Simple, Satisfying Recipes That Are Good for You, Your Wallet, and the Planet
Jackie Freeman, Angie Norwood Browne
A fresh approach to cooking with one of our most versatile, nutritious and inexpensive pantry staples!
Beans are a “superfood” and a budget-conscious, plant-based protein for meat and non-meat eaters alike. An excellent everyday option, they’re easy to make the main focus of a meal (breakfast, lunch, dinner) or to sneak into something for an extra boost (think smoothies!).
The cookbook uses popular and widely available beans, pulses, and lentils, and includes forty simple, delicious recipes for dips and spreads, salads and soups, as well as for mains. Whether you’re stocked up on dried or canned beans, there’s plenty of inspiration here. Liven up your weekly meals with this hearty, healthy staple.
Pinto Bean Enchiladas with Zucchini and Spinach
Turkey and White Bean Chili
Split Pea Soup with Bacon, Lemon, and Fresh Herbs
Huevos Rancheros Sandwiches
Butter Bean and Walnut Dip
Vietnamese Black Bean Sticky Rice
Vegan Black-Eyed Pea Jambalaya
Red Lentil Stew with Dried Apricots
Cauliflower and Lima Bean Gratin
Dried Cherry Pilaf with Chickpeas and Pistachios
Bean Bourguignon (with or without beef)
Coconut Curry Split Pea Dal