Best Grains And Beans Recipes

GRAINS AND BEANS

Grains and Beans image

A play on Southern red beans and rice, this is a spicy, filling and highly nutritious dish. To make this meat-free, leave out the bacon, or substitute sliced mushrooms fried in olive oil for depth of flavor. But do use the hot sauce, preferably one with a vinegar bite to brighten up the dense heartiness of beans and grains.

Provided by Melissa Clark

Categories dinner, lunch, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 cup whole grains, such as barley, wheat, emmer, einkorn, rye, spelt or wheat berries
1 quart chicken or vegetable stock, preferably homemade
1/2 teaspoon salt, more as needed
6 slices bacon, diced
1 onion, diced
1 green pepper, diced
1 celery stalk, diced, plus celery leaves for serving
2 garlic cloves, minced
2 teaspoons thyme leaves, more for serving
3 1/2 cups (two 15-ounce cans) cooked red kidney beans, drained
1/4 teaspoon black pepper
1/4 teaspoon grated nutmeg
Hot sauce, for serving

Steps:

In a medium pot, simmer grains in chicken stock, adding salt to taste if stock is unsalted. Different grains will cook at different rates, but 35 to 75 minutes is the general range. When grains are just tender, drain, reserving any extra stock.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving 2 tablespoons bacon grease in skillet.
Add onion, pepper, celery and 1/2 teaspoon salt to skillet and cook until vegetables are translucent, about 7 minutes. Add garlic and thyme and cook for 2 minutes longer, until garlic is fragrant.
Stir beans, black pepper and nutmeg into skillet and cook until vegetables are very tender, 10 to 20 minutes, adding some reserved chicken stock from the grains or water if pan looks dry.
Add drained grains to pan and stir until heated through, adding more stock or water if needed. Stir in bacon, and salt to taste. Serve grains and beans topped with celery and thyme leaves, with hot sauce on the side.

Nutrition Facts : @context http, Calories 764, UnsaturatedFat 9 grams, Carbohydrate 117 grams, Fat 15 grams, Fiber 26 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 634 milligrams, Sugar 7 grams, TransFat 0 grams

VEGAN CHEESY BEANS AND GRAINS

Vegan Cheesy Beans and Grains image

The cheese sauce is from vegancoach.com. I added the beans and grains to it for a surprisingly good dinner. I'm not vegan, but this looked good--and it was. It's not just like regular cheese because it isn't regular cheese...but it's creamy, flavorful, delicious and sure has a lot of nutrition. If you're using canned beans, you can omit the salt in the sauce. Of course, you can swap out the grains for others (such as brown rice), or use all of one. Just keep the proportions the same. This can be a main dish or a side.

Provided by Jujubegirl

Categories Grains

Time 40m

Yield 2/3 cup, 7 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 ounce) can cannellini beans (rinsed and well-drained, or cooked from dry beforehand)
1/2 cup pimiento (pieces, drained)
1/2 cup nutritional yeast
3 tablespoons fresh lemon juice
2 tablespoons tahini
1 tablespoon miso (I used mellow white)
1 teaspoon onion powder
1/2 teaspoon yellow mustard (such as French's)
1/2 teaspoon salt
1 (15 ounce) can black beans (rinsed and drained)
1/4 cup Bulgar wheat
1/4 cup barley
1/4 cup quinoa

Steps:

Rinse and toast your quinoa. Add 2 cups of water to the skillet where the quinoa is toasting, and add the barley and bulgar. Cover and simmer on low approximately 30 minutes, or until grains are done to desired texture (I like mine just a touch al dente for this recipe).
While grains are cooking, puree cheese ingredients until smooth.
Add cheese to skillet of grains, add beans, mix well. Serve!

Nutrition Facts : Calories 273.3, Fat 4.3, SaturatedFat 0.7, Sodium 305.3, Carbohydrate 44.5, Fiber 13.9, Sugar 1.2, Protein 18.5

GRAINS AND BEANS RECIPE

Grains and Beans Recipe image

A play on Southern red beans and rice, this is a spicy, filling and highly nutritious dish To make this meat-free, leave out the bacon, or substitute sliced mushrooms fried in olive oil for depth of flavor But do use the hot sauce, preferably one with a vinegar bite to brighten up the dense heartiness of beans and grains.

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

1 cup whole grains, such as barley, wheat, emmer, einkorn, rye, spelt or wheat berries
1 quart chicken or vegetable stock, preferably homemade
½ teaspoon salt, more as needed
6 slices bacon, diced
1 onion, diced
1 green pepper, diced
1 celery stalk, diced, plus celery leaves for serving
2 garlic cloves, minced
2 teaspoons thyme leaves, more for serving
3 ½ cups (two 15-ounce cans) cooked red kidney beans, drained
¼ teaspoon black pepper
¼ teaspoon grated nutmeg
Hot sauce, for serving

Steps:

In a medium pot, simmer grains in chicken stock, adding salt to taste if stock is unsalted. Different grains will cook at different rates, but 35 to 75 minutes is the general range. When grains are just tender, drain, reserving any extra stock. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving 2 tablespoons bacon grease in skillet. Add onion, pepper, celery and 1/2 teaspoon salt to skillet and cook until vegetables are translucent, about 7 minutes. Add garlic and thyme and cook for 2 minutes longer, until garlic is fragrant. Stir beans, black pepper and nutmeg into skillet and cook until vegetables are very tender, 10 to 20 minutes, adding some reserved chicken stock from the grains or water if pan looks dry. Add drained grains to pan and stir until heated through, adding more stock or water if needed. Stir in bacon, and salt to taste. Serve grains and beans topped with celery and thyme leaves, with hot sauce on the side.