Dried Beans, Peas & Chickpeas –
- Add to soups.
- Add to salads.
- Mix with some pasta, mayo and fixings for a pasta salad.
- Try three bean salad, or “whatever” bean salad; homemade, it’s amazing.
- You can mash almost any cooked bean and mix in with hamburger as a stealthy and healthy stretcher.
- Use in wraps
- Mix with vegetables or rice for a side.
- Whir in the blender with a bit of olive oil, some herbs, even nuts and make a marvelous dip. Add lemon or lime for some zip
Black Beans & Pintos:
- Black beans and pintos make good “refries” just mush up and heat through, thin a bit if you need to with milk.
- Black beans and pintos are also great in dips and salsas with a southwestern flavor; add tomato, lime, red and/or green bell pepper, cilantro, garlic and olive oil and a touch of cayenne
- Use beans as a filling or partial filling for a burrito, taco or quesadilla or your favorite wrap.
- Give your salad a Southwestern flair and add beans.
- Chickpeas or Garbanzos are the basis for hummus, puree with olive oil, garlic, tahini and lemon.
- I just learned from another blogger, Kevin at $4.00 Blogspot, that chickpeas, dry, make great snacks. I wonder if they could be treated like pumpkin seeds with a brine, either salt or flavored, and a quick toast in the oven.
- Add a little cumin, or perhaps a little curry and use as a spread for crackers.
- Split pea soup, cold, makes a really good crostini or cracker topping. I know it sounds strange, but the flavor mimics many spreads with fava beans, and old Italian staple.
- White beans are a great spread for crostini or a side dish if they’re pureed with a touch of olive oil, lemon and rosemary.
- Marinade whole beans in Italian dressing for a side dish or to add to salad.
- Puree and heat with a bit of milk or cream, add lemon for a side dish.
I know I’ve only scratched the surface here! What are your favorite things to do with left over beans and legumes?