Use Your Bean
comforting recipes featuring small but mighty legumes
Beans constantly amaze me. They have everything going for them. They are hearty, satisfying and versatile, used in cuisines around the world for soups, sauces, spreads, dips, stews, stuffings and more. They are packed with nutrients, providing a bounty of protein, essential vitamins and minerals, fiber and antioxidants. They are also very budget friendly. For all those reasons, beans are high on my list of foods to say YES to. The recipes here showcase some of the wonderful things beans can do to make your life tastier and healthier. I hope you enjoy them!
Next week I’ll be writing more about beans for paid subscribers, addressing questions like how to reduce flatulence, whether lectins are really an issue, why beans are called the number one longevity food, and more. I hope you will consider upgrading to access this valuable information and get exclusive recipes from my “secret stash.”
Warm Chipotle Black Bean Dip
Photo by Goran Kosanovic for The Washington Post
The flavor and comfort-food appeal of this black bean dip is ratcheted up by smoky spicy chipotle and the way it is served warm. Served with cool, crunchy celery sticks, sliced jicama and daikon radishes and/or tortilla chips, it’s like a magnet as an appetizer at a party, but it also makes for a playful and nutritious meal in larger portions.
Chili-Bean and Turkey Tostadas
Photo by Quentin Bacon photographer, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan
These tostadas have layers of flavorful goodness all piled onto crisp-baked corn tortillas. First there’s a creamy, savory bean spread, then chili-spiced ground turkey studded with corn kernels, and finally shredded cheese melted on top. Topped with a dollop of cool yogurt or sour cream, they are a definite family favorite that you can get on the table in a half hour.
Spaghetti Squash Stuffed With Escarole, White Beans and Turkey Sausage
Photo by Laura Chase de Formigny and food styling by Carolyn Robb; for The Washington Post
Here, roasted halves of spaghetti squash stuffed serve as edible bowls filled with a savory, saucy mixture of sage-perfumed white beans, greens and just enough poultry sausage to offer a punch of flavor while keeping the dish in the healthful zone. Curly or Lacinato kale leaves, or spinach, may be substituted for the escarole.