4 ways to use your bean

photo by crabchick

Beans are a frugal pantry staple. Dried beans are usually cheaper than canned, and you can season them yourself. For greater savings when using dried beans, cook them using a slow cooker or thermos. Because most people buy canned beans for convenience, I’m sharing four tasty recipes that include canned beans. But for those who prefer using dried beans, you can substitute them in all but the calico-bean recipe.

One pound dry beans 2 cups dry beans
One pound dry beans 6 cups cooked beans, drained
One cup dry beans 3 cups cooked beans, drained
One 15-ounce can of beans 1-1/2 cups cooked beans, drained

Fusilli with Broccoli and Beans

1 pound fusilli pasta
1 bunch broccoli, cut into small pieces
3 cloves garlic, minced
1 tablespoon olive oil
1 can cannelloni beans, drained and rinsed
2 tablespoons lemon juice
salt and pepper, to taste
1 teaspoon lemon zest
2 ounces shredded prosciutto or ham
1/2 cup grated Parmesan cheese

Cook the pasta, adding the broccoli during the last two minutes. Drain, reserving 1/2 cup of the cooking liquid. Place in a serving bowl, and keep warm. In same pan the pasta was cooked, saute the garlic in oil until softened. Add the reserved liquid and all remaining ingredients except the cheese. Heat through. Add to the pasta, add the cheese, and toss together. — Darlene B., New York

Slow-Cooker Calico Beans

1 pound hamburger, browned
1 medium onion, chopped
1 green pepper, chopped
2 cans pork and beans
1 can kidney beans
1 can butter beans
1/4 cup brown sugar
2 tablespoons white vinegar
1/2 cup ketchup
3 tablespoons chili powder
pepper, to taste

Combine all the ingredients in the slow cooker. Cook for three to five hours on low or two hours on high. Stir occasionally. — Beks, Kansas

Chicken and Beans

1 (15-ounce) can white kidney beans
1 cup onions, chopped
2 carrots, chopped
1 stalk celery, chopped
2 to 3 cloves garlic, minced
2 pounds boneless chicken breasts
salt and pepper, to taste
1 (15-ounce) can diced tomato, undrained
1/2 cup sherry (or broth)
1-1/2 teaspoons Italian seasoning

In a slow cooker, add the white kidney beans, onion, carrots, celery and garlic. Put the chicken on top. Sprinkle with salt and pepper. Mix together the diced tomatoes, cooking sherry or broth and Italian seasoning. Pour over the chicken. Cook on low for seven hours. — Ladyslipper, Florida

Black Bean and Salsa Soup

2 (15-ounce) cans black beans, drained and rinsed
1-1/2 cups vegetable or chicken broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

In an electric food processor or blender, combine the beans, broth, salsa and cumin. Blend until fairly smooth. Heat the bean mixture in a saucepan over medium heat until thoroughly heated. Ladle the soup into four individual bowls, and top each bowl with 1 tablespoon of sour cream and 1/2 tablespoon of green onion. — Michelle S., Massachusetts