Legume Recipes (continued)

Side or main dish recipes with legumes

Bean Souffle
(very good, and I don't even like lima beans.)
2 C low fat cheddar cheese, grated
2 T butter
2 T parmesan cheese
1/2 tsp salt
1/4 tsp cayenne pepper
2 C cooked baby lima beans, drained
6 eggs, separated
2/3 C milk
Preheat oven to 350 F. Wrap a 2 inch high strip of double aluminum foil above and around the top edge of a 5 C souffle dish (such as a circular casserole dish) Secure it with tape or a string. Grease the dish and foil with butter and sprinkle parmesan or bread crumbs. Set aside. In a food processor puree beans and milk until smooth. In a saucepan, combine pureed beans, cheese, salt and cayenne. Cook and stir over medium heat until cheese is melted. Remove from heat. Beat in egg yolks one at a time. in large bowl with an electric mixer, beat egg whites just until glossy and stiff peaks form (check rouxbe's cooking lesson on eggs if you want help visually with what it's supposed to look like). Mix 1/4 of the beaten egg whites into the bean and cheese mixture. Then add to the remaining whites and fold in gently. Pour into souffle baking dish. Bake about 35-45 minutes until the top is golden brown and a knife comes out clean. Serve at once. About 6 servings.

Tex Mex Impossible Pie
1 onion, chopped
1 T olive oil
1 C frozen corn, thawed and drained
15 oz can black beans, rinsed & drained
1/2 C shredded jack cheese
1/2 jalapeno pepper, seeded and minced
1/2 C baking mix (bisquick)
1/2 C milk
1/2 C salsa
2 eggs, beaten

Preheat oven to 400 F and grease a 9" pie pan. In heavy skillet, cook onion in olive oil until tender. Place onion in greased pie pan with the corn, beans, cheese and jalapenos. In medium bowl combine remaining ingredients, stirring until blended. Pour into the pie pan and bake for 35-40 minutes until pie is slightly puffed, golden brown, and firm. Can serve with sour cream, avocados and/or salsa. Serves 4-6.

Muffins
2 can red kidney beans, drained and rinsed.
1/3 C milk
1 C sugar
1/4 C margarine, softened
3 eggs
2 tsp vanilla
1 C white flour
1/2 C wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground cloves
3/4 C pecans, chopped
(this is the recipe used in class, with 1 C blueberries as well. They were good, just sank to the bottom so it didn't really do much for them in my opinion, but you could try. We thought these would taste really good with bananas or pumpkin instead, or just with more blueberries (it called for 1 C). and with adding nuts into the batter as well)

Preheat oven to 375 F. Puree beans and milk in food processor until smooth. Mix sugar and margarin in large bowl, beat in eggs and vanilla. Add bean mixture. Blend well. Add in flours, baking soda, salt, and spices. Gently mix in blueberries (if using them). Spoon mixture into paper lined cupcake or muffin tins. Sprinkle pecans on top. Bake until toothpicks come out clean, approx 20 -25 minutes. Cool for 5 minutes in pans, then remove and cool longer if desired. Serve plain or with butter.

Hearty Bean & Macaroni Stew
(we didn't make this but it sounds good!)
1 C coarsely chopped tomato (or canned might work too)
3/4 uncooked macaroni shells
1/4 C chopped onion (about 1 small one)
1 tsp dried basil
1 tsp worcestershire sauce
1 clove garlic, finely chopped
1/4 C chopped green pepper
1 3/4 C hot water
2 tsp chicken bouillion granule
16 oz can kidney beans, drained
1/2 of a 15 oz can garbanzo beans, drained
Mix all ingredients in a 2 quart saucepan. Heat to boiling, stirring occasionally. Reduce heat. Cover and simmer about 15 minutes, continuing to stir occasionally until pasta is tender. (Says serves 4) (I think some shredded chicken might be pretty good in this too, but it still sounds good without it too and would be cheaper)