Photo by Roger Smith via Flickr.comWelcome to the Frugal Food Series-a place where we are all trying to help one another stretch our grocery dollar during this time of soaring prices. So far we’ve explored the wonder of the inexpensive egg, and the delicous recipes available for the ubiquitous canned tuna. Now we are on to the third frugal food staple-beans!
Beans (also referred to as legumes or pulses, depending on what your country of origin is) are high in protein and fiber yet low in fat. Plus they are downright cheap-a bag of beans that makes the equivalent of 3 or 4 of those storebought cans usually costs well under a dollar. What’s not to love?
Most recipes calling for beans can use either canned beans or dried beans (reconstituted of course) interchangeably. Many people prefer the convenience of canned beans-not wanting to go through the “hassle” of cooking their own beans. Although I do have a can or two of kidney beans in the pantry for emergency situations, I prefer the dried option. Honestly-it isn’t that much trouble. You simply soak them overnight, and then you can cook them on the stove top or even just let them cook in the crockpot all day. Now really-what’s your excuse for not being able to do that?
If you are really incapable of planning that far in advance, then pick a convenient time, soak and cook the beans then simply freeze them in 1 or 2 cup portions. TA DA! All the same convenience that you’d get in a can-but for even less money!
Lentils and split peas are even easier. Neither of those have to be soaked at all before cooking (plus in my humble opinion both are just darn tasty)
So what are some of the ways beans are used in the Frugal Upstate household? Well I’m always up for a great new recipe, but here the most typical uses:
#1-Chili Con Carne-either a red bean with red meat (venison beef etc) or else a white bean with chicken.
#2-Homemade Baked Beans.
#3-Split Pea Soup (aka Shrek Swamp Slime Soup for the benefit of my 5 year old who says he hates peas but will gobble up a bowl of this if referred to by the correct name).
#4-Mexican Food-I make a sort of mock refried beans from mashed up kidney or small red beans mixed with some salsa, ham bullion, minced sauteed onion etc. Then I can use it in Mexican lasagna, bean burritos, bean dip, well-the possibilities are limitless.
#5-Lentil Casserole-I found this recipe over at Home Ec 101 and it is very good. Yankee Bill couldn’t believe that it didn’t have meat in it. Then I used the leftovers in tacos (with appropriate seasoning) sandwiches, soup. . .
#6-Hummus-This yummy dip cum sandwich spread made from chick peas is just irresistible in it’s garlicy goodness.
#7-Cold Bean Salad-Just mix kidney beans, white beans, cooked green beans (the vegetable), minced onion and italian salad dressing. Let sit for a couple of hours in the fridge for flavors to meld. Great as a summer BBQ side dish.
I know that there are a million other great ways to use beans, so let’s see what you all come up with! Remember, post a link to the recipe at your blog in the Mr. Linky below (again-please link directly to the post and not just to your homepage). If you don’t have a blog-don’t worry! You can still play. Simply post your recipe in the comments section or email it to me and I’ll post it for you.
If you are joining the party late, don’t forget to check back and see Frugal Food Part One: Eggs, and Frugal Food Part Two: Tuna. And of course tune in next week for ground beef.
Have any other topics you’d like to see in the Frugal Food Series? Drop me a note and let me know about them.
HI there, I cam by way of Tammy’s Recipes and have added a link to a recipe on my blog.:-)
I just love this series. It is a fantastic idea and such a great way to share frugal recipes. Thanks so much for hosting it!
HI, I came from Tammy’s Recipes and I love this series.
I left a link to a Hoppin’ John Recipe that I made last October, so yummy. I will be adding you to my blog rolls.
I just posted, but accidently posted not just the post! I am sorry!
I’ve linked my Southwest Baked Chimichangas.
Can I link more than one bean recipe?
Thanks for sponsoring this! I am posting my Chipotle Bean Burgers ~ my family loved them!
Really really loving this series, and it’s what lead me to your blog.
Superb information, please keep going!
http://allrecipes.com/Recipe/Spicy-Slow-Cooker-Black-Bean-Soup/Detail.aspx
This recipe is wonderful and so easy!
simplythis & Heather-Thanks for stopping by and for linking! Tammy’s blog is great, I’m so glad that she’s participating too.
Kate-Not a problem, I’m having fun with it.
Martha-I deleted the double links for you 🙂
Annie J-Feel free to link as many recipes as you like. The point is to make this a resource that we can come back to and look for frugal recipes at. So the more the better. I have a feeling that many of us will be heading back here this winter to look for tasty recipes to stretch our budgets. I know I will. . .
Ginnyberry-I’m going to have to try some of these “burger” recipes. They all look so good!
ZaZa-Glad that you found me!
Kate E. – I’ll take a look at that recipe, I love slow cooker recipes.
This is turning out to be a great resource. I’ve tried a few of the recipes already and bookmarked the three weeks to make them quick to get at. with prices soaring here, I’ll definitely be getting a lot of use out of them. Thanks for taking the time to host this.
Hey, I love this series! I don’t have any good bean recipes and have been meaning to look for some for a while. I look forward to trying a lot of these out.
Lots of great stuff here so far!
I just added a recipe for Spicy Chickpea Pasta.
I’ll be posting a recipe for Hummus & Veggie Wraps on my blog later today, so come by and check it out.
Yes, we love chickpeas at our house, LOL!
I left my recipe for black beans and cornbread . . . it’s our “go-to” dinner when we’re feeling tired and lazy. 🙂
Thanks for all the great recipes. I’m starting to work some into my own menu plans. As a matter of fact, I think I’m going to try that Tuna Muffilette (or whatever) recipe from last week for tonight 🙂 and I’ve got to try some of these chickpea recipes as well.
SEE HUMMUS/ARTICHOKE RECIPE BELOW (QUICK AND SUPER EASY)
Hello ladies,
Great series idea! I found your site through an MSN Money article about increasing food costs and how to save money on groceries.
HUMMUS/ARTICHOKE RECIPE
(Can be used as a dip – cold or microwave warmed, or as main filling for a cold wrap)
Combine ingredients:
1 container 8 oz. “Tribe” hummus original/traditional or make your own if you have a recipe
1 can artichokes 16 oz.(any kind, hearts, quartered) Chop artichokes into small chunks.
1/2 cup grated italian blend or cheddar cheese
Additional ingredients to taste: chopped green pepper, green onions, spinach
Enjoy dip/filling: cold or warm with tortilla chips, crackers, cold toasted sandwich or wrap with spinach and tomato, as a melt on toast with cheese on top under broiler
Quick prep time, no cooking or hot oven required, nice for summer weather
Sorry — I was leaving a connection to my recipe for Hoppin John and yes…linked you to my blog, instead of the specific post. All I can say is that this computer stuff can still be confusing for me. Apologies…
cindy-I deleted the first one 🙂 These things happen, so don’t worry about it.
I have the recipe posted at http://www.recipezaar.com/310867 This version is good for the base. Add whatever other flavorings you like. Like I say at Recipezaar, it was whatever I had at the time. I didn’t even have onions!!! but they would really improve the flavor.
Bulgur Bean Burgers
4 cups black beans, cooked
2 cups water
1 cup bulgur
3/4 cup carrot, shredded
2 tablespoons Mrs. Dash seasoning mix
2 minced garlic cloves
1/3 cup tahini
1. Boil the water. Pour in a bowl and add the bulgur. Cover and sit for 20 minutes.
2. Mash the beans (or puree).
3. Put all the ingredients, except tahini, in a bowl and mix well. An electric mixer will be the best.
4. Add the tahini slowly, mixing at low speed.
5. Take about 1/2 cup of mixture, form into patties.
6. Bake, fry, or grill to serve right away.
7. To freeze, place on a plastic wrapped lined pan. Freeze until firm. Then place in containers.