It was a favorite of all of my kids when they were learning to feed themselves.
Got some leftover pintos? Turn them into refried beans or try one of the other yummy bean recipes.
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Hot Kidney Bean Salad
- 3 cups cooked kidney beans, well drained (cook 1 cup of dry beans, or open 2 15oz cans)
- 2 to 4 slices of bacon
- 1 small onion, sliced
- 1/3 cup vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
I don’t know why this dish is called a salad. I think it tastes more like a main dish. It is quite easy to prepare once the beans are cooked.
If you are using dry beans cook them until they are tender. When they are done, drain them well. Or if you are using canned beans, drain them and rinse off the canning juices. Chop the bacon into small bits and fry it in a big skillet over medium heat. When it is all crisp, add the onion and sauté it a little bit. Then add the beans, vinegar, sugar and salt. Do not drain off the bacon fat, it makes the dressing for the salad. Stir it all up and simmer it over low heat for a few minutes. It is now ready to serve.
If you have a skimpy main dish, this is the salad to serve with it. It has a marvelous tangy quality, just bursting with country flavor. This recipe serve 2 or 3 as a main dish, or 5 or 6 as a side dish. I especially like it with a good bread for sopping up the juices.
Ready for another great bean recipe? Try my favorite pinto beans.
Homestyle Lentils and Rice
- 3/4 cup dry lentils
- 3/4 cup brown rice
- 4 chicken bouillon cubes
- 2 tablespoons dry onion
- 1 teaspoon onion powder
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon basil
- 4 cups tap water
- 2 tablespoons oil or other fat
In a 2-quart saucepan bring the water and oil to a boil. As the water is heating, add the lentils, rice, bouillon, and seasonings. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, or topped with a little cheddar cheese if desired. This, along with the Taco Style Lentils, is one of Tommy’s favorite foods in the whole wide world.
If you have never tried lentils and are looking for a way to make them acceptable to the kids, this one is a good bet. We usually serve it with a big salad made up of lettuce, tomatoes, chick peas, cucumber and any other fresh veggies lurking in the fridge. If you are having a busy day and don’t have time to cook this on the stove, it can cook in the crock pot on low for about 6 to 8 hours instead. I’ve never cooked it on high, so I’m not sure how quickly it would cook that way. I suspect about 3 hours would be enough.
How about some hot kidney bean salad next? It’s another great bean recipe from the Hillbilly Housewife.
Falafel
- 3 cups well cooked chickpeas; (2-15 ounce cans will equal 3 cups) drained well
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dry parsley
- 1/2 teaspoon garlic powder
- 2 medium eggs
- 1/4 cup whole wheat flour
- oil for deep frying
You want the chickpeas to be very well cooked so they are easy to mash. I always use canned chickpeas, because they are the cheapest for me. Dry chickpeas are $2 a pound in my area, and canned ones are 2/1$. The ways of the supermarket are strange to me, but I am flexible enough to get the best deal, one way or the other.
Drain the chickpeas and place them in a large bowl. Use a potato masher to mash the beans the same way you would mash potatoes. They taste best if they aren’t too smooth, so be sure to leave them a little chunky. Add the salt, cayenne pepper, parsley, garlic powder and eggs. Mix everything together until you have a sticky mass. Add the whole wheat flour and mix again.
Meanwhile heat at least 2 inches of oil to 375�. Shape the chickpea mixture into small balls about the size of walnuts. Drop them into the oil and fry them until they are brown and crisp. Drain them on paper towels or a brown paper bag. Continue until all of them are cooked. Makes about 20 falafel.
If you prefer to bake these instead of frying them, then here is what you do. Generously oil a cookie sheet. Using about 2-tablespoons per falafel, shape the mixture into small patties. Arrange the patties on the well oiled cookie sheet. Flip each patty over so that it is lightly coated with oil on each side. Bake at 450� for about 20 minutes. Check them after 15 minutes, but they will probably need another 5 minutes to be good and brown. Serve hot the same as you would fried falafel.
If you loved this falafel recipe, you’ll also like my home-style lentils and rice dish. And don’t forget to brows through the rest of the bean and lentil recipes.
Lentil Pottage
- 2 tablespoons olive or other oil
- 1 large onion, chopped
- 4 stalks celery, chopped
- 2 tablespoons minced fresh garlic (or 1 teaspoon dry)
- 1-1/2 cups dry lentils
- 2 quarts (8 cups) water
- 4 to 6 chicken bouillon cubes
- Salt and Pepper to taste
Heat the oil in a large pot. Add the onion, celery and garlic. Saut� until the onion is translucent and every thing smells really good. Add the lentils, water and bouillon cubes. Bring the mixture to a boil. Reduce the heat and simmer the pottage over medium heat for about 45 minutes, or until the lentils are nice and tender. Taste the pottage and add salt and pepper to taste.
If you make this with red lentils you can call it Esau’s Pottage because Esau was red and hairy, just like red lentils. Red lentils cook faster than brown lentils so watch them closely. If the pottage seems to dry out, then add a little more water as necessary. I prefer this to be thick, but some may prefer it thinner, like soup.
To read the story of Esau’s Pottage, click here.
Ready for another bean or chickpea recipe that’s been around for quite some time? Then try this falafel recipe, a spicy fried ball of ground chickpeas.
Three Bean Salad
- 15 oz can green beans
- 15 oz can yellow or wax beans
- 15 oz can kidney beans
- 1 onion, sliced
- 3/4 cup vinegar
- 1/4 cup oil
- 3/4 cup brown sugar
- pepper to taste
First drain and rinse all of the canned beans. I do this by dumping them all into a colander and running cold water over them. After draining off the rinse water, transfer the beans to a large bowl. Add the thinly sliced onions. Meanwhile, in a quart sized saucepan combine the vinegar, oil and sugar. Bring it to a boil on the stove. Remove it immediately, and pour it over the beans and onions. Add a bit of pepper if you like. Chill and serve. This recipe serves about 12 people. It keeps for several weeks in the fridge, so serve it once a week for a month if desired. It is also great for picnics because it can’t go bad in the sun like mayonnaise based salads can.
To make a Vegetarian Main Dish Salad, you can replace the yellow wax beans with canned Chickpeas or Black Beans. I almost always use canned beans for this recipe because I am lazy. Using fresh or frozen beans, or cooked dry beans would be much cheaper. Use 2 cups of each type of cooked bean if you go this route.
Here’s another simple bean and lentil recipe for you … it’s called lentil pottage and has been around for hundreds of years.
5 Can Bean Soup
- 15 ounce can kidney beans
- 15 ounce can chick peas
- 15 ounce can white beans
- 15 ounce can green beans
- 15 ounce can tomatoes, or better yet, tomatoes and zucchini
- 2 tablespoons dry onion
- 1/4 teaspoon garlic powder
- 1/2 teaspoon basil
- Salt & Black Pepper to taste
This recipe is so easy and so good. Get out a nice big pot. Open up all of your cans. Do not drain them. Add their contents to the pot. Stir in the dry onion, garlic, and basil. Heat over medium heat until the mixture simmers. Simmer for about 20 minutes and serve. Add tap water if the soup seems to thick. Taste for seasoning and add salt and pepper to your liking. Makes about 6 big servings. This is a good storage meal if you keep things on hand for emergencies. I like mine topped with a bit of parmesan cheese, and served with corn muffins on the side. Yummy!
If you like this bean soup, you are going to love this simple three bean salad and our other simple bean recipes.
Beans and Rice Mix
- 1 cup long grain brown rice
- 1 tablespoon dry onion flakes
- 1 tablespoon dry celery
- 1 tablespoon dry green pepper
- 1/4 teaspoon garlic powder
- 2 vegetable or other flavored bouillon cubes
- Dash red pepper flakes, or cayenne pepper
- 1/4 cup bacon bits OR sausage flavored TVP
Combine the brown rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.
To Prepare:
- 2-1/2 cups water
- 15 oz can of beans (any kind: Kidney, Black-Eyed Peas, Pintos, Chick Peas, Black Beans whatever you have on hand)
- 1 or 2 tablespoons olive oil
- 1 tablespoon soy sauce (optional, but good)
- 1 package of Homemade Bean and Rice Mix
In a 2 quart sauce pan, bring the water and undrained, canned beans to a boil. Stir in the oil and soy sauce as it heats. When the mixture boils, stir in the package of Beans and Rice Mix. Stir it all up, put on a good lid and reduce the heat to very low. Cook the mixture for 45 minutes over low heat.
Serve with cucumbers, fresh fruit, and warm tortillas. I like vinegar sprinkled on mine, although red pepper sauce is good on it too. Red kidney beans or black beans make the prettiest dish, but any type of beans can be used. If desired, you can put a package of the mix in a brown paper lunch bag, and then place a can of beans in the bag beside it. This would keep the mix and the beans together in one place, so you don’t’ have to hunt for canned beans when you are ready to prepare it. Be sure to label the paper bag if you go this route.
How about a yummy bean soup recipe next? Try this easy 5 can bean soup.
Cowgirl Beans
- 1/2 to 1 pound ground beef
- 1 onion, finely chopped
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon EACH vinegar and Worcestershire Sauce
- 8 ounce can tomato sauce
- 2-15 oz cans of pork’n beans or a 28 oz can baked beans or 3 cups homemade baked beans
First take out your trusty large skillet. Put the hamburger, onion and garlic in it. Fry everything over medium heat until the meat is cooked through. Break the hamburger up into smallish pieces with a fork as you cook it. Drain off the fat if necessary. Add everything else listed above, choosing either the canned beans or the homemade leftover beans. If the mixture seems dry, add a little water for simmering. Cover the skillet and cook the mixture for about 10 minutes over medium-low heat, or until everything is hot, and the flavors have blended some. Spoon the hamburger and beans over cooked brown rice or whole wheat egg noodles. Serve with spinach, corn on the cob, and fruit salad. This is a really satisfying meal.
How about another good bean recipe? Give this Bean and Rice Mix recipe a try. Mix it up ahead of time and then cook later.
Split Pea Dahl
- 1 cup dry split peas
- 2 tablespoons olive or oil
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- Cooked Brown Rice
Simmer the peas in about a quart of water for 45 minutes, or until they are tender. Cook the rice while the beans cook. Brown rice takes about the same amount of time to cook. After the peas are tender, heat the olive oil in a small skillet or saucepan. Add the seasonings and fry them gently in the fat until they are fragrant and bubbly. You do this to bring out the full flavor of the spices, please do not omit this step or the finished dish will loose part of it’s trademark flavor. After frying the spices, scoop about 1/2 cup of juice from the split peas into the small pan with the spices. Stir it up to dissolve all the spices in the juice. Pour the spicy juice back into the big pot of split peas. Stir it up and simmer for a few minutes to blend the flavors. Ladle the split pea dahl over cooked rice and serve.
This recipe calls for a lot of spices. Essentially you are making your own curry powder by combining the spices this way. Regular curry powder, purchased in cans at the market, is a combination of spices, specifically blended for the American palette. This dish is a little closer to authentic than it would be if made with store bought curry powder. It also tastes much better. Like dishes from many other countries, Split Pea Dahl makes use of those foods which are cheapest and most abundant in the locality which created them. This one gets it’s inspiration from India.
Do you want a bean recipe with a more down home flavor? Then try this cowgirl bean recipe.
Lentil Stew
- 1-1/2 cups lentils
- 1-1/2 quarts of tap water (6 cups)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 15 oz can tomatoes
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 1/2 teaspoon basil (optional)
Get out a large stew pot. Put the lentils in it, and add the water. You can wash the lentils first in a colander if you like, they do sometimes have a little dirt in them, so rinsing them is a good idea. Then put the clean lentils in your big pot (4-quart size) and add the tap water. Bring the lentils to a boil and simmer them on the back of the stove for about an hour. They should be nice and soft, if they aren’t then cook them a little longer, until they taste soft enough to you.
Now get out an iron skillet or another type of frying pan. Heat the olive oil in the skillet over medium high heat. Add the onion and garlic. Quickly saute the onions and garlic until they become tender and translucent. This should only take a couple of minutes. Then add the tomatoes and basil. Bring to a slow boil, and simmer for a few minutes.
Meanwhile, add the salt and pepper to the lentils. When the tomatoes and onions are hot, add them to the pot of lentils. Stir it up and serve. This stew is very hearty. If you already love lentils, then this recipe will probably become a favorite. If you don’t like them yet, then this is a good “get acquainted” recipe. They have a special flavor which puts one in the mind of getting closer to the earth.
Offer hot muffins and celery sticks stuffed with peanut butter on the side.
Like this recipe? Try the split pea dahl next. It’s one of my favorite exotic bean and legume recipes.
Chick Pea Hummus
- 15 ounce can chickpeas, drained*
- 1/4 cup fresh parsley
- 3 tablespoons tahini (sesame seed paste)
- 2 to 3 tablespoons lemon juice
- 1 clove garlic, peeled
- 1/2 cup tap water
- 1/4 teaspoon salt (optional)
Drain and rinse the chick peas, to remove any flavor leftover from the can. I do this by putting the chickpeas in a colander and running cool tap water over them for a few moments. Next get out a blender or food processor. Put everything into the machine. Whirl it around until the contents are smooth. You may need to stop the machine and push the food stuck on the sides down into the blades. Then put the lid back on and process some more, until the mixture is as smooth or chunky as you like. A blender needs the full 1/2 cup of tap water for processing. A food processor needs less tap water. I used to prefer this recipe prepared in a food processor, but now, I almost always make it in the blender. This can be used as a sandwich spread, a dip for crackers, or vegetables, or just eaten plain from a spoon. Some folks put it on pasta, but I have never done that.
* As a cheaper alternative, get dried chickpeas and cook them the night before.
Here’s another recipe for you to try – lentil stew. And there are plenty more where that came from on the bean and lentil recipe page here.
Taco Style Lentils & Rice
- 3/4 cup dry lentils
- 3/4 cup brown rice
- 4 cups tap water
- 4 beef bouillon cubes
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, topped with a little cheddar cheese if desired. Or you can use it to fill burritos or tacos instead. Both ways are very tasty. This is one of Tommy’s favorite foods in the whole wide world.
If you have never tried lentils and are looking for a way to make them acceptable to the kids, this one is a good bet. Our favorite way to eat it is as a taco filling. If you are having a busy day and don’t have time to cook this on the stove, it can cook in the crock pot on low for about 6 to 8 hours instead. I’ve never cooked it on high, so I’m not sure how quickly it would cook that way. I suspect about 3 hours would be enough.
Looking for a yummy appetizer to make before you serve this? Try my chickpea hummus dip recipe. Of course there are plenty more bean and lentil recipes here.
Simple Split Pea Soup
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic (1 teaspoon dry garlic)
- 1 large onion, finely chopped
- 6 cups water
- 1-1/2 teaspoons salt
- 1-1/2 cups dry split peas
First heat the oil in a large pot over medium heat. Sauté the onion and garlic in the fat until they are tender and fragrant. Be careful not to burn the garlic. Next add the water, salt and split peas. Stir it up and bring it to a boil. Reduce the heat to medium low. Cover the pot with a lid or handy pizza pan. Allow it to simmer on the back of the stove for about two hours. The split peas will disintegrate, forming a nice thick stew. You may need to thin the soup out with a little water if it gets too thick. Serve the soup hot with a nice crusty bread or whole wheat muffins. If you like you may add a couple of chopped carrots and a few chopped celery stalks for flavor during the last hour of cooking. This soup is very hearty, and is made without stock or milk. Serves about 6, the recipe is easily doubled for company.
This is a great frugal dish, as is this taco style lentils and rice recipe. Of course you can find more bean recipes here.
Tortilla Chip Pie or Easy Taco Salad
- 2 – 15 oz cans kidney beans, drained OR 1 cup of dry beans, cooked tender (about 3 cups of cooked beans)
- 1/2 to 1 pound ground beef or turkey
- 1 tablespoon dry onion
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon EACH garlic powder and oregano
- 1/8 teaspoon pepper
- 15 oz can tomato sauce
- 3 cups whole grain corn chips or tortilla chips (read the label)
- 1 or 2 cups shredded cheese
I start the kidney beans in the morning, bringing them to a boil in a quart of water, and then letting them rest for an hour. Then I simmer them until they are tender and refrigerate them until suppertime. If you didn’t want to cook your beans from scratch, you could use canned beans.
Get your hamburger and start it to frying in a big iron skillet. Break it up into small pieces as you go along. When it is done clear through drain off the fat if necessary. Put the beans, seasonings, and tomato sauce in the skillet with the meat. Stir it all up and simmer it for a few minutes to blend the flavors. If necessary you may add a little water, but remember you want it thick: sort of like sloppy joes. If you add too much water then you can simmer it on the stove until it thickens up to your liking.
When the mixture is good and hot, turn it into a 9″ by 13″ pan. Sprinkle the cheese on top, and then scatter the corn chips or tortilla chips over all. I casually jab the mixture with my fork or spoon to coax some of the chips into the meat mixture. You don’t want them all in the meat because they will get soggy. But the dish tastes best with a few of the chips soaking up the pan juices. Place the pan into the oven and bake at 400° for about 20 minutes. When the cheese is melted and the sauce is bubbly, the dish is done.
To serve, place a handful of lettuce in a bowl. Top it with a a big scoop of the tortilla chip/meat mixture. Then add fresh or canned tomatoes and yogurt or sour cream. I sprinkle mine with hot pepper flakes but this is a personal choice. Children usually don’t care for red pepper flakes but many adults find them refreshing. Tommy, my persnickety eater, finds this recipe much to his liking. Doubled, it is nice for buffet service at large gatherings. If you double the recipe bake it in two pans. I think of this recipe as healthy junk food. It serves between 8 and 10.
Ready to try another easy bean dish? Make this simple split pea soup. It’s great on a cool winter day and practically cooks itself at the back back of the stove. This soup is also a very frugal dish.
Sausage Bean Skillet
- 1 pound turkey sausage
- 4 stalks celery, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon honey
- 3 cups cooked lima beans (or any other kind for that matter; about 2-15 oz cans)
- 15 ounce can tomato sauce
First get out a large skillet. In it fry the turkey sausage until it is quite well cooked. Break it up into small pieces as you cook it. When it is done, drain off any fat. If you like, you can rinse it under hot water to remove as much fat as possible. Return the sausage to the skillet if necessary. Add the celery, onion, and garlic. Stir and cook over medium high heat until the onion is translucent (almost see-through) and tender. Add the honey, undrained beans, and tomato sauce. Add a little tap water too, if you think it’s necessary. Swirl the water around in the tomato sauce-can to get the last of it’s goodness into the skillet. Simmer the whole thing for 10 to 20 minutes. Serve over hot Cooked Rice, or whole wheat pasta. Add a tossed salad and a cool dessert like fruit-juice-gelatin or fruit salad. This is a sturdy dish, I wouldn’t serve pie for dessert with this one.
Here’s another hardy bean recipe for you … I call it tortilla chip pie. It’s very similar to a taco salad that you would get at a restaurant.
Butter Beans
- 1 pound dry lima beans
- 2 quarts tap water
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup of margarine (1/2 a stick)
Soak the beans overnight in the tap water, or bring them to a boil, cover them and let them soak for an hour in the boiling water. After soaking, simmer the beans for about an hour, or until they are almost tender. Add the salt, pepper and margarine. Simmer the beans for another half hour or so, cooking until they are tender, but not mushy, and the broth is somewhat thickened. This may be served as a main dish with Hoe Cakes. It can also be served as a side dish with a roasted chicken. This recipe serves 6 as a main dish, or 12 as a side dish. It may be doubled to serve large crowds. This is a traditional southern dish, it is cheap and quite delicious.
These butter beans make a great side dish. If you’re looking for a one pot meal, take a look at this sausage bean skillet recipe or browse through some of the other bean recipes.
TVP and Bean Burrito Mix
- 1 cup plain or unflavored TVP granules
- 3 tablespoons dry onion
- 2 tablespoons dry bell pepper (optional)
- 1/2 teaspoon garlic powder
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 2 beef bouillon cubes
Combine the TVP and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.
To Prepare:
- 1 package TVP & Bean Burrito Mix
- 1-1/2 cups tap water
- 15 ounce can refried beans, or 2 cups cooked pinto beans, mashed with a fork or potato masher (they needn’t be smooth)
- 2 tablespoons oil
- 8 or 10 flour tortillas
In a skillet combine the Mix and tap water. Stir the mixture over medium heat until it boils. Reduce the heat to low, so the mixture only simmers. Add the refried beans, or mashed pinto beans and the oil. Simmer the mixture for about 10 minutes, or until it thickens up to a good consistency. Spread the filling onto heated tortillas. Add salsa, sour cream, cheese, sprouts, guacamole and anything else that suits your fancy. These are quite good, and very easy. Makes 4 or 5 servings.
Ready to try another easy bean recipe? Here’s a recipe for butter beans that is simple but oh so yummy.
Easy Chili
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic minced, or 1/2 teaspoon garlic powder
- 15 or 28 oz can of tomatoes
- 6 oz can tomato paste
- 4 cups cooked pinto or kidney beans(see note below)
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon dry parsley (optional)
Get out a big pot, four quarts or bigger. Plop the ground beef and the chopped onion into the bottom of the pot and start frying it over medium heat. Break it up into small chunks as you cook it. When it is all the way brown and grey, with not a speck of pink left, drain off the fat. Open up the canned tomatoes and tomato paste. Add their contents to the big pot on the stove. Also add about 2 or three cups of water for simmering. Add the beans(canned or home cooked), chili powder, salt and pepper (and parsley if you like). Stir it all up and bring it to a boil. Reduce the heat so that the chili merely simmers, and allow it to cook, covered or not, for about an hour. It will be edible in 20 minutes, but tastes better after longer simmering.
To serve, you can ladle this over bowls of hot rice, or you can serve it in soup bowls with big wedges of cornbread dripping with margarine. Either way, it’s mighty fine eating. Serves 6 or 8.
NOTE: I usually cook up some dry beans in the morning to put in the chili for supper. To do this measure up about 1-1/2 cups of pinto beans or kidney beans, or a combination. Put them in a big pot on the stove with plenty of water and bring them to a boil. Allow them to boil for a minute or two. Turn off the heat, cover the pot with a lid, and let them sit for at least an hour. After that you simmer them for about an hour or two, watching that they don’t run out of water. When they are tender, they are done.
If you decide to use canned beans, use at least two 15 oz cans, better to use 3 or 4 though. I’ve used pinto and kidney beans most often, but have substituted black beans, northern beans, pork’n'beans, and others as necessary.
Take a look at my other bean recipes, including this TVP and Bean Burrito Mix.
Red Beans & Rice
- 1 pound dry kidney beans (approximately 6 cups cooked)
- 2 quarts of tap water
- 1 pound turkey sausage
- 1 large onion, chopped
- 4 stalks of celery chopped
- 2 teaspoons minced fresh garlic
- 2 teaspoons salt
- Good shot of Tabasco Sauce
- Hot Cooked Brown Rice or White Rice (double the recipe for the rice)
Soak the kidney beans overnight in the tap water, or you can use the quick soak method. Bring them to a boil in the tap water, and then let them sit, covered, on the back of the stove for an hour or two.
After you have done the initial bean preparations let them boil for about an hour or until they are getting tender. While they cook you can prepare the vegetables and the meat. The onion, celery and garlic will need chopping.
Fry the turkey sausage in a large skillet. Crumble it up with a fork as it cooks. Set the sausage aside until the beans have cooked at least an hour.
After the beans have softened up and are getting close to tender, it is time to add the rest of the ingredients. If your sausage is spicy, you may not want to add the Hot Sauce, so taste it before adding any willy-nilly. If your sausage is not spicy then a small shot of Hot Sauce will marry nicely with the rest of the dish. Simmer the beans, sausage and vegetables for about a half an hour longer, or until the beans are all the way tender. I put the brown rice on to cook right before I add the vegetables and sausage to the beans. This gets them both done at about the same time.
Serve this by scooping up a big glob of rice into a cereal bowl. Next ladle a goodly amount of the bean mixture on top of the rice. Eat with black pepper, and a little vinegar on the side, for tangy-ness. I like biscuits and all-fruit jelly with this dish. I make the biscuits right after the vegetables and sausage go into the pot. They are usually done by the time the family sits down at the table and finishes saying grace.
If you like the red beans and rice, you are going to love my favorite chili recipe. Of course the other bean and lentil recipes are pretty good too
Bean & Bacon Bit Soup
An old fashioned soup that’s sure to please.
- 2 – 15 oz cans small white beans, undrained OR 1 cup of dry beans, cooked tender (about
- 3 cups of cooked beans)
- 4 cups beef or vegetarian-ham broth
- 1/4 cup catsup
- 1/2 an onion, chopped
- 1 stalk of celery, finely chopped
- 1 carrot, finely chopped
- 1/8 teaspoon pepper
- 1 teaspoon dry parsley
- 1 tablespoon vegetable oil
- 2 tablespoons soy based bacon bits (TVP) or a dash of liquid smoke
- 1/4 cup cold water
- 2 tablespoons whole wheat flour
You need a nice large soup pot to make this recipe. First empty the canned beans into the pot. If you prefer, you can use 3 cups of cooked beans. This would be much cheaper. To get three cups of cooked beans, start off with a full cup of dry navy or great northern beans. Soak them overnight in plenty of water, and then cook them until they are tender. Either way, get your beans into the pot.
Now add the beef or vegetarian-ham broth. This will be the base of the soup. Add the catsup and stir until it dissolves. Chop your onion, celery, carrots and add them to the pot. Measure in the pepper, dry parsley, vegetable oil, and imitation bacon bits. The bacon bits give the traditional smoky flavor to this soup. If you don’t have any, you can leave them out, or replace them with a splash of liquid smoke.
Place a lid on the soup, and simmer it for about 20 minutes, or until the vegetables are all tender. Now, in a small jar with a good lid, measure the cold water and flour. Screw on the lid tightly. Shake the water and flour together until they are smooth. If your lid is loose, drops of floury water will splash out as you shake. If this is a possibility, then shake the jar over the sink. When the flour is dissolved into the water, pour the mixture into the boiling soup and stir well. The soup will thicken up nicely. Simmer the soup for another 10 minutes, so that all of the flavors are married and the textures are mingled pleasantly. Serve with sprout and cream cheese sandwiches for lunch or a light supper. Makes about 4 servings, maybe 6 if you have moderate appetites.
Here’s another yummy bean recipe you may want to to try – Red Beans and Rice. I’ve made this Louisiana favorite both as a main dish and a side.
Black Bean Soup
Black Bean Soup
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1/2 a green pepper, chopped
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 15 or 16 oz can black beans (1-1/2 cups cooked beans)
- Goodly dash pepper
Heat the olive or other type of vegetable oil in a large saucepan. Add the onion, carrots, celery, green pepper and garlic. Saute until the vegetables become somewhat tender and very fragrant, about 5 minutes or so. Add the chicken broth and black beans. Stir the soup up and let it simmer for about 20 minutes, or until the vegetables are tender. Now, if you have the time and inclination get out your potato masher. Mash the soup in the pan with the potato masher until it thickens slightly and the vegetables are mostly squishy. You don’t have to do this step, but I like the way the texture changes after the soup is mashed. Serve the soup with a dollop of yogurt on top if desired.
Don’t forget to check out the other bean recipes on the site, including this bean and bacon bit soup recipe.
Italian Beans & Rice
Here’s a dish that’s as frugal as it is delicious. We’ve been making Italian beans and rice for dinner for as long as I can remember.
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 dash hot pepper flakes, or to taste
- 15 ounce can chopped tomatoes
- 3 cups cooked (1 cup dry) white beans like great northern or navy beans (2 – 15 ounce cans of beans will make 3 cups)
- 1 tablespoon dry parsley
- 1/2 to 1 teaspoon basil (optional)
- Cooked brown rice
Put your rice on to cook before you begin this recipe. I use 1-1/2 cups of brown rice and 3 cups of water. For the beans I cook a cup of them earlier in the day, so they are plenty tender by suppertime.
Begin by chopping your onion and celery. Heat the oil in a 3 quart pot. Add the garlic, onion, celery and hot pepper flakes. Saut� until the onion is tender and fragrant and the celery is bright green. Add the undrained tomatoes and 3 juicy cups of cooked beans. Stir it all up. Add the parsley and the basil if you are using it. Bring to a boil, reduce the heat and simmer for about 10 minutes. Serve over the brown rice.
If your beans weren’t salted and if you use no-salt-added tomatoes, you will need 1 teaspoon of salt for this dish. Otherwise, salt to taste. If the tomatoes and beans are both already salted, you probably won’t need to add any additional salt.
Makes 6 servings. Sprinkle with Parmesan cheese and extra hot pepper flakes at the table.
I hope you enjoy this bean recipe as much as my family does. You may also want to try making this delicious black bean soup recipe.