Beans Recipes

Millet risotto with tomatoes, green beans and spinach

Millet is high in protein, iron and trace minerals. You could also try this recipe with quinoa or with the Arborio rice typically used for risotto.

1 c. millet
2 tbs. olive oil
1 medium onion
2 garlic cloves
1 c. shredded spinach
1 c. finely sliced green beans
1 c. diced tomato
3 c. water or vegetable stock
½ tsp. dried thyme
½ tsp. dried oregano
½ tsp. salt
¼ tsp. black pepper
parmesan cheese and fresh chopped parsley for garnish, optional

Heat the oil in a large saucepan. Add the onion with a few pinches of salt and sauté until translucent, 2-3 minutes. Add the garlic and the millet and sauté until millet is fragrant and lightly toasted, 2-3 more minutes. Add the water, tomato, salt pepper, thyme and oregano and bring to a boil. Simmer, covered, on low heat for about 10 minutes, stirring once or twice. Add the beans and the spinach and simmer, uncovered, about 15 minutes more until the liquid is absorbed and the grains are tender. Stir frequently in the last 5 minutes to prevent sticking. If the liquid is absorbed before the grains are tender, add up to ½ more water or stock and continue to cook on low heat until done. Remove from heat and cover for 10 minutes before serving. Garnish with parmesan and parsley. Serves 3-4.

Simple summer beans with cherry tomatoes

1 lb. green and/or yellow beans
2 Tbs. butter
1 tsp. salt
1/2 tsp. red pepper flakes
1 large garlic clove, crushed
1/4 c. chopped parsley
1 c. cherry tomatoes, halved

Cut stems off beans and cut them in half. Lightly steam the beans in a few inches of water, until they are bright in color but still crisp, 2-3 minutes. Drain. Immediately add butter, stir until it melts and coats the beans. Add remaining ingredients and stir well. Taste and add more salt or pepper flakes if desired. Serves 4.

Beans, Corn and Cherry Tomatoes in Basil Vinaigrette

4 c. green and yellow beans, stems removed and cut in half
1 c. cherry tomatoes, halved or quartered
1 c. corn kernels, shaved from cob
¼ c. olive oil
¼ c. basil leaves, lightly packed
½ a small garlic clove, chopped
1 tbs. red wine or apple cider vinegar
¼ tsp. salt
salt and pepper for seasoning
2 tbs. basil leaves, cut into chiffonade, for garnish

Put the beans in a small sauce pan with water to cover. Bring to a boil and simmer until just barely tender, 2-3 minutes. Drain and rinse with cold water, and pat dry with a dishcloth or paper towel. Place in a medium sized bowl with the tomatoes and the corn.

Combine oil, vinegar, basil, garlic and salt in a blender and blend until smooth. Pour dressing over the vegetables and stir well. Season with salt and pepper to taste, and garnish with basil leaves. Serves 3-4.