Best Bean Waffles Recipes

WHITE BEAN WAFFLES

Steps:

• Preheat waffle iron.
• Drain and rinse the canned beans. In a small pot combine the beans, thyme, and chicken stock. Season with gray salt and pepper and bring to a simmer for about 5 minutes over medium-high heat. Remove from the heat and allow to cool to room temperature. Meanwhile in a large mixing bowl combine the flour, sugar, baking powder, and teaspoon salt.
• Add the beans and their cooking liquid to a food processor and pulse to puree. Add the eggs, milk, and olive oil to the bean mixture and puree until smooth. Whisk the wet mixture into the dry slowly to avoid any lumps. Let the batter rest briefly and griddle the waffles according manufacturer's instructions.

BEAN & BACON SOUP WITH CORNBREAD WAFFLES

Steps:

• 1. Cook ham bone in water overnight in a slow cooker.
• 2. In the morning remove bone with tongs, let cool.
• 3. Rinse beans and put in the slow cooker. ( I don't pre-soak mine, they cook all day so they turn out just fine)
• 4. Add ham stock. Stir with a whisk to make sure it breaks up. Add remaining seasonings. Cook on High for 6-8 hours.
• 5. About 1/2 hour before you want to serve it, fry bacon. Let drain on paper towel.
• 6. Saute onions in bacon drippings until done.
• 7. Add onions to soup.
• 8. Chop bacon in a food processor.
• 9. Add to soup.
• 10. In a mixing bowl pour cream of potato soup in. Take about 1 cup of broth from your soup. Mix with potato soup.
• 11. Pour into your soup.
• 12. Serve about a 1/2 hour from the time you put soup and bacon in.
• 13. In the meantime, make your batter for cornbread. Mix in a large bowl cornmeal, oil, milk, and then egg.
• 14. Mix well. It should look like pancake batter. If it's too thick add a bit more milk until it looks like a batter. If it's too thin add a bit more cornmeal.
• 15. Heat your waffle iron and cook just as you would waffles.
• 16. This is a nice way to get individual servings. Dish up soup. I top mine with French fried onions.

VANILLA BEAN BELGIAN WAFFLES WITH WHIPPED CREAM AND STRAWBERRIES

Steps:

• In a small saucepan, heat the milk over medium heat until bubbles form around the edges.
• Remove from the heat.
• Split the vanilla bean in half lengthwise and use a small knife to scrape the beans into the milk.
• Add the vanilla pod and let stand, 30-60 minutes.
• In a medium bowl, toss the strawberries and 4 T sugar; macerate, stirring occasionally, until the berries soften and form a syrup, 30-60 minutes.
• Preheat a Belgian waffle maker.
• In the bowl of a stand mixer using the whisk attachment, whip the egg whites on med-high speed until soft peaks form, 3 minutes.
• Add the remaining 3 T sugar and whip until firm peaks form, 2-3 minutes.
• Remove the vanilla pod and place the infused milk in a medium bowl.
• Slowly whisk in the egg yolks and butter.
• In a large bowl, mix together the flour, baking powder, and salt.
• Make a well in the center of the dry ingredients and pour in the milk mixture, stirring until just combined.
• Gently fold in the egg whites.
• Ladle the batter into the waffle maker, using ½-3/4 cup batter per batch.
• Spread the batter so that is almost reaches the edges of the waffle maker.
• Cook until the waffles are crisp and browned, 3-4 minutes.
• Using a spatula, remove the waffles from the waffle maker and serve right away, or place on a baking sheet in a single layer in a 200 degree oven for up to 20 minutes before serving.
• Top with the strawberries and whipped cream and dust with powdered sugar.
• To make the whipped cream-in the bowl of a stand mixer using the whisk attachment, whip the cream on med-high speed until soft peaks form, about 3 minutes.
• Add the sugar and vanilla and whip until firmer peaks form, 1-2 minutes.

BEAN WAFFLES

Steps:

• Mix in blender.
• Makes waffles or pancakes.